I’m not kidding when I say my Easy Double Chocolate Chip Cookies come out thick, chewy, and so loaded with melty chunks you’ll want to hide the batch.

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I’m obsessed with these Easy Double Chocolate Chip Cookies because they hit every chocolate craving hard. I love how they stay thick and chewy, packed with melty chips, like Chocolate Chip Cookies Chunky but darker and more intense.

I keep a tub of unsweetened cocoa powder and a stick of unsalted butter nearby because I actually reach for them. No fluff.

Just giant chocolate blobs with soft centers and crisp edges. I want one right now.

And another. If I’m a chocoholic, this is the cookie that makes me stop pretending I’m sharing.

No regrets. Eat the whole batch daily.

Ingredients

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Flour: The cookie’s backbone, gives structure and that soft crumb you want.
Cocoa powder: Basically pure chocolate punch, makes cookies dark and intense.
Baking soda: Helps them spread and get those slightly puffy edges.
Fine salt: Balances sweetness and brings out deeper chocolate notes.
Instant espresso powder: Plus it boosts chocolate without tasting like coffee.
Cornstarch: Keeps cookies tender and chewier, like bakery-style cookies.
Unsalted butter: Adds rich, buttery flavor and melts to make pockets.
Granulated sugar: Gives snap and subtle crunch, helps edges caramelize.
Light brown sugar: Adds moisture and that soft, caramel-y chewiness.
Egg: Binds everything and gives structure, plus a bit of richness.
Vanilla extract: Basically warmth and depth, makes chocolate taste rounder.
Chocolate chips: The actual chocolate stars, gooey pockets in every bite.
Flaky sea salt: Plus a finishing pop that makes chocolate taste brighter.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon instant espresso powder (optional but boosts chocolate)

1 teaspoon cornstarch (for extra chew)

1/2 cup (113 g / 1 stick) unsalted butter, softened

1/3 cup (67 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1 large egg, room temp

1 teaspoon vanilla extract

1 to 1 1/2 cups (170 to 255 g) semi sweet or dark chocolate chips, plus a few extra to press on top

flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat and set aside.

2. Whisk together 1 1/2 cups (190 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon instant espresso powder (if using), and 1 teaspoon cornstarch in a bowl. Make sure there are no lumps.

3. In a large bowl beat 1/2 cup (113 g) softened unsalted butter with 1/3 cup (67 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until creamy and a bit fluffy. Scrape the bowl, it wont take long.

4. Add 1 large room temperature egg and 1 teaspoon vanilla extract to the butter mixture and beat until combined. Dont overmix, just until it’s uniform.

5. Fold the dry ingredients into the wet in two additions, mixing until just combined. The dough will be thick and slightly sticky.

6. Stir in 1 to 1 1/2 cups (170 to 255 g) semi sweet or dark chocolate chips, reserving a few extra chips to press on top of each cookie before baking.

7. Scoop dough into 2 tablespoon to 3 tablespoon sized mounds (for thick chewy cookies use 3 Tbsp) onto the prepared sheets, spacing about 2 inches apart. Lightly flatten the tops and press a couple extra chips into each mound. For thicker cookies chill the scooped dough 20 to 30 minutes, otherwise bake right away.

8. Bake one sheet at a time in the middle of the oven for 10 to 12 minutes until edges are set and centers still look slightly underbaked. Rotate the pan halfway if your oven runs hot. Don’t overbake if you want them chewy.

9. Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely. Sprinkle flaky sea salt on top while still warm if using. Store in an airtight container for up to 5 days, or freeze for longer.

Equipment Needed

1. Oven and two baking sheets lined with parchment paper or silicone mats
2. Large mixing bowl and a smaller bowl for dry ingredients
3. Whisk and a fine mesh sieve or sifter (to remove lumps)
4. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
5. Rubber spatula for scraping the bowl
6. Measuring cups and spoons plus a kitchen scale if you use grams
7. 2 tablespoon or 3 tablespoon cookie scoop (or a couple spoons)
8. Wire cooling rack and an airtight container for storage

FAQ

Q: Can I substitute Dutch process cocoa for the unsweetened cocoa powder?

A: Yes, you can. Dutch process gives a smoother, less acidic chocolate flavor, but it may react a bit differently with baking soda. The cookies will still be great, just a touch different in flavor and color.

Q: Do I have to chill the dough?

A: No, you don't have to, but chilling for 30 minutes to 1 hour helps the cookies spread less and makes them chewier. If you're in a hurry, bake right away, just expect thinner cookies.

Q: How do I make the cookies extra chewy or extra crispy?

A: For chewy, use the lower oven temp of the range if you want, slightly underbake and leave on the sheet for a few minutes. Adding cornstarch and using more brown sugar also helps chewiness. For crispy, flatten the dough balls a bit before baking and bake a minute or two longer.

