Double Chocolate Chip Cookies are a chocolate lover’s dream, offering a rich, fudgy texture that’s packed with both cocoa and chocolate chips. These cookies are indulgent, irresistible, and perfect for satisfying your sweet tooth. Whether you’re making them for a special occasion or just a regular afternoon treat, they’re sure to be a hit!
To begin, preheat your oven and line a baking sheet with parchment paper. In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, and a pinch of salt. Set this dry mixture aside.
In another bowl, cream together softened butter and both white and brown sugar until the mixture is light and fluffy. This step helps create that perfect chewy texture. Next, add in eggs and vanilla extract, mixing well to combine.
Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Once the dough comes together, fold in the star ingredients—both semi-sweet and milk chocolate chips. The combination of two types of chocolate adds extra richness and melty goodness to each bite.
Scoop out tablespoon-sized portions of dough and roll them into balls, then place them onto your prepared baking sheet, spacing them about 2 inches apart. If you like your cookies extra chunky, press a few additional chocolate chips into the tops of each dough ball.
Bake the cookies for about 9-11 minutes or until the edges are set but the centers are still soft. The cookies will continue to cook a bit as they cool on the baking sheet, ensuring a soft, chewy center with slightly crisp edges.
Once the cookies have cooled slightly, enjoy them with a glass of milk or a cup of coffee. These Double Chocolate Chip Cookies are perfect for any occasion, offering a double dose of chocolate that will please every chocolate lover in your life.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips with a spatula or wooden spoon.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in preheated oven for 8-10 minutes, or until the edges are firm but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Why is it say unsweetened cocoa? Shouldnt it be sweet? Anyway, they were good, but confusing.
Not as great as I expected. The dough was too dry, and they didn’t taste sweet enough for me. More sugar next time!
Really? I thought they were perfect. Dry dough can depend on how you measured the flour. Make sure you don’t pack it too tight! But yeah, sugar is always nice.
I had the same issue! You might want to add a little more liquid next time or let the butter warm up a bit more. But hey, more sugar sounds like a good plan! 🍪
I was skeptical at first but these cookies changed my mind! They were super chocolatey, yum! 🍪
Skeptical? Really? They are just cookies! But glad you enjoyed them anyway. Can’t go wrong with chocolate, right?
I’m so glad you liked them! They’re my absolute favorite 🤤. The double chocolate is a game changer!
I tried making these cookies but they came out flat. Any tips? I followed exactly what it said! 😕
I’m not sure what went wrong but I’ve made these before and they turned out fine 🤷♂️. Maybe check your oven temperature?
Make sure you’re using the right flour! Too much can make them flat. Also, chill the dough for a bit before baking. It helps!
Best cookies ever! I added some nuts, and they were still fantastic. Thanks for this recipe!
Yeah, but how can you say they’re the best? They’re just chocolate cookies. I mean, they’re good, but not the best ever.
I totally agree! These cookies are amazing. Adding nuts sounds like a great idea, I might try that next time!
Simple ingredients but tasted like pro-level! My kids gobbled them up! 🎉
So glad to hear your kids loved them! They really do remind me of a bakery’s treats. 🎉
I don’t know man, cookies with butter and sugar? Seems too easy. How can it taste like pro-level? 🤔
These cookies are amazing! They turned out perfectly soft and chocolatey. Definitely a new family favorite. 😍
I’m glad you loved them! These are my go-to cookies for sure. 🥰
Not sure if I trust this. Cookies can be tricky. Did you really follow the recipe? 🤔
These cookies are AMAZING! Just the right amount of chocolatey goodness. I’m making them again this weekend!
I agree! They’re like little bites of heaven. Have you tried adding nuts to the mix? I think that would be yum too!
Are they really that good? I got a different recipe and they didn’t turn out right. I might skip trying this one.
Too much chocolate! I think there’s such a thing as too much, lol.
Nah, I think you can never have too much chocolate. It’s a cookie, not a salad!
