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These rich, chewy double chocolate chip cookies are a soft, gooey, irresistible treat that are easy to bake. Filled with cocoa powder and semi-sweet chocolate chips, they’re sure to become a family favorite anytime you’re craving chocolate.
If you love baking, you’ll want to try this decadent Chocolate Brownie Cake, Hot Chocolate Cookies, Ooey Gooey Cookies and S’mores Stuffed Cookies as well.
MORE CHOCOLATE CHIP RECIPES:
Tollhouse Chocolate Chip Cookies | Chocolate Chip Cookies Bars
Ingredients for Double Chocolate Chip Cookies
You will need:
- 1 1/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons cornstarch
- 1/2 cup salted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 tablespoons heavy cream
- 3/4 cup semi-sweet chocolate chips, plus more to top the cookies if desired
Substitutions and Additions:
CHOCOLATE CHIPS: You can replace some or all of the semi-sweet chocolate chips with dark chocolate, milk chocolate, or add white chocolate chips for the ultimate chocolate cookies.
BUTTER: This recipe calls for salted butter. Unsalted is fine too, just add 1/2 teaspoon of salt.
NUTS: If you like nuts in your cookies, add chopped pecans, or walnuts with the chocolate chips.
SEA SALT: Add a sprinkle of sea salt on top of the cookies before baking for an incredible flavor.
COCOA POWDER: You can also use dark cocoa powder in this recipe for an even richer, more indulgent flavor.
How to Make this Double Chocolate Chip Cookies recipe
STEP ONE: In a medium bowl add the flour, cocoa powder, baking soda, baking powder, and cornstarch. Whisk together then set aside.
STEP TWO: In a large mixing bowl beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes on medium speed.
STEP THREE: Once the butter mixture is fluffy add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
STEP FOUR: Turn the mixer on low and gradually add half of the dry ingredients to the butter mixture. Beat until combined. Add half of the heavy cream and mix to combine. Add in the remaining dry mixture and the remaining cream.
STEP FIVE: Beat in the chocolate chips just until combined.
STEP SIX: Cover dough with plastic wrap and chill for 1 hour in the refrigerator.
PRO TIP: Chilling the dough allows the ingredients to come together, which improves the texture of the cookies and keeps them thick and chewy instead of spreading flat when they bake. If you have time, you can chill the dough for a day or two before moving on to the next step.
STEP SEVEN: Preheat the oven to 350 degrees and line baking sheets with parchment paper.
STEP EIGHT: Use a cookie scoop to make balls from the chilled dough. Roll each ball between the palms of your hands for a smooth cookie. Space 2 inches apart on prepared cookie sheets.
STEP NINE: Bake for 9 minutes and remove from the oven.
PRO TIP: If you prefer extra-crisp cookies, bake them a minute or two longer. If you undercook by a minute or two, they will be more soft and gooey in the center. You could also make monster cookies with this recipe by making 2 to 4 inch balls that are spaced 2 to 3 inches apart.
STEP TEN: Sprinkle several additional chocolate chips over the tops of the warm, baked cookies if desired.
STEP ELEVEN: Transfer cookies to a cooling rack and allow to cool.
STEP TWELVE: You can serve these rich, indulgent cookies warm from the oven with milk or coffee.
PRO TIP: You can warm for 10 to 15 seconds in the microwave for the fresh-baked melty chocolate sensation.
Storage
ON THE COUNTER: Once the cookies are cool, store in an airtight container for 3 to 5 days.
PRO TIP: If your cookies are getting dry after storing, you can add a piece of bread to the container and they will soften back up!
IN THE FREEZER: Freeze in a single layer on a cookie sheet, then transfer to a freezer bag and keep for up to 3 months. You can also freeze the dough balls on a sheet and transfer them to a bag or container. Add an extra 2 to 3 minutes of baking time for the frozen dough.
These classic double chocolate chip cookies are delicious! This simple homemade recipe combines cocoa powder and semi-sweet chocolate chips to create a rich cookie dough.
more recipes you’ll love
Double Chocolate Chip Cookies
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tbsp cornstarch
- 1/2 cup salted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 tbsp heavy cream
- 3/4 cup semi-sweet chocolate chips plus more to top the cookies if desired
Instructions
- In a medium bowl add the flour, cocoa powder, baking soda, baking powder, and cornstarch. Whisk together then set aside.
- In a large mixing bowl beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
- Turn the mixer on low and gradually add half of the dry ingredients to the butter mixture. Beat until combined. Add half of the heavy cream and mix to combine. Add in the remaining dry mixture and the remaining cream.
- Beat in the chocolate chips just until combined.
- Cover dough with plastic wrap and chill for 1 hour in the refrigerator.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Use a cookie scoop to make balls from the chilled dough. Roll each ball between the palms of your hands for a smooth cookie. Space 2 inches apart on prepared cookie sheets.
- Bake for 9 minutes and remove from the oven. Sprinkle several additional chocolate chips over the tops of the warm, baked cookies if desired.
- Transfer cookies to a cooling rack and allow to cool.
1
Awesome! Very delicious. My son love it.
What can you use instead of heavy cream?
You could use half and half or milk if you don’t have any heavy cream on hand.
Definitely one of our favorite treats!
These cookies look delicious! I can’t wait to try this recipe. What kind of cocoa powder did you use?
Classic Hershey’s! Enjoy 🙂
I put pecans in mine also and they mimic my husband’s fave Archway Rocky Road cookies. Chocolate cookies with chocolate chips and pecans. Yummy. Thanks for recipe!!!
This recipe is a keeper! I used white chocolate chips, turned out amazing! Next time I’m going to throw in pecans. This one is going into one of our family favorites.
Hello, can we can we replace eggs in this recipe to keep the same consistency ? Or need to add eggs for sure ?
It would definitely need eggs to be the correct consistency. Enjoy!
Can these be made as pan cookies?
I haven’t tried them like that so I am not sure if they would turn out well. We do have this chocolate chip cook bars recipe that is very yummy. Enjoy!
Loved them!