Here’s an easy and irresistible recipe for double chocolate chip cookies! Packed with rich, melty chocolate chips, these cookies are the perfect treat for any chocolate lover.
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Double chocolate chip cookies are the ultimate treat for chocolate lovers. They’re just like your classic chocolate chip cookies, but with cocoa powder added to the dough for that extra boost of chocolatey goodness.
These cocoa chocolate chip cookies have the best of both worlds—soft, thick cookies with chewy center and perfectly crispy edges. The recipe is super easy to whip up with simple ingredients you probably already have at home.
And the best part? No chilling time needed! You can have these delicious cookies with rich chocolate flavor ready in no time, perfect for when your chocolate cravings hit.
Why you'll love this recipe
Ingredients you need
You’ll need these ingredients to make this easy chocolate chip cocoa cookies:
- Butter: Use unsalted butter, very softened or melted and cooled.
- Sugar: A mix of brown sugar, such as dark brown sugar or light brown sugar for moisture and a caramel flavor, along with white granulated sugar.
- Egg: At room temperature for better incorporation.
- Flour: Use all-purpose flour for a lighter texture.
- Cocoa: Use either regular unsweetened cocoa powder or Dutch process cocoa powder to intensify the chocolate flavor.
- Leavening agent: Baking soda or the option to replace it with baking powder (see recipe details).
- Vanilla and salt: Pure vanilla extract for flavor and a pinch of salt to enhance the taste.
- Chocolate chips: Use semi sweet chocolate chips, dark chocolate chips or chunks of baker’s chocolate.
How To Make Double Chocolate Cookies
Here are some quick visual instructions. Remember, the full instructions with exact ingredients are in the main recipe card below!
Step 1: Mix and sift together the dry ingredients in a medium bowl—flour, cocoa powder, baking soda, and salt.
Step 2: Place the butter, white sugar, and brown sugar in a large bowl with a hand mixer or in the large mixing bowl of a stand mixer with the paddle attachment and mix for 2 minutes until creamy and smooth.
Step 3: Add the egg and vanilla extract, then beat at low speed again until fully incorporated and the dough is smooth.
Step 4: Add the pre-sifted flour mixture —flour, cocoa powder, baking soda, and salt—along with the semisweet chocolate chips.
Step 5: Mix with a rubber spatula or wooden spoon until a smooth cookie dough forms.
Step 6: Form cookie dough balls using your hands or a cookie scoop and place them on a cookie sheet lined with parchment paper.
Step 7: Bake the cookies in a preheated oven at 180°C (350°F) for about 12-14 minutes, until the edges are firm and the centers are soft.
Enjoy! Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely, then sprinkle a bit of fleur de sel on top or serve them with a scoop of vanilla ice cream.
Tips for this recipe
Storage instructions
Room Temperature: Store in an airtight container for up to 5 days. Add a slice of bread to keep them soft.
Freeze (Unbaked): Freeze cookie dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 extra minutes.
Freeze (Baked): Freeze baked cookies in a container with parchment paper layers for up to 3 months. Thaw at room temperature or reheat briefly in the oven.
Variations & Substitutions
Recipe Questions
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can use regular unsweetened cocoa powder if you don't have Dutch-processed. However, Dutch-processed cocoa gives a richer, deeper chocolate flavor.
How can I make the cookies even more chocolatey?
For extra chocolate flavor, you can add a handful of chopped dark chocolate or use chocolate chunks in place of chocolate chips.
How do I keep the cookies soft?
Store your cookies in an airtight container with a slice of bread to help them retain moisture and stay soft longer.
Can I add nuts to the recipe?
Yes, you can! Chopped walnuts, pecans, or almonds make a great addition to these cookies for added texture and flavor.
More Chocolate Chip Cookies Recipes
I hope you love this cocoa double chocolate chip cookie recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Double Chocolate Chip Cookies
- Total Time: 17 minutes
- Yield: 12 cookies
Description
These double chocolate chip cookies are rich, chewy, and packed with gooey chocolate goodness. Perfect for any chocolate lover, they’re quick to make and always a crowd-pleaser! (for 12 cookies)
Ingredients
- 120 g (½ cup) unsalted butter - melted
- 50 g (¼ cup) white sugar
- 80 g ( ⅓ cup) brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 195 g (1 ½ cups) all-purpose flour
- 25 g ( ¼ cup) unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp fine salt
- 150 g (¾ cup) dark chocolate chips
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a medium bowl, mix and sift together the dry ingredients: flour, unsweetened cocoa powder, baking soda, and salt.
- In a large bowl, place the melted and cooled butter, white sugar, and brown sugar, and mix with an electric mixer on medium speed for 2 minutes until smooth and creamy.
- Add the egg and vanilla, and beat again until fully incorporated.
- Finally, add the dry ingredients and chocolate chips, and gently fold them in using a rubber spatula or wooden spoon until the dough is well combined.
- Form cookie dough balls using an ice cream scoop and place them on the prepared baking sheet, spacing them about 5 cm (2 inches) apart (6-8 cookies per batch).
- Bake the cookies immediately for about 12 minutes, until the edges are firm but the centers are still slightly soft (they will continue cooking after being removed from the oven).
- Let the chocolate cookies cool on the baking sheet, then transfer them to a cooling rack or plate.
Sprinkle a bit of sea salt on top and enjoy!
Notes
Storage: Up to 1 week in an airtight container and up to 3 months in the freezer.
Tips and Tricks:
- Use melted and cooled butter or very softened butter for soft and chewy cookies.
- Mix gently, just enough to incorporate the ingredients, to avoid making the dough too dense.
- Bake the cookies immediately after preparing the dough for the best results.
- Do not overbake the cookies. They are ready when the edges are golden and the center is still slightly soft. They will continue to cook as they cool.
- Test the baking of one cookie to see if it spreads enough during baking. If not, gently flatten it with the palm of your hand before baking.
- You can replace baking soda with 1 ½ teaspoons of baking powder.
Pro Tip: For the best results, use an electronic scale instead of measuring with cups. This ensures more accuracy and consistency in your baking.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookies
- Calories: 3075
- Sugar: 184.3 g
- Sodium: 1341.8 mg
- Fat: 164.7 g
- Carbohydrates: 371.4 g
- Protein: 41.2 g
- Cholesterol: 453 mg
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