I disagree! More chocolate makes it better. Chocolate lovers unite! 🍫
These cookies are heavenly! So fudgy and chocolatey. My kids love them!
These came out dangerously good. Crispy edges, soft centers, and the chocolate flavor is deep without being too sweet. I baked mine at 9 minutes exactly and nailed it—will definitely make again.
I’m skeptical because 2 cups chocolate chips sounds like it could be too much, but your bake time makes me wanna try. Any tips on dough thickness?
Yes!! That’s exactly how I like them—crispy edge, gooey middle. I usually pull mine around 9 minutes too so the centers stay soft. 😄
I substituted the butter with coconut oil and used only 1 cup of sugar. Still came out great!
But how can it be a cookie with just 1 cup of sugar? Seems too low to me!
That’s awesome! I love that you made it healthier with coconut oil. I’m gonna try that next time!
These cookies are incredible! So rich and chocolatey. My family devoured them in minutes!
The kids loved them, but next time I might add some nuts. They could use a bit of crunch.
I don’t know if nuts would fit in these cookies. Seems more like a brownie vibe to me!
Nuts sound good! I think walnuts would be great with chocolate. Glad your kids enjoyed them!
Omg! So chocolaty and soft! Love it! My kids devoured them in minutes! Thanks for sharing!
Perfect for a chocolate fix! The dough was a little sticky but hey, chocolate fix!
These cookies are sooooo good! I made them for my friends and they disappeared in seconds! 5 stars!
Way better than the box mix. The texture is spot on—soft centers, crisp edges. Also the smell while baking is unreal.
Yes!! I made these once and the texture was EXACTLY like you said—soft centers, crisp edges. The chocolate smell is so strong it’s hard to wait for them to cool 😄
Box mix is usually sad, so I get it. Quick question though—mine came out kinda flat even though I baked 9 minutes. Did you chill the dough or just bake right away? Maybe my oven runs hot.
I had a hard time with the measurements, is 1 cup of cocoa powder really right? Mine turned out a bit bitter…
Cookies are good but there are alot of dishes to wash afterward 🙄. Should be easier!
These are dangerously good. I used dark chocolate chips and they came out chewy in the middle exactly like the instructions said. Will make again for sure!
Yes!! The chewy middle is the whole point 😄 I love that you followed the “edges firm, centers soft” timing—so good.
I tried something similar but my centers were more like raw dough… do you think dark chocolate chips change the bake time? My oven runs kinda hot.
I burned mine. 😫 Follow the time it says!!
I followed the recipe pretty much exactly, but mine spread a lot and got flatter than expected. Still tasty though—next time I’ll chill the dough.
Totally get that—cookies spreading a lot usually means the butter was too warm or the dough wasn’t chilled. Chilling definitely helps the shape. Glad they still tasted good!
Huh, I’d blame the bake time maybe? If you pull them at 10 minutes they keep cooking and flatten more. Also 2 cups chips seems like a lot… but if yours tasted good, who cares 😅
Took me ages, but so worth it! Followed every step and got compliments at the party. Would recommend!
Delicious! Thx for sharing this recipe. Will try it with my fam this weekend!
These are dangerously good. I ate two before they even cooled completely. The chips melt and make them super chewy.
Y’all, I added sprinkles and they were great! Recommend this!
I don’t know what went wrong, but mine turned out like pancakes. Followed the recipe exactly! 🙁
Sounds like you might’ve accidentally used too much flour or not enough baking soda! Don’t get discouraged; baking can be tricky!
Not bad, but I thought baking soda should be double for cookies?? I dunno. Texture was ok, flavor is solid though.
Best cookies ever! I can’t stop eating them. Yum!
Yummy!
Way too much cocoa for me… it’s almost brownie-ish. I know that’s probably the point, but I’d cut cocoa by like 1/4 cup next time.
I tried this once and it failed for me. My dough was super sticky and the cookies were flat. Maybe my butter wasn’t soft enough? Idk.
Solid recipe, easy steps. Mine spread a bit more than expected so next time I’ll chill the dough—still tasted amazing though.
