Chocolate Chocolate Chip Cookies were created with chocolate lovers in mind. A rich double chocolate chip cookie with chocolate morsels packed into every bite, these cookies pair perfectly with an ice cold glass of milk. Next time a chocolate craving hits, reach for one of these cookies. Your taste buds will thank you!
Words alone aren’t enough to do these cookies justice. Thank goodness for pictures! Double chocolate cookies taste even better than they look–and I think these look pretty darn good. They even earned a spot in my collection of The Best Chocolate Chip Cookie Recipes.
Double Chocolate Chip Cookies
These cookies are certified as chocolate lover’s heaven. A soft chocolate cookie plus morsels of semi-sweet chocolate is just about my idea of a perfect cookie. My whole kitchen smelled divine as these were baking and I could hardly wait for them to cool to sneak a bite.
For the times when a regular ol’ chocolate chip cookie isn’t enough to quench your chocolate thirst, double chocolate is the ticket. With cocoa powder baked into the dough, you get a deep cocoa taste with every bite. The chocolate chips nearly melt in your mouth, making the cookie eating experience even better.
What kind of cocoa should you use?
While I used dark chocolate cocoa powder to make these, regular cocoa will work just fine. We just prefer dark chocolate when given the choice. I often use half dark cocoa powder and half regular dutch processed.
You can fill these with milk chocolate chips, semi-sweet chocolate chips, dark chocolate chips, white chocolate chips or even peanut butter or butterscotch chips. Whatever you like! I can imagine these would taste great with a blend of half semi-sweet chocolate morsels and half white chocolate chips, too.
Making Chocolate Cookies
This is a great base chocolate cookie recipe that you can get creative with. Like nuts? Add some walnuts or pecans. I have trouble ever imagining the desire to put a raisin in anything, but if you like raisins, toss some in, you’ll get a chocolate covered raisin cookie!
Like M&Ms? You’ll like this Chocolate M&M Cookie adaption with mini M&Ms and peppermint M&Ms that I made for a holiday treat.
You could also leave out the chocolate chips and mix ins altogether and still have a great tasting basic chocolate chip cookie.
Double Chocolate Cookies tend to be very rich, which I find means I’m usually tempted to eat fewer of them in one sitting. Bonus! That said, I find these so tasty that I can easily eat two or three at a time.
Tips and Tricks
- These cookies can be baked immediately after preparing the dough, as called for in the recipe. However, you can also place the dough in the refrigerator for up to 24 hours prior to baking, which will give them an even richer flavor.
- If you decide to chill your dough, make sure to cover it tightly with plastic wrap, and take it out of the refrigerator about an hour prior to baking to make it easier to scoop. I find that if you can give your cookie dough at least an hour in the fridge, it really pays off in the flavor.
- Store these cookies in an airtight container. If you’re going to be storing them for more than few days, you can also pop them in the freezer. Let thaw completely in the fridge or at room temperature before serving.
Can’t get enough chocolate?
I can’t let you go without reminding you of some of my other all-time favorite chocolate cookies. Hot Chocolate Cookies are a reader favorite. These cookies are so delicious that Jet-Puffed put the recipe on their Mallow Bits container! They really do taste like a cup of hot cocoa!
A recent favorite of mine are Flourless Chocolate Cookies. No flour needed, and I swear they taste just like fudgey brownies.
I love baking and eating cookies, so it’s asking a lot for me to nail down what I think are the very best cookie recipes I’ve made and shared over the years. Still, I think I can confidently say that Chocolate Peanut Butter Cookies are my all time favorite. With a rich chocolate dough and bits of peanut butter cups, those are the cookies I crave most when I want something rich and sweet.
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Chocolate Chocolate Chip Cookies
The ultimate cookie for chocolate lovers! These cookies are easy to make and big on flavor.
