If you’ve been craving chocolate, DOUBLE CHOCOLATE CHIP COOKIES are sure to hit the spot! These thick, rich, chewy chocolate cookies are packed with chocolate flavor and loads of chocolate chips. Not only do they taste incredible, but they are super simple to make. All the ingredients go in one bowl, and they can be ready start-to-finish in under an hour. This is one of those recipes you’ll make again and again!
Reasons To Make These Cookies:
- They can crush even the biggest chocolate craving.
- Everything is made in one mixing bowl for easy clean up.
- No chilling the dough, these can be done in under an hour.
- Your friends and family will be THRILLED when they see the delicious chocolate cookies you made for them.
Double Chocolate Chip Cookies
I’ve been making these easy double chocolate cookies for almost a decade, and they never disappoint. Based on a Levain Bakery Chocolate Cookie Recipe I shared back in 2011, I’ve made some slight changes over the years, and I think they’ve hit the point of perfection.
One of the things I like most about this recipe, aside from the incredible flavor and texture, is that it’s a really easy recipe to make. Everything goes into one bowl, and you have my blessing to skip the mixing of dry ingredients in a separate bowl thing. There is no need to chill the dough, so when a chocolate craving hits, you can have a batch of these done and cooling in less than an hour.
Tips For Making The Best Double Chocolate Cookies
- As noted in the recipe, use cold butter. While most recipes call for softened butter, not these. Do take note that it takes a bit more work to mix that cold butter, about 2-3 minutes to get it light and fluffy. So be patient! The cold butter helps create a thicker cookie that does not run as much.
- How you measure your flour matters! Most every recipe you’ll find that includes flour, measures the flour by spooning it into the measuring cup, and not by scooping the flour up with the measuring cup. Doing the later will result in too much flour. If you aren’t sure what I mean, check out my examples in my Everything You Want To Know About Flour post.
- Do not over mix! You want to mix enough to combine all your ingredients, nobody wants to find a pocket of flour in their cookie. That said, do not over mix, or you can end up with tough cookies.
- Do not over bake! Most cookies benefit from carryover cooking, meaning they continue to bake on the baking sheet even after you remove them from the oven. For a perfectly soft and chewy cookie, you pull them out of the oven just before they seem completely baked, then carryover cooking finishes the job.
- Butter: You can use salted or unsalted. Personally I never notice a difference in taste, so use what you have on hand.
- Brown Sugar: While light or dark brown will work, I use light.
- Baking Powder: Make sure you are using baking power and not baking soda.
- Cocoa Powder: Make sure you are using unsweetened DUTCH PROCESS cocoa powder. Dutch process cocoa powder reacts with the baking powder in this recipe to help the cookies rise. It also gives them a deep, rich chocolate flavor that isn’t over the top sweet. Here’s my favorite cocoa powder for this and other recipes.
- Chocolate Chips: I prefer a combination of semi-sweet and dark chocolate chips when I make these. I personally am not a fan of milk-chocolate so I never use them, but if they are your favorite, by all means, use those! Also feel free to replace or substitute some of the chocolate chips in this recipe with peanut butter chips, white chocolate chips, butterscotch chips, whatever you like! These cookies are a great base for many flavor combos.
More Cookie Recipes To Try
If you like this cookie recipe, I have more great cookie recipes I recommend you try.
- M&M Chocolate Cookies
- Flourless Chocolate Cookies
- Chocolate Peanut Butter Cookies
- Hot Chocolate Cookies
- Black & White Chippers Cookies
- Brownie Cookies
Make sure to grab a copy of my FREE “15 Favorite Cookie Recipes” E-cookbook.
Double Chocolate Chip Cookies
- 1 cup cold, unsalted butter, cut into small cubes freezing butter slightly makes it easier to cut into cubes (unsalted butter is fine)
- 1 1/4 cups brown sugar, packed
- 2 large eggs
- ½ cup unsweetened cocoa powder
- 2 ¼ cups all-purpose flour
- ¼ tsp kosher salt
- 1 tsp baking powder
- 2 ½ cups semi-sweet chocolate chips
- Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Because the butter is cold, it does take some time for the butter and sugar come together. Once well combined, blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.
- Add 1 1/4 cups of the flour, salt and baking powder to the bowl and mix on low speed just mixed. Add in remaining cup of flour and chocolate chips and mix until just combined, but do not over mix. Dough will be thick.
- Scoop dough with a standard size levered ice cream scoop (or spoon out about 1/3 cup for each cookie). Place on the prepared baking sheets, a few inches apart.
- Bake 13-15 minutes or until edges start to look fully cooked and the top of cookies does not depress if lightly touched. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely. Store tightly covered.