These double chocolate chip cookies are loaded with chocolate flavor – they are made with cocoa powder and chocolate chips. They are fudgy, thick, soft, and simply irresistible. These are absolutely the best double chocolate chip cookies!
Why you will love this recipe
- the cookies have an intense chocolate flavor – thanks to using Dutch-processed cocoa powder and two types of chocolate
- they come out nicely thick
- they are moist and fudgy, almost like a tiny pieces of brownies!
- they are soft and melt in your mouth
- they are very easy and quick to make – they will be in your oven in 15 minutes!
Here’s what you need to make these delicious cookies:
Sugars – you will need both white and brown sugar to make these cookies. You can’t just swap one sugar type for the other without changing the texture of the cookies.
Chocolate chips – you can use chocolate chips or chopped chocolate for these cookies. If using chocolate, it’s better to use baking chocolate, although regular chocolate can also be used. Baking chocolate keeps its shape like chocolate chips, while regular chocolate melts more easily. I chose bittersweet and milk chocolate for these cookies, but you can use just bittersweet chocolate. Do not use just milk chocolate chips or the cookies will be too sweet.
Espresso powder – the cookies won’t taste like coffee. A small amount of espresso powder boosts the chocolate flavor.
Dutch-processed cocoa powder – you can’t swap Dutch-processed cocoa powder for natural cocoa powder. Each cocoa type has a different chemical structure and reacts with different ingredients – Dutch-processed cocoa powder reacts with baking powder and natural cocoa powder reacts with baking soda.
The reason for using Dutch-processed cocoa powder is that it has a richer chocolate flavor, making these cookies taste so much better.
Butter – make sure to use good quality butter. Bad quality butter may result in flat cookies. I especially recommend European butter – it has a better flavor.
Salt: without it, the cookies will taste flat. Salt intensifies the sweetness of the cookies. You could also sprinkle the cookies with flaky salt on top.
Flour – use regular all-purpose flour for this recipe.
How to make double chocolate chip cookies step by step
STEP 1: Preheat the oven to 350°F (180°C)
Add both types of sugar and room temperature butter into a mixing bowl.
STEP 2: Beat for about 1-2 minutes until well-combined. You can use a hand mixer or a stand mixer fitted with a paddle-shaped attachment.
STEP 3: Add the egg and vanilla extract.
STEP 4: Beat for 1-2 minutes or until well-combined.
STEP 5: Stir the flour with baking powder, cocoa powder, espresso powder, and salt in a medium bowl.
STEP 6: Add the flour mixture to the mixing bowl.
STEP 7: Mix over low speed until half-combined (the flour shouldn’t be fully incorporated at this point).
STEP 8: Add the chocolate chips (or roughly chopped chocolate) to the mixing bowl.
STEP 9: Mix at low speed until the chocolate chips are evenly distributed and there are no streaks of flour visible.
STEP 10: Scoop the dough with a 3 Tbsp scoop onto a baking sheet lined with parchment paper at least 2 inches (5 cm) apart.
Bake for 12 minutes. The cookies will be still soft (they will finish baking on the sheet pan). Leave them on the baking sheet to cool, then transfer to a cooling rack.
- You can reserve some of the chocolate chips/chunks and press them into ready-to-bake cookies to make them look prettier (see photo above).
- How to measure flour: if you will use a kitchen scale to measure out all the ingredients, it all goes easy breezy! But if you’re using measuring cups, remember that 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. Don’t scoop the flour directly into the measuring cup, which can compact it! 1 cup of flour in my recipes weighs 125g. To correctly measure the flour, you need to: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Use a kitchen scale for best and consistent results.
- Room temperature butter – it’s important for baking cookies. Cold butter won’t properly combine with the other ingredients and butter that is too soft will make the cookies spread too much while baking.
- What is room temperature butter: when you press it with your finger, it should make an indent, but your finger should not slide all the way down. It’s also slightly cold to the touch.
- How to quicky soften butter: cut it into very small cubes, wait for 5 minutes, then mix with a mixer for 1-2 minutes.
Storage and freezing
How to store cookie dough: It needs to be stored in the refrigerator. Store it in a tightly-closed container or in a bowl wrapped with plastic foil. You can store it for up to 2-3 days. Chilled dough will be thicker so flatten the cookie balls a little bit and bake them the same as described in the recipe.
How to store baked cookies: store them in a cookie tin or in a tightly closed container for up to 1 week. They taste the best on the same day they have been baked. Warm them up the next day for the best flavor.
How to freeze chocolate chip cookies: scoop the cookies with a cookie scoop onto a baking tray, flatten them slightly. Place the tray in the freezer and freeze the cookies until solid. Transfer to containers or zip-lock bags and freeze for up to 3 months. Bake as written, straight from the freezer.
More chocolate chip cookies for you to try
- Chocolate chip pecan cookies
- Rye chocolate chip cookies
- Chocolate chip cookie cake with chocolate frosting
- Chocolate chunk peanut butter cookies
- Fresh cranberry white chocolate cookies
- Apple Cinnamon Oatmeal Cookies with white chocolate
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Double Chocolate Chip Cookies
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- 1/2 cup (115g) butter, at room temperature
- 1/2 cup (100g) light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/4 cups (155g) flour, spooned and leveled, not scooped
- 1/2 cup (40g) Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 1/2 cup (85g) bittersweet chocolate chips
- 1/2 cup (85g) milk chocolate chips
- Preheat the oven to 350°F (180°C).
- Add both types of sugar and room temperature butter into a mixing bowl. Beat for about 1-2 minutes until well-combined. You can use a hand mixer or a stand mixer fitted with a paddle-shaped attachment.
- Add the egg and vanilla extract. Beat for 1-2 minutes or until well-combined.
- Stir the flour with baking powder, cocoa powder, espresso powder, and salt in a medium bowl. Add the flour mixture to the mixing bowl. Mix at low speed until half-combined (the flour shouldn’t be fully incorporated at this point).
- Add the chocolate chips (or roughly chopped chocolate) to the mixing bowl. Mix at low speed until the chocolate chips are evenly distributed and there are no streaks of flour visible.
- Scoop the dough with a 3 Tbsp scoop onto a baking sheet lined with parchment paper at least 2 inches (5 cm) apart.
- Bake for 12 minutes. The cookies will be still soft (they will finish baking on the sheet pan). Leave them on the baking sheet to cool, then transfer to a cooling rack.
- You can reserve some of the chocolate chips/chunks and press them into ready-to-bake cookies to make them look prettier (see photos in the post for a reference).
- How to measure flour: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Calories = 1 cookie (1/14 of the recipe). This is only an estimate!