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!
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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
Has anyone tried making these with gluten free flour??
Hi Amanda, we haven’t tested these cookies with gluten free flour, so we’re unsure of the results. Let us know if you do give it a try.
I was craving chocolate and tried out this recipe and it was such a hit!! So decadent and chocolately, everyone in the house LOVED them! I add a teaspoon of coffee grounds/espresso powder to the dry ingredients and then roll the dough in powdered sugar before baking for that crinkle effect. Thanks for always being a great resource!!
This recipe was ok! The cookies turned out harder than I expected but the flavor was great. I made them during the holidays and used a mixture of chocolate chips and peppermint chips as my mix-ins which was a delicious combination.
Hi Anna, we’re glad you enjoyed the cookies! How did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t overmeasured, which can cause the cookies to become dry and hard. Should you decide to make these again, you can also try decreasing the bake time by just a minute or so for a softer/chewier cookie. Thank you for giving these a try!
I love this recipe. If I wanted a larger batch can I double all the ingredients?
Hi Steve, 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.
These were so good and easy! I made a batch yesterday for the snowstorm this weekend. I used Trader Joe’s salted Carmel chips and skipped the salt in the recipe because the chips are salty enough on their own for me. I also scooped and froze the dough before any chilling time, then baked a half dozen from frozen to enjoy and saved the rest in a plastic bag. Thank you for such an easy and tasty recipe!!
This recipe is my family’s most favorite now. Its decadent, period!
So chocolately! Followed recipe exact and turned out great!
Just made these and they came out wonderful. Used a scale for the ingredients and they baked up just like they’re supposed to. I substituted the chocolate chips for mint chocolate chips as they were on sale and so yummy! Second time making them and will absolutely make again.
Absolutely LOVE this recipe! Nailed it the first time, super simple and delicious! Highly recommend.
Hello! I’m looking forward to trying this recipe! Can this dough be used for a “stuffed” cookie, like your Rolo-Stuffed Peanut Butter Cookies?
Hi Cara, we can’t see why not! Let us know if you give it a try.
This is fantastic. Can’t count the number of times I’ve made it this year. Always consistent and delicious. Added pecans once and while good, the recipe as is, is my favorite!
These are literally the best cookies I’ve ever had. So perfect I’ve made it twice now. Somehow ended up with a slightly drier dough the first time, a very sticky dough the second time, but regardless they turned out PERFECT BOTH TIMES! 5 stars for consistency, chewiness/gooeyness, overall a perfect cookie. Considering rolling the outsides in crushed candy canes and adding some peppermint extract for a mint chocolate cookie.
I followed the recipe and it came out exactly how it should. Chewy and moist with lightly crispy edges. I subbed half the chocolate chips with chopped up Lily’s pepperment white chocolate bars to tap into some additional Christmas flavor. These cookies are great and not bitter at all. I think the type/brand/quantity of chocolate used matters, and that’s what contributes to bitterness. Also, following directions matters. I doubled the recipe doubling the chance for error and it still came out perfect. When baking the devil is in the details.
Solid recipe. No issues. Executed exactly as instructed. My family enjoyed it the most of the three Sally recipes I tried. They loved the fudginess of it. I thought they tasted a little bit like uncooked batter in the middle. My family disagreed and have them a thumbs up
One of my absolute favorite doughs! For Christmas, I replace the chocolate chips with chopped peppermint bark and sprinkle some crushed candy canes on top before baking. They’ve now made it into the official holiday baking rotation. My husband asks for them ever year! 🙂 Thank you, Sally!
Is anyone else having an issue with them being very liquidy and flat? I used homemade butter so that may be the issue. I used store bought and got the same results, a very thin and liquidy cookie. How do I make them thicker and chewy as opposed to thin and chewy?
Hi Autumn, is your butter a bit too warm perhaps? If it’s even happening with store-bought butter, that might be the culprit. Here’s more on what room temperature butter really means, and here are our best tips to prevent cookies from spreading. Hope this helps with the next batch!
My kids and husband liked them. I wasn’t a huge fan. First of all, I felt that the cookie dough was very sticky, after refrigerating overnight and then letting stand on the counter for 20 minutes. Then, the cookies seemed like they needed to less cooking time. Maybe 9-10 minutes would have worked better. They were slightly bitter to me and seemed like they needed sugar or milk chocolate chips, rather than semi-sweet. I also would have preferred a softer and chewier cookie, over these. I bake a lot and this is the first cookie recipe I found that wasn’t an instant hit.
I made this dough on Monday and baked on Wednesday. I brought them to my job for my co-workers in gift boxes. They absolutely loved them! I had to come home and try them for myself! I am out on medical leave, so I just dropped them off and collected my Chtistmas bonus. I added a mixture of dark and semisweet chips. I had no milk in the house so I used heavy cream. These were the best cookies ever! They were moist and the flavor was outstanding! I do make my own vanilla as well and just had a batch finish extracting. Thank you for this recipe!!!
Thank you for your valuable recipes
I wanted to know how I can reduce the sweetness of the cookie recipe but still have a good texture
Hi Tahereh, while you can certainly try reducing the amount of sugar in the cookies, keep in mind that the sugar also plays a role in overall texture and structure, too. It’s also important for spread. Let us know what you try!
Very dry. Made them last year and they were dry too, forgot.
Hi Kimberly! These shouldn’t be a dry cookie at all. Be very careful not to over-bake and not over-measure your dry ingredients. How did you measure the flour and cocoa powder? 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.
I just made these and they were anything but dry! The dough was so gooey it stuck to my hands. They were cakey and fudgy and very rich. I used milk chocolate chips because that is all I had on hand. These cookies did not dissapoint!!
Always love all of your recipes. This time I added 1tsp of orange extract and then chopped up Terry’s chocolate orange and it turned out soon good!
My family loved these cookies! I ended up adding some mini marshmallows into some of the dough balls before baking to mimic Rocky Road and they turned out great. Thanks for the recipe!
Making them again ..got the dough in the fridge lol… had to have more, don’t judge me HAHA.
Love this, I add a little instant coffee to dry ingredients. Sometimes I stuff with mini marshmallows and teddy grahams.
Delicious.
Perfect
These look fabulous!! I want to make these asap, but I don’t want to roll. Could I just scoop and drop? What will be lost if I skip the messiness of rolling?
Hi Lauren! The cookie shapes won’t be as even.
Thank you so much for your response!
Good morning Sally. I love your recipes and I’ve learned so much from you !
Can I use Andes mint chips in this recipe ?
Hi Jill, that should work just fine—yum!
Can this dough be frozen and baked at a later date?
You bet! See Notes after the recipe for details.
Very dry. Thought the cocoa powder measurement was a little crazy. Instructions say to build cookies high to make them thicker, but these things don’t spread out at all.
I only keep a couple cookie recipes and swap the mix ins. This one dried cherries and blueberries make great add-ins
Oh my GOSH these are delicious! Different dough from any other cookie I make. Just perfect!