These soft and chewy double chocolate chip cookies are rich and intensely chocolatey thanks to the combination of cocoa powder, sweet chocolate chips, and bold espresso! Perfect for cookie exchanges, dessert trays, or a fun afternoon treat.
This is one of my Cookie recipes I know you’ll want to keep on hand!
Have you ever had a cookie so good that after one bite you were already planning when to make the next batch? For me, that was these double chocolate chip cookies.
They’re so soft and chewy that they practically melt in your mouth, and all that intense chocolate flavor is just irresistible!
Cookies are one of my favorite desserts to make, because you can easily make the dough up ahead of time, and they freeze really well.
If you have a chocolate-lover in your life, you should definitely make them a batch (or two!), of these rich chocolate cookies!
How to make double chocolate chip cookies?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Stir dry ingredients. This is helpful to make sure everything blends well into the dough later.
- Cream the butter and sugars. This doesn’t actually use cream, it’s just the method for beating fat (the butter), with sugar (both kinds) until creamy and combined.
- Beat in wet ingredients. I find a hand mixer works well here, but feel free to use a stand mixer if you’d like.
- Beat in dry ingredients. Keep the mixer on low and only beat until you don’t see streaks of flour anymore.
- Stir in chocolate chips. I like to do this by hand to prevent over-mixing the dough.
- Roll into balls. I like to use a cookie scoop to measure the amount of dough needed, then roll with my hands. Add additional chocolate chips.
- Bake. These cookies don’t need long to bake, and they’ll sit on the baking sheet to gently finish cooking.
Helpful Tip!
Using a cookie scoop is the best way to make uniform looking cookies. I like to use this scoop. Once you scoop some dough, just a quick roll in between your palms should give you a great looking cookie.
Variations of this recipe
- More chilled – if you would like an even chewier cookie, feel free to chill the dough for longer than the 2 hours mentioned in the recipe.
- Chocolate chips – if you’re not a fan of semi-sweet chocolate chips, you can use milk or dark chocolate chips instead.
- Caramel – stir some caramel bits into the cookie dough before scooping it onto the baking sheet.
- Espresso – if you don’t have espresso on hand, you can use brewed strong coffee, or omit it all together.
- Sea salt – when the cookies come out of the oven, give them a sprinkle with some flaky sea salt. The salt brings out the rich chocolate flavor.
- Dipped/Drizzled – for a fun presentation, try dipping half of the cookie into some melted chocolate (white, milk, semi-sweet, or dark), or drizzling some melted chocolate over the top of the cookies.
FAQ’s
This recipe gets it’s name because it has both chocolate chips, and cocoa powder. They’re rich and deeply chocolatey!
The butter should be softened to room temperature, but not melted or overly warm. A good trick is to gently press your finger into the stick of butter. It should indent, but not completely smush under the gentle pressure.
Making cookies ahead of time
These cookies are so easy, but you can even make them easier by mixing up the dough ahead of time!
The dough needs to be chilled for at least 2 hours, but can be refrigerated for up to 3 days.
That way when the baking mood strikes, all you have to do it pull out the pre-made dough and bake!
Freezing
The dough can also be frozen into individual balls.
Bake from frozen, as directed, adding an additional minute or two to the cook time.
Storage
Leftover cookies will keep at room temperature (in an airtight container) for about a week.
More Delicious Cookie Recipes:
My Favorite Cookie Scoop!
Cookie scoops are the most versatile kitchen tool… you can use them for cookies, meatballs, ice cream, and more! This scoop is the exact size you’ll need for these cookies!
Tips for Cookie Success
- Mixer – if you don’t have a stand mixer, or would rather not clean it afterwards, you can use a hand-mixer. I do recommend using a mixer of some kind to make sure the ingredients are properly mixed. You can use a sturdy whisk and your good ol’ arm muscles to mix the ingredients if that’s all you have available.
- Cookie scoop – I find using a cookie scoop (or old fashioned ice cream scoop) makes scooping the dough a breeze. This is the one I use.
- Room temperature ingredients – for the best results when baking cookies, your cold ingredients (like the butter and eggs) should be at room temperature so it can easily be whipped and creamed.
- Use real butter – this isn’t the time to use shortening or margarine. Those perform differently in baking recipes, and this recipe was only tested using real butter.
- Use fresh ingredients – did you know using older baking soda/baking powder can affect the way your cookies bake? Over time, leavening agents, (which is what baking soda and powder are) lose their efficacy, and won’t give your cookies that classic texture.
