Learn how to make the best chocolate chocolate chip cookies with this easy recipe. These chocolate chip cookies have double the chocolate from both cocoa powder and chocolate chips, giving them an intense chocolate flavour and a soft, slightly chewy texture. This recipe requires no chilling.
These chocolate chocolate chip cookies are a play on my recipe for what I consider the best chocolate chip cookies and my favourite spelt chocolate chip cookies.
These chocolate cookies are for chocolate lovers with their softer, slightly fudgy texture and a deep chocolate taste that everybody appreciates!
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Ingredients
Double chocolate chip cookies are made from a simple list of ingredients and you likely have them all on hand! Here's what you need to make these:
- butter—this recipe was developed with unsalted butter. If you want to use salted butter, cut back on the added salt to avoid making cookies that are too salty
- sugar—these double chocolate chip cookies are made with dark brown sugar only to ensure the cookies have a softer texture than cookies made with granulated sugar
- eggs—use large eggs
- flour—this recipe was developed with bleached all-purpose flour. You can try unbleached, but the thickness and texture may be slightly different
- cocoa powder—I tested this recipe with a Dutch-processed cocoa powder for these cookies from Cacao Barry called "Extra Brute." It has a rich, intense flavour and a higher fat content than some other cocoa powders
- salt—this recipe was developed with Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount
- leavening agents—you will use baking soda, not baking powder to make these cookies. Please read about baking powder versus baking soda if you aren't sure the difference
- chocolate—I baked these with dark chocolate chips (like semi-sweet or dark chocolate chips). You can also use chopped 70 % dark chocolate if you prefer. The chocolate will melt more than if using chocolate chips which are designed to hold their shape even when heated.
See the recipe card for the exact ingredients and quantities.
Substitutions and Variations
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Cocoa powder—use any Dutch-processed cocoa powder, but some may have a lower fat content than others. This may affect the texture of the baked cookie and also how it spreads as it bakes. Natural cocoa powder may affect the texture of the cookies and how they bake, creating a thicker cookie because the pH of the cocoa powder is more acidic, neutralizing the baking soda, which will have an impact on how the cookies spread when baked.
- Chocolate—I added regular dark chocolate chips and mini dark chocolate chips to the chocolate cookie dough, but you could also use milk chocolate chips or even light chocolate chips, or add your favourite chocolate bar, chopped, to the dough if you prefer.
- Nuts—if you'd like to add chopped nuts (like peanuts, pecans or walnuts), toast them first and replace half the volume of chocolate chips with nuts.
If you add the full amount of chocolate and extra nuts, the cookies will likely be thicker and will spread less as they bake.
Double Chocolate Chip Cookie Instructions
This chocolate-flavoured chocolate chip cookie recipe is so easy to make and doesn't require any chilling. Here's how to make these soft chocolate cookies:
Step 1: In the bowl of a stand mixer fitted with either the paddle attachment or a flex-beater attachment (or with an electric hand mixer), combine the butter and sugar (image 1) and cream them together until they are light and fluffy (image 2) before you add the egg (image 3). Beat the mixture until light and fluffy. The egg should have disappeared (image 4).
Step 2: In a separate bowl, whisk together the dry ingredients (image 5). If the cocoa is very lumpy, you can pass the dry ingredients through a sieve (image 6) before adding them to the mixer bowl (image 7).
Step 3: Add the chocolate chips or chopped chocolate (image 8) and mix it in (image 9).
Step 4: Portion out the chocolate cookie dough using a scoop (image 10), fitting 8 scoops per pan (image 11). You can use the palms of your hand to smooth out the scoops of cookie dough (image 12) before placing them onto parchment paper-lined half-sheet pans (image 13).
Step 5: Garnish each mound of cookie dough with a few extra mini chocolate chips if you have some (image 14) and bake until the edges are just set (image 15).
Hint: for a cookie with a soft texture, do not overbake them. Let the cookies cool on the baking sheets to firm up before moving them.
