There’s something undeniably comforting about a fresh batch of double chocolate chip cookies, isn’t there? The way they come out of the oven with soft and chewy centers, melty chocolate pockets, and just-crisp edges can turn an ordinary day into a little celebration. If you’ve ever wished for an easy double chocolate chip cookie recipe that feels bakery-style but doesn’t ask for pro-level skills, you’re in exactly the right place.
This is my go-to one-bowl cookie recipe for those moments when you need a foolproof, crowd-pleasing dessert—whether it’s for a last-minute get-together, a bake sale, or a quiet evening at home. You’ll love how quickly the dough comes together with simple pantry staples, and how reliably rich and fudgy each cookie turns out. By the time you’ve tasted that first warm, ultra-chocolatey bite, you might just find these become your new “house” cookies that everyone keeps asking for.
Key Benefits of Double Chocolate Chip Cookies
When you’re craving something rich and chocolatey right now, these double chocolate chip cookies have your back. Think of them as your insanely easy double chocolate chip cookies you can rely on whenever you need a quick homemade dessert for a crowd—no fancy techniques, no stress.
Here’s why this will quickly become your family favorite cookie recipe:
Foolproof for any skill level
Whether you’re a beginner or a confident home baker, this foolproof chocolate cookie recipe walks you through clear, simple steps. If you can stir and scoop, you can make these.
Minimal mess, maximum flavor
The dough comes together in one bowl with pantry staples, so you spend less time cleaning and more time enjoying soft, chewy, ultra-chocolatey cookies. It’s truly a no-fuss cookie dough.
Soft, chewy, and irresistibly fudgy
Cocoa powder and plenty of chocolate chips team up to create cookies with a rich, fudgy center and lightly crisp edges—exactly what you want in double chocolate chip cookies.
Perfect for sharing (or not!)
These cookies are a natural crowd pleaser for potlucks, parties, and bake sales, but they’re just as good for a cozy night in with a glass of milk or a cup of coffee.
Once you’ve baked them once, you’ll find yourself coming back to this beginner-friendly baking recipe whenever you need something comforting, impressive, and effortlessly delicious.
Ingredients of Double Chocolate Chip Cookies
Before we preheat the oven, let’s gather everything for these double chocolate chip cookies. The ingredients are simple pantry staples, but together they create soft and chewy chocolate cookies with a rich, fudgy flavor.
Wet Ingredients
1 cup (225 g) unsalted butter, softened
→ Soft butter creams easily with the sugars and helps give the cookies tender centers and crisp edges.
1 cup (200 g) packed light brown sugar
→ Adds moisture and a subtle caramel note that keeps the cookies chewy.
½ cup (100 g) granulated sugar
→ Balances the sweetness and helps the edges turn lightly golden.
2 large eggs, at room temperature
→ Room-temperature eggs blend smoothly into the dough for an even texture.
2 teaspoons vanilla extract
→ Rounds out all the chocolate flavor and adds that classic bakery-style aroma.
Dry Ingredients
2 cups (250 g) all-purpose flour
→ The base of the dough; measure carefully so your cookies don’t turn out dry or cakey.
¾ cup (65–75 g) unsweetened cocoa powder
→ This is where the “double chocolate” starts. Use a good-quality cocoa for deeper flavor.
1 teaspoon baking soda
→ Gives the cookies a gentle lift so they stay thick and soft rather than flat.
½ teaspoon fine sea salt
→ Just enough to balance the sweetness and make the chocolate taste more intense.
Chocolate & Optional Extras
1½ cups (270 g) semisweet chocolate chips
→ These melt into gooey pockets of chocolate in every bite—essential for true double chocolate chip cookies.
½ cup (90 g) dark chocolate chunks or chips
→ Adds a slightly more intense chocolate note and that “bakery-style” look.
1 teaspoon espresso powder (optional)
→ You won’t taste coffee, but it quietly boosts the chocolate flavor.
Flaky sea salt, for sprinkling (optional)
→ A light sprinkle on top before baking gives a beautiful finish and a delicious sweet-salty contrast.
Once you have these double chocolate cookie ingredients measured and ready, the rest of the recipe comes together quickly and with very little mess—perfect for those last-minute cookie cravings.
Instructions of Double Chocolate Chip Cookies
Ready to bake? Here’s a simple, step-by-step chocolate cookie recipe to guide you through every stage. Think of it as having a friend in the kitchen while you make these easy double chocolate chip cookies.
