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These Double Chocolate Chip Cookies are thick, chewy, and indulgent! They’re rich and fudge-like, with just a hint of salt to make the chocolate pop! An easy recipe made in under 45 minutes!
Calling all chocolate lovers, do I have the cookies for you! These double chocolate cookies are filled with chocolate flavor in every bite. They are rich, soft and chewy with pockets of melty chocolate chips. . A little salt amplifies and balances the chocolate. Basically these Double Chocolate Chip Cookies taste like fudgy brownies and chocolate chip cookies were magically combined into one.
If you are craving both a chocolate chip cookie and a brownie, I get it. You should try my thick chocolate chip cookies or brown butter chocolate chip cookies and then these brown butter brownies. If you want a super easy brownie, try my one-bowl brownie—you could even add chocolate chips! Maybe it’s time for something light and bright after all the chocolate. Try my lemon blondies or classic blondie recipe for all the chew and none of the chocolate.
Table of Contents
Why This is the Best Double Chocolate Chip Cookie!
- They have all the chocolate! Not only is there cocoa powder and chocolate chips, but we also add melted dark chocolate to make sure that there is chocolate in every bite!
- Super easy recipe. This double chocolate cookie recipe is super easy to scale and even easier to mix! You will have cookie dough in the fridge in under 15 minutes and ready to bake cookies in under 45 minutes!
- Scalability. These cookies have been made in professional kitchens and at home, using everything from a modest Kitchen Aid to a large 30-quart mixer. Just be sure not to overfill your mixer; otherwise, you could have a flour situation on the counter and yourself, and the cookie dough won’t mix properly.
- Texturally perfect. The perfect ratios of butter, sugar, chocolate, and flour give you a cookie with the most tender and chewy texture. It is thick and fudge-like and will satisfy a craving for a cookie and brownie all in one bit!
Professional Tips for Making Double Chocolate Chip Cookies
- Don’t overmix the butter and sugar. For the most thick and chewy cookies, you want the butter to be cold but pliable when mixing. When you add the sugars, don’t overcream. It will cause the cookies to spread more.
- Chill the batter before scooping. Once mixed, this batter is very sticky. I find it easier to divide it once it has chilled for a little bit to solidify the dough.
- Use a cookie scoop or scale for even cookies. For the most even cookies, I would suggest using a kitchen scale or scoop. If the cookies are even in size, they will bake more evenly.
- Scale the flour well. Adding too much flour to this recipe will make the cookies dry and cake-like. The best and easiest way to measure the flour is by using a kitchen scale. If you don’t have one, fluff your flour scoop into your measuring cup and use a knife to level it off.
Ingredients
- All-purpose Flour
- Cocoa Powder: I use Dutch-processed cocoa powder in these, my chocolate thumbprint cookies, and these chocolate cupcakes. It has a rich, deep flavor and a darker color. You could also use natural cocoa powder.
- Kosher Salt
- Baking Powder: Double-acting baking powder reacts instantly when mixed with an acid because of the baking soda and then again when heated. Because it is double-acting, it has a slower, more stable rise for a thick, chewy cookie.
- Dark Chocolate: I like to use anywhere between 55-65% dark chocolate pistols. They melt beautifully and have a great flavor. The best substitute here would be to chop a semi-sweet chocolate bar into larger pieces. You could also use bittersweet or even unsweetened chocolate.
- Light Brown Sugar: Light brown sugar adds sweetness and a little moisture.
- Granulated Sugar: Granulated sugar is here for sweetness, but if you add too much in proportion to the butter and flour, the cookies will spread rather than stay tall and chewy.
- Unsalted Butter
- Large Eggs: The eggs add fat, moisture, and leavening. The fat from the yolk adds richness and helps keep the cookies chewy, which is why I also use egg yolks in the best pumpkin spice donut recipe! Eggs also emulsify the batter and keep everything texturally perfect.
- Vanilla Extract
- Chocolate Chips: I am picky about my semi-sweet chocolate chips. I want them to be just sweet enough and have a high-quality texture. Sometimes, the additives that allow chips to keep their shape once melted and cooled can affect the taste and mouthfeel. I also love Guittard, but they aren’t always available.
- Maldon: Maldon salt is optional, but it will enhance the cookies’ flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Mix in some nuts! You can use toasted or untoasted nuts, but I prefer toasted and cooled nuts. Walnuts, pecans, almonds, or peanuts would be perfect in this cookie! Use my chewy white chocolate macadamia nut cookies as inspiration.
- Make a Skillet Cookie. We are all a sucker for a skillet cookie like my pizookie recipe! Press the dough into the skillet while the cookie is at room temperature, and bake! Then, top with your favorite ice cream.