If you’re unsure if your baking soda or powder are still good, drop a pinch in some hot water. If it fizzes, it’s still good! If not, then you’re in need of some new ingredients.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips divided
- 2 Tbsp brewed espresso or strong coffee
- flaky sea salt (such as Maldon) optional garnish
Instructions
Stir together dry ingredients
- In a smaller mixing bowl, add flour, cocoa powder, baking soda, and salt. Whisk to combine, then set aside.
"Cream" the butter and sugars
- To a large mixing bowl, add the softened butter, granulated sugar, and light brown sugar. Using a hand mixer, beat on LOW for about 30 seconds (or until the ingredients are starting to stick together), then increase speed to MED and beat for about 1-2 minutes, or until everything is fully combined and lighter in color. **This process is called creaming the fat and sugar, but there is no cream in this recipe**
Add remaining wet ingredients
- Add the egg, vanilla extract, and espresso, then beat until combined.
Combine wet and dry ingredients
- To the mixing bowl with the wet ingredients, add the combined dry ingredients from the smaller bowl. Beat on LOW until things are just combined and you don't see any streaks of flour.
Stir in chips
- Add 1 3/4 cup chocolate chips (reserving the other 1/4 cup for later), and stir until combined.
Chill
- Cover bowl and refrigerate for at least 2 hours, or overnight for best results.
Prepare to bake
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
Scoop dough and bake
- Use a 1.5 Tbsp cookie scoop to scoop dough, then roll into a ball with your hands. Add to prepared baking sheets, adding about 8 dough balls on each baking sheet, leaving about 2 inches of space between each ball.
- Using the remaining chocolate chips, press a few chocolate chips gently into the top of each ball.
- Bake in preheated oven for 12-14 minutes, or until the edges are set but the middle still looks soft and a bit gooey.
Cool
- Remove from the oven and let cool on the baking sheet for about 5 minutes. The cookies may look more puffed up when you remove them from the oven, and sort of deflate as they cool.
- **Letting them sit on the baking sheet allows them to gently finish baking and will make sure they're not overcooked and crumbly.**
- After they've cooled on the baking sheet, remove them to a wire rack to finish cooling.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- This recipe makes approximately 16 cookies, which you’re free to divide into as many servings as you’d like.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Michelle says
Hi Amanda! What brand/type of cocoa powder do you use? Mine didn’t turn out the rich brown color.
The Chunky Chef says
Hi Michelle 🙂 I think for these (I make a lot of cookies lol) I used Hershey’s cocoa powder.
Stephanie says
This recipe made about 30 cookies for me! I’m not sure if I just had smaller sizes on my cookies, but I would half the recipe next time I make. Otherwise – I thought these were great. I didn’t add the espresso, but only because we didn’t have.
Patricia says
These cookies turned out great! I added a bit of sea salt like you suggested and my family loves them. Thanks for another great recipe.
Rayna Savova says
Hello. My name is Rayna and I am from Bulgaria. Can you tell me please the quantity of a cup? Is it a tea cup or coffee cup. Thank you in advance 😀 and have a great day.
The Chunky Chef says
Hi Rayna 🙂 In the US, we use cups as a measurement for both dry and liquid ingredients. This website should have all the information you’re looking for https://www.splashlearn.com/math-vocabulary/measurements/cup#:~:text=1%20Cup%20is%20equal%20to,is%20about%208.5%20fluid%20ounces).
Sandra says
My kids couldn’t stop eating these cookies! They are so good!
Catalina says
These cookies look irresistible! I am making them for my family!
Erin says
Oh yummy! Can’t wait to make a basket of this!
Pat Givan says
Hi Amanda,
Thought I followed the recipe EXACTLY, but it turned out terrible. The cookie fell apart like dust or powder in my hands. There is no structure to it. I live at 5200 ft above sea level in Colorado. Do I need to do something additional for high altitude?
Would appreciate feedback.
Thank you,
Pat Givan
The Chunky Chef says
Oh no! Unfortunately I live at a much lower elevation, so I don’t have experience with high altitude baking. This is a great resource on the subject though https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Michael Tierney says
Hi, my name is Mike, what I would like to know is can you cook them in an air fryer.
The Chunky Chef says
Hi Mike 🙂 I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you do some experimenting, I’d love to know how it turns out!
Eunice says
What can I use instead of the espresso or coffee, it looks sooooo good.
The Chunky Chef says
As mentioned in the “variations of this recipe” section of the post, you can omit it if you don’t have any 🙂
Barb says
Can espresso powder be used? If so, how much would you recommend? My entire family loves all of your recipes! Thank you!