Double Chocolate Chip Cookies are a gooey, rich Chocolate Cookie filled with multiple kinds of chocolate chips. Chocolate lovers will go crazy over these cookies!
Double Chocolate Chip Recipe
I call this a double chocolate chip cookie recipe, but honestly, there are several types of chocolate involved(4 to be exact), which would make it a quadruple chocolate cookie, and that is kind of a mouthful to say. So to make it easier, let’s keep calling it a double chocolate chip cookie. 😉
For chocolate lovers everywhere, the combination of milk chocolate, white chocolate, baking cocoa, and mini-sized chocolate chips can help to give an added depth of richness and a mouthful of chocolate in every tasty bite. If you grab one off of the cookie sheet before they cool completely (which I totally recommend) you may even be able to break a cookie in half slowly while watching the ooey-gooey melted chocolate morsels do their thing, like in a tv commercial.
What’s ingredients are needed for Double Chocolate Cookies?
- Butter (I generally use salted butter)
- Granulated sugar
- Brown sugar
- Vanilla extract
- All Purpose Flour
- Unsweetened Cocoa powder
- Baking soda
- Mixed chocolate chips (mini, milk, and white)
You can see the exact amounts and steps below in the recipe card!
How to make Double Chocolate Chip Cookies
Preheat your oven to 350 degrees before making the dough. To make the dough cream together the butter, granulated sugar, and brown sugar in a large bowl. I like to use my stand mixer but a hand mixer will work just as well.
Add in the egg and the vanilla. Mix it until it’s light in color and creamy. Next we will add in the dry ingredients (flour, cocoa, baking soda, and salt. Mix them well into the dough, until it’s completely combined. The dough will be soft which will make folding in the chocolate chips super easy!
Fold in the chocolate chips and then scoop or roll the cookie dough out into equal-sized balls. Arrange them on a cookie sheet. Add extra chocolate chips to the top if desired 😉
Bake at 350 degrees for 7-9 minutes or until the cookies are puffy and no longer glossy on top. Make sure to keep an eye on the cookies, over baking the cookies will result in a dry and crumbly cookie instead of a soft and chewy cookie.
Allow the cookies to cool completely on the pan before transferring to a cooling rack.
How to get the perfect textured cookie
Using softened butter helps the recipe to cream together, but you want to make sure that it’s not softened to the point of being melted or else the cookie will spread out to a crisp on the baking sheet. Using real butter instead of margarine also makes a huge difference.
Another important step you don’t want to skip is creaming the butter, sugars, eggs and vanilla until it turns light in color and fluffy in texture.
How do you store these cookies?
After the cookies have cooled completely, you can place them in an airtight container at room temperature for up to 3 days. They taste better when fresher and may become stale the older they get.
For longer storage, you can also place the cookies in the freezer. In an airtight container, they can last up to 3 months and do just fine.
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Want ALL the cookie recipes?? Find my Favorites below!
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Double Chocolate Chip Cookies
- 3/4 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 1 1/2 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mixed chocolate chips (mini, milk, white)
- Preheat oven to 350°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
- Fold in the chocolate chips.
- Scoop or roll the cookie dough out into equal sized balls. Arrange on a cookie sheet. Add extra chocolate chips to the top if desired
- Bake at 350° for 7-9 minutes or until the cookies are puffy and no longer glossy on top.
Allow the cookies to cool completely on the pan.