The best recipe for double chocolate chip cookies must obviously include extra doses of chocolate. These soft-baked thick and chunky cookies are as indulgent as they look: rich and fudge-like with chewy centers, slightly crisp edges, and oodles of melty chocolate chips in each glorious bite.
It’s the chocolate dough recipe I’ve been making for years and even included it in my cookbook stuffed with peanut butter cups. There’s no reason to stray from this basic chocolate dough!
Included in my cookbooks and used all over my website, this cookie dough is my go-to base for chocolate cookies. There’s a reason I work with this dough often: it’s because it WORKS and it’s pointless to stray from a tested, dependable recipe. (That’s also delicious!)
One reader, Kat, commented: “Wonderful recipe! By far my favorite chocolate chocolate chip cookie and very well received by everyone who tries them. They are like brownie cookies in the best way and stayed the perfect softness for a few days after baking. Adding to my yearly cookie rotation for sure! ★★★★★”
Another reader, Amber, commented: “Arguably the best cookies I’ve ever had. ★★★★★“
And another reader, Cynthia, commented: “Love these. I’ve made them too many times to count, and I always double the recipe. I’ve made them with dark chocolate chips, white chocolate, nuts, coconut, Andes candies in the middle. So many ways. It’s just a perfect chocolate cookie. ★★★★★“
Why You’ll Love These Double Chocolate Chip Cookies
- Easy to make with a basic dough
- Soft-baked and chewy with fudge chocolate centers
- Recipe is easily doubled
- Cookie dough balls freeze well
- You can use the cookies to make chocolate cookie ice cream sandwiches
- Versatile dough! Turn them into s’more chocolate crinkle cookies in the summer, peppermint mocha cookies, Andes mint chocolate cookies, or peppermint frosted cookies in the winter, chocolate crinkle cookies, chocolate frosted cookies, or salted caramel dark chocolate cookies any time of year, or switch to white chips for inside out chocolate chip cookies
My team and I receive many questions about turning this base chocolate dough into regular double chocolate chip cookies, so I figured having a separate spot for that particular cookie recipe would be ideal for chocolate cookie lovers everywhere. And I’m guessing that’s you. 😉
Grab These Ingredients
All of the ingredients required for this cookie recipe are kitchen staples. You need:
- Wet ingredients: Butter, white & brown sugars, egg, vanilla extract, and milk
- Dry ingredients: Flour, unsweetened natural cocoa powder, baking soda, and salt
You also need chocolate chips and I recommend semi-sweet. Mini chocolate chips, chocolate chunks, or other flavors such as peanut butter chips or butterscotch morsels work too. You could even keep them plain and roll in chopped pecans to make chocolate turtle cookies.
Success Tip: Use Natural Unsweetened Cocoa Powder
Because the double chocolate chip cookies use baking soda, it’s important to use natural cocoa powder since it’s acidic. You could get away with dutch-process here (since brown sugar is also acidic), but the cookies may lose shape and taste dense. To avoid issues, I recommend natural. For further information, you can read about the differences between natural and dutch process cocoa powder.
Did you know? Cocoa powder is a very light, yet drying ingredient. To keep the cookies tender and moist, the dough needs liquid like milk. That’s why chocolate cake calls for so much liquid.
Overview: How to Make Double Chocolate Chip Cookie Dough
Cream the butter and both sugars together before adding the egg and vanilla extract. If you need extra guidance on this step, I have a separate tutorial on how to cream butter and sugar. Separately, whisk the dry ingredients together and don’t be concerned about how little flour this recipe requires. (Remember that cocoa powder is another dry ingredient to bulk up the dough.) Combine wet and dry ingredients, then beat in the milk and then the chocolate chips.
Ensure you use proper room temperature butter, which should still be cool to the touch at about 65°F (18°C). If it’s too cold, it cannot cream and if it’s melty in the slightest, your cookies will be a mess.
