Chewy Double Chocolate Chip Cookies Recipe

Made with cocoa powder and chocolate chips, these double chocolate chip cookies have crisp edges and chewy centers for the best of both cookie worlds. I use semisweet chocolate chips for a balanced sweetness, but dark or milk chocolate work well too. For an extra touch, sprinkle a bit of flaky sea salt on top after baking.

This recipe uses the same cookie dough base as my chocolate peppermint cookies, adapted here for a year-round, chocolate-forward treat. The cookies take about 30 minutes to make and require just a few dishes. For an indulgent dessert, sandwich a scoop of double chocolate ice cream between two of these cookies.

“Excellent rich chocolate flavor! I also loved how easy and quick the recipe was.” – Heather

Ingredients for Double Chocolate Chip Cookies

These chewy double chocolate chip cookies with crisp edges use simple pantry and fridge staples. This recipe yields about a baker’s dozen and comes together quickly. Below are the main ingredients and why each one matters, plus common substitutions.

• All-purpose flour. Provides structure. You can try a 1:1 gluten-free flour, though I haven’t tested it personally.
• Cocoa powder. Regular, Dutch-processed, or cacao powder all work and give a rich chocolate base.
• Salt. Balances sweetness and enhances flavor.
• Baking soda and baking powder. A small amount of both gives a good rise and helps with browning.
• Salted butter. Adds flavor and fat; salted balances the sweetness. Unsalted butter also works—adjust added salt if needed.
• Granulated sugar. Helps the cookies spread and adds sweetness.
• Brown sugar. Adds moisture, depth of flavor, and chewiness.
• Vanilla extract. Enhances the chocolate flavor.
• Egg. Binds the dough and contributes to texture. A flax egg can be used by some bakers as a substitute.

How to Make the Best Double Chocolate Chip Cookies

This recipe is quick, forgiving, and comes together in one bowl whether you use a stand mixer or a hand mixer. Prep and cleanup are minimal, and the end result is crispy edges with chewy centers.

Prepping the Dry Ingredients

Whisk the dry ingredients in a medium bowl so they are evenly combined. For best results, weigh flour or fluff it in the bag before measuring: 1 cup of flour is roughly 130 grams, and packing too much flour will make cookies cakier instead of chewy.

Combine all-purpose flour, cocoa powder, salt, baking powder, and baking soda until mostly blended. This step helps avoid clumps and ensures uniform texture.

Creaming the Butter and Sugar

Cream room-temperature butter with granulated and brown sugar on medium speed for about three minutes until light and fluffy. This incorporates air, helping the cookie develop a tender interior and good texture.

Add vanilla and the egg, then beat for another couple of minutes until the mixture is thick and aerated. Scrape down the bowl once to ensure everything is evenly mixed.

Adding Dry Ingredients and Chocolate Chips

Mix in the dry ingredients on low until just combined; the dough will be thick. Fold in the chocolate chips by hand to make sure they’re evenly distributed—this helps every cookie have the same balance of chocolate.

You can chill the dough up to 72 hours if desired; chilling deepens the flavor and allows for flexible baking timing.

Scooping and Topping

Scoop dough into 2″ (5 cm) balls and place about 3″ (7 cm) apart on parchment-lined baking sheets. Press a few extra chocolate chips onto the tops of each dough ball for a prettier, more chocolatey finish.

Baking

Bake at 375°F (190°C) for 10–12 minutes, until the edges look crisp and the centers appear mostly set. Cookies will continue to set on the hot pan, so allow them to cool on the sheet for at least 10 minutes before transferring to a rack.

Dark-colored pans may bake a minute or two faster than light pans, so keep an eye on the first batch. Finish with a light sprinkle of flaky sea salt if desired.

How to Get Picture-Perfect Cookies

For perfectly round cookies, reshape them right after baking while they’re still hot. Use a round, heat-safe object slightly larger than the cookie—such as a drinking glass or round cutter—and swirl the cookie inside it a couple of times. This firms up the edge and creates neater, more circular cookies. The technique is especially helpful for the last scooped cookie, which often spreads more.

FAQs about Chewy Double Chocolate Chip Cookies

Other Recipes You May Enjoy

If you like this cookie dough base, you might also enjoy the chocolate peppermint version during the holidays. For an ice cream sandwich, pair these cookies with a double chocolate ice cream or try variations like lavender chocolate chip cookies for a floral twist.

Dish Cleanup: Not Too Bad

I rate cleanup on a scale of 1 to 5, where 1 is minimal dishes and 5 is everything including the sink. This recipe rates about a 2: one large mixing bowl, a cookie scoop, and a few small bowls for ingredients. If you reshape cookies with a cutter, you’ll also wash that tool. Rinsing the mixing bowl and scoop while cookies bake speeds things up.

Easy Double Chocolate Chip Cookie Recipe

Thanks for stopping by! If you make these cookies and love them, please leave a review to help others find the recipe.

I’d love to see your cookies—tag me on Instagram @floralapronblog or use the hashtag #floralapronbakes to share photos.