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Double Chocolate Chip Cookies Recipe — Rich, Gooey Treats

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Table of Contents
  1. Double Chocolate Chip Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make This Double Chocolate Chip Cookies Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Double Chocolate Chip Cookies are a dream for chocolate lovers: chewy on the edges, soft and gooey in the center, and packed with chocolate chips for an intense chocolate experience. Think of them as brownie-like cookies—rich, fudgy, and deeply satisfying.

Double Chocolate Chip Cookies Ingredients

You will need:

  • 1 ¼ cup all-purpose flour
  • ¾ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tbsp cornstarch
  • ½ cup salted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 tbsp heavy cream
  • ¾ cup semi-sweet chocolate chips, plus extra to top if desired

Substitutions and Additions

Chocolate chips: Swap semi-sweet chips for dark, milk, or white chocolate to change the flavor profile. You can mix types for variety.

Butter: The recipe uses salted butter. If you use unsalted butter, add ½ teaspoon salt to the dough.

Nuts: Stir in chopped pecans or walnuts for added crunch and flavor.

Sea salt: A light sprinkle of flaky sea salt on top before baking elevates the chocolate’s sweetness.

Cocoa powder: Use dark cocoa powder for a more intense, fudgy chocolate taste.

How to Make This Double Chocolate Chip Cookies Recipe

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and cornstarch. Set aside.

Step 2: In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy (about 2 minutes on medium speed). Add the eggs and vanilla and beat until combined, scraping the bowl with a rubber spatula as needed.

Step 3: With the mixer on low, add half of the dry ingredients to the butter mixture and beat until incorporated. Add half the heavy cream and mix. Add the remaining dry ingredients and the remaining cream, mixing until combined.

Step 4: Fold in the chocolate chips just until evenly distributed.

Step 5: Cover the dough with plastic wrap and chill in the refrigerator for 1 hour. Chilling firms the dough, concentrates flavor, and prevents excessive spreading so the cookies stay thick and chewy. If convenient, you can chill the dough up to 48 hours for even better texture.

Step 6: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 7: Use a cookie scoop to portion the chilled dough into balls. Roll each between your palms for a smooth surface and place them 2 inches apart on the prepared sheets.

Step 8: Bake for about 9 minutes, then remove from the oven. If desired, press a few extra chocolate chips into the warm tops for a melty finish. For crisper cookies, bake 1–2 minutes longer; for softer, gooier centers, reduce baking time by 1–2 minutes. To make large “monster” cookies, form 2–4 inch balls and space them 2–3 inches apart.

Step 9: Transfer the cookies to a cooling rack and let them cool slightly. For that fresh-baked, gooey chocolate experience, warm individual cookies 10–15 seconds in the microwave before serving.

How to Serve

Serve these cookies warm with a cold glass of milk for a classic pairing. They also pair beautifully with ice cream or a milkshake for an indulgent dessert.

Storage

In the fridge: Store cooled cookies in an airtight container for 3 to 5 days.

In the freezer: Freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. You can also freeze scooped dough balls; bake from frozen, adding 2–3 minutes to the baking time.

These Double Chocolate Chip Cookies deliver a fudgy, chocolate-forward bite every time. Use your favorite chips—dark, milk, white, or even peanut butter—to customize the flavor. Soft, chewy, and full of chocolatey goodness, they’re likely to become a household favorite.

Frequently Asked Questions

Can I make my cookies crispier?

Yes—bake for an extra 1–2 minutes to achieve crispier edges while keeping the center moist.

Can I reheat my cookies?

Reheat cookies in the microwave for 10–15 seconds to restore a warm, melty texture.

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Double Chocolate Chip Cookies

Double Chocolate Chip Cookies are homemade cookies with double the chocolate and double the fun. Every bite is rich and chocolatey.
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Prep Time 15
Cook Time 9
Chill Time 1
Total Time 1 24

Course Dessert
Cuisine American

Servings 20 cookies

Ingredients

  • 1 ¼ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 tablespoons cornstarch
  • ½ cup salted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream
  • ¾ cup semi-sweet chocolate chips, plus more to top the cookies if desired

Instructions

  • In a medium bowl, add the flour, cocoa powder, baking soda, baking powder, and cornstarch. Whisk together and set aside.
  • In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla and eggs, and beat until combined, scraping the bowl as needed.
  • With the mixer on low, gradually add half the dry ingredients to the butter mixture and mix until combined. Add half the heavy cream and mix. Add the remaining dry ingredients and cream and mix until smooth.
  • Beat in the chocolate chips just until combined.
  • Cover the dough with plastic wrap and chill for 1 hour in the refrigerator.
  • Preheat the oven to 350°F and line baking sheets with parchment paper.
  • Use a cookie scoop to portion the chilled dough into balls. Roll each between your palms for a smooth cookie and space 2” apart on the prepared sheets.
  • Bake for 9 minutes, remove from the oven, and add extra chocolate chips on top if desired.
  • Transfer to a cooling rack and allow to cool. Warm briefly in the microwave for a melty finish if you like.

Notes

  • Chilling the dough improves texture and prevents spreading. For best results, chill 1 hour or up to 48 hours.
  • For crispier cookies, bake 1–2 minutes longer. For softer, gooier centers, bake slightly less. To make large cookies, shape 2–4 inch balls and space them 2–3 inches apart.
  • Warm cookies 10–15 seconds in the microwave for a fresh-baked, melty experience.