These Double Chocolate Chip Cookies are soft, chewy and absolutely packed full of chocolate flavor with loads of chocolate chips! Be sure to have a glass of cold milk handy!
When I was a kid, my all time favorite cookie was the chocolate chocolate chip cookie from the local grocery store. They’d give ya a free one every time you shopped and it honestly made going grocery shopping with my mom the highlight of my week. 😉
I still enjoy a double chocolate chip cookie now and then and I always start with the dough from my perfect chocolate chip cookies! If you’ve tried them, you know they are GOOD!
I love this dough, because you don’t have to soften the butter (it gets melted), you don’t have to chill the dough, and you can mix it by hand if you like. So easy and the cookies turn out super thick and soft and chewy!
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Butter – You’ll want to use some melted butter for this recipe. You can quickly heat it up in the microwave.
Sugars – The cookie dough will be made with both white sugar and brown sugar.
Cocoa Powder – This cookie dough will be extra chocolatey with the addition of the cocoa powder. I like to use the Hershey’s Special Dark Cocoa because the cookies just come out looking so rich, dark and chocolatey!
Espresso Powder – Coffee has similar flavor profiles as chocolate and this espresso powder will really enhance that rich chocolate flavor! I promise it won’t taste like coffee either. It is optional though, so it’s up to you.
Chocolate Chips – If the espresso enhanced chocolate cookie dough wasn’t enough, you’re going to add a whole cup of semi-sweet chocolate chips to the mix! These are double chocolate chip cookies after all.
What We Love About This Recipe!
These bake up soft, chewy, and thick every time, without chilling the dough! These are loaded with chocolate and just perfect with a glass of cold milk.
How to Make Double Chocolate Chip Cookies:
Cookie Dough: To begin preparing the chocolate cookie dough you’ll need to mix together the melted butter and the sugars until they are well combined. Next add in the egg and vanilla and combine.
Finally you can stir in the flour, baking soda, salt, and my favorite part: the cocoa powder and espresso powder, until a soft dough forms. Again, the espresso powder is optional but I promise it’ll only enhance the flavor!
This dough is nice and soft, which means you can absolutely mix it by hand – but a mixer works too!
Chocolate Chips: We’re almost but not quite finished preparing the dough. To complete, mix in that whole cup of semi-sweet chocolate chips by hand until they are well combined with the cookie dough. That’s it for the dough!
Dress these up for the holidays by subbing some of the chocolate chips with m&m candies! Christmas, Valentine’s Day, and Halloween m&m’s all look super fun in these cookies.
Bake: Line a baking sheet with some parchment paper and then start portioning out the chocolate chip cookie dough into 9 large balls of dough and arranging on the baking sheet.
Bake these for 11 minutes exactly! They will look a little underdone but will continue to set while cooling.
It should last 2 to 4 days in a sealed airtight container. I would recommend freezing the cookie dough if it is any longer than that.
I scoop the double chocolate chip cookie dough out in balls and then flash freeze on a tray before adding to a freezer bag. You do not need to thaw to bake, just add a minute or two to the bake time.
MORE CHOCOLATE DESSERT RECIPES!
- Perfect Homemade Brownies
- Double Chocolate Banana Bread Muffins
- Keto Death By Chocolate Cheesecake
- Christmas Double Chocolate Chip Cookies
- Glazed Chocolate Donuts
Double Chocolate Chip Cookies
- Preheat oven to 350.
- Add the butter and sugars to a mixing beat and stir well to combine.
- Beat in the egg and vanilla until well combined.
- Add the flour, cocoa powder, espresso powder, baking soda, and salt to the mix and stir until a soft dough forms.
- Stir in the chocolate chips.
- Use a large cookie scoop to drop balls of dough onto a parchment lined baking sheet.
- Bake for 11 minutes exactly. Cookies will look underdone, but will continue to set up while cooling.
- Cool on baking sheet for 5 minutes before transferring to a cooling rack. Cool before serving.
- Store in an air-tight container.