Soft, chewy and loaded to the max with chocolate, these double chocolate chip cookies rival the bakery and are so easy to make at home!
No cookie collection is complete without a double-chocolate delight like this up your sleeve! And I’ll be honest, you’re gonna want to fit more than a few of these up your sleeves.
While regular chocolate chip cookies have their time and place which is to say they belong at ALL times and places, this double-chocolate version is coming in a close second.
I’m talking rich chocolate in every bite, gooey semisweet chocolate chips, an impossibly soft and dense texture, and a glass of cold milk’s actual BFF.
Honestly my least favorite part about these cookies is how hard they are to keep stocked! They’re always the first to disappear on a cookie plate and due to that fact I always recommend stashing away a few for yourself prior.
These Cookies feature…
- An insanely soft and chewy texture
- A double dose of chocolate from cocoa powder and semisweet chocolate
- Only a handful of ingredients with no mixer required
Making the Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Cornstarch
- Baking soda
- Kosher salt
- Semisweet chocolate chips
Storing Dough
If you would like to make up the dough for these cookies in advance it stores well in refrigerator up to 6 days. Wrap the dough well in plastic wrap before storing and follow recipes instructions for baking cookies.
Storing and Freezing Cookies
Allow cookies to cool completely, then store in an airtight container at room temperature up to 4 days.
To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.
Tips for Perfect Cookies
- Bring butter and egg to room temp – make sure the butter is softened to room temperature before creaming with the sugar. Likewise, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it so it incorporates easier into the butter.
- Use brown sugar – brown sugar will give the cookies a soft and chewy texture.
- Chill cookie dough – chilling the dough for about 2 hours before baking will prevent the cookies from excessive spreading resulting in a thick and chewy cookie.
- Flatten dough balls before baking – this will help them bake a bit more evenly throughout.
Recipe Variations
Try these ideas for a different twist on these cookies.
- Try a different chocolate – swap out the semisweet for dark chocolate, white chocolate, or a mix of several.
- Add nuts – fold 1/2 cup toasted chopped pecans or walnuts into the dough.
- Serve cookies with ice cream – warm cookies and serve alongside a scoop of vanilla ice cream and a drizzle of hot fudge or caramel sauce.
Chocolate-lovers, be warned because these cookies are quickly about to take over your life! They’re so soft, chewy, loaded with chocolate goodness, and just about everything you could ever need to fill that chocolate craving.
Which by the way, you’re about to have a lot more of. Sorry.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More chocolate-heavy desserts to try next!
Double Chocolate Chip Cookies
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Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup semisweet chocolate chips
Instructions
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg and vanilla, beating well until smooth.
- In a medium separate bowl, combine flour, cocoa, cornstarch, baking soda, and salt. Add to butter mixture, beating on medium speed until dough is just combined. Fold in chocolate chips.
- Scrape dough into a ball and wrap in plastic wrap. Refrigerate dough 2 hours or up to 6 days.
- When ready to bake, preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.
- Remove dough from refrigerator and scoop dough out into 1-inch balls. Place balls 2 inches apart on prepared baking sheets and flatten slightly.
- Bake cookies at 350F 10-12 minutes until edges of cookies are set (middles will be slightly soft). Allow cookies to cool on baking sheet 20 minutes before transferring to a wire cooling rack to cool completely. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 8/14/25.
Alexa says
hey chocolaty!
the chocolate is happiness and you made my day full of happiness and joy. thank you for sharing these scrumptious cookies but sad these are only photos.
Giorgio Lauria says
Great recipe, I will surely try it
Giorgio Lauria says
I’ve made these cookies today and they are extremely good!
Sarah says
Thank you so much!! 🙂
hold says
Wow I love it and amazing recipe about the bakery style double chocolate cookies thanks sharing this article
hiba says
Thank you so much for this amazing info
Its really a masterpiece