Success Tip: Chill the Dough
The dough definitely comes together easily, but it’s sticky and tacky as a result of the cocoa powder mixing with liquid. It’s even stickier than the chocolate layer of pinwheel cookies. Therefore, the dough requires chilling before you can shape and bake. I recommend at least 3 hours in the refrigerator, but you can also refrigerate it overnight. Need cookies right NOW? Try giant chocolate chip cookies, Nutella chocolate chip cookies, or even one giant double chocolate cookie.
Expect a sticky, tacky dough:
How to Shape The Cookie Dough
This cookie dough is still a bit sticky even if you’ve chilled it, but it’s much more compact since it’s cold. Use a cookie scoop to help you portion the sticky dough. The medium size is perfect because each dough ball should be around 1.5 Tablespoons. After scooping the dough, shape it as best you can into tall column-like balls. I know that sounds odd, but it’s the trick I teach when making regular chocolate chip cookies. Taller balls of chilled dough = thicker baked cookies.
The cookie dough will undoubtedly stick to your hands during the shaping step, so have a kitchen towel or paper towel nearby. I usually wipe my hands clean after every few cookie dough balls because clean hands make rolling easier. (Same tip I recommend for peanut butter filled brownie cookies.)
If you’re looking for cookie cutter style cookies, here are my chocolate sugar cookies.
Get your cookies to spread: The cookies take at least 11 minutes to bake, however if they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven for a couple more minutes.
How Do You Know When Double Chocolate Chip Cookies Are Done?
It’s hard to see when the cookies are done because they’re so dark. Instead, give a cookie a light tap on the edge and if it feels slightly set, they’re done. Be careful with this because they’re hot! The centers will still look very soft and that’s ok. They usually take about 11-12 minutes.
Can I Freeze the Cookie Dough Balls?
Yes, once portioned and before baking, the chocolate cookie dough balls freeze beautifully. If the dough balls are a bit sticky, chill them in the refrigerator for 30-60 minutes first. Place the balls in a single layer in a zipped-top freezer bag and freeze for up to 3 months. You can take a few dough balls out of the freezer at a time, and bake (no need to thaw) whenever that chocolate craving hits. Simply add another minute to the bake time. Read my full tutorial on how to freeze cookie dough here.
After publishing 200+ tested cookie recipes and 3 cookbooks, I know what works and what doesn’t, so check out my top cookie baking success tips if you’re ever having trouble. Additionally, my entire team and I put together our recommended 10 best cookie baking tools if you need top-rated suggestions. Happy baking!
Print
Favorite Double Chocolate Chip Cookies Recipe
- Prep Time: 3 hours, 15 minutes (includes chilling)
- Cook Time: 12 minutes
- Total Time: 3 hours, 30 minutes
- Yield: 20-22 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These soft-baked thick and chunky double chocolate chip cookies are rich and fudge-like with chewy centers, slightly crisp edges, and oodles of melty chocolate chips in each glorious bite. The dough needs to chill for at least 3 hours, but you can make it ahead of time and refrigerate overnight.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 2/3 cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 Tablespoon (15ml) milk (any kind, dairy or non)
- 1 and 1/4 cups (225g) semi-sweet chocolate chips, plus a few more for optional topping*
Instructions
- Preliminary note: This cookie dough requires at least 3 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll dough, a heaping 1.5 Tablespoons (about 35-40g; I like to use this medium cookie scoop) in size, into balls. To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column). Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
- Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days (step 3). Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Check out my tips + tricks for how to freeze cookie dough.
- Special Tools (affiliate links): Electric Mixer (Stand Mixer or Handheld) | Medium Cookie Scoop | Baking Sheets | Silicone Baking Mats | Cooling Rack
- Larger Batch: The recipe is easy to double in 1 mixing bowl without overwhelming your mixer. Simply double all of the cookie dough ingredients. Dough chill time remains the same.
- Natural Cocoa Powder: Do you know the difference between natural cocoa powder and dutch-process cocoa powder? Use natural in this dough.
- Other Add-Ins: Instead of chocolate chips in the dough, you can use the same amount of peanut butter chips, white chocolate chips, M&Ms, chopped nuts, or butterscotch chips.