Chocolate Chocolate Chip Cookies
Ingredients
- 1 cup butter
- 1 cup sugar
- 3/4 cup brown sugar tightly packed
- 2 eggs
- 2 tsp vanilla
- 1 3/4 cups all-purpose flour
- 1 1/4 cups cocoa powder I prefer to do a mix of regular and dark cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 1/2 cups assorted chocolate chips such as milk chocolate, dark chocolate and semi-sweet.
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of an electric mixer, beat butter until light and creamy. Add in sugar and brown sugar and beat until well combined. Add in eggs, one at a time, mixing until each is fully incorporated into batter. Add in vanilla and mix.
- In a separate bowl, combine flours, cocoa powder, baking soda and salt. Slowly add dry mixture to wet mixture, mixing until just combined. Stir in chocolate chips.
- Using a large cookie scoop, scoop cookie dough onto baking sheet. A large cookie scoop holds about 3 tablespoons of cookie dough. Space dough at least 2" apart.
- Bake for approximately 10-12 minutes. Cookies should be starting to firm up but still soft in the middle. Remove from oven and allow to cool on pan on a wire rack for at least five minutes. Repeat with remaining dough. Allow to cool completely prior to storing. Store in an airtight container.
Nutrition
Check out all of the cookie recipes on this site!
I hope you enjoy these rich and delicious chocolate chocolate chip cookies!
Originally published January 2017
Linda says
Can I add walnuts?
Christi Johnstone says
Sure.
Anonymous says
I followed the directions and tips in the comments to a T and my cookies would still not spread. The dough was super dense too :((
Christi Johnstone says
Most likely you had too much flour. Always make sure to give your flour a stir, then spoon it into the measuring cups (not scoop!) and then level it off. Too much flour will result in exactly what you mentioned.
Heath says
If you are saying your bottom of the cookie is burned and the top is still doughy that is most likely your sheet pans. If you have dark, well used sheet pans they will tend to burn faster on the bottom (especially if you grease your cookie sheets) If you allow your butter and eggs to come to room temp first everything will blend nicer and smoother. But cocoa powder will make your dough very sticky and pastey (somewhat difficult to work with). You could try replacing the butter with Crisco (it will just be a less buttery cookie). But for those of you whose cookies are burned on the bottom check your oven temps too for hotspots or uneven heating. I use a convection oven (these days it would be called an air fryer LOL) and if you use silicone matts or parchment and a cookie scooper they baked to perfection at 10 minutes because the air is circulated around the food for even heating. I hope that helps just passing some of my knowledge on as a former pastry chef.
Heath Tanner says
These cookies are so rich and fudgey and oh sooooo good! I made mine with all dark cocoa powder and dark chocolate chips. The last batch to go in the oven I also added peanut butter chips. These are a keeper and I will be making them again and again!
Christi Johnstone says
I looooove these with the dark cocoa and the dark chips. The peanut butter chips addition sounds amazing!
Unknown says
Amazing cookies! LOVE the checklist, thanks for adding that!
Sara says
Wonderful recipe! I used Andes mint chips and the cookies are amazing!! Thank you
M says
I halved the recipe and they still turned out great!
Annette says
This is an awesome recipe, Christi!! I took some to work, and everyone loved them. The GM said they were amazing! Used both basic and dark chocolates with great results. I will definitely enjoy this for years to come 🙂 !!!
Christi Johnstone says
So glad you enjoyed it!
Tina says
Best recipe for chocolate, chocolate chip cookies. Really amazing taste and easy to make. I followed the recipe and used a mixture of dark and regular cocoas. I also used Ghirardelli 60% dark chocolate chips. Using a good, unsalted butter makes a difference too. They are best tasting on the first day. Seal tightly. Highly recommend!
Amanda says
After reading the other reviews I’m confused as to what went wrong for others. I followed the recipe and instructions and they couldn’t have came out more perfect. They came out crisp but soft on the Inside and so decedent. I used white chocolate chips and semi sweet chips. I bakes them for 11 minutes. None of them came out burnt at all. I was very impressed with this recipe I saved it to my phone and shared on Facebook lol I wish I could attach a picture of mine so others can see!