My chocolate chip cookies have been a total smash at the bakery and even at my own home.

I was looking for ways to take the game to the next level, and guess what I came up with? Double chocolate, baby! And let me tell you, my chewy chocolate chocolate chip cookie recipe (yup, there are two “chocolates” in the title) has been flying off the shelves even faster than the original batch.

Why My Soft Chocolate Chocolate Chip Cookie Recipe Is Da Bomb

Unlike chewy chocolate chip cookies that rely solely on semisweet chocolate chips for chocolatey flavors, these babies have cocoa powder mixed right into the dough! No wonder every bite is packed with that rich, deep chocolatey goodness. And don’t forget the chocolate chips are still here this time – our little pockets of sweetness and gooey texture scattered throughout the cookie.
The ingredients for these cookies are basic stuff you probably already have in your pantry. And the recipe? It’s a piece of cake! You can always use different types of chocolate for the chips and the dough to switch up the flavor. I even toss in oatmeal from time to time to make oatmeal chocolate chip cookies, you know.
They taste heavenly in all sorts of textures. You might get them soft and chewy (with a bit of crisp) around the edges or thick and fudgy for a nice contrast. Oh, and guess what? The dough freezes like a dream, so you can stash some away for days and bake them fresh whenever the craving hits!
Sure, milk is a classic pairing, but these double chocolate delights go perfectly with coffee, tea – or, heck, even a fancy cocktail to slice through that richness. Oh, and have you ever tried warm cookies straight out of the oven with a scoop of ice cream on top? Now, that’s what I call a dessert worth drooling over!

6 Basic Steps To Make Chocolate Chocolate Chip Cookies From Scratch

Ingredients

Guess what? You probably already have everything you need right in your kitchen!

Wet ingredients: Brown and white sugars, butter, egg, vanilla extract, a splash of milk
Dry ingredients: flour, baking soda, natural cocoa powder (unsweetened), a pinch of salt

Oh, and let’s not forget chocolate chips! I’m all about semisweet, but you can get wild with mini ones, big chocolate chunks, or flavors like butterscotch or peanut butter chips. Sometimes, I even roll these chocolate chips in finely chopped pecans!

Instructions

Step 1.

Grab a big bowl and your stand or handheld mixer. Toss in room-temperature butter, brown sugar, and granulated sugar, then whip everything at medium-high until light and fluffy, usually about 2 to 3 minutes.

Double Chocolate Chip Cookies wet ingredient

Now, crack in that egg, pour in the vanilla, and crank up the speed to higher until everything’s nicely mixed together. Remember to scrape the bowl’s bottom and sides to make sure everything’s joined the party!

Step 2.

Mix the flour, baking soda, cocoa powder, and salt in another bowl until combined. With your mixer running low speed, slowly pour these dry ingredients into the wet ones (from Step 1) until everything is nicely mixed. The dough will turn out pretty thick at this point.

Double Chocolate Chip Cookies ingredient mixing

Then, kick up the speed again and add the milk and chocolate chips until they’re all mixed in. The dough will become tacky and sticky, so cover it up real tight with plastic wrap and pop it in the fridge for 3 hours to 3 days (I prefer an overnight chilling session). Yes, chilling is a must for our sticky dough; it helps it firm up!

Step 3.

When you’re ready to bake, take the dough out of the fridge and let it sit for about 10 minutes at room temperature to make it easier to roll and scoop (or 20 minutes if it’s been chilling for longer than my recommended 3 hours).

While that’s happening, preheat your oven to 350°F (or 177°C). Next, line your baking sheets with silicone mats or parchment paper. Trust me, it makes cleanup a breeze!

Step 4.

It’s time to shape these cookies! Scoop out about 1 ½ tablespoons of dough (roughly 35 to 40g if you’re keeping track; I often use a cookie scoop) and roll it into a ball. Keep going until all the dough is used up.

Want extra thickness? Make those dough balls much taller than they’re wide, like little columns or cylinders! Space them on your baking sheets with 2 to 3 inches in between. And hey, since this dough is in its sticky business, keep a damp cloth nearby to wipe your fingers clean every 2-3 balls you shape.

Step 5.

Pop those babies in the oven and bake them up for 10 to 12 minutes until the edges look set (but the center parts still have some softness to them.)

A quick tip: Are they still not spreading out nicely after 9 minutes? Take them out and give your baking sheet a few gentle taps on the kitchen counter; that’ll help them along. Then, let them go back in the oven and finish baking!

Step 6.

Once they’re out, let them chill on your baking sheet for about 5 minutes. Here’s my favorite time to add a few extra chocolate chips on top for that picture-perfect finish (totally optional, but it makes them look extra drool-worthy).

Then, transfer them over to a wire rack to chill completely. You’ll notice the cookies deflate a bit while cooling, but that’s normal. Enjoy your baked cookies!

Notes

1. Want a nutty, toffee-like depth of flavor to your cookies? It’s more than simple! You just need to brown the butter a little before creaming it with the sugars.

2. If you crave a more complex vanilla flavor, use vanilla bean paste instead of extract. Those tiny flecks of vanilla bean also look stunning at any dessert table!

FAQs

How Can I Make My Cookies Extra Chocolatey?

Using lots of chocolate chips is the classic way to do it, but you also have many other options! As I said earlier, browning the butter before creaming it will add a nutty, toffee-like note that plays nicely with chocolate. A teaspoon of espresso powder added to the dough also deepens the chocolate taste without bitterness.

How Long Do These Cookies Stay Fresh?

Freshly baked is always best, but you can store leftover cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for 2-3 months if you want to play the long game.

See, it’s super simple to make double chocolate chip cookies. Have fun!