With rich chocolate flavor and a soft and chewy texture, these chocolate chocolate chip cookies are sure to satisfy any chocolate lover. Bake some cookies now and freeze some cookie dough to bake later for fresh cookies anytime!
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Why this recipe works
- These double chocolate cookies have rich chocolate flavor and a soft and chewy texture
- The dough goes from the bowl to the oven. No chilling cookie dough required
- Bake some cookies now and freeze some cookie dough to bake later for fresh cookies anytime!
Sometimes you just want to do something nice for someone special.
My older daughter aced a really important certification test, and I wanted to celebrate. And I do that by baking her a surprise treat. She is really fond of chocolate chip cookies, but I wanted to do something a little more special.
It was a really BIG test.
Leaving out the fresh mint from Double Chocolate Mint Cookies leads to easy soft and chewy Chocolate Chocolate Chip Cookies. This double chocolate chip cookie recipe is truly something special!
These easy, soft, and chewy Chocolate Chocolate Chip Cookies really should be called Better Than Chocolate Chip Cookies. Or maybe Double Chocolate Cookie Dreams. They have rich chocolate flavor with hints of vanilla peeking out underneath. They also have a soft and chewy texture that really holds up, even if they've been out on the counter for a few hours.
It's fun to take chocolate chip cookies beyond the normal variety. The aforementioned Double Chocolate Mint Cookies add a subtle hint of mint, or go seasonal and make Soft Pumpkin Chocolate Chip Cookies. Mix things up a bit!
My daughter loved her surprise, both the baked cookies and the bag of frozen dough balls I prepared for her to take home. I was so happy to be able to celebrate her accomplishment.
I invite you to celebrate someone special with double chocolate cookies they will love!
⭐⭐⭐⭐⭐
These cookies are sooo good! I wanted something quick and chocolatey for dinner and this was just perfect. Sharing the recipe with my family!
- Emilia
Recipe Ingredients
You'll need the following ingredients to make this chocolate chocolate chip cookie recipe:
Ingredient Notes
This chocolate chocolate chip cookie recipe is a modified version of the classic Tollhouse chocolate chip cookie recipe. These cookies are soft and chewy from increasing the amounts of brown sugar and baking soda. Also, adding cocoa powder and doubling the amount of pure vanilla extract ups the richness of the cookie.
Cocoa powder: You can use regular or dark chocolate cocoa powder in this chocolate cookie recipe. The darker you go, the more intense the chocolate flavor in the cookie.
If possible, use natural cocoa powder rather than Dutch process - it is more acidic and will react better with the baking soda, ensuring the cookies rise well. It's not crucial though since brown sugar is also acidic.
Chocolate chips: Use semisweet or dark chocolate chips in this cookie recipe for best results. Again, the darker you go, the more intense the flavor. Or, substitute white chocolate chips for fun reverse chocolate chip cookies (aka white chocolate chocolate chip cookies).
See the recipe card for a full list of ingredients and measurements.
How to make double chocolate chip cookies
The method for making this cookie dough doesn't really vary from most cookie recipes. It's an easy and quick process, especially if you use a stand mixer or hand mixer.
Step 1: Make the cookie dough
In the bowl of a stand mixer (or a medium bowl for a hand mixer), cream the butter, sugar, and brown sugar together, beating until the mixture is light and creamy, about 3 to 5 minutes. Add the egg and vanilla extract and beat for an additional minute (photo 1).
Sift the flour and cocoa powder together (just to eliminate the possibility of lumps), then whisk in the the baking soda and salt (photo 2).
Add the flour mixture to the butter mixture and beat at a low speed until the dough is just combined, stopping to scrape the bowl as necessary. Fold in the chocolate chips, holding some back to press in later (photo 3).
Step 2: Portion the cookie dough
Use a small cookie scoop to gather one tablespoon of the dough, and roll into a ball about 1½-inches wide (photo 4). You don't have to chill this cookie dough before portioning.
Step 3: Bake the cookies
Space six to eight cookie dough balls on a half sheet baking pan lined with a Silpat silicone mat or parchment paper (the cookies will spread a bit). Press a few of the reserved chocolate chips in the top of each cookie. You want the cookies to look as good as they taste!
