Double chocolate chip cookies are the ultimate treat for chocolate lovers—fudgy, chewy, and loaded with rich chocolate flavor. Combining two types of chocolate—cocoa powder for depth and chocolate chips for texture—these cookies offer an indulgent experience in every bite. Whether you’re baking for a special occasion, a gift, or just a cozy afternoon snack, double chocolate chip cookies never fail to impress. They balance a perfect texture between soft centers and slightly crisp edges, delivering that ideal melt-in-your-mouth sensation. With a dash of vanilla, a sprinkle of sea salt, and a generous handful of chocolate chips, these cookies are sure to satisfy even the most intense chocolate cravings. Their versatility makes them a favorite for customization, whether you prefer milk chocolate, dark chocolate, or even white chocolate chips in your batch. Best served warm with a glass of milk, they’re a delightful comfort food that’s sure to please everyone.
The History of Double Chocolate Chip Cookies
The origin of chocolate chip cookies dates back to the late 1930s when Ruth Wakefield, the owner of the Toll House Inn in Massachusetts, first created the famous chocolate chip cookie. The original recipe called for semi-sweet chocolate chips, a creation that revolutionized the cookie world. Over time, bakers began experimenting with different variations of the classic recipe. Double chocolate chip cookies, as the name suggests, take this classic to a whole new level by incorporating cocoa powder into the dough itself, creating a more intense chocolate flavor. This variation is believed to have gained popularity in the 1980s when chocolate desserts became increasingly fashionable and the desire for richer, more decadent treats grew. Double chocolate chip cookies quickly became a favorite among those looking to enjoy an extra dose of chocolatey goodness. Today, they are a widely loved variation, often made with both milk and dark chocolate chips, and sometimes even a combination of white chocolate for a truly indulgent experience.
Ingredients Breakdown
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- Optional: ½ cup chopped nuts (e.g., walnuts or pecans)
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until creamy and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips (both semi-sweet and milk chocolate) and chopped nuts, if using.
- Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Tips for the Perfect Double Chocolate Chip Cookies
- Use high-quality cocoa powder and chocolate chips for the richest flavor.
- Don’t overmix the dough once the dry ingredients are added to the wet mixture to ensure tender cookies.
- For extra chewy cookies, slightly underbake them. The cookies will continue to set as they cool.
- Refrigerate the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Experiment with different types of chocolate chips—dark, milk, and even white chocolate can be mixed in for variety.
- Add a pinch of sea salt on top before baking for an extra burst of flavor.
Variations and Customizations
- Nutty Double Chocolate Chip Cookies: Add chopped nuts like walnuts, pecans, or hazelnuts for a crunchy contrast to the soft cookie dough.
- White Chocolate Double Chocolate Chip Cookies: Swap out the milk chocolate chips for white chocolate chips for a different, sweeter taste.
- Double Chocolate Peppermint Cookies: Add a few drops of peppermint extract to the dough and sprinkle crushed candy canes on top for a festive twist.
- Vegan Double Chocolate Chip Cookies: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free chocolate chips.
- Gluten-Free Double Chocolate Chip Cookies: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.
Health Considerations and Nutritional Value
Double chocolate chip cookies are a delicious but indulgent treat, and like most desserts, they should be enjoyed in moderation. While they are rich in flavor, they are also high in sugar, fat, and calories. Using dark chocolate chips can provide some health benefits due to the antioxidants found in cocoa. However, the high sugar content means these cookies are best saved for special occasions or as an occasional treat. To reduce the calorie count, consider swapping out some of the butter for a healthier fat, like avocado or coconut oil, and opt for a sugar substitute like stevia or monk fruit sweetener. If you want a lower-carb version, try using almond flour instead of regular flour and reducing the sugar.
FAQ
Can I freeze the cookie dough? Yes, you can scoop the dough into balls and freeze them on a baking sheet before transferring them to a freezer-safe container. When ready to bake, just add a few extra minutes to the baking time.
Can I use only one type of chocolate chip? Absolutely! If you prefer just semi-sweet or milk chocolate chips, feel free to omit the other type.
What if my cookies are spreading too much? If your dough is too warm, the cookies may spread more than you want. Refrigerate the dough for 30 minutes before baking, and make sure your baking sheets are lined with parchment paper.
Can I make these cookies gluten-free? Yes, you can use a gluten-free all-purpose flour blend to make these cookies gluten-free.
How can I make these cookies chewier? For chewier cookies, try using more brown sugar than white sugar, and don’t overbake them—remove them from the oven when they’re just set at the edges.
Double chocolate chip cookies
Ingredients
- ½ cup 8 Tbsp; 113g unsalted butter, softened to room temperature
- ½ cup 100g granulated sugar
- ½ cup 100g packed light or dark brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup 125g all-purpose flour (spooned & leveled)
- ⅔ cup 55g natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon 15ml milk (any kind, dairy or non)
- 1 ¼ cups 225g semi-sweet chocolate chips, plus extra for optional topping*
Instructions
- Preliminary Note: This cookie dough needs to chill for at least 3 hours, but I recommend chilling it overnight. The colder the dough, the thicker the cookies.
- In a large bowl, use a hand-held or stand mixer with a paddle attachment to beat the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, then beat on high speed until everything is fully combined. Scrape the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet mixture. Beat on low until just combined. The cookie dough will be thick. Switch to high speed and mix in the milk, followed by the chocolate chips. The dough will be sticky and tacky. Cover the dough tightly and refrigerate for at least 3 hours, or up to 3 days. Chilling the dough is essential for the best results.
- When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes. If it’s been chilling for more than 3 hours, allow it to sit for about 20 minutes to make it easier to scoop and roll.
- Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats. (This is recommended for all cookies.) Set the baking sheets aside.
- Scoop and roll the dough into balls, about 1.5 tablespoons (35-40g) each, using a medium cookie scoop. For thicker cookies, make the balls taller than they are wide (almost like a cylinder or column). Place them 2-3 inches apart on the prepared baking sheets. The dough is sticky, so be sure to wipe your hands clean after shaping each batch of dough.
- Bake the cookies for 11-12 minutes, or until the edges are set and the centers look slightly soft. Tip: If the cookies aren’t spreading much by the 9-minute mark, remove them from the oven and gently bang the baking sheet on the counter 2-3 times. This will help initiate the spread. Return the baking sheet to the oven to finish baking.
- Let the cookies cool on the baking sheet for 5 minutes. During this time, you can press a few additional chocolate chips into the tops of the warm cookies if you’d like (this is optional, just for aesthetics). Then transfer the cookies to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Store any leftover cookies in an airtight container at room temperature for up to 1 week.