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Double Chocolate Chip Cookies

These Double Chocolate Chip Cookies are rich, fudgy, and loaded with chocolate chips, making them the ultimate treat for chocolate lovers. Soft in the center with slightly crisp edges, these cookies are perfect for dessert, snacking, or gifting. This recipe is easy to follow and produces bakery-style cookies at home, making it one of the best double chocolate chip cookie recipes for any occasion. Ideal for those who love soft chewy chocolate chip cookies, chocolate chocolate chip cookies, or brown butter chocolate chip cookies.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Ingredients Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • Optional Add-ins
  • 1/2 cup chopped walnuts or pecans
  • 1 teaspoon instant espresso powder

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in eggs, one at a time, followed by vanilla extract.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually mix dry ingredients into wet ingredients until just combined.
  5. Fold in chocolate chips (and optional nuts).
  6. Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 10–12 minutes, until edges are set but centers remain soft.

Notes

  • For extra chewy cookies, slightly underbake and allow them to cool on the baking sheet.
  • Using room-temperature butter ensures soft, tender cookies.
  • Chilling the dough for 30 minutes can help prevent spreading.
  • Add espresso powder to enhance chocolate flavor.
  • Store in an airtight container at room temperature for up to 5 days or freeze dough balls for future baking.