Double Chocolate Chip Cookies
Double chocolate chip cookies are a chocolate lover’s dream cookie. The double chocolate cookies are made with dark cocoa powder for a rich chocolate flavor and beautiful dark color. Milk chocolate chips are the perfect compliment to the bittersweet chocolate flavor. The only double chocolate chip cookie recipe you need!
Ingredients for Double Chocolate Chip Cookies
- Unsalted butter – Room temperature.
- Brown sugar + granulated sugar – This combination creates the perfect sweetness and chewy texture.
- Eggs – Large eggs, room temperature.
- Vanilla extract – Pure vanilla extract enhances the chocolate flavor of the cookies.
- All-purpose flour
- Dark cocoa powder – Dark cocoa powder adds a deep chocolate flavor to the cookies. You could use dutch process cocoa powder if you prefer.
- Baking soda
- Salt
- Milk chocolate chips – I love using milk chocolate chips in this recipe to contrast the rich and bitter chocolate flavor of the cookies.
How to Make Double Chocolate Chip Cookies
- Make the cookie dough: Cream the butter, brown sugar, and granulated sugar until smooth and creamy. Add in the eggs and vanilla extract and mix until smooth. Add in the dry ingredients (all-purpose flour, dark cocoa powder, baking soda, and salt) and mix on low speed until the cookie dough forms. Fold in the milk chocolate chips.
- Chill the cookie dough: Portion the cookie dough using a large cookie scoop (3 tablespoons). Place the cookie dough balls on a parchment-lined cookie sheet. Press in additional milk chocolate chips into the cookie dough, if desired. Chill the cookie dough balls for 30 minutes.
- Prep: Preheat the oven to 350 degrees F. Prepare baking sheet pans with silicone baking mats or parchment paper.
- Bake the cookies: Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 11 to 12 minutes until set on the edges. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Cookies to learn simple tips and tricks to making the most out of this recipe.
- Press additional milk chocolate chips into the cookie dough balls before baking to make the most beautiful, bakery-quality cookies.
- Shape the cookies using the back of a spoon immediately when they come out of the oven to make the cookies perfectly round.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
Can I make the cookie dough ahead of time?
- Yes! Portion the cookie dough using a large cookie scoop and chill. Store the cookie dough balls in a resealable storage bag in the refrigerator for 2 weeks or in the freezer for 3 months.
- To use out of the refrigerator, bake the cookies as instructed. To use out of the freezer, thaw the cookie dough balls until they are thawed but still cold, and bake as instructed.
Can I substitute the milk chocolate chips?
- Yes! You can use semi-sweet chocolate chips or dark chocolate chips, white chocolate chips, peanut butter chips, chocolate chunks, or any other mix-in you prefer. Keep it to about 2 cups for the best results.
Other Cookie Recipes You Will Love
- Chocolate chip cookies
- Brown butter chocolate chip cookies
- Peanut butter cookies
- Monster cookies
- Easy chocolate chip cookies
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Double Chocolate Chip Cookies
Yield: 26 cookies
Double chocolate chip cookies are a chocolate lover's dream cookie. The double chocolate cookies are made with dark cocoa powder for a rich chocolate flavor and beautiful dark color. Milk chocolate chips are the perfect compliment to the bittersweet chocolate flavor. The only double chocolate chip cookie recipe you need!
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
- 2 cups (250 g) all-purpose flour
- ¾ cup (65 g) dark cocoa powder
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 2 cups (360 g) milk chocolate chips plus more for adding to the top of the cookies, if desired
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar until smooth and creamy. Add in the eggs and vanilla extract and mix until smooth.
- Add in the all-purpose flour, dark cocoa powder, baking soda, and salt and mix on low speed until the cookie dough forms. Fold in the milk chocolate chips until well dispersed throughout the cookie dough.
- Portion the cookie dough using a large cookie scoop (3 tablespoon). Place the cookie dough balls on a parchment-lined baking sheet. If desired, press additional milk chocolate chips into the top of the cookie dough balls. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Prepare baking sheet pans with silicone baking mats or parchment paper sheets.
- Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for 11 to 12 minutes until the edges are set. Allow the cookies to cool on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Tasty recipe but a few tweaks I would recommend: it seems perhaps to have too much butter as the cookies end up very flat. Also, they only need 6 minutes to bake not 12, as my first batch burned at 9 minutes and my oven is pretty spot on, so it’s not my oven. Mine baked up perfectly at 6-7 minutes. I also recommend mixing all the dry ingredients together first before incorporating into the butter sugar mixture as the batter is very stiff and hard to mix without a stand mixer and may not incorporate the ingredients evenly without a mixer.
Thanks for the feedback! I’m curious as to what size you made the cookies as the amount of the cookie dough can impact baking time. For these cookies, I used 2 oz. dough balls. If they were smaller than that, they would have baked much quicker. For the cookies, did you chill the cookie dough before baking? That prevents the cookies from spreading too much. I love the recommendation of mixing the dry ingredients before adding to the creamed butter mixture! Thanks for trying the recipe!