- Change the extract. Try peppermint for a wonderful Christmas-inspired cookie or almond for a delicious nutty taste.
- Add your favorite candy or change the chips. Mix in M&Ms, Reese’s, chopped Snickers, or Twix, and place more on top of the cookie for good measure. You could also use a mix of dark chocolate chips and white chocolate chips, or add peanut butter chips or butterscotch chips for a different flavor. Try chocolate chunks or chopped chocolate for extra chocolate flavor.
How to Make this Double Chocolate Chip Cookies Recipe
Use these instructions to make the perfect double chocolate cookie every time! Further details and measurements can be found in the recipe card below.
Summary of steps:
Step 1: Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
Step 2: Melt the chocolate in a microwave-safe bowl. Stir after each 15-second interval. Continue until the chocolate is fully melted.
Step 3: In a stand mixer bowl fitted with a paddle attachment, cream the butter, granulated sugar, and light brown sugar until light and fluffy.
When adding the sugar, you want the butter to be cold but pliable. Take cold butter and place it in the stand mixer. Use a kitchen torch to soften the butter slightly with the mixer on medium speed.
Step 4: Add the eggs one at a time, scraping down the sides of the bowl in between each addition and beat until there are no visible streaks of eggs. Add the vanilla extract with the last egg.
Step 5: Pour the melted chocolate into the egg mixture. Mix until fully combined.
Make sure the chocolate isn’t too hot or too cold. Too hot, and you risk cooking some of the eggs, and too cold, and the chocolate will solidify in the batter before it can be mixed in. It is perfect if you can place your finger in the chocolate, and it feels like a warm bath.
Step 6: Reduce the mixer to low and add the dry ingredients in three additions, waiting until almost all the flour has been incorporated before adding the next. Add the chocolate chips after the last of the flour mixture has been incorporated.
Step 7: Scoop the dough with a large cookie scoop or roll it into balls about the size of a golf ball. Chill the dough until firm before baking. Bonus points for freezing!
Step 8: Preheat the oven to 350°F convection.
Step 9: Place the cookie dough balls on a baking sheet lined with parchment paper and bake in the preheated oven for 7-8 minutes until the centers have puffed and cracked slightly and the surface looks matte, not shiny. Cool completely. You can cool them on a wire rack or on the baking sheet.
Chef Lindsey’s Recipe Tip
Sift the all-purpose flour, cocoa powder, baking powder, and kosher salt together into a bowl or a sheet of parchment before mixing. This will ensure there are no lumps of cocoa or baking powder in the cookies.
Frequently Asked Questions
These cookies can be stored in an airtight container at room temperature for up to 10 days.
They freeze perfectly, whether they are baked or in dough form. They will keep in the freezer for up to 2 months, well wrapped or in an airtight container.
For the most thick and chewy cookie, chill the dough for at least 30 minutes or until firm.
It is harder to tell when these cookies are done because the dough is a dark, rich color. You look for the tops of the cookies to be cracked and the cookies to be fully matte.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Double Chocolate Chip Cookies
Ingredients
- 3 ½ cups all-purpose flour
- 5 tablespoons cocoa powder
- 2 teaspoons kosher salt
- ½ teaspoon baking powder
- 8 oz dark chocolate melted, cooled
- 1 ½ cups light brown sugar packed
- ½ cup sugar
- ½ cup unsalted butter
- 4 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate chips
- maldon salt
Instructions
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- Melt the chocolate in a microwave-safe bowl. Stir after each 15-second interval. Continue until the chocolate is fully melted.
- In a stand mixer bowl fitted with a paddle attachment, cream the butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the eggs one at a time, scraping down the sides of the bowl in between each addition and beat until there are no visible streaks of eggs. Add the vanilla extract with the last egg.
- Pour the melted chocolate into the egg mixture. Mix until fully combined.
- Reduce the mixer to low and add the dry ingredients in three additions, waiting until almost all the flour has been incorporated before adding the next. Add the chocolate chips after the last of the flour mixture has been incorporated.
- Scoop the dough with a large cookie scoop or roll it into balls about the size of a golf ball. Chill the dough until firm before baking. Bonus points for freezing!
- Preheat the oven to 350°F convection.
- Place the cookie dough balls on a baking sheet lined with parchment paper and bake in the preheated oven for 7-8 minutes until the centers have puffed and cracked slightly and the surface looks matte, not shiny. Cool completely. You can cool them on a wire rack or on the baking sheet.
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef cookie recipe. Peruse all our 250+ cookie recipes or dive deep into Chef Lindsey’s chocolate dessert recipes. You’ll find classics like devil’s food cake and chocolate pudding alongside chocolate zucchini cake and chocolate biscotti!