- Be sure to check out my top 5 cookie baking success tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
I did not care for cookie. Dry, very chocolate but texture not there. Disappointed. Made other of Your specials all excellent. Rating 2* next recipe on my list will be no need cranberry/walnut bread
We’re happy to help troubleshoot! These cookies should not be dry, could they have been over-baked? Also, how did you measure the flour and cocoa powder? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
I just made these today for my movie “day” tomorrow. They came out fantastic. I don’t have a stand mixer, and I hate cleaning after using my hand mixer. So I mixed everything by hand. My shoulders were a bit sore afterwards. But that could be because I did my upper body workout two days ago. Haha! I will definitely make these
again. Thanks!
So I wanted to share – I’ve made these before and liked them a lot. However, last time I went to make them, I only had Dutch process cocoa. I didn’t think the acid in brown sugar was enough to activate the baking soda, so I actually added 2 tbls of apple cider vinegar to the dough when I added the eggs. Everything else was normal.
I have to say, they turned out the best they ever have. They were somehow even more rich and chocolatey, with the slight crisp edge and soft interior. Not even a hint of the vinegar. So if you’re in a pinch with only Dutch process, I’d recommend this – but honestly, it might be worth just trying out for the sake of it because of how amazingly they turned out.
Hello! I super love the taste and texture of this recipe but per batch it’s quite few since im sharing this cookie with my family. Is there a way to increase the amount of yield per batch without altering the taste?
Hi Joshua, you can make two separate batches or double the recipe.
Hi Sally, can I sub the brown sugar for 1:1 white sugar?
Hi Hannah, brown sugar has more moisture than white. We don’t recommend making that swap because the cookies may spread too much.
Great post! I love how you broke down the recipe into easy-to-follow steps, and the photos make it look so delicious. I’m definitely trying this out soon—thanks for sharing!
So good! My daughter begs me to make these all the time. They’re her favorite! I did wonder if you had nutrition facts for them at all? I do eat one or two when I make them for her and am a pretty meticulous macro counter so it drives me crazy not even having a general idea of their macro content. Thank you!
Hi Jenn, we don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I found the cookies super chocolatey and delicious, but my cookies didn’t spread at all. Not sure why? I banged on the pan a few times, but that didn’t make a difference. So for the rest of the cookies, I had to press them down a bit.
Hi Feyona, usually when cookies don’t spread, it is because there is too much flour/cocoa powder in the dough. How did you measure those? Make sure to spoon and level (instead of scooping) to avoid packing in too much into your measuring cups, or use a kitchen scale. You can read more about properly measuring baking ingredients in this post. The other reason for not spreading can be if the dough has chilled a long time and is super cold. Before you roll the cookie dough balls, allow the chilled dough to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. Hope this helps for next time!
Holy crap they so good that was my daughter comment we all love them delicious
Another winner from this website! I used some white chocolate chips to give these a little colour contrast. They’re perfect!
These cookies are amazing! Such a rich chocolate flavor. I bake for a high school girls basketball team, as well as for the theater group at the same school. They are going to devour these cookies!!! Thank you for the recipe!
These cookies are Devine. The only thing I found odd about the recipe are how it says the dough will be super sticky and needs to be chilled for 3 hours. For me the dough came out as a perfect cookie dough without being sticky. I normally do put my dough in the fridge for about an hour before baking as it makes a better cookie and too warm of a dough results in the cookies becoming a big mess. These were perfection after a short hour in the fridge and not sticky at all. A perfect rich and delicious chocolate heaven cookie!
Use a stand mixer! My hand mixer had a rough go of it with this dough but dang, I might have to buy a stand mixer just to make these, they’re that good.
I was looking for a good mint chocolate recipe and couldn’t find one, so I started hunting for a double chocolate recipe and this one was amazing and easy! I just subbed half of the chocolate chips for Andes, and they came out perfect. I made them gluten free by subbing the flour for just under a cup of King Arthur gluten free flour blend. They came out fantastic!
