If you're a chocolate lover, than you are going to absolutely LOVE these double chocolate chip cookies! They're soft, thick, and packed with rich chocolate flavor in every bite.
This recipe uses a combination of both milk and semi-sweet chocolate chips, which adds more variety to its chocolatey taste. That, plus the use of high-quality ingredients ensures that these will be the best double chocolate chip cookies you'll ever taste!
If you're looking for other delicious cookie recipes, check out some of these:
Frosted Chocolate Oreo Cookies
Red Velvet Cookies with Cream Cheese Frosting
HUGE Original Chocolate Chip Cookies
Baking Tips
To set you up for success, here are a few key tips to keep in mind:
- Use cold butter: This will help the cookies hold their shape while baking, resulting in a soft, chewy texture. Be patient when creaming the butter and sugar--the cold butter makes it take a bit longer than usual. If you don't cream the butter and sugar thoroughly, the cookies will be grainy!
- Don't overmix the dry ingredients: While the butter and sugar need to be well-mixed, don't overmix after adding in the dry ingredients. Doing so will leave the cookies too dense. Adding the chocolate chips in with the dry ingredients will make it so that you don't have to keep stirring once the flour adequately mixed in. Make sure to mix on the lowest setting of your standing mixer.
- Don't overbake: This recipe says the cookies should be baked for 8-10 minutes, but even overbaking by a minute can be too much. My oven's sweet spot is 9 minutes, but your oven could run slightly hotter or cooler than mine. Set the timer for 8 minutes, and if they look done, take them out! If they haven't set completely, wait another minute. You'll know they're done when the exterior has firmly set. The interior will still be gooey, and that's good! I always air on the side of underbaked instead of overbaked because they'll continue to cook on the hot pan after you take them out of the oven.
Secret to the BEST Double Chocolate Chip Cookies
What's the secret? HIGH-QUALITY chocolate. Seems like a no-brainer, right? Because chocolate makes up the ENTIRE cookie, it's important to both use a variety of different chocolates, and to splurge on the best kind.
In this recipe, I like to use a combination of semi-sweet and milk chocolate chips. Together, they add a balance of sweet and bitter that keeps the cookie from being bland. I also like to use Ghirardelli chocolate chips because (in my opinion) their flavor can't be beat.
However, the most important chocolate in these cookies is the cocoa powder. Make sure to use dutch-process cocoa powder, like this recipe calls for--it has a smoother, less bitter flavor than normal cocoa powder. I always use Ghirardelli dutch-process cocoa powder in these cookies because it adds a depth of flavor that's absolutely delicious!
I also use dutch-process cocoa powder in my German Chocolate Cake Cookies--it's a similar recipe, but has more toppings, if you're looking for something more complex!
Trust me, once you take a bite of these rich, chocolatey cookies, you'll be hooked. If you're craving chocolate, check out my triple chocolate brownies recipe as well!
If you try out these double chocolate chip cookies, or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get baking, and enjoy!
Ingredients
- 1 cup cold unsalted butter, cubed
- 1 ¼ cup light brown sugar, packed
- ½ cup cane sugar
- ⅔ cup Dutch-process cocoa powder*
- 2 ¼ cup all purpose flour
- 1 teaspoon fine sea salt
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ¼ cup chocolate chips (half milk chocolate and half semi-sweet)
Instructions
- Preheat oven to 400° F and spray two baking sheets with cooking spray (or line with parchment paper).
- Slice the cold butter into 1-inch cubes and place in the standing mixer, along with the brown and cane sugars. Gradually increase speed and mix on high for 3-4 minutes until creamy. Scrape down the sides of the bowl halfway through.
- In a separate bowl, whisk together the flour, cocoa powder, sea salt, cornstarch, and baking soda.
- After creaming the butter and sugar, add vanilla extract and eggs. Mix on medium speed until well combined. Scrape down the sides of the bowl halfway through.
- Add mixed dry ingredients to the standing mixer and mix on the lowest setting until just combined. Add chocolate chips while the flour is still mixing in--this minimizes the risk of overworking the cookie dough.
- Roll the dough into 12 balls and place 6 on each baking sheet. If you'd like, press extra chocolate chips into the top of each cookie. Bake each sheet separately for 8-10 minutes. Mine are usually done right at 9 minutes. Allow the cookies to cool on the pan for at least 15 minutes before eating. Enjoy!
TMC says
I made these today. They came out great! Followed directions exactly, and used Ghirardelli brand as recommended. I cooked about 7 mins, so the centers could be a little cakey. I also let dough chill in fridge in between making cookie balls. They are really good & I will make them again for sure!
Maddie Saxey says
I’m so glad you liked them!