These Double Chocolate Chip Cookies are every chocolate lover’s dream: thick, fudgy centers with slightly crisp edges. We tested and refined this recipe until it consistently delivered bakery-style cookies that passed the family taste test.
Why this recipe is the best
This recipe produces bakery-quality cookies without special equipment or long chilling times. Slightly firm butter and a balanced sugar ratio create cookies that are chewy in the center with lightly crisp edges.
We use both unsweetened cocoa powder and semi-sweet chocolate chips to double down on chocolate flavor. The dough is easy to mix, freezes well, and yields reliably thick, soft cookies you’ll want to make again and again.
Key ingredients
Simple pantry staples come together to make rich, fudgy cookies that look and taste gourmet.
- Butter (slightly softened) – Keep it a bit firm so the cookies don’t spread too much.
- Cocoa powder – Use a good-quality unsweetened cocoa for deep chocolate flavor.
- Semi-sweet chocolate chips – For melty pockets of chocolate in every bite.
- Brown and white sugar – A mix provides the best texture and flavor.
- Flour – Measure by fluffing and leveling for accuracy.
How to make Double Chocolate Chip Cookies
Follow these clear steps for reliable, chewy cookies.
- Cream the slightly softened butter with the granulated and brown sugars until light. Beat in the eggs and vanilla until just combined.
- Add the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
- Fold the dry ingredients gently with a rubber spatula, scraping the bowl sides as needed.
- Fold in the chocolate chips gently—don’t overmix.
- Scoop about 1.5 tablespoons of dough per cookie onto a lined baking sheet. Bake at 350°F (175°C) for 10–11 minutes until edges are set and tops are mostly matte. Remove from the oven and let the cookies finish baking on the sheet for 5 minutes before transferring to a rack.
Hint: Keep the butter slightly firm—not melty. This helps the cookies hold their shape and stay thick while baking.
Common mistakes
Using fully softened or melted butter will cause excessive spreading and thin, flat cookies. Keep the butter slightly firm.
Over-mixing after adding flour creates tough, dry cookies. Mix just until the dough comes together and fold chocolate chips in gently.
Top tip
Avoid overbaking. Pull the cookies when the centers still look slightly underdone—the residual heat from the baking sheet will finish them, leaving a soft, chewy center instead of a dry or cakey cookie.
Recipe
Double Chocolate Chip Cookies
Ingredients
- ¾ cup butter, slightly softened (still somewhat firm)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ⅓ cups flour, fluffed and leveled
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a mixing bowl, cream the slightly softened butter with both sugars on medium speed until combined. Add the eggs and vanilla and beat until the mixture lightens slightly in color.
- Add the flour, cocoa powder, baking soda, baking powder, and salt. Mix on low until about 90% combined—avoid overmixing. Fold in the chocolate chips just until incorporated.
- Scoop dough balls of about 1.5 tablespoons onto the prepared baking sheets. Bake 10–11 minutes until the edges are set and the tops are mostly matte. Remove the sheet from the oven and let the cookies rest on the pan for at least 5 minutes to finish baking. Transfer to a rack to cool.
Notes
- Butter should be slightly softened but still firm. If it’s too soft the cookies will spread too much and lose their texture.
- These cookies are sensitive to overmixing. Stir dry ingredients and chips gently by hand if needed to avoid overworking the dough.
- To keep the centers soft, remove the cookies when they look slightly underbaked and let them finish on the hot pan for five minutes.
Nutrition
Carbohydrates: 32 g
Protein: 3 g
Fat: 12 g (Saturated fat: 7 g)
Sodium: 158 mg | Fiber: 2 g | Sugar: 18 g
Substitutions and variations
Customize these cookies to suit your tastes.
- Mix-ins – Swap or add white chocolate chips, peanut butter chips, or chopped nuts such as walnuts or pecans.
- Espresso – Add ½ teaspoon instant espresso powder to intensify the chocolate flavor.
- Gluten-free – Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Vegan – Try vegan butter and flax eggs; texture may be slightly more delicate.
- Bakery-style – Make double-sized cookies and bake a minute or two longer for oversized cookie servings.
- Peppermint – Stir in 1 teaspoon peppermint extract for a seasonal twist.
Storage
Store baked cookies in an airtight container at room temperature for up to 4 days.
To freeze dough: scoop the dough into balls and freeze for up to two months. Bake from frozen, adding a minute or two to the bake time.
To freeze baked cookies: wrap tightly and store in a freezer bag for up to 3 months. Reheat for 10–15 seconds in the microwave to revive the warm, just-baked feel.