These double chocolate chip cookies are thick and soft with a fudgy, chewy, and super chocolatey center! They're the ultimate chocolate cookie recipe that you'll want to share with all your friends and family.
This post was originally published on January 20, 2022. It was updated with new recipe information on January 10, 2024.
- Butter - You can use regular or vegan butter sticks for this recipe. Make sure your butter has 8g of fat per 2 teaspoons (10g) of butter. If not, decrease the amount of butter to ⅔ cup and add ⅓ cup of shortening or refined coconut oil.
- Brown sugar and Granulated sugar - It's important to have both kinds of sugars in this recipe, as they each have different roles in baking.
- Egg - Make sure you're using a large egg, and let it come to room temperature so they're incorporated into the batter properly.
- Honey - A little bit of honey adds a lovely chew to the cookies. Feel free to use corn syrup instead.
- Vanilla - You can use equal amounts of vanilla paste if you like.
- All-purpose flour - Unbleached all-purpose flour would be best.
- Cocoa powder - Make sure you're using pure cocoa powder and not hot cocoa mix! You can use either natural cocoa powder or Dutch-processed cocoa powder.
- Salt - A little bit of salt is almost always needed, even in desserts, to bring out the flavors and balance out the sweetness.
- Baking soda & Baking powder - You need a combination of the two leaveners for these chewy double chocolate cookies.
- Chocolate chips - I love semi-sweet chocolate chips, but any chocolate chips will work! You can eat chop chocolate bars and make double chocolate chunk cookies.
How to Make Double Chocolate Chip Cookies
These chocolate chocolate chip cookies come together easily, especially if you're using a stand mixer. Here's how to make them:
Step 1: In the bowl of a stand mixer, beat butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
Step 2: Add a large egg and beat until combined. Beat in honey and vanilla extract. Scrape the sides and bottom of the bowl with a spatula.
Step 3: In a bowl, whisk together all-purpose flour, cocoa powder, salt, baking soda, and baking powder. Add this to the creamed butter a little at a time and beat after each addition.
Step 4: Scrape the sides and bottom of the bowl with a spatula and mix in the chocolate chips. Cover the bowl and let it chill in the fridge for a minimum of 2 hours.
Step 5: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 6: Take a cookie scoop (about a heaped tablespoon size) and scoop out the cookie dough onto the parchment paper leaving a 2-inch gap between the dough.
Step 7: Bake for 7-9 minutes. Immediately after they come out of the oven, take a large round cookie cutter, enclose the flattened cookie, and swirl it around until it forms a perfect circle. Let the cookies cool for 5 minutes on the pan before taking them onto a wire rack.
How to Make Gluten-Free Chocolate Cookies
You can make this double chocolate chip cookies recipe gluten-free by swapping the all-purpose flour for gluten-free measure for measure flour. Make sure that your blend includes xanthan gum, like this one.
- Use room temperature ingredients. It's so important to make sure all ingredients are brought up to room temperature so they incorporate properly.
- Chill the cookie dough. Resting and chilling the chocolate cookie dough allows the flour to properly hydrate, the fat to solidify, and produce thicker cookies!
- Use a cookie scoop. A cookie scoop will help you get even portions. No need to roll the cookie dough in your palms!
- Use a large round cookie cutter for perfectly circular cookies. Immediately after the cookies come out of the oven, place a cookie cutter around a cookie on the baking sheet, and swirl the cookie around inside the cutter. The edges of the cookie should be soft enough to get molded into a perfect circle.
Storing: These cookies can be kept in an airtight container at room temperature for up to 4 days. If you're storing them for longer, I highly suggest freezing them instead.
Freezing: You can freeze both unbaked cookie dough and baked cookies. Put baked cookies in an airtight container or freezer bag and keep them in the freezer for up to 3 months. If freezing cookie dough, put cookie dough balls onto a baking sheet, and put the whole baking sheet into the freezer for 30 minutes. Put them in an airtight container or freezer bag to store for up to 2 months.
Frequently Asked Questions
Yes! You can swap out the chocolate chips for chocolate chunks, M&M's, or chopped chocolate.
Yes. You can portion out the cookie dough using a cookie scoop, and freeze the dough balls for 30 minutes. Put them in an airtight container or freezer bag to store for up to 2 months.
Cookies tend to bake flat if you skip chilling your dough. Refrigerate the cookie dough for at least 2 hours to make sure your cookies come out nice and thick! Using Dutch-processed cocoa instead of natural cocoa may also help to produce slightly thicker cookies because it lacks the acidity to react with baking soda. That said, the difference will be pretty minimal.
Yes! My chocolate marshmallow cookies were made with this cookie dough!
Yes. Having the butter at room temperature allows it to be whipped properly, creating air pockets for an even-textured cookie.
Yes, you can substitute equal amounts of light brown sugar for the dark brown sugar.
More Recipes You Need to Try
- Looking for a classic chocolate chip cookie? Try either my browned butter chocolate chip cookies or my gluten-free chocolate chip cookies! They both have crisp edges with a soft and chewy center.
- If you're more of a non-chewy but soft-baked cookie person, try these gluten-free sugar cookies.
- Are you a true chocoholic? These gluten-free brownies are the fudgiest, and therefore my favorite!
If you made my Double Chocolate Chip Cookie Recipe, let me know how it turned out by giving it a ⭐️⭐️⭐️⭐️⭐️ rating and commenting below! You can also sign up for my email newsletter to stay up to date on new recipes - I swear not to spam you!
Double Chocolate Chip Cookies Recipe
- 2 cups all-purpose flour (check below for gluten-free option)
- ½ cup pure cocoa powder
- ¾ teaspoon fine salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup unsalted butter softened at room temperature (check below for dairy-free option)
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon honey or corn syrup
- 1½ teaspoons vanilla extract
- 2 cups chocolate chips
- extra chocolate for drizzling optional
- freeze-dried raspberries optional
- In the bowl of a stand mixer, beat butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Add a large egg and beat until combined. Beat in honey and vanilla extract. Scrape the sides and bottom of the bowl with a spatula.
- In a bowl, whisk together all-purpose flour, cocoa powder, salt, baking soda, and baking powder. Add this to the creamed butter a little at a time and beat after each addition.
- Scrape the sides and bottom of the bowl with a spatula and mix in the chocolate chips. Cover the bowl and let it chill in the fridge for a minimum of 2 hours.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Take a cookie scoop (about a heaped tablespoon size) and scoop out the cookie dough onto the parchment paper leaving a 2-inch gap between the dough.
- Bake for 7-9 minutes. Immediately after they come out of the oven, take a large round cookie cutter, enclose the flattened cookie and swirl it around until it forms a perfect circle. Let the cookies cool for 5 minutes on the pan before taking them onto a wire rack.
- Optional: Drizzle on some melted chocolate and sprinkle on some freeze-dried raspberries!