If you’re a chocolate lover, this double chocolate chip cookies recipe is your dream come true! These cookies are rich, fudgy, and loaded with melty chocolate chips—perfect for any occasion. Whether you’re a baking beginner or a seasoned pro, this easy recipe guarantees delicious results every time.
we’ll walk you through the step-by-step process, share pro tips for the perfect texture, and explain why these cookies are a crowd favorite. Plus, we’ll cover common mistakes to avoid and answer FAQs to ensure baking success.
Why You’ll Love This Double Chocolate Chip Cookies Recipe
- Rich & Decadent – Double the chocolate means double the deliciousness!
- Soft & Chewy Center with a slightly crisp edge for the perfect bite.
- Easy to Make – No fancy equipment needed, just simple ingredients.
- Versatile – Customize with nuts, sea salt, or white chocolate chips.
- Great for Gifting – Everyone loves homemade cookies!
Ingredients for the Best Double Chocolate Chip Cookies
(Makes about 24 cookies)
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups | Spoon & level for accuracy |
| Unsweetened cocoa powder | ¾ cup | High-quality cocoa makes a difference |
| Baking soda | 1 tsp | Helps cookies rise |
| Salt | ½ tsp | Balances sweetness |
| Unsalted butter (softened) | ½ cup (1 stick) | Room temperature |
| Granulated sugar | ¾ cup | Adds sweetness & crispness |
| Brown sugar (packed) | ¾ cup | For chewiness & moisture |
| Large egg | 1 | Room temperature |
| Vanilla extract | 2 tsp | Enhances flavor |
| Semi-sweet chocolate chips | 1 ½ cups | Or mix with dark chocolate |
Step-by-Step Instructions
1. Prep the Dough
- Whisk dry ingredients: In a bowl, mix flour, cocoa powder, baking soda, and salt.
- Cream butter & sugars: Beat butter, granulated sugar, and brown sugar until fluffy (2-3 mins).
- Add wet ingredients: Mix in egg and vanilla until smooth.
- Combine: Gradually add dry ingredients to wet, mixing just until combined.
- Fold in chocolate chips: Stir in 1 cup of chocolate chips (save ½ cup for topping).
2. Chill the Dough (Key Step!)
- Refrigerate for 30-60 mins (or up to 48 hours). This prevents spreading and enhances flavor.
3. Bake to Perfection
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough (2 tbsp per cookie) and place 2 inches apart.
- Press extra chocolate chips on top for a bakery-style look.
- Bake for 10-12 mins (cookies will look soft but firm up as they cool).
- Let cool 5 mins on the tray, then transfer to a wire rack.
Pro Tips for the Best Cookies
- Use room-temperature ingredients – Ensures even mixing.
- Don’t overmix – Tough cookies happen when flour is overworked.
- Chill the dough – Prevents flat cookies and improves texture.
- Underbake slightly – Cookies continue cooking on the tray.
- Add flaky sea salt – Elevates the chocolate flavor!
Common Mistakes & Fixes
- Cookies spread too much? → Dough was too warm or baking sheet was hot.
- Too cakey? → Too much flour or overmixing.
- Too dry? → Overbaking or not enough brown sugar.
FAQs
1. Can I freeze the cookie dough?
Yes! Scoop into balls, freeze on a tray, then store in a bag for up to 3 months. Bake from frozen, adding 1-2 extra minutes.
2. Can I use melted butter?
Softened butter is best for texture, but melted butter works—just chill the dough longer.
3. How do I keep cookies soft?
Store in an airtight container with a slice of bread to retain moisture.
4. Can I make these gluten-free?
Substitute 1:1 gluten-free flour and ensure cocoa powder is GF.
Final Thoughts
This double chocolate chip cookies recipe is foolproof and delivers rich, chewy, chocolatey perfection every time. Perfect for holidays, parties, or a cozy treat, these cookies will become your new go-to dessert.
Try it today and share your results in the comments! �
