Chocolate chocolate chip cookies are a chocolate lovers dream! These are rich, chewy cookies made with a chocolate base and chocolate chips. And they are ready in under 30 minutes with no chill time required!
Chocolate chocolate chip cookies, also known as double chocolate chip cookies, are made with a rich chocolatey base and chocolate chips.
It's like all the same buttery-ness of a chocolate chip cookie, just with even more chocolate!
Recipe features
- Quick & easy: ready in under 30 minutes using baking staples
- Double chocolate: made with cocoa powder and chocolate chips
- Texture: soft, tender, and chewy
- No chilling required!
- Sweet & salty: topped with flaky sea salt
Looking for a little less chocolate in your cookie? You might like these oatmeal chocolate chip cookies or peanut butter monster cookies instead.
Ingredients
- All-purpose flour and baking soda are key dry ingredients in any cookie recipe.
- Cocoa powder adds chocolate flavor to the base cookie. Choose Dutch process cocoa powder for an even richer result (like in these dark chocolate brownies).
- Dark chocolate chips are my go-to for a rich chocolate cookie, but semisweet chips also work for a milder flavor.
- Unsalted butter makes the cookies buttery and chewy.
- Sugar: I use both white granulated sugar and light brown sugar in this recipe. Dark brown sugar in place of light brown will work in a pinch.
- Eggs and vanilla extract are the wet ingredients that help bind the chocolate cookies together.
- Flaked sea salt is added to the cookies after baking for a contrast of sweet and salty flavor. If you don't have flaked sea salt, I recommend adding ⅛ teaspoon table salt to the cookie dough before baking.
Step by step instructions
Before you begin: Set out butter and eggs on the countertop. Let come to room temperature before using. Preheat the oven to 350 degrees F and line a baking sheet with a silicon baking mat or parchment paper.
Double chocolate cookies are made just like any other classic cookie recipe.
- Using a hand or stand mixer on medium low speed, cream together the butter and sugar until light and fluffy. This will take 1-2 minutes.
- Add the vanilla and egg. Beat until well combined, about 1 minute.
- Sift dry ingredients into a separate bowl. Whisk to combine.
- Add half of the dry mixture to the wet mixture. Mix on low until combined, then slowly add remaining dry ingredients to the cookie dough. Be careful not to overmix.
5. Pour in the chocolate chips. Use a spatula or large wooden spoon to fold the chocolate chips into the cookie dough.
6. Scoop 1 and ½ tablespoon sized cookie dough balls out onto the parchment paper lined baking sheet. Place 3 inches apart. They do not need to be perfectly shaped balls as they spread a lot while baking. My reference size is a little bigger than ping pong balls and a little smaller than golf balls.
7. Bake at 350F for 10-11 minutes, until the edges appear crisp. They will look underdone when removed from the oven. Let rest at least 5 minutes before transferring to a cooling rack.
8. Sprinkle cookie tops with flaked sea salt before they cool.
Cookie baking tips
- Spoon and level flour: This is the most consistent way to measure flour. Use a spoon to scoop flour into the measuring cup. Wipe off excess flour with the back of a knife. Don't pat the flour down or shake the measuring cup.
- Butter and eggs should be at room temperature when baking cookies. You can tell butter is room temperature by gently pressing it. If it easily indents, it is ready to use. If you forget to bring the egg to room temperature it won't make or break the recipe, but I do recommended doing so if you remember.
- Cookie dough consistency: The dough should be malleable enough to roll in a ball. If it is sticking to your hands when rolling, you may need to add extra flour. Add 1 tablespoon at a time, stirring until the cookie dough is easy to work with.
- Texture: I always under bake cookies to make them fudgy and tender. For firmer cookies with a dryer crumb, bake for 12-13 minutes.
- Want more chocolate flavor? Add ½ teaspoon espresso powder. This emphasize the chocolate flavor and adds a subtle coffee flavor.
- For melty chocolate chip puddles: Poke a few chocolate chips onto the top of each cookie dough ball before baking. You can also poke a few chocolate chips onto the cookies after 7 minutes of baking for extra melty puddles of chocolate.
