Double Chocolate Chip Cookies

32 min | easy | vegetarian

Stack of double chocolate chip cookies on a white plate, showing dark cocoa-brown, crackled tops with extra chocolate chips, set on a light wood surface with a gray napkin and a few scattered chips in the background.

Published Jul 21, 2025

Prep Time	Cook Time	Total Time
20 min	12 min	32 min

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Introduction

These double chocolate chip cookies are rich, fudgy, and loaded with melty chocolate in every single bite.

They come together with simple pantry staples, so you can whip up a batch whenever a serious chocolate craving hits.

Serve them warm for an easy dessert, a lunchbox treat, or a crowd-pleasing party cookie plate.

Close-up of three thick double chocolate cookies stacked on a white plate, with semi-sweet chocolate chips baked into the tops and a few loose chips scattered on a light wood surface.

How to Make Double Chocolate Chip Cookies

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Preheat oven and prepare pans

Preheat your oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
Cream butter and sugars

In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.

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Add eggs and vanilla

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
Combine dry ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly blended.
Mix wet and dry together

Add the dry ingredients to the butter mixture and mix on low speed just until no dry streaks of flour remain.

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Fold in chocolate chips

Use a spatula to gently fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
Scoop dough and add topping

Use a medium cookie scoop to portion mounds of dough onto the prepared sheets, leaving about two inches between each cookie.
Press a few extra chocolate chips onto the tops of each mound for a pretty bakery-style look and extra chocolate.
Chill for thicker cookies (optional)

If you prefer thicker cookies, chill the scooped dough on the sheet for 20 to 30 minutes before baking.

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Bake and cool the cookies

Bake one sheet at a time for 10 to 12 minutes, until the edges look set but centers seem slightly soft.
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Close-up of double chocolate chip cookies on a white plate; one cookie is broken in half to show the fudgy, dark interior with melted chocolate chips, with extra chips scattered around.

Substitutions

Use dark brown sugar instead of light brown sugar: Dark brown sugar gives a stronger molasses note and richer color, while keeping the cookies soft and chewy inside.
Swap semi-sweet chocolate chips for chopped dark chocolate bars: Chopped dark chocolate melts into gooier pockets and creates varied texture, with some pieces staying chunky and others turning fudgy.
Replace half the all-purpose flour with finely ground almond flour: Using half almond flour adds gentle nuttiness and tenderness, making the cookies taste richer while still holding a nice shape.

Close-up of four thick double chocolate chip cookies cooling on a metal wire rack, with glossy chocolate chips pressed into the cracked, fudgy-looking tops.

Tips

Measure flour correctly: Spoon flour into the measuring cup and level it, instead of scooping, so the cookies stay tender and not dry.
Use room-temperature ingredients: Make sure butter and eggs are at room temperature, which helps them emulsify and gives you a smoother, creamier dough.
Rotate baking sheets: For even baking, rotate the baking sheet halfway through the time to prevent hot spots from overbrowning some cookies.
Chill dough for flavor: Chilling the dough overnight deepens the chocolate flavor and improves texture, giving you thicker cookies with chewier centers.
Finish with flaky salt: Sprinkle a tiny pinch of flaky sea salt on warm cookies to balance sweetness and make the chocolate flavor pop.

Nutrition Facts ^*

Energy	227	kcal
Protein	3	g
Total Fat	12	g
Carbohydrates	29	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my cookies spread too much in the oven?: Your butter may have been too soft or melted, or you added a bit less flour than needed. Chill the dough and try adding one or two extra tablespoons of flour next time.
How can I tell when the cookies are done baking?: The edges should look set and slightly firm, while the centers still look soft and a bit puffy. If the tops lose their glossy look, they are ready to come out.
Can I freeze the cookie dough?: Yes, scoop the dough into balls, then freeze them on a baking sheet until firm. Transfer to freezer bags and bake from frozen, adding two extra minutes to the bake time.
How should I store the baked cookies and keep them soft?: Store cooled cookies in an airtight container at room temperature with a small slice of bread or tortilla. The bread adds moisture, keeping the cookies soft for several days.

Serving Suggestions

These double chocolate chip cookies make a cozy dessert with a cold glass of milk or your favorite coffee.

For a fun twist, mix in a handful of toasted nuts or swirl in peanut butter chips for sweet-salty contrast.

If you love ice cream, sandwich a scoop between two cookies to create a simple yet indulgent frozen treat.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Amanda, San Francisco, CA: Love how rich and fudgy these double chocolate chip cookies are and that it makes a lot of cookies :) — 5 ★

Eunice: So happy these worked out for you, Amanda!
Linda, Boise: These came out so fudgy and soft with crisp edges, and the extra chips on top were perfect! Will definitely make again. — 5 ★

Eunice: Love hearing you got that, Linda!