Glad they still tasted amazing! I’ve had that happen too—chilling the dough usually fixes the spreading a lot. Next time, try chilling 30–60 minutes and make sure your butter isn’t too warm when you cream it.
These cookies are insanely rich. I used a mix of dark cocoa and semi-sweet chips and the centers stayed soft like the recipe promised. Definitely making again.
Double chocolate?! Yes, please! Perfect balance of sweetness and chocolate. Yummy!
I made these yesterday and they were gone in minutes! SO good!
Looks good but too sweet for my taste. I prefer more bitter chocolate.
Double chocolate? More like double trouble! These are too good; I can’t stop eating them! 😂
Haha, I know what you mean! These are definitely addicting! I have to hide them from my kids! 😂
1 cup of cocoa seems a bit too much for cookies doesn’t it? I tried half, still turned out good.
I thought the same thing at first, but the cocoa really gives them that rich chocolatey flavor! You just gotta try it as is! 😄
Too much cocoa powder if you ask me. They’re more bitter than sweet. 3 stars.
I accidentally used salted butter and extra chocolate chips… but honestly it still slapped. Might just be my taste though.
Why is baking so hard? I tried and my cookies spread out like pancakes. How do I fix that?
I followed it exactly and got cookies that are almost like bakery ones. Next time I’ll chill the dough for a bit—just to see if I can get thicker cookies.
Nice! I’ve found chilling really helps too—thicker and less spread. I usually do 30–60 minutes, but even 15 helps. Let us know how they turn out!
Bakery ones is a win 😄 But 8–10 min and soft centers—mine always come out flatter unless I chill. Also I might be overmixing at step 5… careful not to ruin the texture.
These cookies are heavenly! Soft and gooey just the way I like them. Definitely making these again!
I totally agree! I made these last week and they were a big hit with my family. Soft and yummy, just like you said!
To make these healthier, you could use coconut oil instead of butter and stevia instead of sugar, right?
Yeah, that sounds healthier! Coconut oil is great for baking. Plus, stevia is a nice sugar substitute. I might try that next time!
Coconut oil? Isn’t it still fat? And I don’t think stevia works the same in baking as sugar. Not sure about that.
Mmm cookies! 🍪
Honestly, these look easy. But I just don’t trust cookies without my mom’s secret ingredient!
Just okay. I prefer crunchy cookies, these were way too soft for me.
Pretty good! Mine spread a little too much, but the taste is still amazing. Maybe I didn’t cream long enough.
Way too chocolaty for my taste 😅 also mine turned out a bit crumbly—maybe I accidentally added extra flour?
I totally get that—this one is super cocoa-forward. Next time try reducing the cocoa powder a bit (like 1/2 to 3/4 cup) or use more chocolate chips to balance it out. Crumbly can happen if you overmix after adding the dry ingredients or if the flour got packed—spoon & level the flour.
Hah “crumbly” might be from baking too long. Also I’ve made these and the dough is supposed to be a little soft—not dry. If you added extra flour, yeah it’ll go off. But check your measuring: cocoa is always a little tricky.
These came out dangerously good—deep chocolate flavor and still chewy in the middle. I used dark cocoa and it really popped.
Yes!! That dark cocoa combo is everything—glad they stayed chewy in the middle. 😄
Mine tasted a little bitter, like too much cocoa. I’m probably overbaking or using a cocoa that’s more intense. Anyone have tips?
My oven runs hot, so 8 minutes was my sweet spot. If you don’t have that, start checking early. Also, room-temp eggs really matter.
I followed the recipe exactly but they turned out hard. What did I do wrong? So disappointed.
Ugh, that’s the worst! Mine turned out hard too once. I think it was too much flour. Did you measure it correctly?
I’m sorry to hear that! Maybe they were baked too long? It’s easy to overbake cookies. Try reducing the baking time next time.
No lie, these are better than the bakery near me. The vanilla + cocoa combo is chef’s kiss.