- Always preheat the oven and bake cookies on the middle rack. I use an oven thermometer to make sure my oven is keeping temp.
Recipe FAQ
I've been in this situation many a time, and the answer is yes, but the cookies may not turn out as well. I recommend slicing the butter into pieces and microwaving in 15 second intervals until the butter is just softened.
Note: I don't recommend doing this if you don't have to. Melted butter may result in a flatter, oilier cookie.
Yes, these chocolate chocolate chip cookies freeze well. Let cool entirely before transferring to an airtight container. Freeze for up 3 months. They will thaw quickly at room temperature.
Yes, you can freeze the cookie dough together or freeze individual cookie dough balls for quick baking. Let the cookie dough thaw overnight in the fridge before using. Individual cookie dough balls can be baked immediately, just bake for an extra minute in the oven.
Not a fan of double chocolate cookies? You can use an equal amount of butterscotch chips, white chocolate chips, crushed pretzels, roughly chopped nuts, or crushed candy bars like Twix or Snickers.
Keep cookies in an airtight container at room temp for up to 4 days. To keep the cookie soft, place a slice of bread in the container.
I have not tested a gluten-free version of these cookies. I would try using an equal amount of a gluten-free all purpose flour blend.
Looking for more cookie recipes?
This recipe is adapted from my mom's recipe for Chocolate Chocolate Chip Cookies. We grew up eating these monthly, and I still make them all the time in my own home. I hope you enjoy this family recipe as much as I do!
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Chocolate Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter 2 sticks; room temp
- 1 cup white sugar
- ½ cup light brown sugar packed into measuring cup
- 1 large egg room temp
- 1 teaspoon vanilla extract
- 1 and ¾ cup all-purpose flour spooned and leveled into measuring cup
- ⅓ cup unsweetened cocoa powder see note #1
- ½ teaspoon baking soda
- 6 ounces dark chocolate chips or semisweet chips
- flaked sea salt see note #2
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with a silicon baking mat or parchment paper.
- Using a hand or stand mixer, cream together the butter and sugars on medium low speed until light and fluffy. This will take 1-2 minutes.
- Add the egg and vanilla. Beat until well combined, about 1 minute.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking soda. Whisk to combine.
- Add half of the dry ingredients to the wet mixture. Mix on low until combined, then slowly add remaining dry ingredients to the cookie dough. Be careful not to overmix.
- Pour in the chocolate chips. Use a spatula or large wooden spoon to fold the chocolate chips into the cookie dough.
- Scoop twelve 1 and ½ tablespoon sized cookie dough balls out onto the parchment paper lined baking sheet. Place 3 inches apart. They should be about the size of a ping pong ball.
- Bake at 350F for 10-11 minutes on the middle oven rack, until the edges appear crisp. They will look underdone when removed from the oven. Let rest at least 5 minutes before transferring to a cooling rack.
- Sprinkle cookie tops with flaked sea salt before they cool. Enjoy!
Notes
- Cocoa powder: An equal amount of Dutch process cocoa powder can be used for richer cookies.
- Flaked salt: If you don't have flaked salt you can add ⅛ teaspoon table salt to the cookie dough.
- Storage: Keep cookies in an airtight container at room temp for up to 4 days. To keep the cookie soft, place a slice of bread in the container.
- Freezing instructions: Let cookies cool entirely before transferring to an airtight container. Freeze for up 3 months. They will thaw quickly at room temperature. to freeze the cookie dough, roll into individual balls or freeze an entire batch together. Let the cookie dough thaw overnight in the fridge before using. Individual cookie dough balls can be baked immediately, just add an extra minute in the oven.
- Spoon and level flour: This is the most consistent way to measure flour. Use a spoon to scoop flour into the measuring cup. Wipe off excess flour with the back of a knife. Don't pat the flour down or shake the measuring cup.
Jessica Harmon
These were fantastic!! I did use gluten free flour (Bobs red mill 1:1) and they turned out just great! Definitely keeping this recipe for future bakes!
Cassidy Reeser
I'm so happy to hear that! And it's great to confirm that it works with the gluten-free flour 🙂