Made with cocoa powder and chocolate chips, these double chocolate chip cookies have crisp edges and chewy centers — the best of both worlds. I find semisweet chips give the perfect level of sweetness, but you can use dark or milk chocolate if you prefer. For a little extra indulgence, finish the cookies with a light sprinkle of flaky sea salt.
This recipe uses the same base dough as my chocolate peppermint cookies, so if it looks familiar that’s why. It’s an easy version you can make any time of year: the cookies come together in about 30 minutes and only dirty a few dishes. For an over-the-top treat, sandwich a scoop of double chocolate ice cream between two cookies.
“Excellent rich chocolate flavor! I also loved how easy and quick the recipe was.” -Heather
Ingredients for Double Chocolate Chip Cookies
These chewy double chocolate chip cookies with crisp edges use simple pantry and fridge staples. The recipe yields about a baker’s dozen and takes roughly 30 minutes to make. Below are the ingredients with notes and common substitutions.
- All-purpose flour. Provides structure. Use a 1:1 gluten-free flour if needed (I haven’t tested that variation personally).
- Cocoa powder. Regular, cacao, or Dutch-processed cocoa all work—choose your favorite for chocolate intensity.
- Salt. Enhances flavor and balances sweetness.
- Baking soda and baking powder. A mix of both gives a nice rise and good browning.
- Salted butter. I recommend salted for balanced flavor; unsalted works too if you prefer less sodium.
- Granulated sugar. Adds flavor, moisture, and helps cookies spread.
- Brown sugar. Contributes a deeper flavor and chewiness.
- Vanilla extract. Enhances the chocolate notes.
- Egg. Binds the dough; readers have also reported success with a flax egg.
How to Make the Best Double Chocolate Chip Cookies
The best part of this recipe (besides the flavor) is how quick and low-mess it is. You can use a stand mixer or a hand mixer in a single bowl. Most of the work is straightforward, and cleanup is minimal.
Prepping the Dry Ingredients
Combine the dry ingredients in a medium bowl. For best results, weigh flour or fluff it in the bag before scooping — one cup of flour is about 130 g and it’s easy to overpack measuring cups. Mix the flour, cocoa powder, salt, baking powder, and baking soda until evenly combined to prevent lumps.
Creaming the Butter and Sugar
Cream room-temperature butter with granulated and brown sugar on medium speed for about three minutes until light and fluffy. Then add vanilla and the egg and beat another two minutes until aerated and slightly thickened. Scrape the bowl once to make sure everything is fully combined.
Adding Dry Ingredients
With the batter light and fluffy, add the dry mixture and mix on low until just combined — the dough will be thick. Fold in the chocolate chips by hand to ensure even distribution. If you like, cover and chill the dough up to 72 hours for a deeper chocolate flavor and to bake at your convenience.
Scooping the Double Chocolate Chip Cookies
When ready to bake, scoop the dough into 2″ (5 cm) balls and place them about 3″ (7 cm) apart on parchment-lined baking sheets. Press a few extra chips onto the top of each dough ball for a prettier and more chocolate-forward cookie.
Baking the Double Chocolate Chip Cookies
Bake at 375°F (190°C) for 10–12 minutes, until the edges are crisp and the centers look mostly set. Cookies continue to set on the baking sheet, so allow at least 10 minutes of cooling on the pan before transferring. Darker pans may shorten bake time by a minute or two. Finish with flaky sea salt if desired.
How to Get Picture-Perfect Cookies
For perfectly round cookies, reshape them immediately after they come out of the oven while still hot. Place a round, heat-safe object slightly larger than the cookie — a mason jar lid, drinking glass, or a cookie cutter — around each cookie and swirl gently a few times. This firms the edges into a neat circle and works especially well on cookies that spread more than expected.
FAQs about Chewy Double Chocolate Chip Cookies
Chilling isn’t required. I didn’t see a major difference in texture or flavor, though chilling can deepen the flavor and is convenient for make-ahead baking.
I prefer semisweet, but dark chocolate adds richness and milk chocolate makes sweeter cookies. Any will work.
Store in an airtight container at room temperature for 3–5 days for best freshness. They also freeze well for longer storage.
Yes. Regular cocoa, cacao, or Dutch-processed cocoa will work without adjustments.
Yes — smaller cookies simply require a shorter bake time. Watch them closely.
Other Recipes You May Enjoy
This dough is the base for chocolate peppermint chip cookies, which are great in the holidays. If you love rich chocolate, try pairing these cookies with double chocolate ice cream for an indulgent sandwich.
If you want more cookie variations, consider lavender chocolate chip cookies for a floral twist with dark, milk, or white chocolate chips.
Dish Cleanup: Not Too Bad
I rate cleanup on a scale of 1 to 5 (1 = very few dishes). These cookies are about a 2: one large mixing bowl, a cookie scoop, and a few small bowls. If you reshape cookies after baking, you’ll have a cutter to wash too. Rinsing the bowl and scoop with warm water while cookies bake speeds cleanup.
Easy Double Chocolate Chip Cookie Recipe
Thanks for stopping by! If you make these double chocolate chip cookies and enjoy them, please leave a review to let others know how they turned out.
Double Chocolate Chip Cookies
Ingredients
- 1 ¼ cups (170 g) all-purpose flour, spooned and leveled
- ¼ cup (20 g) cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup (113 g) salted butter, at room temperature (1 stick)
- ½ cup (100 g) granulated sugar
- ½ cup (105 g) packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (90 g) semisweet or dark chocolate chips, plus extra for topping
Instructions
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder; set aside.
- In a stand mixer or large bowl, cream the butter with both sugars for about 3 minutes until light and fluffy.
- Add the egg and vanilla, and beat for 2 more minutes. Scrape the bowl to ensure even mixing.
- Add the flour mixture and mix on low until incorporated; the dough will be thick.
- Fold in the chocolate chips with a spatula so they distribute evenly.
- Scoop into 2″ (5 cm) balls and place 3″ (7 cm) apart on the prepared sheets. Press extra chips on top if desired.
- Bake on the center rack for 10–12 minutes, until edges are dark brown and centers look set. Cool on the pan for at least 10 minutes before serving.
- Optional: While cookies are still hot, use a round cutter or glass slightly larger than the cookie to swirl and reshape for perfectly circular edges.
Video
Notes
If desired, chill the prepared dough in the fridge for up to 72 hours — don’t preheat the oven until you’re ready to bake.
Optional variation: add ½ teaspoon espresso powder to intensify the chocolate flavor.
Store in an airtight container at room temperature for up to five days, or freeze for up to three months.
Recommended Supplies
- Cookie scoop
- Silicone spatula
- Baking sheets
- Round cutters or a drinking glass for shaping (optional)
Nutrition
I’d love to see your results — take a photo and tag @floralapronblog on Instagram or use the hashtag #floralapronbakes to share.