Cookies tasted great! However, my cookies did not spread evenly when I tapped the cookie sheet after 9 minutes. I chilled the dough overnight and let it thaw for 20 minutes.
Made this recipe for my birthday cake to myself, had a craving for double chocolate chip cookies and they did not disappoint! Made a second time and added a little bit of cayenne and espresso powder. The chocolate flavor was on point. I would highly recommend it. Thank you for an amazing recipe!
Sooooo yummy. As far as mess I just roll it into a log shape on cling wrap chill it overnight, then unroll it and start halfing it until I get the size.I want, stick them on the pan to thaw the appropriate time. They come out perfect every time with no mess
Hi! I was wondering if you’ve ever tested this recipe as miniature cookies, similar to your mini M&M cookie recipe? I thought it’d be cute to do both for cookie boxes
Hi Becca, You can definitely make these as mini cookies. Enjoy!
These cookies are so so amazing. In the winter I like to replace half the chocolate chips with Trader Joe’s peppermint baking chips!
This is my favorite chocolate cookie recipe, this time, instead of chocolate chips, I put in mint chocolate chunks, it’s so tasty!
These cookies are PHENOMENAL. I halved the recipe because I didn’t have enough butter, but I’m going to have to go out and buy more butter They are rich, chewy, and delicious. Our favorite grocery store makes a similar cookie but recently changed their recipe for the worst. These recreated those cookies prior to the change. We are so happy with them. Sally, you never let me down. From cinnamon rolls, to bread, to cookies. Everything is always so good. Thank you for sharing your baking knowledge so us home cooks can cook and bake with confidence.
Thank you so much for your positive feedback, Jamie!
Wonderful recipe! By far my favorite chocolate chocolate chip cookie and very well received by everyone who tries them. They are like brownie cookies in the best way and stayed the perfect softness for a few days after baking. Adding to my yearly cookie rotation for sure!
Can you use M&Ms with this recipe?
Hi Cheryl, sure! You can swap some or all of the chocolate chips with M&Ms. Enjoy!
These cookies were great! I made them with mint chocolate and dark chocolate chips as add-ins, and chilled them overnight in the fridge before baking. I made roughly 35g sized balls and they didn’t spread as much as I was expecting, but they were nice and crispy on the edges and cakey in the middle
Can this be done WITHOUT a handmixer?
Hi Bri, It’s possible but it takes quite a bit of arm muscle to cream butter and sugar without a mixer.
These cookies are great, I’ve made them a few times now. I would like to try adding peppermint extract but I’m not sure how much and if i do add peppermint extract should leave out either the vanilla or some of the milk?
Hi Lance, you certainly can! You can add a teaspoon like we do with these peppermint frosted chocolate cookies. Those use the same base dough as these!
I found this recipe when looking for an alternative to the chocolate crinkles I make every year. I love the chocolate flavor of the crinkles but not the powdered sugar part. These are the perfect replacement. I mixed red/green m & m’s in with the chocolate chips to make them a little more festive. They are delicious! I am already thinking I’m going to need a second batch for my cookies I bring to work. I think they would be awesome with some walnuts or pecan so I will add that to the next batch. These are the best chocolate cookies I have ever made.
amazing!!! Could never be compared to a basic cookie
Wow. I don’t have the fancy mixers and such but I was determined to make these cookies. I found a $12 one at target, it worked but didn’t have the flattened beat attachment only whisker. Anyway- through all the drama of getting everything mixed. These turned out FABULOUS. I mean, PILLOW SOFT gooey in the center. I made 13 cookies. I know the directions said it would make 20 cookies, but I don’t really buy that unless you’re making tiny cookies. I say make two batches or double the recipe. This dough is sticky and needs to be set in the fridge over night just to be able to break it apart and roll it into balls. Otherwise I followed it to a T and it turned out to be the best cookies from scratch I had ever made. BRAVA!!!
I put a handful of blueberries in the mix.