Double Chocolate Chip Cookies

Double Chocolate Chip Cookies are bakery-style cookies that hit like a brownie and a classic cookie at the same time. Thick, chewy, deeply chocolatey, and ready in under an hour with chill time!

If you’ve ever debated between making brownies or cookies, this recipe solves that problem. These cookies bake up thick with a slightly crackled top and a soft, fudgy center, similar to the vibe I love in brown butter brownies, but these double chocolate cookies lean heavily into that brownie cookie texture. It’s the kind of treat that satisfies even the strongest chocolate craving. A chocolate lover’s dream!

If you’re building out your cookie rotation, you can compare these to thick chocolate chip cookies for a more classic take or go richer with brown butter chocolate chip cookies.

Ingredients & Substitutions

• All-purpose flour: Provides structure. Be precise here or the cookies will turn dry.
• Cocoa powder: Dutch-processed (dutch process cocoa powder) gives a deeper flavor and darker color, similar to what I use in chocolate thumbprint cookies. You can substitute natural cocoa powder if needed.
• Baking powder: Helps create lift without spreading too much.
• Dark chocolate: Melted into the dough for a true brownie-like base and deeper flavor than chips alone.
• Light brown sugar: Adds moisture and chew.
• Granulated sugar: Balances sweetness and structure.
• Unsalted butter: Use cold but pliable butter for the best texture.
• Eggs: Add richness and help emulsify the dough.
• Vanilla extract: Rounds out the chocolate flavor.
• Chocolate chips: Use high-quality semi-sweet chocolate chips for the best melty chocolate chips texture, or swap in white chocolate chips for variation.
• Maldon salt: Optional, but it sharpens the chocolate flavor just like in my chocolate cupcakes.

See the recipe card for full information on ingredients and quantities.

Variations for Double Chocolate Chip Cookies

• Add crunch: Stir in toasted walnuts or pecans for texture contrast.
• Change the chocolate: Use white chocolate or peanut butter chips for a different flavor profile like white chocolate macadamia nut cookies.
• Make a skillet cookie: Press into a pan and bake like my pizookie.
• Add peppermint: For a holiday twist similar to peppermint brownies or topped with peppermint frosting.
• Go full chocolate: If you love deep chocolate desserts, put a plate together! Whip up some chocolate pudding or even chocolate biscotti.

Professional Tips

• Use cold but pliable butter. Over-creaming will make the cookies spread too much.
• Chill before scooping. The dough is sticky, and chilling makes portioning easier and keeps cookies thick.
• Measure flour correctly. Too much flour will make cakey cookies instead of chewy ones.
• Watch the finish, not the clock. These cookies are dark, so look for cracked tops and a matte surface instead of relying only on time.

How do you make double chocolate chip cookies from scratch?

Use these instructions to make the perfect double chocolate chip cookies every time.

Step 1: Whisk dry ingredients. Whisk together flour, cocoa powder, baking powder, and salt until evenly combined.

Step 2: Melt chocolate. Microwave the chocolate in 15-second intervals, stirring between each, until smooth and fully melted. Let it cool slightly.

Step 3: Cream butter and sugars. Beat butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Step 4: Add eggs gradually. Add eggs one at a time, mixing fully and scraping the bowl between each. Add vanilla with the final egg.

Step 5: Incorporate melted chocolate. Pour in the melted chocolate and mix until fully combined and glossy.

Step 6: Add dry ingredients. Add the dry mixture in three additions on low speed, then fold in chocolate chips.

Step 7: Scoop and chill. Portion dough into golf ball-sized pieces and chill at least 30 minutes until firm.

A cookie scoop or kitchen scale (in grams) will give you evenly sized cookies that bake uniformly.

Step 8: Preheat the oven. Preheat to 350°F convection while the dough chills.

Step 9: Bake cookies. Place dough on a baking sheet lined with parchment paper or silicone mats and bake 7–8 minutes until tops are cracked, centers are puffed, and the surface looks matte. Cool completely.

Use a heavy baking sheet or cookie sheet for best heat distribution. Transfer cookies to cooling racks or a wire rack to maintain crisp edges and chewy centers.

Recipe FAQs

Before You Go

I hope you enjoyed this rich, fudgy cookie recipe. If you’re in a chocolate desserts mood, try chocolate zucchini cake or go classic with devil’s food cake.