Top tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
Double Chocolate Chip Cookie FAQs
These chocolate chocolate chip cookies stay soft because they are made with brown sugar only. Granulated sugar tends to contribute to a crispier texture, whereas brown sugar creates a softer, more tender cookie. Also, make sure you don't overbake the cookies to ensure they stay soft.
These chocolate chip cookies will stay soft if packed in an airtight container for 2–3 days. Make sure the cookies have cooled completely before packing them in a container. Use the same techniques you use to keep brown sugar soft to keep cookies soft. You can place a water-soaked terracotta brown sugar saver in the container to help keep them soft. A slice of white sandwich bread or marshmallows placed in the container will also do the trick.
You can freeze the baked chocolate chip cookies in a freezer bag for up to 3 months. Warm frozen cookies in a low oven at 250–300 °F (120–150 °C) to defrost them and enjoy them.
Other Drop Cookies to Try
If you love making chocolate chip cookies and drop cookies, try these other recipes:
If you tried this recipe for chocolate chocolate chip cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!
📖 Recipe
Chocolate Chocolate Chip Cookies
Ingredients
- 125 grams bleached all-purpose flour
- 45 grams Cacao Barry extra brute cocoa powder
- 5 mL Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
- 2.5 mL baking soda
- 115 grams unsalted butter
- 200 grams dark brown sugar
- 1 large egg(s)
- 175 grams dark chocolate chips or chopped dark chocolate, plus a little extra for garnishing before baking
Instructions
- Preheat the oven to 350 °F (175 °C). Line two large half-sheet pans with parchment paper. Set aside.
- In a large bowl, using an electric hand mixer, cream together the butter and the brown sugar until it's very light and fluffy.
- Add the egg and mix well until the mixture is light and fluffy again. Make sure to clean down the sides of the bowl as needed with a big spatula.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. If there are lumps, use a sifter. The salt may not pass through so dump it into the mixer bowl.
- Pour the whisked dry ingredients into the mixer bowl, and incorporate them either on low or by hand with a big wooden spoon.
- Mix in the chocolate chips. The dough should be thick but sticky.
- Scoop approximately 35 gram portions of the dough, rolling them into balls.
- Place 8 cookies per cookie sheet, being sure to space them apart and stagger them. Gently roll them between the palms of your hands to smooth them and garnish each scoop with a few extra chocolate chips if you have some.
- Bake the cookies one sheet pan at a time until the edges are set (this takes about 12 minutes). Don't overbake the cookies.
- Let the cookies cool completely on the sheet pan while you bake the second pan.
- Store in an airtight container.
Video
Notes
- For the cocoa powder, I used Cacao Barry Extra Brute, a Dutch-processed cocoa powder.
- For the salt, use 5 mL (1 tsp) of Diamond Crystal Fine Kosher salt or 2.5 mL (½ tsp) table salt
- Want to add nuts? Add chopped nuts (like peanuts, pecans or walnuts), but toast them first and replace half the volume of chocolate chips with nuts. If you add the nuts in addition to the full amount of chocolate chips, your cookies may spread less and bake thicker.
- Use a cookie scoop to portion out the cookie dough easily. Then roll each scoop into a smooth ball so that it bakes perfectly. Evenly scooped cookies will bake at the same time, whereas if you portion out dough unevenly, they will not.
- For a gooey chocolate chip cookie, bake them for less time and serve them freshly baked and still warm. For a chewier cookie, let them cool down. For a crisper cookie, bake them for longer.
- If you want your cookies to spread out more, try baking them at a slightly lower temperature, like 325 °F (165 °C) to allow the dough to spread more before setting. For a thicker cookie, bake them at a higher temperature, like 375 °F (190 °C).
- If sealed properly, these cookies will last 3 or 4 days in an airtight container. To help them retain moisture, try adding a brown sugar saver or a slice of white bread. A marshmallow will also work!
- You can freeze the portioned-out cookie dough or even the baked cookies! Bake frozen scoops of cookie dough the same way, just add a couple of minutes to the baking time. Reheat the frozen baked cookies in a moderate-low oven (250–300 ºF) until warm.
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature by 25 °F in order to prevent your baked goods from browning too quickly.
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