You ever bite into a cookie and just know it’s going to ruin all other cookies for you? That’s this cookie. It’s like someone took a brownie, gave it a cookie’s crisp edges, crammed in more chocolate chips than morally acceptable, and said, “Yeah, this is legal.”

These double chocolate chip cookies are everything a chocoholic dreams about—soft in the middle, crisp around the edges, packed with gooey melty chips, and so rich they should probably come with a warning label. I’ve tried too many “double chocolate” recipes that taste like a cocoa-scented disappointment. Not this one.

Let’s dive into the most satisfying cookie you’ll make all year.

Recipe Snapshot

Category	Details
Yield	14 large cookies
Serving Size	1 cookie
Prep Time	20 minutes
Cook Time	12 minutes
Total Time	32 minutes + chill time
Calories per Serving	~320
Primary Cooking Method	Baking
Cooling Time	10 minutes
Occasion	Anytime treat, Bake sales, Dessert cravings
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Double Chocolate Chip Cookies

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

This is the chocolate cookie that chocolate cookies aspire to be. Deep cocoa flavor, gooey centers, and puddles of chocolate with every bite. You know how some double chocolate cookies are just…meh? Dry? Crumbly? Forgettable? Not these. These are the ones that make people text you for the recipe before they even finish chewing.

Ingredients

Dry Ingredients
1 cup (130g) all-purpose flour
1/2 cup (40g) Dutch-process cocoa powder
1/2 tsp baking soda
1/2 tsp salt
Wet Ingredients
1/2 cup (113g) unsalted butter, melted and slightly cooled
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed dark brown sugar
1 large egg, room temperature
1 tsp vanilla extract
Add-ins
1 cup (175g) semisweet chocolate chips
1/2 cup (85g) dark chocolate chunks (or chopped bar)

Directions

Prep the Dry Ingredients
Combine the Base
In a medium mixing bowl, sift together the flour and cocoa powder. This ensures no lumps and keeps your dry mix airy.
Add Leavening and Salt
Whisk in the baking soda and salt. Stir until everything is uniformly distributed. Set aside.
Build the Flavor Base
Melt the Butter
Gently melt the butter and let it cool slightly. It should be warm but not hot—this helps blend everything smoothly without scrambling your egg.
Mix the Sugars
In a large mixing bowl, whisk together the melted butter, granulated sugar, and dark brown sugar for a full minute. You want the sugars to dissolve slightly and the mixture to become glossy and cohesive.
Add Wet Ingredients
Crack in the egg and stir in the vanilla extract. Whisk until the mixture is thick, creamy, and has lightened just a bit in color. It should look like a rich chocolate caramel.
Combine Wet and Dry
Fold it All Together
Add the dry mixture into the wet base in two additions. Use a spatula to gently fold everything together. Stop when you no longer see streaks of flour. The dough will be thick and brownie-like.
Load It with Chocolate
Chocolate Overload
Add in your semisweet chocolate chips and dark chocolate chunks. Fold until the chocolate is evenly distributed. Every scoop of dough should have visible chocolate poking through.
Chill for Texture
Rest That Dough
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Overnight is even better. This helps the flour hydrate, solidifies the fat, and enhances flavor. Skipping this step leads to flat, sad cookies.
Baking Time!
Scoop Generously
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a large cookie scoop (about 3 tablespoons per cookie) to portion out the dough. Leave 2 inches between each one.
Bake to Perfection
Bake for 12 minutes. The edges will look set, but the centers will still appear soft and underbaked. That’s exactly what you want—they’ll finish setting as they cool.
Cool and Devour
Let Them Rest
Allow the cookies to cool on the baking sheet for 5 minutes. They’ll firm up just enough to transfer without falling apart.
Final Cool (Optional)
Transfer to a wire rack to cool completely—or just eat them warm while the chocolate is still molten. Zero judgment here.

