Dessert

Double Chocolate Chip Cookies

These double chocolate chip cookies are rich, soft, and full of chocolate in every bite. They have a deep chocolate flavour from the cocoa powder, lots of semisweet chocolate chips, and bake up perfectly thick after chilling.

Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 8

5.0 (2)

Jump to Recipe

If you love a really rich, chocolatey cookie, these double chocolate chip cookies are such a good one to make. They have cocoa powder in the dough, plenty of semisweet chocolate chips, and an extra layer of chocolate on top, which gives them that bakery-style look and texture. They bake up soft in the center with slightly crisp edges, and freezing the dough before baking helps them stay thick and chewy.

This is the kind of cookie recipe that works for so many occasions. It’s perfect for holiday baking, weekend treats, late-night dessert cravings, or anytime you want something easy but extra good. The ingredient list is simple, but the result feels a little more special because of how rich and fudgy the cookies taste. They almost give brownie-cookie energy, especially when they’re still a little warm.

One of the best parts of this recipe is that the dough can be made ahead, rolled into balls, and kept in the freezer until you’re ready to bake. That makes it so convenient when you want fresh cookies without making the dough from scratch every time. Whether you serve them with a glass of milk, coffee, or just eat them warm straight from the tray, these cookies are always a good idea.

Ingredients

Serves 8

1/4 cup (50 g) sugar
3/4 cup (150 g) brown sugar
1/2 cup softened butter
1 egg
2 tsp vanilla extract
1 tsp baking soda
1/4 cup cocoa powder
1 1/2 cups flour
1 cup semisweet chocolate chips

Instructions

Cream the butter and sugars
In a mixing bowl, combine the softened butter, sugar, and brown sugar until smooth and well mixed.
Add the wet ingredients
Add the egg and vanilla extract, then mix until fully combined.
Add the dry ingredients
Add the baking soda, cocoa powder, and flour. Mix until a dough forms, being careful not to overmix.
Fold in the chocolate chips
Add the semisweet chocolate chips and mix until evenly distributed throughout the dough.
Shape the cookies
Divide the dough into 3.5-ounce balls and place them on a parchment-lined tray.
Top with extra chocolate chips
Press a few extra chocolate chips on top of each dough ball.
Freeze the dough
Freeze the cookie dough balls for at least 1 hour before baking.
Bake
Preheat the oven to 350°F. Place the frozen cookie dough balls on a parchment-lined baking sheet, leaving space between each one, and bake for 12 minutes.
Cool
Let the cookies cool on the baking sheet for a few minutes before moving them.

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Cook's Notes

Ingredient Notes

Butter: Softened butter mixes more easily with the sugars and helps create a smooth cookie dough. Make sure it is softened, not melted.
Brown sugar: Brown sugar adds moisture and gives the cookies a softer, chewier texture along with a deeper flavor.
Granulated sugar: A little granulated sugar balances the brown sugar and helps with the texture.
Cocoa powder: This gives the cookies their rich chocolate base. Unsweetened cocoa powder works best here.
Flour: Measure your flour carefully so the cookies stay soft and do not turn out too dry.
Baking soda: This helps the cookies spread and gives them a nice texture.
Vanilla extract: Vanilla helps round out the chocolate flavor and adds warmth to the dough.
Semisweet chocolate chips: Semisweet chocolate keeps the cookies rich without being overly sweet. You can also use chopped chocolate if you prefer.
Extra chocolate chips on top: Pressing extra chocolate chips onto the dough balls before baking gives the cookies a prettier finish and extra pools of chocolate.

Tips & Tricks

Freeze the cookie dough balls for at least 1 hour before baking so the cookies stay thick.
Use a kitchen scale for evenly sized 3.5-ounce dough balls if you want a bakery-style look.
Do not overmix the dough once the flour is added or the cookies can turn out tougher.
Press extra chocolate chips on top before baking for a more polished final look.
Bake just until the edges are set, since the cookies will continue to firm up as they cool.
Let the cookies rest on the baking sheet for a few minutes after baking so they do not fall apart.
For softer cookies, avoid overbaking and pull them out while the centers still look slightly underdone.

Storage & Make-Ahead

Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.

Reheating: Warm a cookie in the microwave for a few seconds if you want it soft and melty again.

Make ahead: You can make the dough in advance, roll it into balls, and keep it in the fridge for 1 day or in the freezer longer.

Freezing: Freeze the cookie dough balls on a tray first, then transfer them to a freezer-safe bag or container. Bake straight from frozen, adding an extra minute or two if needed.

Best tip: Freezing the dough not only helps with prep, but also improves the cookie texture when baked.

Frequently Asked Questions

Why do I need to freeze the cookie dough before baking?

Freezing the dough helps the cookies hold their shape better and bake up thicker and chewier.

Can I make these cookies smaller?

Yes. You can make smaller dough balls, but the baking time will need to be reduced.

Can I use milk chocolate chips instead of semisweet?

Yes. Milk chocolate chips will make the cookies sweeter, while semisweet keeps them a little more balanced.

How do I know when the cookies are done baking?

The edges should look set, but the centers can still look slightly soft. They will continue to cook a little as they cool.

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