These double chocolate chip cookies are beyond good - they're heavenly! Seriously, this cookie recipe is made for any chocoholic out there. My double chocolate chip cookies are full of milk and semi-sweet chocolate chips, giving them a rich and decadent flavor that's hard to resist. Trust me when I say these cookies are a guaranteed crowd-pleaser!
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Chocolate chip cookies are always a good time - but chocolate chocolate chip cookies? That's when you know it's really a party. The combination of milk and semi-sweet chocolate chips gives these cookies an unbeatable chocolate flavor that will have everyone asking for more! Serve with a tall glass of cold milk, or warm with ice cream for an extra special treat.
I must tell you a secret - I LOVE thick, chewy double chocolate chip cookies! With crisp outer edges and soft, gooey centers, the balance of flavor and texture is simply irresistible. If you want your chocolate chip cookies extra chewy and thick, you can layer two scoops of cookie dough on top of each other! Be sure to check out the notes on the recipe card for more tips on getting that perfect chewy texture.
Why You'll Love Double Chocolate Chip Cookies
- A classic treat. Cookies will always be a hit, but these double chocolate chip cookies are guaranteed to be the star of the show. You might want to double the recipe to make even more!
- Everyone will love them! From kids to adults, my chocolate chocolate chip cookies are sure to please everyone. They're the perfect balance of sweet and chocolatey, with just enough crunch to keep things interesting.
- No-fuss baking. This recipe is easy to follow and doesn't require any special baking skills or ingredients. You can whip up a delicious batch of double chocolate chip cookies in no time at all!
Ingredients For Chocolate Chocolate Chip Cookies
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Butter
- White sugar
- Brown sugar
- Vanilla extract
- Eggs
- Milk chocolate chips
- Semi-sweet chocolate chips
For the exact amounts needed, please see the recipe card below.
Instructions For Double Chocolate Chip Cookies
- Preheat oven to 375 degrees F.
- Sift flour, cocoa powder, baking soda, baking powder and salt together in a medium bowl. Set aside.
- In a large bowl, cream the butter and both sugars together until light and fluffy, 2-3 minutes.
- Add eggs one at a time, mixing well between each addition. Add vanilla and mix until combined.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour or leave a little bit out (see note).
- Add the chocolate chips and mix until just combined.
- Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake in preheated oven for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
My double chocolate chip cookies will stay fresh in an airtight container for up to a week. And there is also no need to refrigerate these chocolate chocolate chip cookies - room temperature is fine!
Yes, you can freeze double chocolate chip cookies for up to 3 months. Just make sure to put them in a freezer-safe bag or container to avoid freezer burn! The dough for my chocolate chocolate chip cookies can also be frozen. Simply portion out your cookie dough onto a lined cookie sheet and place it in the freezer.
Once frozen, you can store the dough in a freezer bag/container. For a more detailed description of how to freeze cookie dough, please check out my article on making and freezing Christmas cookies!
There are endless variations of chocolate chocolate chip cookies to enjoy! Some ideas to get your creative juices flowing include:
- Add chopped nuts for a crunchy texture
- Use browned butter, like in my browned butter chocolate chip cookie recipe!
- Add some mint extract to make double chocolate mint cookies - ideal for the festive season
- Swap out semi-sweet/milk chocolate chips for white chocolate or butterscotch chips
- Dip in melted chocolate, as seen in my chocolate dipped shortbread recipe, for even more chocolatey goodness!
- Sprinkle some flaked sea salt on top of the cookies after baking
- Miss out the cocoa powder to make buttery chocolate chip cookies instead
- Add some peanut butter to the dough for a delicious twist
- Mix in some dried fruit like cranberries - just like my orange cranberry cookies!
You can really tailor this recipe to your tastes and preferences with a few simple swaps. Get creative and see what delicious combinations you can come up with!
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Double Chocolate Chip Cookies
Equipment
Ingredients
- 2 cups + 2 tablespoons flour (see note)
- ½ cup + 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter (two sticks, softened)
- ⅔ cup white sugar
- ⅔ cup brown sugar (firmly packed )
- 1 tablespoon vanilla extract
- 2 large eggs
- ¾ cup milk chocolate chips
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F.
- Sift flour, cocoa powder, baking soda, baking powder and salt together in a medium bowl. Set aside.
- In a large bowl, cream the butter and both sugars together until light and fluffy, 2-3 minutes.
- Add eggs one at a time, mixing well between each addition. Add vanilla and mix until combined.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour or leave a little bit out (see note).
- Add the chocolate chips and mix until just combined.
- Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake in preheated oven for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
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