These double chocolate chip cookies are for the true chocolate lovers — a rich cocoa-based dough packed with melty chocolate chips, giving you chocolate in every layer instead of just the chips. They’re soft, fudgy, and just as easy to make as a classic chocolate chip cookie, but with double the chocolate payoff.
Perfect for satisfying a serious chocolate craving, or for whenever a regular chocolate chip cookie just isn’t quite enough.
Why you’ll love this recipe
- Double the chocolate — cocoa in the dough plus melty chocolate chips
- Soft and fudgy — a rich, brownie-like texture
- One bowl, no mixer required — simple to make with kids
- No chilling required — ready to bake right away
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips (semi-sweet or a mix of milk and dark)
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
- Add the dry ingredients. Sprinkle in the flour, cocoa powder, baking soda, and salt. Stir with a spatula or wooden spoon until just combined — avoid overmixing.
- Fold in the chocolate chips. Gently stir in the chocolate chips until evenly distributed throughout the dough.
- Scoop the dough. Using a cookie scoop or spoon, portion the dough into balls about 2 tablespoons each, and place them on the prepared baking sheets, spacing about 2 inches apart.
- Bake. Bake for 9–11 minutes, until the edges look set but the centers still look slightly soft. They’ll continue to set as they cool.
- Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely — this keeps them soft and fudgy.
Tips for success
- Melted butter is key for that chewy, fudgy texture — it creates a denser cookie than creamed butter.
- Don’t overbake. Pull them out while the centers still look a little soft; they firm up as they cool.
- Use good quality cocoa powder for the richest chocolate flavor throughout the dough.
- Room temperature eggs blend more smoothly into the batter than cold ones.
Frequently asked questions
Can I use dark chocolate chips instead? Yes — dark chocolate chips add an even richer, slightly less sweet flavor, which pairs beautifully with the cocoa dough.
Why did my cookies turn out cakey instead of fudgy? This usually comes from overbaking or too much flour. Measure flour carefully (spoon and level, don’t scoop) and pull the cookies out while the centers still look slightly underdone.
Can I freeze the dough? Yes — scoop into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes.
How long do these cookies stay fresh? Stored in an airtight container at room temperature, they stay soft for about 5 days.