Double Chocolate Cookies

Double chocolate chip cookies are the ultimate warm, gooey, and melty treat for any chocolate lover. Make the best fudgy chocolate cookies with this deliciously addictive recipe!

Three double chocolate chip cookies on a white plate.
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Double Chocolate Chip Cookies Recipe

These chewy double chocolate chip cookies are just the most comforting chocolate treat you'll ever taste. As the sister recipe to classic chocolate chip cookies, they hold that nostalgic comfort that you get from biting into a warm, soft cookie.

Whenever I have chocolate cravings, these cookies are what I dream about. With natural cocoa powder in the cookie dough and semi-sweet chocolate chips all throughout the cookies, the chocolate flavor is just perfection.

If you need a show-stopping shareable treat to bring to cookie exchanges, these chocolate chocolate chip cookies would bring a smile to anyone's face.

Making cookies from scratch actually isn't all that difficult. As long as you have a great recipe and all of the ingredients you need, you can easily make fresh baked brownie cookies!

This recipe will make some of the best cookies you've ever tasted, so get ready to eat them non-stop. Oh, and make sure that milk is chilling in the fridge to pour a glass with a warm cookie. You'll thank me later!

Why You'll Love this Recipe

Easy cookie recipes like these are so easy to love. Once you make the ultimate chocolate cookies, you'll realize why I'm so crazy about them:

  • You can make two dozen freshly baked cookies in under 20 minutes. That's just a few more minutes than store-bought cookie dough requires, and the flavor is so much better!
  • Making cookies from scratch allows you to avoid all of the preservatives and additives in store-bought cookie dough. And if you have allergies or dietary restrictions, you can easily modify this recipe to fit your needs.
  • Cookies are the best shareable treat. Make the best double chocolate chip cookies for parties, get-togethers, bake sales, or just because.
A stack of double chocolate chip cookies on a wire rack.


Before your next run to the grocery store, check you pantry and fridge and make a list of any ingredients you are out of and need for this recipe. Many of the ingredients are kitchen staples though! So you may be surprised by how much you already have:

  • butter
  • granulated sugar
  • brown sugar
  • egg
  • pure vanilla extract
  • all purpose flour 
  • cocoa powder
  • baking soda
  • salt
  • semi-sweet chocolate chips

Substitutions and Variations

You can use unsalted butter or salted butter, either will work. But if you use salted butter then you may need to omit or reduce the salt that this recipe calls for.

To make double chocolate cookies without gluten, use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour.

Light brown sugar and dark brown sugar will both work in these cookies. The dark brown sugar will make a more robust flavor, and the light brown sugar is a more caramel like flavor.

Feel free to change things up with this double chocolate cookies recipe! You could add espresso powder, peanut butter chips, white chocolate chips, chopped walnuts, chopped pecans, or anything else you want.

Double chocolate chip cookies on a baking sheet.

How to Make Double Chocolate Cookies

Preheat your oven to 350°F (177°C) and then line a baking sheet with parchment paper, or spray with cooking spray, and set it to the side.

Cream together butter, white sugar, and brown sugar in the bowl of your stand mixer or a large bowl with a hand mixer. Then beat in the egg and pure vanilla extract.

Double chocolate chip cookie dough in a bowl with a wooden spoon.

Mix in all purpose flour, cocoa powder, baking soda and salt until the dry ingredients are well combined with the wet ingredients. Then fold in the chocolate chips.

Hot Tip: Need to make cookie dough ahead of time? Mix up the dough and cover the bowl in plastic wrap! Store in the fridge for up to 24 hours and then allow to come to room temperature before rolling the cookie dough balls and baking.

Use a cookie scoop or spoons to form balls. Place them evenly on the baking sheet.

Double chocolate chip dough balls on a baking sheet.

Bake for 12 minutes until the edges are set, and then remove from the oven.

Allow the cookies to cool on the pan for a few minutes, and then transfer to a wire rack to cool completely.

Double chocolate chip cookies on a wire rack.

Serve and enjoy!

How to Store Leftover Cookies

Store baked cookies in an airtight container or ziptop plastic bag at room temperature for up to 5 days. For best results, allow cookies to cool to room temperature before transferring them to a container.

Your can also freeze these double chocolate chip cookies after being baked. Place parchment paper between the layers of each chewy cookie in a freezer-safe container or freezer bag to keep them from sticking together. Freeze for up to 3 months.

Double chocolate chip cookies on a wire rack.

Tips for Success

Here's a few tips to make sure your cookies turn out as perfect as can be:

  • When mixing the cookie dough together, use a silicone spatula to scrape the bottom and sides of the bowl to make sure that all ingredients are well incorporated into the mix.
  • I recommend using a hand mixer to cream the butter and sugars together well, but you can also use a stand mixer if you prefer.
  • A thicker cookie may not bake all the way through, so make sure you roll your cookies into tablespoon sized balls.
  • If you want to top these cookies with flaky sea salt, do so while they are warm so the salt sticks to the melted chocolate chips.
Double chocolate chip cookies on a plate next to a bowl of chocolate chips.


Why are my cookies crunchy instead of chewy?

If you end up with cookies that are crunchy, you likely baked them for too long. When they are fully baked, it may look like the centers are still not done. However, as long as the cookies have crisp edges the centers don't have to be fully set. They will set as they cool and then you'll have a perfectly chewy cookies with a slightly crispy outside edge!

Do you use the paddle attachment for cookie dough?

When making double chocolate chip cookies with a stand mixer, definitely use the paddle attachment! A paddle that has the silicone scraper on the side is even better.

Double chocolate chip cookies on a baking sheet on a counter with chocolate chips.
The sweetest season logo on a dark background.

This post is brought to you as part of The Sweetest Season, my friend Erin's annual virtual cookie exchange! Every year, she gets food bloggers together to share new holiday cookie recipes for your holiday parties

We're also raising awareness about and fundraising for Cookies for Kids' Cancer, a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer. If you'd like to join us, donate to our C4KC fundraising page.

Did you make this recipe?

If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.

Chocolate chip cookies on a baking sheet on a counter with a spoonful of cocoa powder.

Double Chocolate Cookies

These gooey double chocolate cookies have a soft center and crispy edges. A classic dessert that is perfect for all occasions!
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 24 cookies
Author: Madison | A Joyfully Mad Kitchen


  • 1 cup butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips


  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking spray and set aside. 
  • In a large mixing bowl, cream together butter and sugars. Beat in the egg and vanilla extract. 
  • Mix in the flour, cocoa powder, baking soda and salt until fully combined. Fold in chocolate chips. 
  • Use a 2 tablespoon cookie scoop to form balls and place evenly on the baking sheet. Bake for 12 minutes then remove from the oven and transfer to a cooling rack. 


  • Store in an airtight container on the counter for up to 5 days. Freeze for up to 3 months.
  • A handheld or stand mixer is recommended for this recipe in order to cream together the butter and sugar properly. 
  • You can use milk or white chocolate chips if preferred. 
  • These cookies don’t require chilling but you can leave the dough in the fridge for up to 24 hours before baking. 


Serving: 1g | Calories: 232kcal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 207mg | Fiber: 1g | Sugar: 20g

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    1. You don't have to feel bad about these cookies! I've already made two batches and am itching to make more.

  1. These look and sound AMAZING! Definitely going to have to try them myself. I always have those ingredients on hand.

  2. Thanks for having me, Madison! I've already made two batches of these cookies and will definitely be making more soon. They are so easy and so good for you, too.