These Double Chocolate Chip Cookies are everything a chocolate lover wants. Rich, fudgy, soft in the center, and loaded with chocolate chips. Simple ingredients, no chilling, and baked just long enough for that perfect gooey middle.
Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies are rich, fudgy, and made for serious chocolate lovers. With a decadent chocolatey cookie base and chocolate chips folded throughout, every bite is deeply chocolatey, soft in the center, and just set around the edges.
They’re the kind of cookie that feels bakery-style without being complicated. No chilling, no fancy steps. Just a thick, chewy chocolate cookie that bakes up perfectly soft and indulgent every time. Whether you’re baking for the holidays, a cookie exchange, or just because the chocolate craving hit hard, these cookies never disappoint.
Why You’ll Love These Double Chocolate Chip Cookies
- Ultra chocolatey - Cocoa powder and chocolate chips create deep, rich flavor.
- Soft and fudgy centers - Slightly underbaked for that perfect chewy texture.
- No chilling required - Quick and easy, straight from bowl to oven.
- Perfect for any occasion - Holidays, parties, or everyday cravings.
Tips & Variations
- Don’t overbake. Pull the cookies while the centers still look slightly underdone. They’ll continue to set as they cool, giving you soft, fudgy middles instead of dry cookies.
- Bake at 325°F on purpose. The lower temperature helps the cookies bake evenly and keeps them rich and chewy rather than crisp.
- Natural or Dutch-process cocoa both work. Dutch-process cocoa gives a smoother, deeper chocolate flavor, while natural cocoa adds a slightly sharper chocolate bite.
- Switch up the chocolate chips. Use dark chocolate chips for extra richness, milk chocolate chips for a sweeter cookie, or a mix of chips and chunks for added texture.
- Add flaky sea salt if you like contrast. A light sprinkle on top before baking enhances the chocolate flavor and balances the sweetness.
- Room-temperature butter matters. Softened (not melted) butter helps the cookies hold their shape and bake up thick and chewy.
- Make them ahead. Store baked cookies in an airtight container at room temperature for up to 5 days. Cookie dough balls can be frozen for up to 3 months and baked straight from frozen with 1-2 extra minutes added to the bake time.
More Chocolate Lover Cookie Recipes You'll Love
- Brookies - The best of both worlds in one bite: fudgy brownie flavor baked into a soft, chewy cookie with rich chocolate throughout.
- Chocolate Crinkle Cookies - Soft, brownie-like cookies with crackly powdered sugar tops and deep, classic chocolate flavor.
- Texas Sheet Cake Cookies - All the rich, chocolatey goodness of Texas sheet cake packed into a soft cookie and finished with silky chocolate frosting.
- Peanut Butter Blossoms -A nostalgic holiday favorite with soft peanut butter cookies topped with a melty chocolate kiss.
- Hot Cocoa Cookies - Rich chocolate cookies topped with a big, gooey marshmallow for a cozy, hot-cocoa-in-cookie-form treat.
Double Chocolate Chip Cookies Video
Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies are everything a chocolate lover wants. Rich, fudgy, soft in the center, and loaded with chocolate chips. Simple ingredients, no chilling, and baked just long enough for that perfect gooey middle.
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Servings: 36 cookies
Calories: 171kcal
Ingredients
- 2 cups all purpose flour
- 1⅓ cups cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 12 ounces semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, beat butter and sugars until light and fluffy.
- Add vanilla and beat with a mixer on medium speed until well blended.
- Beat in eggs, one at a time, mixing well.
- Add flour mixture and beat slowly until fully combined.
- Fold in chocolate chips.
- Scoop about 2 tablespoons of cookie dough with a cookie scoop and drop onto prepared cookie sheet, making sure cookies are at least 2 inches apart.
- Bake in a 325°F oven for 12-13 minutes, or until the edges are slightly browned. Middles will still look under-done. Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
Notes
- Storage: Cookies are freshest the day they are baked. Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezer instructions: Store baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temp. To freeze dough, scoop, freeze on a lined tray, then transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.
Nutrition
Serving: 1cookie | Calories: 171kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 94mg | Potassium: 123mg | Fiber: 2g | Sugar: 12g | Vitamin A: 176IU | Calcium: 19mg | Iron: 1mg
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