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There’s no such thing as too much chocolate when it comes to these easy, decadent Double Chocolate Chip Cookies!! They whip up in minutes!
When we are craving chocolate chip cookies we bake some of our favorites like these soft Copy Cat Double Tree Cookies or Neiman Marcus Cookies. But if it’s extra chocolate we’re needing, then it has to be these Double Chocolate Cookies!!
So much chocolate!
If you are a fan of chocolate like I am, then you know there is no such thing as too much chocolate!
When I’m at a restaurant ordering dessert, or craving something sweet at home, 9 times out of 10 it’s for something with chocolate. Anyone else?
While I love traditional chocolate chip cookies, sometimes it’s fun to add a twist or change it up a bit. I’ve done this in the past with oatmeal chocolate chip cookies or by adding nuts. But if it’s more chocolate I need I always turn to these chewy and decadent Double Chocolate Cookies.
These cookies not only have a chocolate batter base, but incorporate not one, but two types of chocolate chips – semi-sweet chocolate chips and milk chocolate chips!
I guess you could actually call them triple chocolate, either way they’re delicious!!
How to make Double Chocolate Chip Cookies
PREP. Preheat oven to 350°F.
WET INGREDIENTS. In the bowl of a stand mixer, cream together butter and sugar. Add eggs and vanilla and mix until fluffy.
DRY INGREDIENTS. Add flour, cocoa, baking soda and salt and mix until combined.
BAKE. Fold in peanut butter chips. Scoop cookies out onto a greased cookie sheet and bake for 8-10 minutes. Let cook on a wire rack.
So much chocolate goodness – they’re hard NOT to love!
Recipe Tips + Variations
Use regular or Dutch process cocoa: If you use Dutch processed then be sure to swap the baking soda with baking powder.
For puffier cookies: try chilling the dough before scooping it into balls.
Do not overmix: over mixing can cause them to be flatter and a ‘tougher’ texture so only mix the dry ingredients until just combined.
Make them mini cookies: just reduce the bake time to 5-6 minutes.
Do not overbake: because these are dark in color it can be easy to overtake them. Be sure to watch the oven temp and allow the cookies to cool on the sheet.
Chocolate Chips: Use any type of chocolate chip milk chocolate, semi sweet, white chocolate, mini chocolate chips, dark chocolate chips, or chocolate chunks. Try mixing and matching for a little variety. One tip I do want to share with you is how to get the “picture perfect” arrangement of chips right on top.
Peanut Butter Chips: Once you have scooped the cookies onto the baking sheet, then add 5 peanut butter chips to the top of each cookie dough ball.
Be sure you have some milk on hand cause you’ll most likely want a glass to go along with these chocolaty cookies.
Storing Info
STORE cooled cookies completely before storing. Keep at room temperature for 3-4 days in an airtight container. Adding a piece of white bread into the container will help keep the cookies soft.
FREEZE these cookies in either dough form or after being baked.
Dough: Line the dough balls up on a baking sheet. Place the sheet in the freezer until the dough is frozen solid. Transfer the dough balls into a freezer Ziploc. Store for up to 3 months. To bake: place frozen dough balls on a baking sheet. Allow them to thaw a little while the oven is preheating.
Bake according to recipe directions, but add 1-2 minutes to compensate for the chilled dough.
Baked: Once the cookies have cooled I like to place 1-2 cookies in fold top sandwich bags and then place them together in a freezer Ziploc. You can also wrap them individually or even layer them using parchment paper in between. They can keep in the freezer for 2 months.
For more Chocolate Treats, try:
Double Chocolate Chip Cookie Recipe
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips semi-sweet, milk, or both
Instructions
- Preheat oven to 350°F.
- In a stand mixer, cream together butter and sugar. Add eggs and vanilla and mix until fluffy.
- Add flour, cocoa, baking soda and salt and mix until combined.
- Fold in chocolate chips.
- Scoop cookies out onto a greased cookie sheet and bake for 8-10 minutes. Top with additional chips as soon as they come out of the oven, if wanted.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been making your double chocolate chip cookies for a couple of years. They are so good. My husband runs a cooperative bike shop and he takes them for the volunteers and they all love them. Sometimes I change it up and make your oatmeal and raisin but mostly the double chocolate chip. I make a little over 8 dozen every week.
I love this recipe! I bake a double batch every week for my husband. He takes them to a community bike shop for the volunteers. They love them too. I never make any other kind of cookie anymore.
Thank you,
Renee
Oh I love that! Thanks for sharing!!
Excellent recipes.
Soft,chewy tastes just like a brownie.
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
A cookie can never have too many chocolate chips in my opinion! These are so rich and chewy. Perfection!!
Double chocolate cookie? Yes please. These are easy to whip up and they came out thick soft and so chocolatey
The more chocolate, the better!! Loved them! Took some to a friend & she said her family devoured them!
A cookie for all chocolate lovers!