Chocolate Lover’s Double Chocolate Chip Cookies Recipe

I perfected my Easy Double Chocolate Chip Cookies after a late-night kitchen experiment that revealed one simple, unexpected tweak.

I bake Chocolate Lover’s Double Chocolate Chip Cookies when I need a reckless, chocolate-only solution. Thick and chewy, loaded with melty surprises, they flirt with the classic Chocolate Chip Cookies With Cocoa Powder idea but bite in and they turn into something more, almost Fudgy Double Chocolate Chip Cookies.

I lean on unsalted butter and unsweetened cocoa powder to get that deep, slightly bitter backbone so the chips pop. They never come out the same, which is fine by me, sometimes stretched and gooey, sometimes puffy and packed with chocolate.

Try one cold from the tray and youll see why I keep making them.

Ingredients

• Unsalted butter: mostly fat, adds richness and tenderness, not the healthiest thing but yum.
• Granulated sugar: pure carbs, makes sweetness and crisp edges, little vitamins or fiber.
• Light brown sugar: adds molasses flavor and moisture, slightly more minerals than white.
• Unsweetened cocoa powder: high in antioxidants and fiber, intense chocolatey bitterness deepens flavor.
• All purpose flour: mostly carbs, some protein, gives structure and chew when gluten develops.
• Eggs: provide protein and fat, help bind and leaven, add richness to dough.
• Chocolate chips: sugar and fat heavy, dark chips give more cocoa flavanols and depth.

Ingredient Quantities

• 1 cup (227g) unsalted butter softened
• 3/4 cup (150g) granulated sugar
• 1 cup (220g) packed light brown sugar
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 2 cups (250g) all purpose flour
• 3/4 cup (75g) unsweetened cocoa powder sifted
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp fine salt
• 2 cups (340g) semisweet or bittersweet chocolate chips, or chopped chocolate
• 1 tbsp instant espresso powder (optional, boosts chocolate flavor)
• Flaky sea salt for sprinkling (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside. Tip: spoon the flour into the cup and level it off for accurate measuring.

2. In a large bowl cream 1 cup (227g) softened unsalted butter with 3/4 cup (150g) granulated sugar and 1 cup (220g) packed light brown sugar until light and fluffy, about 2–3 minutes. Scrape the bowl, then beat in 2 large room temperature eggs one at a time and 2 tsp vanilla extract. Don’t overmix.

3. In a separate bowl whisk together 2 cups (250g) all purpose flour, 3/4 cup (75g) sifted unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp fine salt and 1 tbsp instant espresso powder if using.

4. Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined. It should look a little dense and fudgy, don’t keep beating or the cookies get tough.

5. Fold in 2 cups (340g) semisweet or bittersweet chocolate chips or chopped chocolate with a spatula until evenly distributed.

6. For thicker, chewier cookies chill the dough 30–60 minutes in the fridge, or up to 24 hours for deeper flavor. If you skip chilling the cookies will spread more in the oven but they’ll still be good.

7. Scoop dough into rounded 2‑tablespoon or 3‑tablespoon balls and place on prepared sheets about 2 inches apart. For extra tall cookies gently mound the dough so it creates a little dome.

8. Bake on the middle rack for 10–12 minutes, until edges are set but centers still look soft. For extra chewiness bake closer to 9–10 minutes; for firmer cookies add a minute or two. Rotate the pan halfway if your oven bakes unevenly.

9. Let cookies cool on the baking sheet 5–10 minutes so they finish setting, then transfer to a wire rack. Sprinkle flaky sea salt on warm cookies if you like a salty contrast.

10. Store cooled cookies in an airtight container at room temperature up to 4–5 days. You can freeze dough balls up to 3 months and bake from frozen, adding 1–2 minutes to the bake time.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Rimmed baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl plus a medium/small bowl for dry ingredients
4. Electric mixer (hand or stand) or a sturdy wooden spoon if you prefer to do it by hand
5. Measuring cups and spoons and a kitchen scale for best accuracy
6. Fine mesh sieve or sifter for cocoa and dry ingredients
7. Rubber spatula for folding and scraping the bowl
8. 2-tablespoon or 3-tablespoon cookie scoop (or a heaping tablespoon and a spoon)
9. Wire cooling rack for finishing and optional flaky sea salt topping

FAQ

Chocolate Lover’s Double Chocolate Chip Cookies Recipe Substitutions and Variations

• Unsalted butter: swap with solid coconut oil 1:1 by weight (227g) or stick margarine 1:1 by volume; coconut oil can add a faint coconut taste so chill the dough 10 to 20 minutes to prevent extra spread, margarine works fine but cookies may be a touch softer.
• All purpose flour: use whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or use a cup for cup gluten free flour blend (add 1/4 tsp xanthan gum if your blend has none) for gluten free cookies.
• Eggs: replace each large egg with 1 tbsp ground flax mixed with 3 tbsp water (let sit 5 minutes) for binding, or 1/4 cup unsweetened applesauce per egg for moisture (applesauce yields softer, more cake like cookies).
• Semisweet/bittersweet chocolate chips: swap with chopped dark or bittersweet chocolate 1:1 by weight for richer pockets of chocolate, or use milk chocolate for a sweeter cookie, or toss in cacao nibs for crunchy, less sweet bites.

