These Double Chocolate Chip Cookies are a chocolate lover’s dream come true. They have a rich, moist, brownie-like bite and a slightly chewy finish. Move over plain old chocolate chip cookies! You don’t stand a chance against these.
Decadent Double Chocolate Chip Cookies
Indulge in these decadent double chocolate chip cookies made from scratch. They will satisfy your sweet tooth craving with a soft, chewy center and crispy edges. They are one of our favorite cookies, and I have to give a good portion away to friends every time I bake them, or I will continue to eat them like a starving maniac. Beware, they are highly addicting.
Do you live with a bunch of cookie monsters? Well, doesn’t everyone? My family loves it when I make a fresh batch of warm cookies. It is such a treat for the kids when they are doing their homework or for hubby when he gets home from work. These cookies, Iced Lemon Cookies, Maraschino Cherry Almond Chocolate Cookies, Lemon Gooey Butter Cookies, and Apple Cookies are just a few of our favorites. But please check out dozens of my cookie recipes using the search bar on my homepage.
Ingredient for Double Chocolate Chip Cookies
How to make Double Chocolate Chip Cookies
First, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Then, using a stand mixer with the paddle attachment or a hand mixer, cream the butter with both sugars until light and fluffy. Now add the eggs and the vanilla and mix just until incorporated, scraping down the sides of the bowl when needed.
Then, mix the dry ingredients into the butter mixture in several increments until combined. Remove from the mixer, and using a spoon, stir in the chocolate chips and, if desired, nuts. Drop rounded dough balls onto a baking sheet covered with parchment paper or silicone mats. Then bake for 8-9 minutes or until set. Let them cool for 5 minutes before transferring to a wire rack to cool.
Recipe Tips
- Use good quality unsweetened cocoa and chips. My preferred brand is Ghirardelli, but there are other excellent brands.
- Always preheat the oven and load the cookies on the middle rack in the center of the oven.
- Feel free to add chopped nuts to this recipe. Roasted pecans, walnuts, roasted peanuts, roasted cashews, and roasted macadamia nuts all taste great in these cookies.
- Cover the baking sheet with parchment paper. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
- Whip the butter and both sugars until light and fluffy. Using a mixer or stand mixer, this should take about two minutes on medium.
- Make the first batch a test run and bake one or two cookies. This will help establish baking time. If the cookies spread too much, chill the dough for several hours. If they do not spread enough, gently press them down with the backside of a spatula.
- I use my 1 1/2 tablespoon cookie scoop for most of my cookies. It seems to be a perfect size.
- Store completely cooled cookies in an airtight container for up to 4 days or freeze them for up to 2 months.
Flavor variations for Double Chocolate Chip Cookies
Add 1/2 cup of one or two of these ingredients for a delicious change of taste!
- Nuts – chopped walnuts, peanuts, pecans, or macadamia nuts.
- Dried fruit – cherries, cranberries, or raisins.
- Baking chips – peanut butter chips, white chocolate chips, or butterscotch chips
- Miscellaneous – crispy cooked bacon (must refrigerate), shredded coconut, rolled oats, toffee bits, potato chips, or pretzels.
More chocolate recipes you will love!
Double Chocolate Chip Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
- In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Using a stand mixer with the paddle attachment or a hand mixer cream the butter with sugar and brown sugar until light and fluffy. Add the eggs and the vanilla and mix until incorporated, scraping down the sides of the bowl as needed.
- Turn the mixer to low. Add the flour mixture to the butter mixture in several increments mixing just until combined. Remove from the mixer, and using a spoon stir in the chocolate chips and, if desired nuts.
- Drop by rounded tablespoons onto the prepared baking sheet. Bake for 8-9 minutes or until set. After 5 minutes, remove to cookie cooling racks.
Notes
- Use good quality unsweetened cocoa and chips. My preferred brand is Ghirardelli, but there are other excellent brands as well.
- Always preheat the oven and load the cookies on the middle rack in the center of the oven.
- Feel free to add chopped nuts to this recipe. Roasted pecans, walnuts, roasted peanuts, roasted cashews, and roasted macadamia nuts all taste great in these cookies.
- Cover the baking sheets with parchment paper or silicone mats.
- Whip the butter and both sugars until light and fluffy. This should take about two minutes on medium using a mixer or stand mixer.
- Make the first batch a test run and bake one or two cookies. This will help establish baking time. If the cookies spread too much, refrigerate the dough for several hours. If they do not spread enough gently press them down with the backside of a spatula.
- I use my 1 1/2 tablespoon cookie scoop for most of my cookies. It seems to be the perfect size.
- Store completely cooled cookies in an airtight container for up to 4 days or freeze them for up to 2 months.
Nutrition
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Alita Pacio
Oh. Yes please. I made these cookies. They are so delicious!
Angelica
My girls would LOVE these. These would be a great Valentine’s day gift idea. Thanks!
Freya
I can honestly say that these were the most chocolatey, rich and decadent cookies I’ve ever tried!
Lucy Ivan
Oh, I am not sure I could eat only one of these cookies. They look so tasty. I definitely would like to try the recipe. Thanks for sharing!
Nyxie
These look delicious! We make something similar in my workplace and their smell alone would make your mouth water.
MELANIE EDJOURIAN
My kids love double chocolate chip cookies. They always vanish super fast when we buy or make them. These sound ideal for us to enjoy.
Gervin Khan
Oh yes please! Double chocolate is the best! I love this snack!
Heather Castillo
This is my daughter’s all time favorite cookie flavor. I would love to make these for her.
Janeane Davis
Oh my goodness! These cookies look and sound so delicious. We really need to invent taste-o-vision for things like this.
Monica Simpson
These look so good. The more chocolate the better!
Kathy
These look amazing. My youngest loves double chocolate chip cookies. They’re her favorite. I’ll have to give these a try.
Tara Pittman
These cookies look so good. I need to make them soon.
Lea
Amazing cookies to share for Thanksgiving, thank you for the treat!
Beth Pierce
Thanks Lea! So glad that you like them!
kushigalu
Chocolate chip cookies are my favorite. This one looks fantastic. I would love to try your recipe soon. Yum
Irina
I have tried so many chocolate chip cookies, but no one recipe pleased my taste buds. Yours is kind of different: the same ingredients as others, but the cookies are the best!!!! Your recipe is a treasure. 🙂
Cathleen
My motto is, the more chocolate in a cookie the better!! These ones look right up my alley, bookmarked to make later. thanks for the recipe 🙂