Double Chocolate Chip Cookie Recipe with Rich Cocoa Chips

These double chocolate chip cookies are extra soft and packed with chocolate chips. They’re thick, chewy, gooey and sit somewhere between a brownie and a cookie. Have your milk ready — these are for true chocolate lovers.

This recipe was originally posted July 2015 and updated September 4, 2025 with new photos and recipe tips.

If you want the ultimate chocolate cookie, these double chocolate chip cookies deliver. They have an intense chocolate flavor and are loaded with chocolate chips. The texture is soft and slightly gooey in the center — not dry or crumbly — and the cookies stay thick, puffy, and tender.

These cookies do require chilling to achieve their signature thickness and softness, so plan ahead and give the dough at least three hours in the fridge.

Ingredients

• All-purpose flour — Measure carefully to avoid dry, puffy cookies. For best results weigh your flour. If measuring by cup, whisk the flour first, then spoon into the measuring cup and level off the top. Do not scoop directly from the bag.
• Cocoa powder — I prefer Dutch-process (dark) cocoa for a richer flavor.
• Cornstarch — Adds extra softness. Optional but recommended.
• Baking soda — Provides a gentle lift.
• Salt — Balances flavor. Omit if using salted butter.
• Unsalted butter — Softened but not melted; remove from the fridge 15–30 minutes before starting and cut into cubes.
• Brown sugar and granulated sugar — Brown sugar adds moisture and chewiness.
• Egg — For tenderness and structure.
• Vanilla — For added depth of flavor.
• Chocolate chips — Dark, semi-sweet, or even white chocolate chips work; I like dark for contrast.

Method – with Photos

This recipe is straightforward and uses common ingredients. Below are clear steps and helpful tips to ensure success. If you already know the method, skip to the recipe card.

1. Whisk the dry ingredients — flour, cocoa powder, cornstarch, baking soda, and salt — in a bowl so everything is evenly combined and the cocoa has no lumps. If your cocoa is clumpy, sift it first.
2. In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This traps air for a better cookie texture.
3. Beat in the egg and vanilla until combined, then scrape down the sides of the bowl.
4. With the mixer on low, slowly add the dry ingredients to the butter mixture until just incorporated. I like to fold in a few strokes by hand first to prevent dry flour from flying out when the mixer starts.
5. Turn the mixer off and stir in about 1 cup of the chocolate chips, reserving roughly 1/4 cup to press on top of each cookie after baking if desired. The dough will be thick and sticky — that’s normal.
6. Cover the dough and chill in the refrigerator for at least 3 hours and up to 48 hours. Chilling is essential for thick, pillowy cookies.
7. When you’re ready to bake, preheat the oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats to prevent over-browning on the bottoms. If the dough has chilled overnight, let it sit at room temperature for 10–15 minutes to soften slightly.
8. Scoop the dough into balls. Use a cookie scoop if you have one. For medium cookies, use about 1–1.5 tablespoons of dough and place them 1.5 inches apart. For larger cookies, use about 3 tablespoons and place them 2–2.5 inches apart.
9. Bake one sheet at a time in the center of the oven for 8–11 minutes for medium cookies, or 12–14 minutes for larger ones. I usually pull cookies out when the tops are just set to keep them soft. If dough balls don’t spread enough while baking, gently press them down before baking. Optionally, press a few extra chocolate chips onto the tops as soon as the cookies come out of the oven.
10. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.

Freezing

Cookie dough balls freeze well for up to 3 months. Form the dough into balls, place them in a freezer-safe bag, remove excess air, and freeze. Bake from frozen — add 1–2 extra minutes to the bake time.

Recipe Video

Watch the recipe video for a visual walkthrough of the steps.

If you enjoy these double chocolate chip cookies, consider trying other chocolate cookie variations or adapting this recipe with different chips or mix-ins to suit your tastes.