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
These cookies were amazing! I followed the recipe exactly. Refrigerated overnight and baked for exactly 12 minutes. Did both chocolate chips and Reese’s peanut butter chips and they were delicious. Shaped into a cylinder (this is a MUST) and baked one batch on parchment paper and one on silicone. Those baked on the silicone flattened a little less so would recommend over parchment paper. Another wonderful recipe.
Amazing! So many compliments and this recipe never fails! Try mixing it up a bit by replacing the chocolate chips with white chocolate chips or PB chips!
Love this recipe. I find that the recipe yields 18 large cookies if they are made at 40g each. I find the chocolate flavor too rich right out of the oven but if I am patient enough to wait until they completely cool, they are perfect. I subbed peanut butter chips for chocolate chips and pressed a few Reese’s Pieces into the top.
I made these with my son and they were DELICIOUS! Followed the recipe exactly and the cookies came out perfect. I appreciated the info on the difference between natural and Dutch processed cocoa powder too.
The cookies are delicious! However, the first batch I only refrigerated for about 2 hours and they turned out perfect! The 2nd batch were refrigerated for 24 hours. The 2nd batch spread too much. Like totally flat. I didn’t change anything and all the ingredients were from the same containers. Luckily, they’re still delicious! I’ll for sure make these again except will greatly shorten the chill time.
These came out perfect on the first try! So delicious!
I live in the Caribbean and work in the IT department for my Government. Some members of the department have to stay overnight at work if a possible Hurricane is coming and some stay there for shelter just in case. I made these for them to have at the last sleepover and my coworker told me they were delicious and they vanished in minutes! I’ll have to double the batch for the next sleepover.
They are DELISH! But what did I do wrong? I chilled for 3-hours and still had to scrape dough from my palms. I made the towers and had to freeze them for a bit. They baked nicely but funky shaped. How can I make these again and look “clean” like your video
Hi Amy, this is certainly a sticky dough and can stick to your hands as they warm the dough. If you find the cookies are losing shape, you can take them out of the oven towards the end of bake time and gently use a spoon to help reshape the edges. Then return to the oven to finish baking. We’re so glad you enjoyed them!
I’m always wondering this..
does it matter if you scoop and roll the dough and leave that in a plate in the refrigerator overnight….
Or refrigerate first then roll the dough.
Hi Brenda, for this particular dough, it’s quite sticky right after mixed, so we find it easier (and cleaner!) to chill and then roll into balls after. However, you could certainly try rolling them into balls and then chill on a plate (covered) if you prefer.
Hi Sally, with the awesome chocolate cookie recipe, could you add the micro-mini peanut butter cups?
Hi Deb, that should be fine! Enjoy.
Needed a cookie recipe to bring to our community wine club. These were fantastic, and went well with red wine. So easy to make!
This is my new favorite cookie – I’ve made them more than a few times. I also like to dip them in white chocolate like your red velvet cookies. They’re fantastic this way, too.
great recipe – i used expresso chips and they were a hit – deep, rich mocha!
Will keep at room temperature for a week huh? So how come they are completely gone within three days?
Funny how that happens!
Idk if I did it wrong but girlll this is literally the second time I use this recipe and it turns out so bitter
A new favorite! I took a chance and made these with half Hershey’s natural cocoa and half Special Dark (Dutch processed) and they turned out great! Chewy and soft with slightly crispy layers. I found the chilled dough a little hard to scoop so I rolled it into logs and sliced into 1 ½” pieces then pressed some mini M&M’s on top before baking. Served at a party and everyone loved them!
Favourite in our house, I love adding different chocolate chips and even fudge pieces
I always ask my husband to rate my baked goods on a scale from one to 10…. He said these Double Chocolate Chips are an 11 !!!!!!!! He has never even given anything a 10. Thank you so much for helping me to impress my husband of 40 years. 🙂
We’re so glad they’re a hit, Deb!
hello Sally! i was wondering if i can rest the dough for 24h before baking.. thanks!
Hi Coralie, yes, you can let the dough chill in the refrigerator for up to 3 days.
These turned out awesome. Texture is like a cookie mixed with a brownie. I used a mix of chocolate chips and peanut butter chips. I want to make them again with white chocolate chips.
Im not sure what i did wrong but mine came out really flat. I noticed there is no baking power in the recipe, doesnt it need that here? I used a 1 oz scooper and the baking time of 12 minutes and they were very underdone. Any help here would be great.
Hi Jeremy, we’re happy to help troubleshoot. Correct, there is no baking powder in this recipe. This post on how to prevent cookies from spreading will be helpful for pinpointing what caused the cookies to go flat.
I just made these last night. VERY chocolatey (obviously!), very very good. Use Ghirardelli chocolate and cocoa for best results.
Just made this cookies and they’re amazing. Thank you so much.
Cooking temps for uk fan oven pls?
Hi Ben, We always recommend conventional settings for baking (not convection/fan) if possible. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
I did 177c for 11min and they cooked beautifully.
These are the best cookies I’ve ever made. They are chewy and gooey in the middle and crispy round the outside. My god.
These “were” my granddaughters fav I love them too. Soft chocolaty everything I expected. Now the were is because we made the toasted smore chocolate chip cookie recipe on your site. I can’t find a place to review and I really want to. These are our new favorite ones.
Hi Sally,
Can I use coconut oil instead of butter and a flax egg instead of an egg?
Hi Jo-Jo, if you wanted to use coconut oil, make sure it is at solid, room temperature state so that it can be properly creamed with the sugar. Results will be a bit different. We haven’t tested a flax egg either, so we’re unsure of the results.
I have made this recipe twice and both times the cookies just melted, I think there is to much sugar in the recipe, I definitely chilled them for long enough. Will have to try again with less sugar or just a diffrent recipe.
I used mint chocolate chips. Amazing! Crispy on the outside but gooey on the inside. You really need yo try the mint chips.
Thanks Sally! When I need to do an Immediate Bake with the kiddo I know I can rely on one of your recipes. I think I’m getting old though, they’re giving me a little acid reflux and I wonder if it’s the amount of cocoa powder. Also for any non-expert Brits like myself yes baking soda is bicarb 😉 Thanks for another great recipe, easy to make, worked exactly as you said it would. Delicious (is the reflux a tool to stop me scarfing a whole batch? It is now!)
Can I use chocolate chunks for this
Yes, absolutely.
Do I need to alter anything ? Cooking time ?