Bake the cookies at 350°F for 10 to 12 minutes, or until the cookies look set (photo 5). They might look a little underdone, but that's what helps keep them soft and chewy.
Let the cookies cool on the baking sheet for 2 minutes, then use a large spatula to transfer them to a cooling rack to cool completely. The hardest part of the whole process is waiting long enough for them to cool before chowing down!
Storage instructions
Storage instructions: Baked cookies will keep for 2 to 3 days at room temperature (if they last that long!), and for much longer in the freezer. Frozen cookie dough can last up to 3 months in the freezer.
How to freeze cookie dough for later
After portioning the cookie dough, you can freeze them to bake later. Just place them on a rimmed baking pan lined with wax paper for about 30 minutes, then transfer to a ziplock bag for storage.
It isn't necessary to defrost frozen cookie dough when you're ready to bake them, just bake at 325°F for 13 to 15 minutes, or until the cookies look set.
The result? Warm cookies from the oven anytime the mood hits you!
Questions asked and answered
Here are some questions you might have...
Semisweet or dark chocolate chips are the best choices for chocolate chip cookies. Look for chips with 50% to 85% cocoa solids for the best results.
This chocolate chocolate chip cookie recipe is soft and chewy from increasing the amounts of brown sugar and baking soda. Plus, taking the cookies out of the oven when they're they look a little underdone helps their texture remain soft.
Having the butter at room temperature is best for creaming with the sugars. During the creaming process, air is trapped in the dough, making the cookies rise and be fluffy during baking. Any warmer, the butter won't be able to trap as much air, leading to flatter cookies.
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L’chaim! Cheers!
- Tammy
More recipes with chocolate chips to try
Recipe
Chocolate Chocolate Chip Cookies
Equipment
- spatula
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup dark brown sugar, firmly packed
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups all-purpose flour
- ⅓ cup cocoa powder, see Recipe Notes
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 6 ounces chocolate chips, see Recipe Notes (1 cup)
Instructions
- Preheat the oven to 350 °F. Line two half-sheet baking pans with Silpat silicone mats or parchment paper.
- In the bowl of a stand mixer (or a medium bowl for a hand mixer), cream the butter, sugar, and brown sugar together, beating at medium-high speed until the mixture is light and creamy, about 3 to 5 minutes. Add the egg and vanilla extract and beat for an additional minute.
- In a small bowl, sift the flour and cocoa powder together to remove any lumps, then whisk in the baking soda and salt.
- Add the flour mixture to the butter mixture and beat at low speed until the dough is just combined, stopping to scrape the bowl as necessary. Fold in the chocolate chips, holding some back to press in later.
- Use a small cookie scoop to portion out one tablespoon of the dough into your hand, then roll into balls, about 1½-inches wide.
- Space six to eight balls on each cookie sheet (the cookies will spread a bit). Press a few of the reserved chocolate chips in the top of each cookie.
- Bake for 10 to 12 minutes until the cookies look set, rotating the pans half-way through. They might look a little underdone, but that's what helps keep them soft and chewy.
- Let the cookies cool on the baking sheet for 2 minutes, then use a large spatula to transfer them to a cooling rack to cool completely. Serve and enjoy!
- Storage instructions: Baked cookies will keep for 2 to 3 days at room temperature (if they last that long!), and for much longer in the freezer. Frozen cookie dough can last up to 3 months in the freezer.
- Make-ahead instructions: After you've portioned out the cookie dough into balls in Step 5, you can freeze them on a rimmed baking pan lined with wax paper for about 30 minutes, then transfer to a ziplock bag for storage. It isn't necessary to defrost frozen cookie dough, just bake at 325°F for 13 to 15 minutes, or until the cookies look set.
Emilia says
These cookies are sooo good! I wanted something quick and chocolatey for dinner and this was just perfect.
Sharing the recipe with my family!
Tammy Spencer says
I’m so glad you liked them! 🙂
Shira says
So yummy!
Tammy Spencer says
Thanks!