Pro Tips

1) Chill for flavor and shape, not just firmness. Letting the dough rest overnight (24 to 72 hours) really deepens the chocolate flavor and cuts down spreading, so you get taller, more complex cookies. If you freeze balls, bake straight from frozen and add about 1–2 minutes, but don’t forget to let very hard frozen dough sit a few minutes so it bakes evenly.

2) Mix chocolate sizes. Use a combo of chopped high quality chocolate (60 to 72 percent) and chips so you get pockets of molten chocolate and bits that hold shape. Pressing a big chunk on top of each dough ball just before baking makes each cookie look bakery-ready, and flaky sea salt on warm cookies sends the flavor over the top.

3) Try brown butter for a nutty note, but cool it first. Brown the butter until it smells toasty and has little brown specks, then cool to room temp before creaming with sugars or it will melt everything. It changes the dough’s moisture so you might need a little extra chill time, dont’ forget that.

4) Small swaps for chewiness. Add one extra egg yolk or a tablespoon of light corn syrup to the batter if you want denser, chewier centers. Also avoid overmixing once the flour is in, stirring too long makes cookies tough, so fold gently until you barely have a uniform dough.

5) Oven reality checks. Use an oven thermometer, bake one sheet at a time on the middle rack for the most even heat, and underbake by a minute if you like soft centers — the cookies keep setting on the hot sheet. Rotate the pan if your oven has hot spots, and always cool on the tray for a few minutes before moving to a rack.

Chocolate Lover's Double Chocolate Chip Cookies Recipe

Recipe by Tina Braven

0.0 from 0 votes

I perfected my Easy Double Chocolate Chip Cookies after a late-night kitchen experiment that revealed one simple, unexpected tweak.

Pin

Servings

24

servings

Calories

249

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Rimmed baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl plus a medium/small bowl for dry ingredients
4. Electric mixer (hand or stand) or a sturdy wooden spoon if you prefer to do it by hand
5. Measuring cups and spoons and a kitchen scale for best accuracy
6. Fine mesh sieve or sifter for cocoa and dry ingredients
7. Rubber spatula for folding and scraping the bowl
8. 2-tablespoon or 3-tablespoon cookie scoop (or a heaping tablespoon and a spoon)
9. Wire cooling rack for finishing and optional flaky sea salt topping

Ingredients

• 1 cup (227g) unsalted butter softened

• 3/4 cup (150g) granulated sugar

• 1 cup (220g) packed light brown sugar

• 2 large eggs room temperature

• 2 tsp vanilla extract

• 2 cups (250g) all purpose flour

• 3/4 cup (75g) unsweetened cocoa powder sifted

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1 tsp fine salt

• 2 cups (340g) semisweet or bittersweet chocolate chips, or chopped chocolate

• 1 tbsp instant espresso powder (optional, boosts chocolate flavor)

• Flaky sea salt for sprinkling (optional)

Directions

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside. Tip: spoon the flour into the cup and level it off for accurate measuring.
• In a large bowl cream 1 cup (227g) softened unsalted butter with 3/4 cup (150g) granulated sugar and 1 cup (220g) packed light brown sugar until light and fluffy, about 2–3 minutes. Scrape the bowl, then beat in 2 large room temperature eggs one at a time and 2 tsp vanilla extract. Don’t overmix.
• In a separate bowl whisk together 2 cups (250g) all purpose flour, 3/4 cup (75g) sifted unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp fine salt and 1 tbsp instant espresso powder if using.
• Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined. It should look a little dense and fudgy, don’t keep beating or the cookies get tough.
• Fold in 2 cups (340g) semisweet or bittersweet chocolate chips or chopped chocolate with a spatula until evenly distributed.
• For thicker, chewier cookies chill the dough 30–60 minutes in the fridge, or up to 24 hours for deeper flavor. If you skip chilling the cookies will spread more in the oven but they’ll still be good.
• Scoop dough into rounded 2‑tablespoon or 3‑tablespoon balls and place on prepared sheets about 2 inches apart. For extra tall cookies gently mound the dough so it creates a little dome.
• Bake on the middle rack for 10–12 minutes, until edges are set but centers still look soft. For extra chewiness bake closer to 9–10 minutes; for firmer cookies add a minute or two. Rotate the pan halfway if your oven bakes unevenly.
• Let cookies cool on the baking sheet 5–10 minutes so they finish setting, then transfer to a wire rack. Sprinkle flaky sea salt on warm cookies if you like a salty contrast.
• Store cooled cookies in an airtight container at room temperature up to 4–5 days. You can freeze dough balls up to 3 months and bake from frozen, adding 1–2 minutes to the bake time.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 58g
• Total number of serves: 24
• Calories: 249kcal
• Fat: 13.4g
• Saturated Fat: 7.9g
• Trans Fat: 0.08g
• Polyunsaturated: 1g
• Monounsaturated: 3.3g
• Cholesterol: 36mg
• Sodium: 169mg
• Potassium: 131mg
• Carbohydrates: 32.1g
• Fiber: 2.7g
• Sugar: 21.1g
• Protein: 3.1g
• Vitamin A: 282IU
• Vitamin C: 0mg
• Calcium: 16mg
• Iron: 1mg