There’s something about the smell of cocoa wafting through the house on a drizzly afternoon that just makes me feel all warm and fuzzy. Last week, I found myself rummaging through the pantry with a frantic craving for chocolate, and before I knew it, I was whipping up these Double Chocolate Chip Cookies. One batch later, the whole place smelled like a cozy little bakery, and let me tell you, even my neighbor popped in for a treat (and stayed for a chat).
If you’ve ever wanted a cookie that’s basically a chocolate hug in every bite, these babies have your name on ’em. We’re talking rich, Dutch-processed cocoa plus a hefty handful of semisweet and dark chocolate chips, for that ooey-gooey center and crisp edges combo that’s pretty much heaven. I first dreamed this recipe up when my grandkids demanded something EXTRA chocolatey for movie night, and well, it stuck around as my go-to for everything from holiday swaps to last-minute care packages (you’ll want to make a double batch, trust me!).
Why You’ll Love These Double Chocolate Chip Cookies
- Speedy prep—bowl to oven in under 30 minutes. No ceremony, just yum.
- Next-level chocolate punch for chocoholics of all ages.
- Crisp, slightly crackly edges that melt into a soft, gooey center—texture heaven.
- Make-ahead friendly: freeze dough or baked cookies with zero drama.
- All pantry staples (chances are you already have them on hand!).
- Perfect for bake sales, coffee dates, or those “I need chocolate now” emergencies.
- Customizable sweetness and chew—tailor to your taste buds.
Ingredient Notes
- All-purpose flour (1¾ cups / 220 g) – Spoon it into your measuring cup and level it off. No packed-down flour here; we want light, tender cookies. (Yes, really!)
- Unsweetened cocoa powder (½ cup / 45 g) – Dutch-processed if you can find it for that deep, dark color and mellow flavor. Natural cocoa works in a pinch.
- Leavening: baking soda (1 tsp) + baking powder (½ tsp) – A little extra spring keeps these cookies from feeling too dense.
- Fine sea salt (½ tsp) – Balances the sweetness and amps up the chocolate notes. If you’re using salted butter, drop this to a scant ¼ tsp.
- Butter (¾ cup / 170 g), softened – European-style if you can swing it for extra richness; otherwise regular unsalted is just fine.
- Granulated sugar (1 cup / 200 g) + light brown sugar (½ cup / 110 g) – The brown sugar keeps ’em chewy. Dark brown sugar works, too, if you’re craving that molasses hit.
- Eggs (2 large, room temperature) – They bind and add a touch of tenderness. Let them sit on the counter for 30 minutes before baking.
- Pure vanilla extract (2 tsp) – Madagascar or Mexican; whatever you love.
- Chocolate chips (1½ cups / 270 g) – A mix of semisweet and dark chips gives you pockets of melty goodness. You can do all dark, all semisweet, or toss in white chocolate if you’re feeling wild.
- Optional: chopped toasted nuts (½ cup) – Walnuts, pecans, or your favorite nut for a bit of crunch. Totally optional, but highly recommended if you like texture contrast.
Yield: about 24 cookies
Prep time: 15 minutes (+ optional chill)
Bake time: 10–12 minutes per batch
Total time: Around 1 hour (including that cheeky chill time)
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats—this is a simple step that totally prevents sticking and scorched bottoms.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until there are no lumps left. It should look like a chocolatey dust storm—set it aside.
- Grab your stand mixer or a big mixing bowl. Beat the softened butter, granulated sugar, and brown sugar on medium speed for about 2 minutes, until light and fluffy. (Don’t skip the scrape-down-the-bowl part—every bit needs to get some love.)
- Add the eggs one at a time, mixing well after each. Then pour in the vanilla. The batter should look glossy and smooth—like bad chocolate pudding, but in a good way.
- Gently fold in the dry ingredients. Mix just until you don’t see streaks of flour—overmixing is the arch-nemesis of tender cookies.
- Stir in the chocolate chips (and nuts, if you’re using them). Make sure every scoop of dough has a sprinkling of chips. You want chocolate in every bite, right?
- Use a 1½-tablespoon cookie scoop (or two spoons) to drop dough balls onto your prepared sheets, spacing them about 2 inches apart so they can spread their wings.
- Optional (but highly recommended): Chill the dough for 15–30 minutes. It makes thicker, chewier cookies and prevents them from turning into flat discs. If you’re in a rush, skip it—just bake right away and embrace slightly thinner cookies.
- Bake for 10–12 minutes. You’re looking for set edges with centers that still look a little soft—that’s your cue. They’ll firm up as they cool. Rotate the pans halfway through baking for even results.
- Let the cookies rest on the hot pan for about 5 minutes before transferring them to a wire rack. This last bit of downtime helps them finish cooking gently and keeps them from crumbling apart.
Variations
- Nutella Swirl: Drop a teaspoon of Nutella into each dough ball and swirl it around for a gooey pocket of hazelnut-choco magic.
- Mint Chocolate: Swap in 1 tsp peppermint extract and toss in mint chocolate chips for a festive, refreshing twist.
- Vegan-Friendly: Use solid coconut oil instead of butter, two flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water), and dairy-free chocolate chips.
- PB Surprise: Fold ¼ cup creamy peanut butter into the dough for that dreamy sweet-and-salty vibe.
- Spicy Kick: Sprinkle in a pinch of cayenne pepper and a dash of cinnamon for a warm, taco-meets-dessert feel.
- Oatmeal Crunch: Replace ½ cup of the flour with rolled oats for a heartier, slightly nutty texture.
Storage & Reheating Tips
At room temperature: Keep completely cooled cookies in an airtight container for up to 5 days. If you live in a humid climate, pop a piece of bread in with them to keep them soft (old-school trick!).
Freezing baked cookies: Lay them out in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll last up to 3 months. When you’re ready, warm in a 325°F oven for 3–5 minutes or zap in the microwave for 10–15 seconds for that fresh-baked feel.
Freezing cookie dough: Scoop dough onto a baking sheet, freeze until firm, then stash the balls in a labeled freezer bag. To bake, place dough balls on a sheet (no need to thaw!) and add 1–2 minutes to the bake time. Voila—fresh cookies on demand.
Before You Go…
I’m telling you, these Double Chocolate Chip Cookies are the kind of treat that makes everyone stop and say, “Wow!” Whether you’re baking for little ones, care packages, or simply to soothe a chocolate craving, this recipe’s got your back. Let me know if you gave one of the variations a try, or if you have your own spin—drop a comment below or tag me in your cookie snapshots on Instagram. Happy baking, friends! May your cookie jar always be full and your heart even fuller.
Double Chocolate Chip Cookies
Ingredients
- 1 ¾ cups all-purpose flour (spooned and leveled)
- ½ cup unsweetened cocoa powder (Dutch-processed)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt (adjust if using salted butter)
- ¾ cup unsalted butter, softened (European-style if possible)
- 1 cup granulated sugar
- ½ cup packed light brown sugar (dark brown sugar works too)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups semisweet or dark chocolate chips
- ½ cup chopped toasted walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and uneven browning.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain. Set aside.
- In a large bowl or stand mixer, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then stir in the vanilla extract. Gently fold in the dry ingredients.
- Fold in chocolate chips (and nuts if using) until evenly distributed. Drop dough onto prepared sheets.
- Chill dough for thicker cookies, then bake for 10-12 minutes until set. Let cookies cool before serving.