Ok but why so many sugars? 😅 Still, chocolate chips everywhere so I can’t complain. 10/10 would eat again.
They were okay I guess, but I think they could use more chocolate chips. Just my opinion!
I think you’re right! More chocolate chips could make them extra delicious. Thanks for the tip!
But they already have 2 cups of chocolate chips! How much more do you want?
The cocoa + baking soda combo feels off—mine tasted a tiny bit bitter, like stronger dark chocolate. Next time I might use a different cocoa or reduce the baking soda by a pinch. Anyone else notice that?
I actually get better results with a Dutch-process cocoa—less sharp, more chocolatey. Regular cocoa can taste a bit “roasty” to me with the soda.
Yes! I noticed the same bitter/dark-chocolate vibe, especially if I level the baking soda a little heavy. Next batch I’ll probably cut it to 3/4 tsp and see.
I accidentally used salted butter and added a little extra salt—oops. They were still good, just saltier. Texture is great.
DELICIOUS!!! 😍 Chocolate overload, my dream cookies! Never going back to plain ones.
My grandma used to make chocolate cookies too, but hers didn’t use cocoa powder! These are confused.
I used vegetable oil instead of butter since I ran out and they still taste good. Weird, but true!
These came out super rich and fudgy! I baked mine closer to 9 minutes and the centers were perfect. Chocolate overload in the best way 🍪
These cookies are epic! My kids kept begging for more! Best recipe ever!
Not bad, but mine came out kinda dry even though I pulled them at 9 minutes. I may have overmixed the dry stuff. Still ate them all though.
Too much sugar for my taste. Next time, I’ll cut it down and see if that helps.
I followed the recipe exactly but my cookies turned out flat. What did I do wrong?
Maybe you didn’t cream the butter and sugars enough? It needs to be super fluffy for the cookies to rise properly.
Flat cookies? That’s weird. I always add an extra egg to my dough and they turn out fine. You shouldn’t mess with the recipe! Just follow it!
These cookies are soooo good! I made them for my kids and they loved them. Will definitely bake again!
Lol, why do people make cookies? Just buy from the store, way easier!!
Not bad, but I think my oven is too hot. They burnt a little on the edges. Gonna try again.
Perfect—5 stars. Easy and tastes amazing.
Right?! The cocoa + chocolate chips make these seriously addictive. Appreciate you!
Yum! I love chocolate! 😍 I added some nuts too, made it even better!
Yum! Made these with my mom, great bonding time! Now I can’t stop eating them!
I thought the baking time was too short. They were still gooey in the middle. Not sure about these.
I forgot the eggs and they still turned out pretty tasty! Maybe I’ll keep making em this way!
I’m not a big cook, but I managed these! They were a little flat but tasty. Gonna keep trying!
I don’t know, didn’t turn out like the picture. Maybe my oven’s off but they just spread too much.
Followed the steps exactly—maybe my butter was slightly too warm? They spread more than I expected, but the taste was still great. Next time I’ll chill the dough.
The instructions are clear, but creaming butter/sugars took longer than expected. I added a couple extra minutes and they improved a lot. Not bad!
My family said these are “bakery level.” I followed the steps exactly, and the chocolate distribution was on point.
These cookies are easy peasy lemon squeezy. I thought it was gonna be hard but it was fun!
The instructions say “light and fluffy” for creaming—mine didn’t get fluffy at all, like, at all 😅 but they still baked fine. Anyone else?
WOW! Chocolate overload! My kids devoured them in minutes! Thanks for sharing!
Why’s there so much butter in this? Make it less greasy, pls. I want to enjoy my cookies, not swim in them!
Not gonna lie, 2 cups chocolate chips sounds like a lot (and it is), but I’m not mad. The dough was thick and baking time seemed perfect.
Totally agree—2 cups is a chocolate bomb 😂 but if the bake time is spot on and the dough stays thick, that’s the way. Did yours come out more fudgy in the middle?
Yum! Easy
The timing is perfect. 9 minutes got me soft centers. If you bake longer, you’ll lose that gooey vibe.
