Double Chocolate Chip Cookies

ByEmily Rice

Double Chocolate Chip Cookies are soft, chewy cookies made with cocoa powder and lots of chocolate chips. They taste like brownies and cookies combined into one amazing treat! The dough is chocolate flavored, and the chocolate chips melt into small gooey bits when baked. These cookies are perfect for anyone who loves chocolate and wants a fun, easy baking recipe.

Double Chocolate Chip Cookies

These cookies are also great for kids to make because the steps are simple, and you don’t need any special skills to prepare the dough. With only a few basic ingredients, you can have fresh, warm cookies in less than an hour. Whether you’re baking with your family, for a school party, or just because you love chocolate, Double Chocolate Chip Cookies are always a good idea.

Why You Should Try Double Chocolate Chip Cookies

You should try Double Chocolate Chip Cookies because they are rich, fudgy, and unbelievably delicious. The outside is slightly crispy, while the inside stays soft and gooey. They’re also customizable add white chocolate chips, nuts, or even a bit of caramel if you want to change things up. These cookies freeze well, pack well in lunch boxes, and taste amazing with milk.

Another bonus? They make your house smell incredible. Baking these cookies fills the kitchen with a chocolatey aroma that feels warm and comforting. They’re simple enough for beginners and exciting enough for experienced bakers. Once you try them, you’ll want to bake them again and again.

Ingredients for Double Chocolate Chip Cookies

Here’s everything you’ll need to make this Double Chocolate Chip Cookies

  • 1 cup (125g) all purpose flour
  • ½ cup (50g) cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (100g) white sugar
  • ½ cup (100g) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips semi sweet or milk chocolate

How to Make Double Chocolate Chip Cookies

Step One

The first thing you need to do is mix the dry ingredients in a medium bowl. Whisk together the flour, cocoa powder, baking soda, and salt. This helps break up any lumps and mixes everything evenly, so the cookies bake the same way.

Step Two

Now, in a large bowl, cream together the butter and sugar. Beat the softened butter with both sugars until light and fluffy. This step adds air to the dough, which helps the cookies stay soft and light. Then, add the egg and vanilla. Crack the egg into the bowl and pour in the vanilla extract. Mix again until smooth. The egg helps the dough hold together, and the vanilla adds a sweet flavor.

Step Three

Now, combine the wet and dry ingredients. Slowly pour the dry mixture into the wet mixture. Stir until just combined, but don’t overmix. Overmixing will make the cookies hard instead of soft. Then, add the chocolate chips. Gently fold the chocolate chips in with a spoon or spatula. Make sure they are evenly distributed throughout the dough.

Step Four

Chill the dough in the refrigerator for 20-30 minutes. This keeps the cookies thick instead of becoming too thin in the oven.

Step Five

Scoop the cookies and bake: Preheat the oven to 175°C (350°F). Shape the dough into small balls on a baking sheet lined with parchment paper. Bake for 9-12 minutes. They may feel soft when removed from the oven, but they will firm up as they cool.

Double Chocolate Chip Cookies

Step Six

Finally, cool the cookies and enjoy. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack. Enjoy them warm, with the chocolate still melted.

Kitchen Equipment Needed :

To make these Double Chocolate Chip Cookies, you’ll need:

  • Mixing bowls 1 medium, 1 large
  • Measuring cups and spoons
  • Whisk
  • Hand mixer or wooden spoon
  • Baking tray
  • Parchment paper
  • Rubber spatula
  • Cooling rack

Tips for the Best Double Chocolate Chip Cookies

Don’t overbake cookies should look slightly soft when removed.

Add a sprinkle of sea salt on top before baking for extra flavor.

Chill the dough for thicker cookies.

Add white chocolate chips for extra sweetness.

Serving Suggestion

I like to eat these cookies with drinks like tea or coffee, and for my children with milk for breakfast. During the day, I enjoy them with fruit juice or lemonade for extra refreshment.

Double Chocolate Chip Cookies

Frequently Asked Question

Absolutely! Freeze it in balls for up to 3 months. Bake frozen dough by adding 1 extra minute.

Can I use oil instead of butter ?

Butter gives the best taste and texture, so oil is not recommended for this recipe.

Can I add nuts to the cookies ?

Yes! Walnuts, pecans, or almonds work great.

Can I use different types of chocolate ?

Yes white chocolate, milk chocolate, or dark chocolate chips all work.

Double Chocolate Chip Cookies
Print

Double Chocolate Chip Cookies

Recipe by Emily RiceCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

22

servings
Prep time

15

minutes
Cooking time

12

minutes
Calories

150

kcal
Total time

30

minutes

These Double Chocolate Chip Cookies are soft, chewy, and full of rich chocolate flavor. Made with cocoa powder and loaded with melty chocolate chips, they’re easy to bake and perfect for anyone who loves chocolate. Great for snacks, dessert, or sharing with friends and family!

Ingredients

  • 1 cup (125g) all purpose flour

  • ½ cup (50g) cocoa powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup (115g) unsalted butter, softened

  • ½ cup (100g) white sugar

  • ½ cup (100g) brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 cup chocolate chips semi sweet or milk chocolate

Directions

  • The first thing you need to do is mix the dry ingredients in a medium bowl. Whisk together the flour, cocoa powder, baking soda, and salt. This helps break up any lumps and mixes everything evenly, so the cookies bake the same way.
  • Now, in a large bowl, cream together the butter and sugar. Beat the softened butter with both sugars until light and fluffy. This step adds air to the dough, which helps the cookies stay soft and light. Then, add the egg and vanilla. Crack the egg into the bowl and pour in the vanilla extract. Mix again until smooth. The egg helps the dough hold together, and the vanilla adds a sweet flavor.
  • Now, combine the wet and dry ingredients. Slowly pour the dry mixture into the wet mixture. Stir until just combined, but don't overmix. Overmixing will make the cookies hard instead of soft. Then, add the chocolate chips. Gently fold the chocolate chips in with a spoon or spatula. Make sure they are evenly distributed throughout the dough.
  • Chill the dough in the refrigerator for 20-30 minutes. This keeps the cookies thick instead of becoming too thin in the oven.
  • Scoop the cookies and bake: Preheat the oven to 175°C (350°F). Shape the dough into small balls on a baking sheet lined with parchment paper. Bake for 9-12 minutes. They may feel soft when removed from the oven, but they will firm up as they cool.
  • Finally, cool the cookies and enjoy. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack. Enjoy them warm, with the chocolate still melted.

Notes

  • Chill the dough for thicker, chewier cookies.
  • Chill the dough for thicker, chewier cookies.
  • Don’t overmix after adding flour or the cookies can turn tough.
  • Add white, dark, or milk chocolate chips for mixed flavors.

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