Double Chocolate Chip Cookies

If regular chocolate chip cookies are the warm hug of the dessert world, then double chocolate chip cookies are the full-on bear hug you didn’t know you needed. Rich, fudgy, and packed with gooey chocolate chips, these cookies are basically brownie meets cookie — and it’s a match made in heaven.

I’ve been baking these for years, and they’re the first thing I reach for when I’m craving chocolate (which, let’s be honest, is often). Whether it’s for a party tray or just a solo Tuesday-night treat, these cookies deliver every single time.

The Cookie That Started a Cookie Craze

This recipe actually came about by accident. I was making a batch of my go-to chocolate chip cookies, realized I was short on flour, and threw in some cocoa powder to make up the difference. The result? A slightly chewy, super-chocolatey cookie that tasted better than the original.

From that point on, double chocolate became a permanent addition to my cookie rotation. I’ve tweaked the recipe over the years until it hit that perfect middle ground — crispy edges, soft centers, and just the right amount of melty chips.

Ingredients You’ll Need

Here’s what makes these cookies so good — and so easy.

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder (Dutch-processed or natural)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips (or use a mix of milk/dark/white if you’re feeling wild)

Optional but excellent:

• 1/2 cup chopped walnuts or pecans
• A sprinkle of flaky sea salt on top before baking

Real Talk: Use Good Cocoa

Don’t skip on the cocoa powder. If you can, grab a high-quality brand like Ghirardelli or Hershey’s Special Dark. It makes a real difference in flavor. You want deep, rich cocoa vibes here — not just brown cookies that kind of taste like chocolate.

Cream the Butter & Sugars

In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. You can do this with a hand mixer or a stand mixer. It should look creamy and slightly pale.

Add Egg & Vanilla

Crack in the egg and pour in the vanilla. Mix until everything’s fully combined and smooth.

Mix Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. You don’t want any cocoa clumps hiding in your dough.

Combine It All

Slowly mix the dry ingredients into the wet ingredients. The dough will get thick — this is normal. Fold in the chocolate chips and nuts (if using). Try not to eat all the dough before you bake it. (It’s hard. I get it.)

Chill? Yes. But Only a Little.

You can bake these cookies right away, but if you have time, chill the dough in the fridge for 30–45 minutes. It helps the flavors deepen and keeps the cookies from spreading too much.

Don’t skip this if you want thicker, bakery-style cookies.

Time to Bake

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

Scoop out about 1 1/2 tablespoons of dough per cookie and roll into balls. Place them a few inches apart on the baking sheet.

Bake for 9–11 minutes, or until the edges are set but the centers look slightly soft. That underbaked center is your key to a gooey bite later.

Let them cool on the pan for 5 minutes before transferring to a wire rack.

When They’re Best (and How to Store)

These cookies are best fresh out of the oven, still warm with melty chocolate in every bite. But they also store really well.

Keep them in an airtight container at room temperature for up to 5 days. They’ll stay soft. You can also freeze the dough balls for fresh cookies on-demand. Just bake them straight from frozen — add a minute or two to the baking time.

Why You’ll Keep Coming Back to These

There are a million cookie recipes out there, but this one hits that chocolate craving just right. It’s easy enough for weeknights but special enough for parties. And when you hand someone a still-warm double chocolate chip cookie and watch their face light up — well, that’s what baking is all about.

Bake the Cookie You Want to Eat

This cookie is rich but not too sweet, chewy with just the right amount of crisp on the edges, and deeply chocolatey without being over the top. It’s balanced, satisfying, and just plain good.

Give it a try and see if it doesn’t become your new favorite too.