1 word: Wow.
I followed the recipe exactly but they turned out flat. What went wrong? 😩
I accidentally used self-rising flour… still tasted good though? The rise was weird and the cookies were fluffier, but the flavor was nice.
I was skeptical about 8-10 minutes but wow, it’s perfect. Next time I’ll chill the dough for a bit for thicker cookies.
Not gonna lie, I was skeptical because there’s only 1 tsp baking soda. But the cookies rose anyway and tasted like real bakery cookies.
These are rich rich rich. I like them, but it’s a lot of sugar + cocoa. Would definitely pair with coffee or milk.
First batch stuck to the parchment—turns out I used wax paper. Don’t be me. Second batch? Amazing.
5 stars if chocolate is your personality. Mine turned out super chocolaty and not too sweet. I think I used 1 cup-ish chips? maybe 1 and a half… either way delicious.
I tried this once and they were super fudgy in the middle. Totally agree—sweetness depends on chip brand too. Next time I’ll measure the chips instead of “vibes only.”
Chocolate personality 😂 love that. Those ratios you mentioned (about 1–1½ cups chips) actually make sense with how rich 1 cup cocoa powder is—glad it stayed not-too-sweet!
Not gonna lie, I skipped lining the pan (oops) and they stuck somewhat. Taste was still on point, but presentation was rough.
Ugh same thing happened to me once 😅 Next time just parchment it—though honestly, if the flavor was still spot on, you basically already won.
So you didn’t line the pan and they stuck “somewhat”… sounds like the butter maybe too soft or the bake time a lil off? Still, cocoa cookies usually survive anything lol. Mine always end up breaking if I pull them too early.
I followed the recipe exactly, but my cookies turned out hard! What did I do wrong?
I followed it pretty closely, but my cocoa felt super bitter? Maybe I measured wrong. Cookies turned out okay, just not as “double chocolate” as I wanted.
350°F?? That seems too hot for cookies—mine burned on the edges. Maybe my oven runs hot, but I’m not sure I trust this timing.
These came out fudgy and super chocolatey—exactly what I wanted. I even swapped in dark chips and it was still great. Will definitely make again!
choco chip good but too much baking soda in recipe, skip it maybe??
These cookies are dangerously good. The centers stayed soft like promised, and the chocolate flavor is super rich. I’ll definitely make these again.
These came out fudgy and rich—exactly the vibe I wanted. The 8–10 minutes tip is key. I used dark cocoa too and it still worked great.
Pretty good, but mine spread a lot and the centers stayed too soft. I might’ve over-creamed or my butter was too warm—still edible though.
I had the same issue once. I also realized I was mixing longer than the recipe meant—once the dry ingredients go in, stop as soon as it’s combined. That keeps the centers from staying soft too.
Ah, that sounds like classic “butter too warm” or dough being over-creamed. Next time try chilling the dough 30–60 minutes before baking—usually helps them set up and spread less.
Mine were kinda cakey, not chewy. I think I overmixed after adding the dry ingredients—lesson learned.
That makes total sense—overmixing after the dry ingredients can definitely make them more cakey than chewy. Next time, I’d stop as soon as you don’t see streaks of flour. Also, chilling the dough for 30-60 min can help with chew too.
Couldn’t find unsweetened cocoa powder so I grabbed ‘Dutch cocoa’ (same thing right?). It turned out darker and slightly less bitter—still good.
These cookies are too much chocolate for me. I guess I’m more of a vanilla person. 😂
More chocolate? Are you crazy? That’s the best part! 😂 But I respect your choices, vanilla is good too.
I can totally get that! Maybe try a vanilla cookie recipe next time or just mix in some nuts for balance. 🤷♀️
Yum! My kids loved them! I added walnuts for extra crunch. Definitely making again!
These cookies are heavenly! Soft, chewy and super chocolatey. A definite keeper!
I followed the recipe pretty much to the letter. Only thing: my dough felt a bit thick, so I added no extra liquid but chilled it for 20 minutes and that helped. Texture was great.
