Made with cocoa powder and chocolate chips, these double chocolate chip cookies are crispy on the edges and chewy in the centers for the best of both cookie worlds! I think they have the perfect level of sweetness with semisweet chocolate chips, but you’re welcome to use dark or milk chocolate, too! I top my double chocolate cookies with a little sprinkle of flaky sea salt if I want a little extra indulgence.
If this recipe looks familiar, it’s because it uses the same cookie dough base as my chocolate peppermint cookies. Those are always a huge hit during the holidays, so I made a version that’s easy to enjoy year-round! These double chocolate cookies are ready in just about 30 minutes and only dirty a handful of dishes. For the ultimate chocolate ice cream sandwich, stuff a scoop of double chocolate ice cream between two of these double chocolate chip cookies.
“Excellent rich chocolate flavor! I also loved how easy and quick the recipe was.” -Heather
Ingredients for Double Chocolate Chip Cookies
The best cookies are often ones with simple ingredients, and these chewy double chocolate chip cookies with crispy edges are just that! This recipe uses pantry and fridge staples to make a baker’s dozen of double chocolate cookies in just about 30 minutes. Read on for the purpose behind each ingredient and common substitutions.
- All-purpose flour. Regular flour gives these cookies structure. A 1:1 gluten-free flour substitute should work well, though I have not personally tested a batch using it yet!
- Cocoa powder. Use regular cocoa powder, cacao powder, or Dutch-processed cocoa powder—all make these cookies deliciously chocolatey.
- Salt. Enhances the flavors, balances the sweetness, and strengthens the gluten in cookies.
- Baking soda and powder. I use a blend of leavenings to get the best qualities from both: a good rise and extra browning power.
- Salted butter. I recommend using salted butter, as the extra salt in the butter balances out the sweetness, but unsalted still works great if you’re watching your sodium intake!
- Granulated sugar. Sugar adds flavor, moistness, and helps chocolate cookies spread nicely.
- Brown sugar. Brown sugar has a richer flavor than white sugar and adds chewiness to these cookies.
- Vanilla extract. I like to add a splash to enhance the chocolate flavor.
- Egg. The protein in the egg white and the fats in the yolk help the cookie dough hold together perfectly. Some readers have substituted a flax egg with good results!
How to Make the Best Double Chocolate Chip Cookies
My favorite thing about this double chocolate cookie recipe—besides the flavor, the crispy edges, and the chewy centers—is the prep and cleanup. These really only take about 30 minutes to make, and you can make them in a stand mixer or in a bowl with a hand mixer. And because it all comes together in one big bowl, there’s very little cleanup!
Prepping the Dry Ingredients
First, combine the dry ingredients in a medium bowl. I recommend using a kitchen scale or fluffing the flour in the bag before scooping some out for best results. One cup of flour only weighs about 130 grams, and it’s really easy to pack flour into a measuring cup and accidentally use too much. (And if you use too much flour, the cookies will be a lot thicker and more cakelike, rather than chewy.)
Stir the all-purpose flour, cocoa powder, salt, baking powder, and baking soda together with a spoon or spatula until mostly combined. Sometimes I’ll just throw all the dry ingredients in my mixing bowl at once without doing this step, but it really does ensure even dispersion of all your ingredients.
Creaming the Butter and Sugar
Add room temperature butter and both sugars into a large bowl or the bowl of a stand mixer, then beat on medium speed until fluffy. It usually takes about three minutes for the sugars to create the amount of air bubbles in the butter that we want.
Once fluffy, like pictured below, add in the vanilla extract and egg and beat for another couple minutes. Stop beating once the mixture is light brown and thick but aerated.
Scrape down the sides and bottom of your bowl once to make sure everything is combined. We don’t want to find a streak of butter and sugar at the bottom of the bowl while scooping out the last cookie later!
Adding Dry Ingredients
When the batter is light and fluffy, add in the dry ingredients you mixed together and beat on low until combined. This usually only takes about a minute or so, and the chocolate cookie dough will be pretty thick.
Next, add in your chocolate chips. Because the dough is so thick and there’s almost always some flour left on the side of the bowl, I often stir in the chips by hand. This ensures everything gets properly mixed so that all your cookies turn out the exact same way!