Extra Tips

For Insta-worthy cookies: Press a few extra chocolate chips or chunks on top of each dough ball right before baking. It gives you that glossy, bakery-style finish.
Scoop ahead: Use a cookie scoop to portion all your dough at once before chilling. It makes baking day a breeze—and no fighting with rock-hard dough.
Don’t skip the chill: Seriously, we’ve said it twice, but chilling the dough isn’t optional if you want that thick, soft center.
Check your cocoa: Dutch-process cocoa gives a deeper, richer flavor than natural cocoa powder. Don’t sub unless you have to.
Rotate your pan: Halfway through baking, turn your tray around for even browning. Some ovens have hot spots and we’re not here for cookie inequality.
Crackly tops: Want those gorgeous cracks? Right after baking, give the tray a gentle bang on the counter. Boom—bakery vibes.

Equipment List

Mixing bowls (medium and large)
Measuring cups and spoons
Whisk
Spatula or wooden spoon
Plastic wrap
Baking sheet
Parchment paper
Cookie scoop (optional, but highly recommended)
Wire cooling rack

Substitution Options

No matter your dietary needs or pantry situation, these cookies are here for you. Want to keep it plant-based? Need to skip the gluten? Or maybe you’re just trying to stay on budget but still treat yourself to a rich, chocolatey cookie? Here’s how to make that happen:

For a vegan version, swap the butter with vegan butter or even refined coconut oil for that same rich texture. Replace the egg with a flax egg—just mix one tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit until thick. And of course, use dairy-free chocolate chips and chunks (many brands are already vegan-friendly).

Trying to cut down on sugar? Use a 1:1 sugar substitute like Lakanto or Swerve to replace both the granulated and brown sugars. Go for sugar-free or stevia-sweetened chocolate chips to keep things sweet but blood sugar-friendly.

Need a gluten-free cookie? Use a good 1:1 gluten-free flour blend, and if yours doesn’t already include xanthan gum, toss in about half a teaspoon to help with structure.

And if you’re baking on a budget, don’t worry about fancy bars. Regular chocolate chips or chopped-up baking squares work great. You can even use salted butter—just remember to cut back the added salt by 1/4 teaspoon.

Bottom line? These cookies are flexible. Make them yours!

Make-Ahead Tips

These cookies are the ultimate make-ahead treat. The dough can be prepared up to 48 hours in advance—just store it covered in the fridge. In fact, chilling it longer deepens the chocolate flavor and improves the texture.

If you want to go full prepper mode, scoop the dough into balls after chilling and freeze them on a baking sheet. Once solid, toss them into a freezer-safe bag. They’ll keep for up to 3 months. When the cookie craving hits, bake them straight from the freezer—just add 1–2 minutes to the baking time.

You can also bake the cookies fully and freeze them once cooled. Pop one in the microwave for 10–15 seconds and it’s like it just came out of the oven. Hello, emergency chocolate fix!

Storage Instructions

Once your cookies are baked and fully cooled, store them in an airtight container at room temperature. They’ll stay fresh, soft, and ridiculously delicious for up to 5 days.

Want to stretch out the cookie joy? Freeze baked cookies in a zip-top freezer bag for up to 2 months. To serve, just let them thaw at room temperature or warm one up in the microwave for about 10–15 seconds.

If you’re working with chilled dough, it can be stored covered in the fridge for up to 3 days. Just know that it gets firm—so you’ll need to let it sit out for a bit before scooping. And if your cookies bake up too round, gently flatten them before baking.

This way, every cookie you store, bake, or reheat is still a glorious bite of chocolate heaven.

Nutritional Information

NutrientAmount (per cookie)
Calories	~320 kcal
Total Fat	18g
Saturated Fat	10g
Carbohydrates	38g
Sugars	25g
Fiber	2g
Protein	4g
Sodium	120mg

These values are approximate and may vary depending on ingredient brands and portion size. Treat responsibly—but indulge happily.

Final Thoughts

These double chocolate chip cookies are the kind of thing you bake once and then spend the rest of your life defending as “your recipe.” They’re rich, chocolatey, and practically demand to be eaten with a glass of cold milk or a late-night movie.

If you’ve got a chocoholic in your life—or are the chocoholic—these cookies are a must. So go ahead, bookmark this. Your future self will thank you.