Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies give you double the decadence, double the richness, and double the chocolate flavor in every bite thanks to a chewy chocolate base and BIG chocolate chunks. Best cookies ever? They might just be!
I ate half the dough for these double chocolate chip cookies. I’m not ashamed, and yes, I did use pasteurized eggs, thankyouverymuch. If I didn’t want to post this recipe as cookies, I would just post it as a chocoholic dip or body paint or something. No need to bake it, just dig in with a spoon.
But if you do decide to take that extra step and turn the “dip” into an actual cookie you will be rewarded with the best double chocolate chip cookies in the entire universe. I’m not kidding.
I found this recipe in the Neiman Marcus Cookbook and tweaked it slightly—to make it a little more decadent I switched the chocolate chips for chunks. It was just the right thing to do.
This recipe will knock your socks off. And you will need a glass of cold milk because these double chocolate chip cookies are incredibly rich. Crispy on the outside, chewy on the inside and melty goodness from the chocolate chunks—I must warn you, they may not make it to your holiday cookie tray. I give you permission to keep these all to yourself. They may just be your new favorite Chocolate Chip Cookie recipe.
Ingredients for Double Chocolate Chip Cookies
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Semi-Sweet Chocolate Chips – You’ll melt these down to make that rich, chocolatey cookie dough.
- Unsalted Butter – Let this come to room temperature so it’s easy to mix with the other ingredients.
- Sugars – Granulated sugar and light brown sugar.
- Eggs – Let these come to room temperature too.
- All-Purpose Flour – I use King Arthur Flour. Be sure to lightly spoon it into the measuring cup instead of scooping it.
- Cocoa Powder – Hershey’s is my favorite.
- Baking Powder – For rise.
- Kosher Salt – For balance. If you’d like, you can also sprinkle some flaky sea salt on the tops of these cookies for a sweet-and-salty contrast.
- Semi-Sweet Chocolate Chunks – You can buy chunks or chop your own from a bar.
How to Make Double Chocolate Chip Cookies
This is a summary of the steps involved in this recipe. For full details, scroll down to the printable recipe card.
- Melt the chocolate chips. Warm them in a bowl in the microwave 20 seconds at a time, stirring between each interval.
- Mix the wet ingredients. Cream the butter and sugars, then add the eggs one at a time on low speed. Beat in the melted chocolate.
- Mix the dry ingredients. Whisk together the flour, cocoa powder, baking powder and salt.
- Combine wet and dry. Mix the dry ingredients into the egg mixture, then fold in the chocolate chunks.
- Portion the dough. Drop 2 tablespoon balls of dough onto a parchment-lined baking sheet. Press gently to form 2-inch circles.
- Bake. Place the pans in the oven and bake at 300ºF for 18 to 20 minutes, or until the cookies are set along the edges.
Tips for Making Double Chocolate Chip Cookies
These cookies are super easy to make, but here are some tips to help make them perfect!
- Chill the dough if needed. This recipe doesn’t typically need to be chilled, but if your kitchen is very hot, you can pop the dough in the fridge for 30 minutes after portioning it onto the baking sheet to keep the cookies from spreading when you bake them.
- Don’t overmix. Once the dry ingredients are incorporated into the wet ingredients—a few streaks of flour are fine—stop mixing and fold in the chocolate chunks. Overmixing will make your cookies dense and tough.
- Adjust the baking time to change the texture. After 18 to 20 minutes, the cookies should be browned on the edges; they’ll be crispy on the outside, chewy in the middle. For cookies that are more uniformly crispy, you can bake them longer.
- Reserve some chocolate chunks. Here’s a food blogger trick—reserve some of the chocolate chunks and once you pull the cookies out of the oven, press them into the tops of the cookies. The cookies will look more professional (and drool-worthy!) this way and you can make sure you don’t end up with any cookies where all the chocolate chunks are hidden on the inside.
- Keep them fresh. Store your double chocolate chip cookies in an airtight container at room temperature for up to a week, or in the freezer for up to 3 months. If you freeze them, you can thaw them at room temperature or warm them in the microwave.
Variations
I love this recipe as-is, but here are some ways you can make it your own.
- Switch up the chunks. You can use toffee bits, those tiny little Reese’s cups meant for baking, M&Ms, white chocolate, milk chocolate, whatever!
- Make them triple chocolate. Drizzle melted white, dark, or milk chocolate over the cookies once they cool.
- Use them for ice cream sandwiches. Imagine these soft, chewy double chocolate chip cookies with Mint Chocolate Chip Ice Cream sandwiched between them. YES!
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Get the Recipe: Double Chocolate Chip Cookies
Ingredients
- 2 cups semi-sweet chocolate chips, I use Nestle
- ½ cup unsalted butter at room temperature
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs
- 1 ½ cups all-purpose flour, I use King Arthur Flour
- ⅓ cup cocoa powder, Hershey’s is my favorite
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups semi-sweet chocolate chunks
Instructions
- Preheat the oven to 300 degrees.
- Melt the chocolate chips in the microwave at 20 second intervals stirring thoroughly each time until melted. Set aside.
- In the bowl of an electric mixer, beat together the butter, sugar and brown sugar on medium speed until fluffy. Turn the mixer to low and add the eggs one at a time mixing thoroughly between each addition. Slowly add the melted chocolate and stir to combine.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Slowly add the flour mixture to the egg mixture with the mixer on low speed. Mix to combine thoroughly stopping once to scrape down the sides of the bowl with a spatula. Slowly add the chocolate chunks and stir thoroughly.
- On a baking sheet lined with parchment paper, drop approximately 2 tablespoons of dough in dollops about 3 inches apart. Gently press down on the dough with your fingers or the back of a spoon to spread the dough into 2-inch circles. Transfer to the oven and back for approximately 18-20 minutes or until the cookies are lightly browned around the edges. Bake a little longer for crispier cookies.
- Store in an airtight container.
3 Comments on “Double Chocolate Chip Cookies”
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