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chewy double chocolate cookie

Double Chocolate Cookies

Chewy chocolate cookies studded with chocolate chips. This easy double chocolate chip cookie recipe, will become your new favorite!
5 from 6 votes
Prep Time 15 mins
Cook Time 12 mins
Total Time 1 hr 30 mins
Course Cookies
Cuisine American
Servings 14 cookies
Calories 238 kcal


  • ½ cup 113 g butter, room temperature
  • ½ cup 110 g granulated sugar
  • ½ cup 110 g packed dark brown sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup 125 g all-purpose flour
  • ½ cup 52 g cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon espresso powder optional
  • ½ teaspoon salt
  • 1 cup 224 g chocolate chips
  • 14 caramel filled chocolates optional


  • 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.


  • 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.


Serving: 1cookieCalories: 238kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gCholesterol: 50mgSodium: 100mgFiber: 2gSugar: 23g
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