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The Ultimate Double Chocolate Chip Cookies Recipe

The Ultimate Double Chocolate Chip Cookies

These thick, chewy chocolate cookies combine natural cocoa powder with plenty of semisweet or bittersweet chocolate chips. A brief chill helps prevent spreading and keeps the centers soft and fudgy.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1 3/4 cups (219 g) All-purpose flour
  • 3/4 cup (64-75 g) Unsweetened natural cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 1/2 to 2 cups (255-340 g) Semisweet or bittersweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Make sure the softened butter is cool and pliable rather than melted.
  2. Whisk the flour, natural cocoa powder, baking soda, and fine salt together in a medium bowl until evenly combined and no streaks of cocoa remain.
  3. Beat the softened butter, packed light brown sugar, and granulated sugar for 2–3 minutes, until the mixture looks light, creamy, and smooth.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until the wet mixture is evenly blended.
  5. Add the dry ingredients to the butter mixture and mix just until no dry flour remains. Avoid overmixing, which can make the cookies less tender.
  6. Fold in the chocolate chips, distributing them throughout the dough. If the dough feels soft or sticky, cover and chill it for at least 30 minutes, or for up to 3 hours.
  7. Scoop approximately 2 tablespoons of dough for each cookie and arrange the portions on the prepared sheets, leaving about 2 inches between them.
  8. Bake each batch for 10–12 minutes, until the edges are set while the centers still look slightly soft. Cool the cookies on the baking sheet for 5–10 minutes, then transfer them to a rack.

Notes

Do not overbake; the centers should look a little underdone when the cookies come out. For a bakery-style finish, press a few extra chocolate chips onto the warm tops immediately after baking. Store cooled cookies in an airtight container.