Name: Double Chocolate Chip Cookies
Prep time: 10 min
Cook time: PT-485687H16M51S
Total time: PT-485687H16M51S
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 2 tsp vanilla extract; 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 cups semi-sweet or dark chocolate chips

These double chocolate chip cookies are everything I love about chocolate in cookie form—rich, fudgy, and bursting with chocolate chips. They have a soft, chewy texture that feels indulgent without being overly dense. Whenever I bake these, the house fills with the irresistible aroma of cocoa and vanilla, making it hard to wait until they’re cool enough to eat!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs

2 tsp vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 1/2 cups semi-sweet or dark chocolate chips

Directions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until fluffy and light in color.

Mix in the eggs one at a time, followed by the vanilla extract, until everything is well combined.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the chocolate chips evenly throughout the dough.

Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 8 to 10 minutes, or until the edges are set but the centers still look soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 24 cookies, depending on the size of the dough scoops. It takes roughly 10 minutes to prepare the dough and about 8-10 minutes to bake each batch, so I usually have fresh cookies ready in under 30 minutes total.

Variations

I like to switch things up by adding a handful of chopped nuts like walnuts or pecans for some crunch. Sometimes I swap half of the semi-sweet chips for white chocolate chips to add a bit of sweetness contrast. For an extra fudgy texture, I’ve tried replacing some of the flour with an equal amount of almond flour. If I want a hint of spice, a pinch of cinnamon or espresso powder can enhance the chocolate flavor beautifully.

Storage/reheating

I store these cookies in an airtight container at room temperature, and they stay soft and chewy for up to 5 days. If they start to firm up, I pop them in the microwave for about 10 seconds, which brings back that fresh-baked warmth and softness. For longer storage, I freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag. They freeze well for up to 3 months—just thaw at room temperature or warm in the microwave before enjoying.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can, but I usually reduce the added salt in the recipe slightly (to about 1/4 teaspoon) since salted butter contains extra salt already.

What if I don’t have cocoa powder?

The cocoa powder is key for the rich chocolate flavor and dark color. If you don’t have any, you can try using melted chocolate, but it will change the texture and recipe balance a bit.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add some to help with texture.

Why are my cookies flat after baking?

If your cookies are spreading too much, try chilling the dough for 30 minutes before baking. Also, make sure your baking soda is fresh and measure flour carefully.

Can I add nuts or other mix-ins?

Absolutely! I love adding chopped nuts, shredded coconut, or even dried fruit. Just fold them in along with the chocolate chips.

Conclusion

I always find that these double chocolate chip cookies hit the perfect spot when I want something chocolaty and comforting. They’re simple enough to whip up on a whim but special enough to impress friends or family. The chewy centers and rich chocolate chips make every bite satisfying, and the slight crispness around the edges adds a wonderful texture contrast. Whenever I bake these, they disappear quickly—and honestly, I don’t blame anyone for wanting seconds.