Double Chocolate Chip Cookies

Double Chocolate Chip Cookies that are chewy and fudgy and oh-so irresistible! This easy recipe uses cocoa powder and loads of chocolate chips to make the best chocolatey cookies!

Chocolate chip cookies are amazing but DOUBLE chocolate chip cookies are better! Just sayin. I mean, who doesn’t love a chocolatey cookie, loaded with chocolate chips? This girl certainly has a weakness for them. If there is chocolate involved, I am here for it!

This recipe uses both cocoa powder and chocolate chips to add chocolatey flavour. They are super easy to make and perfectly fudgy in the middle (I like to cook these for about 10 minutes, leaving a fudgy center, but if you like a firmer cookie, leave them in for a couple more minutes). Oh, and if you want to add in some white chocolate chips you can transform these into TRIPLE chocolate chip cookies! Mmm mm.

A bited Double Chocolate Chip Cookie on parchment paper with other cookies.
Double Chocolate Chip Cookies

How to make Double Chocolate Chip Cookies

To make these cookies, you will need:

  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon instant espresso powder (optional- I like to add it for a richer chocolatey flavour)
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
Closeup overhead shot of a bitten Double Chocolate Chip Cookie on parchment.

Preheat oven to 350F and line 2 baking sheets with parchment paper.

In a large bowl, mix together the four, cocoa powder, instant espresso powder, salt and baking soda. Set aside.

In the bowl of your stand mixer, beat the butter and sugars until fluffy (a couple of minutes). Add the eggs and vanilla extract and mix to combine.

Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Remove the bowl from the stand mixer and stir in the chocolate chips.

Cover bowl with plastic food wrap and place in the fridge to set for 2 hours (the dough will be too sticky to handle without chilling it). [You can totally skip this step if you’re in a rush or reduce the chill time, but it will be harder to roll them. You can scoop them directly onto the parchment lined baking sheet and gently form them into balls directly on the pan but they may come out a little less uniform this way]

Scoop out dough (I like to use a small sized cookie scoop- to get a uniform size) and roll the dough into a ball. Place the dough balls on the baking sheets, 2 inches apart. Press down slightly.

Bake the cookies for 10-12 minutes. Remove them from the oven and allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.

Closeup shot of a bitten cookie with melty chocolate chips.

Enjoy!

-Cathy

Stack of Double Chocolate Chip Cookies.

You may also like:

Chocolate Crinkle Cookies
Chewy Ginger Molasses Cookies
Vegan Chocolate Chip Cookies

A bited Double Chocolate Chip Cookie on parchment paper with other cookies.

Double Chocolate Chip Cookies

Herbs and Flour
Double Chocolate Chip Cookies that are chewy and fudgy and oh-so irresistible!
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 24 servings
Calories 95 kcal

Ingredients
  

  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon instant espresso powder (optional- I like to add it for a richer chocolatey flavour)
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions
 

  • Preheat oven to 350F and line 2 baking sheets with parchment paper.
  • In a large bowl, mix together the four, cocoa powder, instant espresso powder, salt and baking soda. Set aside.
  • In the bowl of your stand mixer, beat the butter and sugars until fluffy (a couple of minutes). Add the eggs and vanilla extract and mix to combine.
  • Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Remove the bowl from the stand mixer and stir in the chocolate chips.
  • Cover bowl with plastic food wrap and place in the fridge to set for 2 hours (the dough will be too sticky to handle without chilling it).
  • Scoop out dough (I like to use a small sized cookie scoop- to get a uniform size) and roll the dough into a ball. Place the dough balls on the baking sheets, 2 inches apart. Press down slightly.
  • Bake the cookies for 10-12 minutes. Remove them from the oven and allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.

Nutrition

Calories: 95kcalCarbohydrates: 18gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 84mgPotassium: 52mgFiber: 1gSugar: 12gVitamin A: 31IUCalcium: 14mgIron: 1mg
Keyword chocolate chip cookies, chocolate chips
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