Double Chocolate Chip Cookies Recipe – The Ultimate Fudgy Chocolate Treat

There’s something magical about a freshly baked chocolate chip cookie. The crispy edges, gooey center, and melty chocolate chips are enough to brighten any day. But when you double the chocolate, you don’t just get a cookie—you get a rich, indulgent experience that every chocolate lover dreams about.

That’s exactly what these Double Chocolate Chip Cookies deliver. They’re fudgy, soft in the middle, slightly chewy around the edges, and packed with rich chocolate flavor. The combination of cocoa powder and melty chocolate chips creates a decadent treat that tastes like a cross between a brownie and a cookie.

Whether you’re baking for a party, gifting to a friend, or simply treating yourself on a cozy night in, this recipe will become your go-to for satisfying that chocolate craving. Plus, it’s quick, simple, and uses pantry staples you probably already have at home.

Why You’ll Love These Double Chocolate Chip Cookies

✔ Double the chocolate – Cocoa powder in the dough + rich chocolate chips.
✔ Soft & chewy texture – Slightly crisp edges with gooey centers.
✔ Easy to make – Just one bowl for wet, one for dry, and a quick chill.
✔ Customizable – Add nuts, swap chocolate types, or make them gluten-free.
✔ Perfect for every occasion – Bake sales, holidays, or midnight snacks.

Ingredients You’ll Need

Here’s the exact list of what you’ll need to make these cookies:

1 cup unsalted butter, softened to room temperature
1 ½ cups granulated sugar
½ cup light brown sugar
2 large eggs, at room temperature
2 ½ teaspoons pure vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder (use Dutch-processed for richer flavor)
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon fine sea salt
1 ½ cups semi-sweet chocolate chips (or mix of milk, dark, and white)
Flaky sea salt, for topping (optional but highly recommended)

Ingredient Notes & Substitutions

Butter → For a dairy-free version, use plant-based butter sticks (not spread).
Sugar → Light brown sugar adds chewiness. You can use all granulated sugar, but cookies may be slightly crispier.
Cocoa Powder → Unsweetened natural or Dutch-processed both work. Dutch gives a deeper, richer taste.
Chocolate Chips → Swap with chunks, chopped baking chocolate, or flavored chips (peanut butter, caramel, or white chocolate).
Flour → Use a 1:1 gluten-free baking blend for a gluten-free version.
Add-ins → Walnuts, pecans, or espresso powder pair beautifully with chocolate.

Step-by-Step Instructions

1. Prepare Your Ingredients

Preheat oven to 350°F (175°C).
Line 2 baking sheets with parchment paper.

2. Mix the Wet Ingredients

In a large mixing bowl (or stand mixer), cream together butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Add in the eggs and vanilla extract. Beat until smooth.

3. Combine the Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Stir in the chocolate chips.

4. Mix and Chill the Dough

Gradually add dry ingredients into wet mixture, mixing on low speed until just combined.
Scoop dough using a large cookie scoop (about 2 tablespoons per cookie).
Place on baking sheet, leaving 2 inches of space.
Chill dough balls for 15–20 minutes to prevent spreading.

5. Bake and Cool

Bake for 8–10 minutes, until edges are set but centers still look soft.
Remove from oven, let cookies cool on pan for 2 minutes.
Transfer to wire rack and sprinkle with flaky sea salt while warm.

Serving Suggestions

Classic Pairing → Serve with a tall glass of cold milk.
Ice Cream Sandwiches → Place a scoop of vanilla or coffee ice cream between two cookies.
Cookie Crumble → Break over yogurt, parfaits, or milkshakes.
Holiday Gifting → Wrap in cellophane bags with ribbons.
Warm Dessert → Serve with a drizzle of hot fudge or caramel.

Pro Tips for the Best Cookies

Use room temperature ingredients → Helps the dough mix evenly.
Chill the dough → Prevents cookies from spreading too thin.
Don’t overbake → Cookies continue baking on the sheet after removal.
Mix chocolate types → Use semi-sweet, dark, and milk chocolate for layers of flavor.
Weigh ingredients → For consistent results, especially flour.

Troubleshooting Guide

Flat cookies? → Dough wasn’t chilled or oven was too hot.
Dry cookies? → Overbaked or too much flour (scoop flour correctly).
Too cakey? → Too much baking powder or overmixing.
Not enough chocolate flavor? → Use high-quality cocoa + add espresso powder.

Nutritional Information (Per Cookie)

Calories: 205 kcal
Carbohydrates: 30g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Fiber: 3g
Sugar: 16g
Sodium: 145mg

(Values are estimates and will vary by ingredients used.)

Frequently Asked Questions

1. Can I freeze the dough?
Yes! Scoop dough into balls, freeze on a tray, then store in a freezer bag. Bake from frozen with +2 minutes.

2. How long do baked cookies last?
Store in an airtight container at room temperature for 3–4 days or freeze up to 3 months.

3. Can I make these vegan?
Yes! Use vegan butter + flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

4. Can I make them smaller or larger?
Yes. Smaller cookies bake in 7–8 minutes, giant bakery-style cookies bake 11–13 minutes.

5. Why did my cookies turn cakey?
Overmixing the dough or too much flour can cause cakey texture. Mix until just combined.

6. Can I use different chocolate types?
Absolutely! Try white chocolate chips, peanut butter chips, or caramel chunks.

7. Can I add coffee for more flavor?
Yes. 1 teaspoon instant espresso enhances chocolate flavor without making it taste like coffee.

8. Do I have to chill the dough?
It’s optional, but recommended for thicker cookies. Without chilling, cookies may spread more.

9. What’s the best cocoa powder to use?
Dutch-processed cocoa gives deeper flavor, while natural cocoa is lighter. Both work.

10. Can I make them gluten-free?
Yes. Substitute all-purpose flour with a 1:1 gluten-free baking blend.

Equipment You’ll Need (Affiliate-Friendly)

Stand Mixer or Hand Mixer – For creaming butter & sugar.
Cookie Scoop – Ensures even-sized cookies.
Parchment Paper or Silicone Baking Mats – Prevent sticking.
Wire Cooling Rack – Helps cookies cool evenly.
Quality Baking Sheet – Ensures even heat distribution.

👉 Recommended Products: USA Pan Baking Sheet, OXO Cookie Scoop, Ghirardelli Cocoa Powder.

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Conclusion

These Double Chocolate Chip Cookies are everything a chocolate lover could dream of—soft, chewy, fudgy, and packed with chocolatey goodness. Perfect for holidays, bake sales, or midnight cravings, they’re a recipe you’ll come back to again and again.

Now it’s your turn—bake a batch, enjoy with a cold glass of milk, and share your creations! Don’t forget to leave a review below or tag us on social media with your cookie photos. 🍪❤️