Double Chocolate Chip Cookies

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!!

White plate filled with 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!!

Mixing dough for Double Chocolate Chip Cookie recipe

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!

Adding chocolate chips to Double Chocolate Cookie dough

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. 

Double Chocolate Cookies on a baking sheet.

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.

Plate filled with Double Chocolate Chip Cookies.

For more Chocolate Treats, try:

Double Chocolate Chip Cookie Recipe

5 from 7 votes
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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 32
Calories 181 kcal
Author Lil’ Luna

Ingredients

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

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    Double chocolate cookie? Yes please. These are easy to whip up and they came out thick soft and so chocolatey

  2. 5 stars
    A cookie can never have too many chocolate chips in my opinion! These are so rich and chewy. Perfection!!

  3. 5 stars
    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!