Double Chocolate Chip Cookies
Double Chocolate Chip Cookies give you rich cocoa flavor, melty chocolate chips, and fudgy centers from simple pantry staples.
This small batch makes about 12 cookies, which is right for 4 dessert servings. The dough chills just long enough to thicken, so the cookies bake with set edges and soft middles.
Why You’ll Love This Recipe
- Deep chocolate flavor from cocoa powder and semisweet chocolate chips.
- Soft, fudgy centers with lightly crisp edges.
- Simple pantry ingredients and no fancy equipment.
- Brief chilling helps the cookies stay thick without slowing you down.
Fabian’s Budget Tip: Buy store brand cocoa powder and chocolate chips, then freeze extra chips in a sealed bag. They keep their texture and go straight into the next batch, so nothing gets stale in the pantry.
Ingredients (Serves 4)
- 6 tablespoons unsalted butter, softened (85 g)
- 1/3 cup packed brown sugar (67 g)
- 3 tablespoons granulated sugar (38 g)
- 1 large egg, room temperature (about 50 g without shell)
- 1 teaspoon vanilla extract (5 ml)
- 3/4 cup all purpose flour (95 g)
- 1/4 cup unsweetened cocoa powder (25 g)
- 1/2 teaspoon baking soda (2.5 g)
- 1/4 teaspoon fine salt (1.5 g)
- 2/3 cup semisweet chocolate chips (115 g)
Step-by-Step Instructions
1. Cream the Butter and Sugars
Add the softened butter, brown sugar, and granulated sugar to a medium bowl. Beat with a hand mixer on medium speed for 1 to 2 minutes, until the mixture looks lighter, fluffy, and slightly grainy. Scrape the bowl so no butter hides at the bottom.
2. Beat in the Egg and Vanilla
Add the egg and vanilla extract. Beat until the dough looks glossy and smooth. You should smell warm vanilla and caramel notes from the brown sugar.
3. Mix the Dry Ingredients
In a second bowl, whisk the flour, cocoa powder, baking soda, and salt. Break up any cocoa lumps with the back of a spoon. Add the dry mixture to the butter mixture and mix on low speed just until no pale flour streaks remain. The dough should look dark, thick, and soft.
4. Fold in the Chocolate Chips
Add the chocolate chips and fold with a spatula. The dough will feel rich and dense, and the chips should spread evenly through every scoop.
5. Chill the Dough
Cover the bowl and chill the dough for 20 to 30 minutes. This short rest firms the butter and deepens the cocoa flavor. The dough should feel scoopable but not sticky.
6. Scoop and Bake
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the dough into 1 1/2 tablespoon portions and place them about 2 inches apart. Bake for 9 to 11 minutes, until the edges look set and matte while the centers still look soft and a little fudgy. Your kitchen should smell like warm cocoa and melted chocolate.
7. Cool Before Moving
Let the cookies rest on the baking sheet for 10 minutes. They will finish setting as they cool. Move them to a rack once the bottoms feel firm enough to lift without bending.
Expert Troubleshooting and FAQs
Why did my cookies spread too much?
The butter may have been too warm, or the dough may not have chilled long enough. Chill the dough until it feels firm and cool before baking the next tray.
Why are my cookies dry or cakey?
Too much flour or too much baking time can make them dry. Spoon the flour into the measuring cup, level it gently, and pull the cookies from the oven while the centers still look soft.
Can I use salted butter?
Yes. Use salted butter and reduce the added salt to a small pinch. The cookies will still taste balanced and chocolatey.
Can I make the dough ahead?
Yes. Chill the covered dough for up to 2 days. Let it sit at room temperature for 10 minutes if it feels too firm to scoop.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls, freeze them on a tray until firm, then move them to a freezer bag. Bake from frozen and add 1 to 2 minutes to the bake time.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 535
- Protein: about 7 g
- Carbs: about 67 g
- Fats: about 29 g
Double Chocolate Chip Cookies
Ingredients
- 6 tablespoons unsalted butter, softened (85 g)
- 1/3 cup packed brown sugar (67 g)
- 3 tablespoons granulated sugar (38 g)
- 1 large egg, room temperature (about 50 g without shell)
- 1 teaspoon vanilla extract (5 ml)
- 3/4 cup all purpose flour (95 g)
- 1/4 cup unsweetened cocoa powder (25 g)
- 1/2 teaspoon baking soda (2.5 g)
- 1/4 teaspoon fine salt (1.5 g)
- 2/3 cup semisweet chocolate chips (115 g)
Instructions
- 1. Cream the Butter and Sugars. Add the softened butter, brown sugar, and granulated sugar to a medium bowl. Beat with a hand mixer on medium speed for 1 to 2 minutes, until the mixture looks lighter, fluffy, and slightly grainy. Scrape the bowl so no butter hides at the bottom.
- 2. Beat in the Egg and Vanilla. Add the egg and vanilla extract. Beat until the dough looks glossy and smooth. You should smell warm vanilla and caramel notes from the brown sugar.
- 3. Mix the Dry Ingredients. In a second bowl, whisk the flour, cocoa powder, baking soda, and salt. Break up any cocoa lumps with the back of a spoon. Add the dry mixture to the butter mixture and mix on low speed just until no pale flour streaks remain. The dough should look dark, thick, and soft.
- 4. Fold in the Chocolate Chips. Add the chocolate chips and fold with a spatula. The dough will feel rich and dense, and the chips should spread evenly through every scoop.
- 5. Chill the Dough. Cover the bowl and chill the dough for 20 to 30 minutes. This short rest firms the butter and deepens the cocoa flavor. The dough should feel scoopable but not sticky.
- 6. Scoop and Bake. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the dough into 1 1/2 tablespoon portions and place them about 2 inches apart. Bake for 9 to 11 minutes, until the edges look set and matte while the centers still look soft and a little fudgy. Your kitchen should smell like warm cocoa and melted chocolate.
- 7. Cool Before Moving. Let the cookies rest on the baking sheet for 10 minutes. They will finish setting as they cool. Move them to a rack once the bottoms feel firm enough to lift without bending.
