Double Chocolate Chip Cookie Recipe for Rich, Chewy Cookies

Learn how to make rich, fudgy double chocolate chip cookies with this easy, no-chill recipe. These cookies pack chocolate in two ways — cocoa powder in the dough and dark chocolate chips — yielding an intense chocolate flavour with a soft, slightly chewy texture.

This recipe is adapted from classic chocolate chip cookie techniques and is aimed at chocolate lovers who prefer a tender, slightly fudgy cookie with a deep cocoa profile.

Ingredients

These double chocolate chip cookies use common pantry ingredients. Gather the following:

• Butter — unsalted is recommended; if you use salted butter, reduce added salt.
• Dark brown sugar — keeps the cookies soft and tender.
• Large egg.
• Bleached all-purpose flour — you can try unbleached, but texture may vary slightly.
• Cocoa powder — Dutch-processed cocoa gives a rich, mellow chocolate flavour and works well here.
• Salt — the recipe uses fine kosher salt; if using table salt, use about half the amount.
• Baking soda — this recipe relies on baking soda (not baking powder) for lift.
• Dark chocolate chips or chopped dark chocolate — chips hold their shape more, chopped chocolate will melt into pockets of gooey chocolate.

See the recipe card below for exact quantities and measurements.

Substitutions and Variations

Make the recipe your own while keeping the core technique the same:

• Cocoa powder — Dutch-processed cocoa is recommended for flavour and colour. Natural cocoa changes pH and may alter spreading and texture.
• Chocolate — swap dark for milk chocolate, or use a mix of chip sizes. Chopped chocolate will create softer, melting pockets.
• Nuts — add toasted chopped nuts (peanuts, pecans, walnuts) for crunch; replace up to half the chocolate with nuts so cookies still spread well.

Adding large volumes of mix-ins (extra chocolate and nuts) can make cookies thicker and reduce spread.

Double Chocolate Chip Cookie Instructions

This chocolate-flavoured chocolate chip cookie recipe is straightforward and requires no chilling. Follow these steps for soft, slightly chewy cookies:

Step 1: Preheat the oven to 350°F (175°C). Line two half-sheet pans with parchment paper.

Step 2: In a large bowl or stand mixer, cream the butter and dark brown sugar until light and fluffy. Add the egg and beat until fully incorporated and the mixture is light again. Scrape the bowl as needed.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda. If the cocoa has lumps, sift or press through a fine sieve.

Step 4: Add the dry ingredients to the butter mixture and combine on low speed or fold together with a sturdy spoon until just incorporated. The dough should be thick and slightly sticky.

Step 5: Fold in the dark chocolate chips or chopped chocolate so pieces are evenly distributed.

Step 6: Portion the dough (approximately 35 g per cookie), roll into smooth balls, and place 8 cookies per half-sheet pan, spaced and staggered. Press a few extra chips on top of each mound if desired.

Step 7: Bake one sheet at a time until edges are just set, about 12 minutes. Avoid overbaking for a soft, fudgy center. Let cookies cool on the pan to firm up before transferring to a rack.

Hint: For the softest cookies, remove them from the oven while centers still look slightly underdone. Cooling on the sheet pan finishes the set and preserves chewiness.

Double Chocolate Chip Cookie FAQs

Other Drop Cookies to Try

If you enjoy drop cookies, consider trying variations like cranberry–white chocolate cookies, snickerdoodles, lemon poppy seed cookies, or banana oatmeal cookies for different flavours and textures.

If you tried this recipe for chocolate chocolate chip cookies, please leave a star rating and tell me how it went in the comments — I love hearing from you!

📖 Recipe

Chocolate Chocolate Chip Cookies

An easy recipe for soft, slightly chewy double chocolate chip cookies that requires no chilling.

Prep Time 20 mins

Cook Time 12 mins

Total Time 32 mins

Course Dessert

Cuisine American

Servings 20

Calories 158 kcal

Ingredients

• 125 grams bleached all-purpose flour
• 45 grams Dutch-processed cocoa powder
• 5 mL fine kosher salt (or 2.5 mL table salt)
• 2.5 mL baking soda
• 115 grams unsalted butter
• 200 grams dark brown sugar
• 1 large egg
• 175 grams dark chocolate chips or chopped dark chocolate, plus extra for garnish

Instructions

1. Preheat oven to 350°F (175°C). Line two half-sheet pans with parchment paper.
2. Cream butter and dark brown sugar until very light and fluffy.
3. Add the egg and mix until light and fully combined, scraping the bowl as needed.
4. Whisk together flour, cocoa powder, salt, and baking soda; sift if lumpy.
5. Combine the dry ingredients with the butter mixture until just incorporated; the dough should be thick and sticky.
6. Fold in the chocolate chips or chopped chocolate.
7. Scoop about 35 g portions, roll into smooth balls, and place 8 per pan, spaced and staggered. Press extra chips on top if desired.
8. Bake one sheet at a time until edges are set, about 12 minutes. Do not overbake.
9. Allow cookies to cool completely on the sheet pan before transferring to a rack or container.
10. Store cooled cookies in an airtight container.

Notes

• Use Dutch-processed cocoa for a deep chocolate flavour. Adjust if using natural cocoa as it can affect spread.
• If using table salt, halve the specified kosher salt amount.
• To add nuts, toast and chop them, then replace up to half the chocolate with nuts to maintain spread.
• You can freeze portioned dough or baked cookies. Bake frozen dough a couple of minutes longer; reheat baked cookies in a low oven until warm.
• If using dark-coloured bakeware, reduce oven temperature by 25°F to prevent over-browning.

Nutrition

Calories: 158 kcal

Carbohydrates: 21 g

Protein: 2 g

Fat: 8 g

Nutrition information is an approximation.