Double Chocolate Chip Cookies (Ready in 20 Minutes!)
For those who love chocolate, these Double Chocolate Chip Cookies are divine! Crispy edges, soft middle, and all the chocolate your heart desires. These cookies are perfection!
If you’re anything like me, there’s no such thing as too much chocolate—especially when it comes to cookies. That’s why this recipe for Double Chocolate Chip Cookies, the ultimate treat for any chocoholic, needs to be shared.
Whether you’re a fan of the classic Easy Chocolate Chip Cookies, the satisfying crunch of Chocolate Chip and Walnut Cookies, or the unexpected twist of Potato Chip Cookies, this recipe adds a whole new level of indulgence to your cookie lineup.
Buckle up, because these Double Chocolate Cookies are here to steal the spotlight—dense, chewy, and packed with melty chocolate in every bite. Let’s just say they don’t last long once they hit the cooling rack.
Ready to upgrade your cookie game? Let’s bake!
Why Make This Recipe
- Perfectly Chewy: These cookies are packed with sugar and cocoa powder that gives them the perfect soft, chewy texture. While the middle is chewy and soft, the edges of these cookies still get nice and crispy. Every bite is incredible!
- Versatile Dough: These cookies are easy to switch up to fit any chocolate-lovers dream. Just switch out the chips to give these cookies a burst of mint, peanut butter or dark chocolate.
- Double the Chocolate: Who doesn’t want or need more chocolate in their lives? If you’re craving fudgy, melty chocolate, these are the double chocolate chip cookies you need!
Ingredients to Make Double Chocolate Chip Cookies
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Unsalted butter: You want your butter softened, not melted. I recommend leaving it out on the counter until it reaches an internal temperature of 68-72 degrees Fahrenheit.
- Light brown sugar: I prefer the more subtle taste of light brown sugar in these cookies rather than dark brown sugar, but either will work!
- Granulated sugar: A mixture of brown sugar and white sugar gives the cookies their chewy, moist texture.
- Egg: Room temperature if possible, but not necessary.
- Vanilla extract: A little vanilla extract really enhances the chocolate flavor.
- All-purpose flour: No fancy flour needed! You can substitute 1:1 all purpose gluten free flour for a gluten free substitute.
- Pantry Staples: Unsweetened cocoa powder, baking soda, salt.
- Semisweet chocolate chips: You can use any chips you prefer. Feel free to substitute dark chocolate or milk chocolate.
Tools
- Baking Sheet
- #24 cookie scoop: This is optional but using a cookie scoop gives you consistent, perfect cookies every time and also helps ensure you don’t overwork your dough.
- Stand Mixer: Using a stand mixer makes this recipe super quick but you can definitely mix your dough by hand!
How to Make this Recipe
Step One: Cream together the softened butter, brown sugar, and granulated sugar until light and creamy.
Step Two: Add the egg and vanilla into the cookie dough and beat again until just combined.
Step Three: Add the dry ingredients and mix until combined.
Step Four: Use a spoon or spatula to mix in the chocolate chips.
Step Five: Scoop the cookie dough onto an ungreased cookie sheet
Step Six: Bake until the edges set but the centers are still soft.
Expert Tips
- These cookies are best when they are not overcooked. Watch them carefully in the oven and be sure and take them out while the middle still appears a bit undercooked. They will continue to set as they cool.
- To make your cookies beautiful like the photos, use the back of two spoons to press the edges into a perfect circle as soon as your cookies come out of the oven. You can also gently press chocolate chips into the top of the warm cookie.
Why Did My Double Chocolate Chip Cookies Fall Flat?
There are so many reasons a cookie may not turn out as thick and chewy as we like. Here are a few of the most common mistakes:
- Not enough flour. Be careful when you are scooping your flour. You don’t want too much or too little. Too little and your cookies fall flat, too much and they turn out dry and fat. Use the Scoop and Level method with my cookies for the best results.
- If your cookies turn out really flat, you can try chilling your dough, though this recipe was developed so that you don’t have to do that. If your dough is not chilled the butter can melt more quickly, causing your cookies to fall flat. If your cookies are spreading too thin, try chilling your dough for at least an hour.
- Don’t flatten your dough. When you scoop your cookies onto the tray you may be tempted to flatten them a bit, to help them spread perfectly. Don’t do it! The cookies will fall on their own as they bake, but the higher the dough is stacked, the higher your chances of having thick, soft dough in the center.
Recipe FAQs
It can be tough to tell when cookies are done because the color doesn’t change as they bake. The secret to making these cookies perfect is to take them out when they are just slightly UNDERcooked.
You can tell they are ready when the dough is just a little bit shiny in the center but the edges look set. You could even give the edge a gentle tap (be careful, it’s hot) to see if they are crispy. I always remember the rule with baking: If you can smell it, it’s probably done.
Yes! This dough is easy to make and freeze. I like to scoop it into balls, let it freeze for about 30 minutes and then transfer to a freezer-safe container. You can cook the frozen balls without thawing!
Did you enjoy this recipe for Double Chocolate Chip Cookies? If so, make sure to check out these other recipes I picked out just for you:
If you tried this Double Chocolate Chip Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Double Chocolate Chip Cookies
Equipment
- Baking Sheet
- #24 cookie scoop
- Stand Mixer or Electric Hand Mixer
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¾ cup semisweet chocolate chips
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large mixing bowl or in the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add the egg and vanilla into the cookie dough and beat again until just combined.
- Add the flour, cocoa powder, baking soda, and salt and beat until just combined. Do not overmix.
- Use a wooden spoon or rubber spatula to mix in the chocolate chips until evenly distributed.
- Scoop the cookie dough onto an ungreased cookie sheet using a #24 cookie scoop (about 2 ½ Tablespoons each).
- Bake in the preheated oven for 12–15 minutes or until the edges set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Notes
- Unsalted butter: You want your butter softened, not melted. I recommend leaving it out on the counter until it reaches an internal temperature of 68-72 degrees Fahrenheit.
- Light brown sugar: I prefer the more subtle taste of light brown sugar in these cookies rather than dark brown sugar, but either will work!
- Vanilla extract: A little vanilla extract really enhances the chocolate flavor.
- All-purpose flour: You can substitute 1:1 all purpose gluten free flour for a gluten free substitute.
- Semisweet chocolate chips: Feel free to substitute dark chocolate or milk chocolate.
- These cookies are best when they are not overcooked. Watch them carefully in the oven and be sure and take them out while the middle still appears a bit undercooked. They will continue to set as they cool.
- To make your cookies beautiful like the photos, use the back of two spoons to press the edges into a perfect circle as soon as your cookies come out of the oven. You can also gently press chocolate chips into the top of the warm cookie.