Preheat and Prepare Your Pans
Preheat the oven to 350°F (180°C).
This temperature helps the cookies bake evenly and stay soft and chewy in the center.
Line your baking sheets with parchment paper.
This prevents sticking and encourages those pretty, evenly baked bottoms. If you don’t have parchment, lightly grease the trays.
Cream the Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar until the mixture looks light and fluffy, about 2–3 minutes.
This step traps a bit of air in the dough, which helps the double chocolate chip cookies stay thick and tender.
Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract until everything is fully combined.
At this stage, the mixture should look smooth and glossy—no streaks of egg.
Mix in the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Whisking helps break up any cocoa lumps and distributes the baking soda evenly.
Gradually add the dry ingredients to the wet mixture, mixing on low speed or with a spatula just until the flour disappears.
Avoid overmixing here; stopping as soon as the streaks of flour are gone keeps the cookies soft rather than tough.
Fold in the Chocolate
Gently fold in the semisweet chocolate chips and dark chocolate chunks (and espresso powder, if using).
Make sure the chocolate is evenly distributed so every cookie is packed with melty pockets of goodness.
Scoop and Shape the Dough
Use a cookie scoop or tablespoon to portion the dough into balls about 1½ tablespoons each.
Place the dough balls on the prepared baking sheets, leaving a little space between them—they’ll spread slightly as they bake.
For a more “bakery-style” look, you can press a few extra chocolate chips on top of each mound before baking.
Optional: If you prefer thicker cookies, chill the dough in the fridge for 20–30 minutes before baking. This step isn’t essential for this one-bowl cookie recipe, but it does help the cookies hold their shape.
Bake to Soft and Fudgy Perfection
Bake the cookies for 9–12 minutes, depending on your oven and cookie size.
The edges should look set, but the centers will still appear slightly soft and underdone—that’s exactly what gives them a fudgy texture.
Remove the tray from the oven and, if you like, sprinkle a pinch of flaky sea salt on top of each cookie.
This little touch makes the chocolate flavor pop and adds a lovely sweet-salty contrast.
Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes.
They’ll continue to firm up as they cool, so resist the urge to move them right away.
Transfer the cookies to a wire rack to cool completely—or enjoy one while it’s still warm and gooey.
Once you’ve followed these steps, you’ll have a batch of insanely easy double chocolate chip cookies that look and taste like they came from a bakery, but with all the cozy satisfaction of homemade baking.
Pro Tips and Variations
Think of this section as your little toolbox of secrets for perfect double chocolate chip cookies. A few small tweaks can mean the difference between “good” and “please-make-these-again!”
Pro Tips for Perfect Cookies
Measure flour and cocoa carefully
Too much flour or cocoa powder is the fastest way to lose that soft and chewy texture. If you can, use a kitchen scale. If not, gently spoon the flour into the cup and level it off—no packing.
Don’t overmix the dough
Once you add the dry ingredients, mix just until the streaks of flour disappear. Overmixing develops gluten, which can make the cookies dense or tough instead of fudgy.
Watch the edges, not the center
For soft and chewy chocolate cookies, pull them from the oven when the edges look set but the centers still look a bit soft and slightly underdone. They’ll finish setting as they cool on the tray.
Use room-temperature ingredients
Soft butter and room-temperature eggs blend more evenly into the dough, giving you a smoother, more consistent cookie. Cold ingredients can lead to uneven texture.
Rotate the baking sheet
If your oven has hot spots, rotate the baking tray halfway through baking. This simple step helps your double chocolate chip cookies brown evenly.
How to Keep Cookies Soft and Chewy
Cool completely before storing
Let cookies cool on a wire rack, then store them in an airtight container. A slightly warm cookie in a sealed container can create condensation and make them soggy.
Add a slice of bread
Pop a small piece of fresh bread into the container with the cookies (not touching them directly). The bread will dry out while the cookies stay soft—an old bakery trick that really works.
Avoid the fridge
Refrigeration tends to dry out homemade cookies. For the best texture, keep them at room temperature and enjoy within 3–4 days.
Make-Ahead and Freezer-Friendly Tips
Chill for thicker cookies
If you have time, chill the cookie dough for 20–30 minutes. This helps the dough firm up, so the cookies spread a little less and bake up thicker and more bakery-style.
