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I love making these double chocolate chip cookies! There’s nothing better than rich, chewy chocolate cookies, fresh out of the oven. Every bite has a fudgy center, they are filled with melty chocolate chips!
Table of Contents
Easy Double Chocolate Chip Cookies Recipe
This recipe is definitely for serious chocolate lovers! The combination of cocoa powder and chocolate chips make a decadent cookie, full of chocolate flavors. And the best part, is that they are so easy to make!
With just a few simple, staple ingredients, you can have a batch of these cookies whipped in in no time. So make them for parties, holidays, cookie exchanges, or just when need an easy chocolate fix!
If you love easy baking recipes, check out this easy red velvet cake mix cookie recipe for more sweet inspiration.
Ingredients You Will Need
- all purpose flour- Provides the perfect structure.
- unsweetened cocoa powder- Adds a deep, rich chocolate flavor.
- baking soda- Helps the cookies rise while keeping them chewy.
- kosher salt- Enhances the overall flavors.
- unsalted butter, softened- Adds richness to the flavor of the cookies.
- granulated sugar- Adds sweetness to the cookies.
- light brown sugar, packed- Adds sweetness but also gives the cookies moisture and keeps them chewy.
- eggs- The extra yolk adds richness and chewiness.
- vanilla extract– Enhances the flavor.
- semi-sweet chocolate chips- Gives the cookies extra chocolate in every bite.
- milk chocolate chips- Adds even more chocolate.
Variations
- Make them Nutty: Stir in chopped pecans, peanuts, or walnuts.
- Sprinkle flaky sea salt: For a sweet and salty contrast
- Make them extra gooey: Press a few extra chocolate chips on top before baking.
- Turn them into ice cream sandwiches: Sandwich a scoop of vanilla or chocolate ice cream between two cookies.
- Swap the chocolate chips: Try white chocolate, dark chocolate, chocolate chunks, or peanut butter chips.
How to Make Double Chocolate Chip Cookies
STEP 1: Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
STEP 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
STEP 3: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing until combined with the butter and sugars.
STEP 4: Gradually add the dry ingredients to the mixing bowl, stirring until combined and a soft chocolate dough forms. Then stir in the chocolate chips.
STEP 5: Use a cookie scoop or large spoon to drop a dough ball onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft.
STEP 6: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Making the Best Double Chocolate Chip Cookies
- Use room temperature ingredients: This helps the dough mix evenly and creates the best texture.
- Don’t overbake: The cookies will continue to set as they cool, so remove them when the centers still look slightly soft.
FAQ’S
Yes! Dark chocolate chips or chunks add a rich, slightly bitter contrast to the sweet cookie dough.
Absolutely! Scoop the dough into portions and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for a slightly chewier texture.
More Easy Dessert Recipes
Double Chocolate Chip Cookies
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 3/4 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Then add the egg, egg yolk, and vanilla extract, mixing until combined with the butter and sugars.
- Gradually add the dry ingredients to the mixing bowl, stirring until combined and a soft chocolate dough forms. Then stir in the chocolate chips.
- Use a portion scoop to scoop out balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature ingredients: This helps the dough mix evenly and creates the best texture.
- Don’t overbake: The cookies will continue to set as they cool, so remove them when the centers still look slightly soft. They are also dark, so they won’t turn a dark golden color unless they overbake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
