Double Chocolate Cookies
Chewy chocolate cookies studded with chocolate chips. This easy double chocolate chip cookie recipe, will become your new favorite!
Chocolate Chocolate Chip Cookies … because there’s no such thing as too much chocolate.
These chewy double chocolate chip cookies are the BEST cookies ever! They are crisp around the edges with soft and chewy centers and bursting with chocolate flavor. Seriously, one bite out of these cookies, and you’ll want to eat the whole batch!
These double chocolate cookies are not only so tasty and decadent, they are also so easy to make. You can whip up a batch in just a few minutes. I recommend chilling the cookie dough for at least a few hours, and ideally overnight, but if you are in a rush, 30 minutes of chilling time will still produce perfect double chocolate chip cookies.
For a fun Valentine’s Day look, I added Ghirardelli Milk Chocolate Caramel Duet Hearts in the center of each cookie after the cooled slightly!
Homemade Chocolate Chocolate Chip Cookie Recipe Ingredients
Let’s go over the ingredients used in this double chocolate cookie recipe. Using high-quality ingredients is key to producing the tastiest cookies!
- Butter: I always bake with salted butter. It doesn’t contain any natural flavorings that unsalted butter has. Just two ingredients; cream and butter. You can use unsalted butter if you prefer, you may just need to increase the sea salt by ½ tsp in the recipe!
- Granulated sugar: Use your favorite granulated or organic cane sugar! This is the one that I use in all of my baking.
- Dark brown sugar: Brown sugar helps give these cookies their chewy texture. I like to use dark brown sugar for a deeper taste, but light brown sugar works just as well! Use your favorite brand of brown sugar. This is the one that I use in all of my baking.
- Eggs: Make sure that your eggs are room temperature for the best results.
- Vanilla extract: Always use pure vanilla extract (not imitation) for the best tasting baked treats!
- All-purpose flour: I always use unbleached all-purpose flour in my baking. You can also use pastry flour or all-purpose gluten free flour with great results as well!
- Cocoa powder: Use a high quality cocoa powder for the best tasting chocolate cake. For an extra-chocolatey flavor I like to use dark chocolate cocoa powder.
- Espresso powder: This ingredient is totally optional, but I found that the espresso powder really brings out the chocolate flavor in these cookies.
- Chocolate Chips. Ghirardelli Bittersweet Chocolate Chips are my favorite! They are high quality and the taste is amazing. Use your favorite brand and size of chocolate chips!
How To Make The Best Chewy Chocolate Chocolate Chip Cookies
This recipe for Double Chocolate Chip Cookies is sooo easy to make! Let’s go through the steps to make sure you end up with the perfect chewy cookies.
- Beat butter with sugars. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy. Make sure that your butter is at room temperature and beat it on a medium speed for about 5 minutes. This step beats air into the fat.
- Add egg and vanilla extract. Next, add the egg, egg yolk, and vanilla extract to the bowl. Beat on medium speed for another 2-3 minutes, or until creamy.
- Combine the dry ingredients in a separate bowl. In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder (if using), and salt.
- Add dry ingredients to wet ingredients. Add the flour mixture into the creamed butter mixture and beat speed until there are no more dry spots.
- Add chocolate chips. Once the cookie dough comes together, add the chocolate chips and continue beating on low until they are evenly distributed.
- Chill the cookie dough. For the best tasting cookies, you will want to chill the cookie overnight, but if you are in a rush, 30 minutes – 1 hour will still produce really chewy tasty cookies.
- Scoop cookie dough. After the cookie dough has had some time to chill, form 3-tablespoon sized dough balls. I like to use a large cookie scoop for this step. Arrange 6 cookie dough balls onto parchment lined cookie sheets.
- Bake. Bake the cookies in a fully preheated oven until the edges are set and the centers are slightly underbaked. Cool on the pans for 5 minutes before transferring to wire racks.
- Top with caramel-filled chocolate. If you want to make these cookies extra decadent, top them caramel filled chocolates after they have cooled for about 10 minutes.
Double Chocolate Chip Cookie FAQs
Store your double chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
Yes! You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
More Cookie Recipes You’ll Love!
- Fudgy Chocolate Hazelnut Brownie Cookies
- Tahini Chocolate Chip Cookies
- Dark Chocolate Fudge Crinkle Cookies
- Chocolate Peppermint Cream Sandwich Cookies
- Gluten Free Chocolate Chip Cookies
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Double Chocolate Cookies
Ingredients
- 1/2 cup 113 g butter, room temperature
- 1/2 cup 110 g granulated sugar
- 1/2 cup 110 g packed dark brown sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup 125 g all-purpose flour
- 1/2 cup 52 g cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder optional
- 1/2 teaspoon salt
- 1 cup 224 g chocolate chips
- 14 caramel filled chocolates optional
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy. Make sure that your butter is at room temperature and beat it on a medium speed for about 5 minutes.
- Next, add the egg, egg yolk, and vanilla extract to the bowl. Beat on medium speed for another 2-3 minutes, or until creamy.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder (if using), and salt.
- Add the flour mixture into the creamed butter mixture and beat speed until there are no more dry spots. Once the cookie dough comes together, add the chocolate chips and continue beating on low until they are evenly distributed.
- Cover the cookie dough with plastic wrap and chill. For the best tasting cookies, you will want to chill the cookie overnight, but if you are in a rush, 30 minutes - 1 hour will still produce really chewy tasty cookies.
- Preheat oven to 350ºF. Line baking sheets with parchment paper
- After the cookie dough has had some time to chill, form 3-tablespoon sized dough balls. I like to use a large cookie scoop for this step. Arrange 6 cookie dough balls onto each parchment lined cookie sheet.
- Bake the cookies in a fully preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly underbaked. Cool on the pans for 5 minutes before transferring to wire racks to cool completely.
- If you want to make these cookies extra decadent, top them caramel filled chocolates after they have cooled for about 10 minutes.
Notes
- Storage: Store your double chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
- Freeze cookies: You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
- Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 350ºF. Add 2-3 minutes to your baking time.
Nutrition
238
Do you think gluten free flour would work? Thanks!
Hi! You can use an all-purpose 1:1 gluten free baking flour like Bob’s Red Mill.
This was so delicious! The chocolate hearts were delicious on top of the cookies. My parents raved about the cookies, too! I’m planning on making another batch to give to friends on Valentine’s.
Oh My Goodness. These are the best double chocolate chip cookies I ever made. I have two homemade chocolate cookie favorites that I have made for years but this one is the easiest and the best. Thank you for a delicious recipe that I will be making for a long time!!!!!
Yay!!! Thank you for the awesome review, Elly!!
Hi Angelina! I never comment on blogs, but HAD to make an exception for the best cookies I have ever eaten in my life. These are a game changer!!
Thank you for taking the time out to comment!! I really appreciate your kind words!!!
My search for the perfect cookie has ended .. thank you!!
hahaha thank you!!!!
This is definitely the best cookie recipe in the world. Thank you so much for creating such amazing cookies.
Thank YOU, Elizabeth!
Angelina, you have outdone yourself – I made these twice in the past week and every time people RAVED about them
I love hearing this!! Thank you, Merilyn!