Double Chocolate Chip Cookies

By Sarah On August 1, 2014 | Updated: August 14, 2025

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!

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