Double chocolate chip cookies with a soft chewy center, crisp edges, and rich cocoa flavor in every bite.
These double chocolate chip cookies are made with cocoa powder and chocolate chips for an easy homemade cookie recipe with deep chocolate flavor.
This is my go-to version for soft chocolate cookies with chewy centers, bakery-style texture, and no chill time.
Why you’ll love this recipe
- Double chocolate flavor: Cocoa dough and chocolate chips in every bite.
- Soft and chewy: Thick centers with lightly crisp edges.
- Easy no chill recipe: Quick to make with simple pantry ingredients.
Ingredients you need
- Butter: Unsalted, very soft or melted and cooled
- Sugars: Brown sugar and granulated sugar
- Egg: Room temperature
- Flour: All-purpose flour
- Cocoa powder: Unsweetened or Dutch-process
- Baking soda
- Vanilla & salt
- Chocolate chips: Semi-sweet, dark, or chunks
Tips for best results
- Use very soft butter for a smooth dough and better texture
- Weigh your ingredients for consistent, bakery-style cookies
- Do not overmix after adding dry ingredients to keep cookies tender
- Bake slightly under for soft, chewy centers
- Space dough balls well to allow even spreading
How To Make Double Chocolate Cookies
Whisk dry ingredients: flour, cocoa powder, baking soda, salt.
Cream butter and sugars until smooth and fluffy.
Add egg and vanilla and mix until fully combined.
Fold in dry ingredients and chocolate chips until a soft dough forms.
Scoop dough balls onto baking sheet, spaced apart.
Preheat oven to 180°C (350°F) and line a baking sheet.
Bake 12–14 minutes until edges are set and centers soft.
Cool on baking sheet before transferring to a rack.
Storage
Store in an airtight container up to 5 days or freeze baked cookies or dough up to 3 months.
Variations
- Triple chocolate: add white + dark chocolate chunks
- Espresso chocolate: add 1 teaspoon coffee powder to enhance flavor
- Salted caramel: mix in soft caramel pieces
- S’mores cookies: add marshmallows + graham crackers
- Peanut butter: add 2 tablespoon peanut butter for a nutty twist
Try this recipe with black cocoa powder for an even deeper flavor and darker cookies like these black cocoa chocolate chip cookies.
Recipe Questions
Can I skip chilling the dough?
Yes, this recipe works without chilling.
How do I get chewy cookies?
Slightly underbake and let them finish on the baking sheet.
Which cocoa powder is best?
Dutch-process cocoa gives a richer, smoother chocolate flavor.
Can I freeze the dough?
Yes, bake from frozen with 2–3 extra minutes.
More chocolate chip cookie recipes
- Brownie crinkle cookies
- hot chocolate cookies
- peanut butter chocolate chip cookies.
- Espresso chocolate chip cookies
- Classic chocolate chip cookies
I hope you’ll love this recipe. If you try it, feel free to leave a comment. 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 and cooled
- 50 g (¼ cup) granulated 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 or chunks
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: Store in an airtight container up to 1 week at room temperature or freeze baked cookies or dough up to 3 months.
Tips:
- Use very soft or melted and cooled butter for a smooth dough and soft texture.
- Mix just until combined to keep cookies tender and avoid dense dough.
- Bake immediately after mixing for best spread and texture.
- Do not overbake; cookies should be set on the edges and slightly soft in the center.
- You can substitute baking soda with 1½ teaspoons baking powder if needed.
- For best results, use a digital scale for accurate and consistent measurements.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: cookies
- Method: Baking
- 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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