Introduction

These Double Chocolate Chip Cookies are rich, chewy, and packed with intense chocolate flavor. Perfect for any chocolate lover, they combine cocoa powder and chocolate chips to create a deeply satisfying treat. Whether for a special occasion or everyday indulgence, these cookies are sure to please.

A stack of four thick, soft chocolate cookies is shown close-up, each cookie broken in half to reveal a rich, moist, and dark brown interior filled with melted chocolate chunks that glisten and ooze slightly. The texture of the cookies looks dense and chewy with a slightly cracked surface. They rest on a piece of white parchment paper on a white marbled surface, with the layers stacked unevenly, showing the gooey chocolate inside each piece. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (125 grams) (spooned and leveled)
2/3 cup cocoa powder (60 grams)
1/2 teaspoon baking soda
1 1/2 teaspoons cornstarch (AKA cornflour in the UK and Australia)
1/4 teaspoon salt
10 tablespoons unsalted butter (140 grams) (softened; 1 stick plus 2 tablespoons)
3/4 cup packed brown sugar (158 grams) (light or dark)
1/4 cup granulated sugar (50 grams)
1 large egg
1 1/2 teaspoons vanilla extract
1 1/4 cup chocolate chips (about 225 grams), divided

Instructions

Step 1: Whisk together the flour, cocoa powder, baking soda, cornstarch, and salt in a medium bowl. Set aside.
Step 2: In a large bowl, beat the softened butter and both sugars until fluffy and light in color.
Step 3: Add the egg and vanilla extract to the butter mixture and continue mixing until well combined. Turn off the mixer and scrape down the sides of the bowl to ensure even mixing.
Step 4: Gradually mix the dry ingredients into the wet butter mixture on low speed until fully incorporated.
Step 5: Turn off the mixer and stir in 1 cup of the chocolate chips by hand. Reserve the remaining 1/4 cup for topping the cookies.
Step 6: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 3 hours or up to 48 hours for best flavor and texture.
Step 7: When ready to bake, preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats. If the dough has been chilled overnight, let it sit at room temperature for about 15 minutes to soften slightly.
Step 8: Form the dough into balls about 1 to 1.5 tablespoons in size and place them 1½ inches apart on the baking sheets. For larger cookies, use about 3 tablespoons of dough with 2½ inches spacing.
Step 9: Bake for 8–11 minutes for smaller cookies, or 12–14 minutes for larger ones, until the tops are just set. Remove from the oven and let the cookies cool on the tray for 10 minutes before transferring them to a wire rack. While still warm, optionally dot the tops with the reserved chocolate chips for a pretty finish.

Tips & Variations

For extra chewy cookies, substitute half the butter with melted butter and allow the dough to chill overnight.
You can swap the chocolate chips for chunks or a mix of dark and milk chocolate for different textures and flavors.
If you prefer a nuttier cookie, consider adding 1/2 cup chopped walnuts or pecans to the dough.
Make sure to spoon and level the flour for accurate measuring, which helps the cookies have the perfect texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cooled cookies in a sealed container for up to 3 months. To reheat, warm briefly in a microwave or oven to restore softness and melt the chocolate chips slightly.

How to Serve

The image shows a thick, soft chocolate cookie broken into two pieces on a white marbled surface. The cookie has a dark brown color with cracks on the top, revealing a slightly glossy melted chocolate layer inside. There are several large, round chocolate chips embedded unevenly on the cookie's surface, adding texture and richness. Some chocolate chips sit on top while others slightly sink into the cookie dough. Small scattered chocolate chips are around the cookie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt in the recipe since salted butter already contains salt. This will help keep the cookies balanced in flavor.

Can I bake these cookies without chilling the dough?

Chilling the dough improves flavor and texture by allowing the ingredients to meld and the flour to hydrate. You can bake immediately, but the cookies may be thinner and less rich.