Freeze dough balls for later
Scoop the dough into balls, place them on a tray, and freeze until solid. Transfer to a freezer bag and label. Bake from frozen, adding 1–2 extra minutes to the baking time for a quick freezer-friendly cookie fix whenever the craving hits.
Freeze baked cookies
Once fully cooled, freeze the cookies in a single layer, then move them to a container or freezer bag. Thaw at room temperature or warm briefly in a low oven for that “freshly baked” feel.
Flavor Variations to Try
Use this base double chocolate chip cookie recipe as your canvas and have fun with different flavors:
Triple chocolate
Swap some of the semisweet chips for white chocolate chips to add creamy pops of sweetness in every bite.
Nutty crunch
Fold in ½–1 cup of chopped walnuts, pecans, or hazelnuts for extra texture and a toasty flavor that pairs beautifully with rich cocoa.
Mocha lovers’ version
Keep the espresso powder and bump it up slightly if you enjoy a subtle coffee note. It intensifies the chocolate without tasting like a cup of coffee.
Peppermint twist
Add a drop or two of peppermint extract and sprinkle crushed candy canes on top for a festive holiday variation.
Salted chocolate upgrade
Don’t skip the flaky sea salt if you love a sweet-salty combo. A tiny sprinkle on warm cookies turns them into a bakery-style treat with minimal effort.
With these pro tips and flavor variations, you can customize your double chocolate chip cookies for any season, mood, or crowd—while still keeping the process simple, approachable, and insanely satisfying.
Serving Suggestions
One of the best things about double chocolate chip cookies is how effortlessly they fit into almost any moment—casual snack, party dessert, or cozy late-night treat. Here are some simple, crowd-pleasing ways to serve them so every bite feels a little extra special.
Enjoy Them Warm and Gooey
If you ask me, the “best first bite” is always slightly warm:
Straight from the oven – Let the cookies cool for just 5–10 minutes so they’re set around the edges but still melty inside.
Reheat gently – Warm a cookie in the microwave for 8–10 seconds or in a low oven for a few minutes to revive that fresh-baked texture.
Pair your warm double chocolate chip cookies with:
A cold glass of milk
A mug of coffee or espresso
Hot chocolate for an ultra-chocolatey moment
Turn Them Into Easy Desserts
Use these easy double chocolate chip cookies as the base for simple, impressive dessert ideas:
Ice cream sandwiches
Scoop vanilla, chocolate, or salted caramel ice cream between two cookies.
Roll the edges in mini chocolate chips or sprinkles for a fun finish.
Cookie sundae bowls
Crumble warm cookies over scoops of ice cream.
Add whipped cream, a drizzle of chocolate sauce, and a pinch of flaky sea salt.
Affogato-style treat
Serve a cookie alongside a small cup of hot espresso.
Dip pieces into the coffee for a grown-up twist on a classic cookie and coffee pairing.
Perfect for Parties and Sharing
These double chocolate chip cookies are a natural crowd-pleasing dessert for any gathering:
Party dessert platters
Arrange cookies on a large tray with fresh berries and a few different chocolates.
Mix in a couple of other cookie flavors if you’re feeding a big group.
Bake sale or potluck
Stack cookies in neat piles, tie a few together with twine, or pack them in clear bags.
Add a small label with the cookie name and a note like “rich & fudgy” to catch attention.
Movie night or game night
Serve a plate of cookies in the center of the table so everyone can grab one (or two) as they please.
Gifting and Storing
If you’d like to share your homemade cookies beyond your own kitchen:
Gift tins and jars – Layer cookies in a pretty tin or glass jar, adding a square of parchment between layers to keep them neat.
Include serving notes – Add a small card with reheating tips (“warm for 10 seconds in the microwave”) so the recipient can enjoy that just-baked feel.
However you serve them—stacked high on a dessert stand, tucked into lunchboxes, or still warm on a plate—these insanely easy double chocolate chip cookies are designed to make everyday moments feel a little more special.
Conclusion
By now, you’ve got everything you need to turn simple pantry staples into a batch of insanely easy double chocolate chip cookies that taste like they came from your favorite bakery. Rich cocoa, melty chocolate chips, and that perfect soft-and-chewy texture all come together in a recipe that’s as approachable for beginners as it is satisfying for seasoned bakers.
These cookies are the kind you can rely on—your go-to chocolate cookie recipe for busy weeknights, bake sales, birthdays, or any time you want a guaranteed crowd-pleasing dessert without a lot of fuss. Mix the dough in one bowl, scoop, bake, and you’re minutes away from a warm tray of cookies that everyone will be talking about.