Q: Can I use salted butter instead of unsalted?

A: Yes, but reduce or skip the extra fine salt in the recipe. Taste is personal, so start with less salt and sprinkle flaky sea salt on top after baking if you want that salty-sweet hit.

Q: How should I store or freeze the cookies?

A: Store in an airtight container at room temp for up to 4 days. To freeze, freeze baked cookies between sheets of parchment in a container for up to 3 months. You can also freeze the raw dough balls on a tray and then transfer to a bag; bake from frozen adding a couple extra minutes.

Q: Why add instant espresso powder? Is it necessary?

A: It's optional but highly recommended. Espresso powder doesn't make the cookies taste like coffee, it just boosts and deepens the chocolate flavor. Use about a teaspoon like the recipe says.

Chocolate Lover’s Double Chocolate Chip Cookies Recipe Substitutions and Variations

Butter: use equal amount (1/2 cup) of cold, cubed coconut oil for dairy-free cookies. Cookies will be slightly crisper at the edges and a bit more coconutty, but still rich.
All purpose flour: swap with 1 to 1 cup plus 2 tbsp (measure by weight) of a 1:1 gluten free flour blend. Texture may be a touch more crumbly, so chill the dough before baking.
Granulated sugar and brown sugar: replace with 1 cup coconut sugar (use slightly less if you like less sweet). Gives a deeper caramel flavor and darker cookies, but they might not spread as much.
Semi sweet/dark chips: use chopped dark chocolate bar or milk chocolate chunks, same weight. Bigger pieces melt into gooey pockets and make cookies look more rustic, but watch bake time so they dont burn.

Pro Tips

1. Chill the scooped dough for 20 to 30 minutes when you want really thick, cakier centers. If you skip chilling the cookies spread more, so use the chill for consistent shape.
2. Use the higher chocolate chip amount (1 1/2 cups) and press a few extra chips onto each cookie right before baking so you get gooey pockets and pretty tops.
3. Warm the egg and butter to room temp before mixing. Cold egg or butter can make the dough lumpy and waste time beating, and overbeating will make the cookies flatter.
4. Pull the tray when centers still look a little underbaked. They’ll finish setting on the sheet and stay chewy. Sprinkle flaky sea salt while warm for contrast, it really makes the chocolate pop.

Chocolate Lover's Double Chocolate Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m not kidding when I say my Easy Double Chocolate Chip Cookies come out thick, chewy, and so loaded with melty chunks you’ll want to hide the batch.

Servings

servings

Calories

211

kcal

Equipment: 1. Oven and two baking sheets lined with parchment paper or silicone mats
2. Large mixing bowl and a smaller bowl for dry ingredients
3. Whisk and a fine mesh sieve or sifter (to remove lumps)
4. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
5. Rubber spatula for scraping the bowl
6. Measuring cups and spoons plus a kitchen scale if you use grams
7. 2 tablespoon or 3 tablespoon cookie scoop (or a couple spoons)
8. Wire cooling rack and an airtight container for storage

Ingredients

1 1/2 cups (190 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon instant espresso powder (optional but boosts chocolate)
1 teaspoon cornstarch (for extra chew)
1/2 cup (113 g / 1 stick) unsalted butter, softened
1/3 cup (67 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg, room temp
1 teaspoon vanilla extract
1 to 1 1/2 cups (170 to 255 g) semi sweet or dark chocolate chips, plus a few extra to press on top
flaky sea salt for sprinkling, optional

Directions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat and set aside.
Whisk together 1 1/2 cups (190 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon instant espresso powder (if using), and 1 teaspoon cornstarch in a bowl. Make sure there are no lumps.
In a large bowl beat 1/2 cup (113 g) softened unsalted butter with 1/3 cup (67 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until creamy and a bit fluffy. Scrape the bowl, it wont take long.
Add 1 large room temperature egg and 1 teaspoon vanilla extract to the butter mixture and beat until combined. Dont overmix, just until it's uniform.
Fold the dry ingredients into the wet in two additions, mixing until just combined. The dough will be thick and slightly sticky.
Stir in 1 to 1 1/2 cups (170 to 255 g) semi sweet or dark chocolate chips, reserving a few extra chips to press on top of each cookie before baking.
Scoop dough into 2 tablespoon to 3 tablespoon sized mounds (for thick chewy cookies use 3 Tbsp) onto the prepared sheets, spacing about 2 inches apart. Lightly flatten the tops and press a couple extra chips into each mound. For thicker cookies chill the scooped dough 20 to 30 minutes, otherwise bake right away.
Bake one sheet at a time in the middle of the oven for 10 to 12 minutes until edges are set and centers still look slightly underbaked. Rotate the pan halfway if your oven runs hot. Don't overbake if you want them chewy.
Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely. Sprinkle flaky sea salt on top while still warm if using. Store in an airtight container for up to 5 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.