Double Chocolate Chip Cookies

These double chocolate chip cookies are made for chocolate lovers! They consist of a fudgy chocolate base and are LOADED with all of the chocolate chips!

Double Chocolate Chip Cookies Ingredients

• Unsalted butter: the butter should be slightly softened. It should indent when you gently press your finger on it. 
• Brown sugar & granulated sugar: You will usr a combo of granulated sugar and light brown sugar. This allows for a soft, chewy texture that has a fudgy center. 
• Eggs: room temperature eggs helps preserve the creamed butter and sugar. Set out your eggs with the better while your gather your ingredients. 
• Vanilla extract: the vanilla brings out the chocolate flavor even more! SIGN ME UP! 
• Unsweetened cocoa powder: A BIG amount of the chocolate flavor comes from using unsweetened cocoa powder. 
• All-purpose flour: I am keeping this simple with all-purpose flour. I recommend this one from King Arthur, as it gives the best texture. Feel free to use a 1:1 gluten-free flour blend.
• Baking soda & salt: for the perfect balanced flavor and the best rise and puff. 
• Chocolate chips: the second dose of chocolate comes from semi sweet and milk chocolate chips. There will be chunks in every single bite!!

How to Make Double Chocolate Chip Cookies

1. Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and even baking.
2. Cream the Butter and Sugars: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use an electric mixer or stand mixer to cream them together until light and fluffy, about 2-3 minutes.
3. Add the Wet Ingredients: Add in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until everything is fully incorporated.
4. Incorporate the Dry Ingredients: Sift the cocoa powder, flour, baking soda, and salt into the wet ingredients. Gradually mix until just combined, being careful not to overmix the dough.
5. Fold in the Chocolate Chips: Gently fold in the semi-sweet and milk chocolate chips with a spatula, distributing them evenly throughout the dough.
6. Scoop and Shape: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
7. Bake: Bake in the preheated oven for 10 minutes, or until the edges are set but the centers still look slightly soft.
8. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

Tips & Tricks for the Best Cookies

Mix up the chips! Have a little fun with this and add your favorite kind of chocolate chips! Even throw in some white morsels for good measure. 

Make them look profesh! For bakery-style cookies, I add a few extra chocolate chips on top right after they come out of the oven. Sometimes I even had a few before I put them in as well. You can also sprinkle them with flaky sea salt to make them REALLY LEGIT.

Slightly underbake them: The best cookies are often a bit underbaked, and these fudgy chocolate cookies are no different. Pull them from the oven when they're just a tad soft in the middle. As they cool, they’ll set to have perfectly gooey centers with irresistibly chewy edges.

FAQ 

Can I make them dairy-free? These double chocolate chip cookies CAN be made dairy-free by swapping regular butter for vegan butter and using dairy-free chocolate chips, like Enjoy Life. 

What chocolate chips can I use? There are a few brands but I always reach for my Ghirardelli chips or Guittard. Their semi-sweet chocolate chips taste decadent and have simple ingredients. 

How can I tell when the cookies are done? The cookies should look set around the edges but still soft in the center when you take them out of the oven. They will continue to firm up as they cool on the baking sheet. Overbaking can lead to a drier texture, so it's better to err on the side of slightly underbaked for a fudgier result.

How should I store these cookies? Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag or container. They’ll keep in the freezer for up to 3 months. Just thaw at room temperature for a few minutes before enjoying!

If you make these double chocolate chip cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.