Once you’ve tried them as written, don’t be afraid to make the recipe your own. Play with different chocolate chips, add a sprinkle of flaky sea salt, or try one of the flavor variations to match the season or the occasion. However you customize them, this double chocolate chip cookie recipe is ready to become a true family favorite you’ll come back to again and again.
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Double Chocolate Chip Cookies insanely easy crowd pleaser
Ingredients
- Before we preheat the oven let’s gather everything for these double chocolate chip cookies. The ingredients are simple pantry staples, but together they create soft and chewy chocolate cookies with a rich, fudgy flavor.
Wet Ingredients
- 1 cup 225 g unsalted butter, softened
- → Soft butter creams easily with the sugars and helps give the cookies tender centers and crisp edges.
- 1 cup 200 g packed light brown sugar
- → Adds moisture and a subtle caramel note that keeps the cookies chewy.
- ½ cup 100 g granulated sugar
- → Balances the sweetness and helps the edges turn lightly golden.
- 2 large eggs at room temperature
- → Room-temperature eggs blend smoothly into the dough for an even texture.
- 2 teaspoons vanilla extract
- → Rounds out all the chocolate flavor and adds that classic bakery-style aroma.
Dry Ingredients
- 2 cups 250 g all-purpose flour
- → The base of the dough; measure carefully so your cookies don’t turn out dry or cakey.
- ¾ cup 65–75 g unsweetened cocoa powder
- → This is where the “double chocolate” starts. Use a good-quality cocoa for deeper flavor.
- 1 teaspoon baking soda
- → Gives the cookies a gentle lift so they stay thick and soft rather than flat.
- ½ teaspoon fine sea salt
- → Just enough to balance the sweetness and make the chocolate taste more intense.
Chocolate & Optional Extras
- 1½ cups 270 g semisweet chocolate chips
- → These melt into gooey pockets of chocolate in every bite—essential for true double chocolate chip cookies.
- ½ cup 90 g dark chocolate chunks or chips
- → Adds a slightly more intense chocolate note and that “bakery-style” look.
- 1 teaspoon espresso powder optional
- → You won’t taste coffee but it quietly boosts the chocolate flavor.
- Flaky sea salt for sprinkling (optional)
- → A light sprinkle on top before baking gives a beautiful finish and a delicious sweet-salty contrast.
- Once you have these double chocolate cookie ingredients measured and ready the rest of the recipe comes together quickly and with very little mess—perfect for those last-minute cookie cravings.
Instructions
- Ready to bake? Here’s a simple, step-by-step chocolate cookie recipe to guide you through every stage. Think of it as having a friend in the kitchen while you make these easy double chocolate chip cookies.
Preheat and Prepare Your Pans
- Preheat the oven to 350°F (180°C).
- This temperature helps the cookies bake evenly and stay soft and chewy in the center.
- Line your baking sheets with parchment paper.
- This prevents sticking and encourages those pretty, evenly baked bottoms. If you don’t have parchment, lightly grease the trays.
Cream the Butter and Sugars
- In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar until the mixture looks light and fluffy, about 2–3 minutes.
- This step traps a bit of air in the dough, which helps the double chocolate chip cookies stay thick and tender.
Add the Eggs and Vanilla
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until everything is fully combined.
- At this stage, the mixture should look smooth and glossy—no streaks of egg.
Mix in the Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Whisking helps break up any cocoa lumps and distributes the baking soda evenly.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or with a spatula just until the flour disappears.
- Avoid overmixing here; stopping as soon as the streaks of flour are gone keeps the cookies soft rather than tough.
Fold in the Chocolate
- Gently fold in the semisweet chocolate chips and dark chocolate chunks (and espresso powder, if using).
- Make sure the chocolate is evenly distributed so every cookie is packed with melty pockets of goodness.
Scoop and Shape the Dough
- Use a cookie scoop or tablespoon to portion the dough into balls about 1½ tablespoons each.
- Place the dough balls on the prepared baking sheets, leaving a little space between them—they’ll spread slightly as they bake.
- For a more “bakery-style” look, you can press a few extra chocolate chips on top of each mound before baking.
- Optional: If you prefer thicker cookies, chill the dough in the fridge for 20–30 minutes before baking. This step isn’t essential for this one-bowl cookie recipe, but it does help the cookies hold their shape.