At this point, you may cover and chill the chocolate cookie dough for up to 72 hours, if you’d like. This can result in a deeper, more chocolatey flavor, and it also lets you bake the cookies at a time that is most convenient for you.
Scooping the Double Chocolate Chip Cookies
You can bake these cookies immediately, or you can chill them for up to 72 hours. When you’re ready to bake them, scoop the cookies into 2″ (5 cm) balls, then place them about 3″ (7 cm) apart on a parchment-lined baking sheet.
Once scooped, I like to add 3-5 more chocolate chips on top of each cookie dough ball. This has the two-fold benefit of 1) looking even prettier once baked, and 2) tasting even more chocolatey!
Baking the Double Chocolate Chip Cookies
Bake the double chocolate cookies for about 10-12 minutes at 375°F/190°C, until the edges look crispy and the centers look mostly set. The cookies will continue to bake on the cookie sheet for a minute or two after removing them from the oven, so let them cool for at least 10 minutes before moving them.
Darker pans will take a minute or two less than light-colored pans, so keep that in mind while baking! If in doubt, check on the cookies a couple minutes early.
You can top these with a sprinkle of flaky sea salt for a little extra oomph, too!
How to Get Picture-Perfect Cookies
My favorite trick to getting perfectly round cookies is shaping them right after baking! Fresh out of the oven, while the cookies are still hot, find a round object that’s slightly larger than your cookies and heat-safe, like a mason jar lid, a drinking glass, or—my personal favorite—circle cutters.
Fit the cookie inside your shaper, then swirl the cookie inside the cutter or glass a few times. You should notice straighter edges rounding off, which will give you a more circular cookie!
This works great on the last cookie scooped out of the bowl, too, because those tend to spread more. When you re-shape cookies right out of the oven, the swirling compacts the cookie insides just slightly and can help rein in a more spread-out cookie.
See the pictures below for a direct comparison before and after.
FAQs about Chewy Double Chocolate Chip Cookies
Other Recipes You May Enjoy
This chocolate cookie recipe uses the same base dough as my chocolate peppermint chip cookies. So if you love these, you’ll love my chocolate peppermint cookies during the holidays!
My double chocolate ice cream recipe is a favorite among chocolate lovers. It’s made with a creamy custard base and your choice of semisweet, milk, or dark chocolate!
Can’t get enough chocolate chip cookie flavors? Try my lavender chocolate chip cookies with dark, milk or white chocolate chips.
Dish Cleanup: Not Too Bad
I rate my recipe cleanups on a scale of 1 to 5. 1 is only a handful of dishes, and 5 is everything including the kitchen sink.
These double chocolate chip cookies have a cleanup rating of a 2. There’s one large mixing bowl, a cookie scoop, and a collection of smaller ingredient bowls. If you use my trick to re-shape the cookies fresh out of the oven, you’ll also have a circle cutter or two you’ll have to wash. I recommend rinsing the mixing bowl and cookie scoop with warm water once the cookies are in the oven to make cleanup go even faster.
Easy Double Chocolate Chip Cookie Recipe
Thanks so much for stopping by!
If you make these double chocolate chip cookies and love them, please don’t forget to leave a review to let others know how it turned out.
Double Chocolate Chip Cookies
Ingredients
- 1 ¼ cups (170 g) all-purpose flour spooned and leveled (170 g)
- ¼ cup (20 g) cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup (113 g) salted butter at room temperature (1 stick)
- ½ cup (100 g) granulated sugar
- ½ cup (105 g) brown sugar packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ cup (90 g) semisweet or dark chocolate chips plus extra for topping
Instructions
- Preheat the oven to 375°F/190°C, and line two cookie sheets with parchment paper.*
- In a medium bowl, combine the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.1 ¼ cups (170 g) all-purpose flour, ¼ cup (20 g) cocoa powder, ½ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking powder
- In the bowl of a stand mixer (or large bowl, if using a hand mixer), cream together the butter and both sugars for 3 minutes, until the mixture is light and fluffy.½ cup (113 g) salted butter, ½ cup (100 g) granulated sugar, ½ cup (105 g) brown sugar
- Add in the egg and vanilla extract. Beat for another 2 minutes until the mixture is even fluffier. Scrape down the sides of the bowl with a spatula to ensure even mixing.1 large egg, 1 teaspoon vanilla extract
- Add in the flour mixture and beat together until incorporated, about 1 minute. The dough will be thick.