Nice! Chilling is such a simple fix—glad it helped the dough texture. Those cookies must be super rich with that cocoa + chocolate chip combo.
Mine came out kind of dry and crumbly. I baked 10 minutes like the recipe, so maybe my butter was too cold or I overmixed the flour.
These came out chewy in the middle like promised—very rich chocolate flavor. I used dark cocoa and it was even better. Definitely making again.
Quick question: can I swap in milk chocolate chips? Also should I bake a little longer if they’re bigger? Pls help 😅
Yes—milk chocolate chips will work great. They’re sweeter and a bit softer than semi-sweet, so your cookies may taste slightly milder. If your chips are bigger, bake maybe 1–2 minutes longer and watch for the same doneness: set edges, soft center.
I think milk choc chips are fine? If the chips are bigger they’ll melt slower so yeah maybe bake longer, like 10-12 min. Mine always need extra time anyway lol. 😅
I think 2 cups chocolate chips is a lot… but honestly it worked. Very fudgy, not cakey. My kids approved immediately.
Baking soda amount seems small? I expected more lift. They came out a bit dense, but not in a bad way. Just different.
I dunno… 8-10 minutes feels short for cookies with that much cocoa. Mine were a bit underdone in the middle, but the chocolate flavor was good.
I was skeptical about the amount of cocoa, but wow. Great chocolate flavor. Only thing: my dough was a bit dry at first, so I added like 1 tbsp milk and it fixed it.
Cookies? More like hockey pucks after 10 minutes! Burned on the bottom too. Not impressed.
Maybe you left them in too long? They should be soft in the middle. Follow the time closely next time!
Can confirm: parchment helps. I tried one batch on an unlined tray once and they stuck like crazy. Flavor stayed good, just the aftermath was chaos.
I can’t get enough of these cookies! Best recipe ever! 🍪❤️
I don’t trust ‘just combined’ instructions. I always mix longer and it usually works… here it didn’t. They tasted fine but the structure was off.
Good flavor, but mine spread a lot even though I measured everything. Next time I’ll chill the dough—still tasty though.
Way too many chocolate chips? I mean, it’s fine, but the dough felt heavy. Still tasty though, very rich.
I accidentally used salted butter instead of unsalted and then added the 1/2 tsp salt… oops. They were still edible but maybe a bit too salty for my taste.
Oof, I’ve done that before 😅 But honestly, 1/2 tsp salt might’ve been the only thing pushing it over the edge. Next time you could skip the extra salt if using salted butter.
Not to be dramatic but mine spread way too much and turned flat. I think my butter was maybe too warm when creaming. Still tasty, just cookie shape failed 😂
Nope. Mine stuck to the parchment even though I lined it. Also they’re flat like pancakes.
Flat like pancakes is usually from butter being too warm / over-mixed, or not enough flour. Also did you measure the cocoa and flour with a light hand? I always scrape flour cups—otherwise it turns into sadness cookies lol.
Ugh, that sounds so frustrating. If they stuck even with parchment, I’d suspect either the cookies were over-baked or the dough was too warm when it hit the tray—try chilling the dough 30–60 min next time and bake 1–2 min less.
Mine spread way too much and looked flatter than the picture in my head 😅 I think my butter was maybe too warm. Still tasted good though.
Ahh yeah—warm butter can absolutely cause spreading. Next time try chilling the dough 20–30 minutes (or even just while the oven heats). Also make sure you didn’t over-cream in step 2; mix until fluffy, not forever 😅
Not bad! The cocoa flavor is strong and the texture is chewy. I think 9 minutes was perfect for my oven.
My oven runs hot, so 8 minutes was still too long for me. Turned out a bit dry, but the flavor is definitely chocolatey and good.
Solid cookie recipe. I baked mine closer to 9 minutes and the centers stayed nice and soft. Texture was on point.
I followed the steps pretty much exactly. My cookies spread a bit more than I expected, but the texture was still great. Next time I’ll chill the dough.