Bake to Soft and Fudgy Perfection
- Bake the cookies for 9–12 minutes, depending on your oven and cookie size.
- The edges should look set, but the centers will still appear slightly soft and underdone—that’s exactly what gives them a fudgy texture.
- Remove the tray from the oven and, if you like, sprinkle a pinch of flaky sea salt on top of each cookie.
- This little touch makes the chocolate flavor pop and adds a lovely sweet-salty contrast.
Cool and Enjoy
- Let the cookies rest on the baking sheet for 5 minutes.
- They’ll continue to firm up as they cool, so resist the urge to move them right away.
- Transfer the cookies to a wire rack to cool completely—or enjoy one while it’s still warm and gooey.
- Once you’ve followed these steps, you’ll have a batch of insanely easy double chocolate chip cookies that look and taste like they came from a bakery, but with all the cozy satisfaction of homemade baking.
Notes
Nutrition Information (per serving – 1 cookie, approximate)
| Nutrient | Amount |
| Calories | ~190 kcal |
| Total Fat | ~10 g |
| Saturated Fat | ~6 g |
| Trans Fat | ~0 g |
| Cholesterol | ~30 mg |
| Sodium | ~120 mg |
| Total Carbohydrates | ~24 g |
| Dietary Fiber | ~2 g |
| Total Sugars | ~16 g |
| Protein | ~2 g |
FAQs
Why did my double chocolate chip cookies turn out flat?
Flat cookies usually mean the dough was too warm or there was too much butter and not enough flour. To help them hold their shape:
Make sure your butter is soft, not melted.
Measure flour and cocoa carefully; don’t pack them into the cup.
If your kitchen is warm, chill the dough for 20–30 minutes before baking.
How do I keep my cookies soft and chewy for days?
To keep these soft and chewy chocolate cookies tasting fresh:
Let them cool completely before storing.
Store in an airtight container at room temperature.
Add a small piece of fresh bread or a slice of apple to the container—the cookies absorb the moisture and stay soft, while the bread dries out.
Avoid refrigerating baked cookies, as the cold air can dry them out.
Can I make the dough ahead of time?
Yes, this double chocolate chip cookie dough is very make-ahead friendly. You have a few options:
Chill in the fridge: Cover the bowl or wrap the dough and refrigerate for up to 48 hours. Let it sit at room temperature for 10–15 minutes if it’s too firm to scoop.
Freeze dough balls: Scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
This is a great way to have “just baked” cookies whenever the craving hits.
Can I make these double chocolate chip cookies without a mixer?
Absolutely. This is an easy double chocolate chip cookie recipe that works just fine with basic kitchen tools:
Use a sturdy wooden spoon or spatula to cream the butter and sugars.
Mix in the eggs and vanilla until smooth.
Fold in the dry ingredients and chocolate chips gently.
It might take a bit more elbow grease, but the results are just as delicious.
What type of cocoa powder and chocolate works best?
For rich, bakery-style double chocolate chip cookies:
Use unsweetened cocoa powder, either natural or Dutch-processed. Dutch will give a deeper, slightly darker flavor.
Semisweet or dark chocolate chips are ideal for balancing sweetness.
You can mix in some milk chocolate or white chocolate chips if you like a sweeter, creamier bite.
Choose good-quality chocolate you enjoy eating on its own—the flavor really shines through.
How should I store and freeze these cookies?
Room temperature: Store in an airtight container for 3–4 days.
Freezer (baked cookies): Once completely cool, freeze in a single layer, then transfer to a freezer bag or container. They’ll keep well for about 2 months.
To serve from frozen: Thaw at room temperature or warm briefly in a low oven for that just-baked feel.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar, but it will affect both texture and flavor. Sugar doesn’t just sweeten; it also helps keep cookies soft and chewy. If you’d like them a bit less sweet:
Try reducing the total sugar by about 2–3 tablespoons the first time.
Avoid large cuts on your first attempt so the cookies don’t become dry or crumbly.
Can I make these cookies gluten-free or dairy-free?
Yes, with a few simple swaps:
Gluten-free: Use a good-quality 1:1 gluten-free flour blend designed for baking. The texture may be slightly different, but still delicious.
Dairy-free: Swap the butter for plant-based margarine or vegan butter sticks and use dairy-free chocolate chips.
Make one change at a time if you’re testing the recipe, so you can adjust based on your taste and texture preferences.