- Add in the chocolate chips and stir together with a spatula until the chips are evenly dispersed.*½ cup (90 g) semisweet or dark chocolate chips
- Scoop the cookies into 2" (5 cm) balls and place 3" (7 cm) apart on the prepared baking sheets. If desired, press a few more chocolate chips into the tops of each cookie.
- Bake in the center rack for 10-12 minutes, or until the edges are dark brown and the center looks set. Remove from the oven and leave to cool on the pan for at least 10 minutes before serving.
- Optional: For perfectly circular cookies, you can reshape them right out of the oven! While the cookies are still hot, place a round cutter or drinking glass with an opening a little bigger than your cookies around one cookie at a time. Quickly swirl the cookie around inside of the cutter or glass a couple of times until the edges are perfectly circular! (See blog post and video for a visual.)
Video
Notes
Recommended Supplies
Nutrition
I’d love to see how your chocolate cookies turn out: Take a photo and tag me on Instagram @floralapronblog to share with me, or use the hashtag #floralapronbakes.
I used semi-sweet chocolate chips, and they turned out great! I prefer the look of the chocolate chunks, but I was using what I had on hand. These were easy to make. They taste like a bit of chocolate heaven!
So glad to hear it, Rosemarie! Thanks for leaving a review 🙂
Thanks for the recipe. Have you ever tried the beater with the silicone strip along the edge? I got one years ago and it does a much better job of avoiding having unmixed ingredients stuck to the bottom/sides, though I still stop to remove stuff stuck to the beater itself (usually, butter).
For those of us who love using weights for most everything I did a further conversion (I usually don’t bother with tiny amounts measured with teaspoons or obvious measures like a stick of butter):
21 g cocoa powder
99 g granulated sugar
106 brown sugar, packed
85 g semisweet or dark chocolate chips, plus extra for topping
Hi Scott,
Yes, I have a Flex Edge beater! Though ever since having my KitchenAid serviced a few years ago, I’ve noticed the planetary assembly is juuust a little off-center from my bowl. You can’t really tell for most things, but when using the Flex Edge beater, it will scrape one side totally clean and leave a lot of batter on the other side. I’ve tried raising/lowering the whole head using the dime trick to see if that will fix it, but no luck, unfortunately. One of these days, we’ll probably try to take it apart again and workshop a fix, but until then… I just tend to gravitate towards my regular beater 😉
And thank you for those conversions; I also prefer to bake with grams for the most part! If you toggle the button on the right of the Ingredients header from “US Customary” to “Metric,” it’ll show you the quantities in grams (and change the quantity used in the in-line ingredients for you, too!). It’s a new feature I’m working on rolling out across my entire website 🙂
I saw your link to these on reddit and I’m excited to make them soon! I wanted to say I really appreciate your cleanup ratings and that you include a picture of the used dishes. It really helps!
Hi Rachel, thank you—I’m glad you appreciate the cleanup ratings! Hope you enjoy these cookies when you get a chance to make them 🙂
As a beginner with anything to do baking, this recipe tutorial had every step I needed to make the best cookies I’ve ever made! And I absolutely loved the tip on how to make the cookies perfectly round shaped. Will definitely be making these again.
I’m so happy to hear that, Katie! Thanks so much for leaving a review 🙂
Excellent rich chocolate flavor! I also loved how easy and quick the recipe was.
Love to hear that! Thanks for leaving a review, Heather!
As suggested, I added expresso powder to the batter, extra chocolate chips on top & salt flakes after baking & used a biscuit cutter to shape the cookies. The edges had a nice little crunch with soft centers. The flavor was on point, not too sweet w/ enough chocolate goodness. I learned lots of tricks with this recipe.
Thanks so much for leaving a review, Jessica! Glad to hear the recipe and tips were helpful for you 🙂