Recipe

Double Chocolate Chip Cookies

Thick, fudgy cookies with crisp edges, soft centers, and two kinds of chocolate in every bite.

By Matt Campbell

•

4.9

A stack of thick double chocolate chip cookies with glossy melted chocolate chunks on a white plate on a warm-toned kitchen table

If you want a cookie that tastes like a brownie decided to become portable, this is the one. These double chocolate chip cookies come out with crisp edges, a soft fudgy middle, and those little puddles of chocolate that make you do the involuntary kitchen lean over the counter.

No mixer, no fancy ingredients, and no drama. We are using cocoa powder and chocolate chips so the dough tastes deeply chocolatey before it even hits the oven. If you want to do a little quality control, taste the dough before adding the egg. That is the safer, still-fun version of the tradition.

A baking setup on a kitchen counter with bowls of cocoa powder, flour, brown sugar, eggs, butter, and chocolate chips measured and ready

Why It Works

Deep chocolate flavor, not just sweetness: Whisking cocoa into warm melted butter helps it taste richer and more intense.
Texture that hits all the notes: A slightly higher brown sugar ratio keeps the centers chewy and soft while the edges set and crisp.
Thick cookies that stay thick: Chilling the dough (even 30 minutes) prevents overspreading and makes the cookies more bakery-style.
Reliable bake: You pull them when the edges are set and the centers still look a little glossy, then they finish setting on the hot sheet. That is the secret handshake.

Pairs Well With

Storage Tips

Room temperature

Store cooled cookies in an airtight container for 3 to 4 days (best texture in the first 2 to 3). If you like them extra soft, toss in a slice of sandwich bread for a day. The bread donates moisture and will get firm and stale, the cookies get softer. Everybody has a job.

Freeze baked cookies

Freeze in a zip-top bag or airtight container for 2 to 3 months. Thaw at room temp, or warm in a 300°F oven for 3 to 5 minutes, just until the chocolate looks a little shiny again.

Freeze cookie dough

Scoop dough into balls, freeze on a sheet until solid, then bag it. Bake from frozen, adding 1 to 2 minutes to the bake time. This is future-you doing current-you a favor.

Common Questions

Do I really need to chill the dough?

Not strictly, but chilling for 30 minutes makes a noticeable difference: thicker cookies, better chew, and less spreading. If you have time, chill for 1 to 2 hours for maximum bakery-style results.

Natural cocoa or Dutch-process cocoa?

Both work here. Natural cocoa tastes a little sharper and more classic. Dutch-process is smoother and darker. Because Dutch-process cocoa is less acidic, the cookies may spread a touch more or rise a little differently, but they are still delicious either way.

Why did my cookies come out flat?

Butter was too hot when you mixed the dough. Let melted butter cool until warm, not hot, about 5 to 10 minutes.
Dough was not chilled and your kitchen is warm. Chill it next time.
Baking soda is old. If it has been open forever, replace it.
Sheet pan was warm from a previous batch. Use a cool pan.

How do I make them extra gooey?

Underbake slightly and use a mix of chips and chopped chocolate. Chopped chocolate makes bigger melty pockets. Also, press a few extra chunks onto the tops right after scooping.

Can I make these gluten-free?

Yes. Swap the all-purpose flour for a 1:1 gluten-free baking blend (one that includes xanthan gum). Let the dough rest for 20 minutes before scooping so it hydrates.

Can I use table salt instead of fine sea salt?

Yes. If using table salt, start with scant 1/2 teaspoon since it is usually saltier by volume than fine sea salt.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

2 rimmed baking sheets
Parchment paper (or silicone baking mat)
Large mixing bowl
Whisk and rubber spatula
Cookie scoop (2 tablespoon size) or spoon
Wire rack for cooling

I make these when I want a dessert that feels like a hug but still has a little edge to it. There is something deeply satisfying about watching cocoa turn into a glossy, dark batter with warm butter, like you are unlocking a cheat code for better chocolate flavor.

Also, these cookies forgive a little chaos. Forgot to soften butter? We melt it. No mixer? Good. Want bigger chocolate puddles? Chop a bar and call it a day. It is the kind of recipe that fits real kitchens, where somebody is asking you a question mid-whisk and you are still trying not to overbake anything.

Double Chocolate Chip Cookies

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 55 minutes (includes 30 minutes chilling)

Servings 18 cookies

Ingredients

1/2 cup (113 g) unsalted butter, melted and cooled until warm, 5 to 10 minutes
3/4 cup (150 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
3/4 cup (75 g) unsweetened cocoa powder (natural or Dutch-process)
1 cup (125 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt (or scant 1/2 teaspoon table salt)
1 cup (170 g) semi-sweet chocolate chips
1/2 cup (85 g) dark chocolate chunks or chopped chocolate bar (optional but highly encouraged)

A glass mixing bowl on a kitchen counter with warm melted butter being whisked together with cocoa powder until glossy

Instructions

Prep the oven and pans. Heat oven to 350°F. Line 2 baking sheets with parchment paper.
Bloom the cocoa. In a large bowl, whisk the warm melted butter and cocoa powder until smooth and glossy. This is where the chocolate flavor starts getting serious.
Add sugars. Whisk in the brown sugar and granulated sugar until well combined and glossy, 30 to 60 seconds.
Add eggs and vanilla. Whisk in the egg, egg yolk, and vanilla until the mixture looks thicker and shiny.
Add dry ingredients. Sprinkle in the flour, baking soda, and salt. Switch to a spatula and fold until you have a thick dough and you no longer see dry flour streaks.
Fold in chocolate. Stir in the chocolate chips and chocolate chunks (if using). Save a small handful to press on top later if you want that bakery look.
Chill. Cover and chill the dough for 30 minutes (up to 24 hours). If chilling longer than 2 hours, let it sit at room temperature for 10 to 15 minutes so it is scoopable.
Scoop. Scoop dough into 2 tablespoon balls (about 35 to 40 g each) and place on prepared sheets, leaving 2 to 3 inches between cookies. Press a few extra chips or chunks on top.
Bake. Bake for 9 to 11 minutes, one sheet at a time, until the edges look set and the centers are still soft and a little glossy. The cookies will finish setting on the hot sheet.
Cool on the pan. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Optional bakery-rounding move. For perfectly round cookies, use a large round glass or ring to swirl around each cookie while it is still warm, about 1 minute after it comes out of the oven.