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If you’re craving rich, chewy double chocolate chip cookies loaded with chocolate flavor, you’ve come to the right place. These cookies combine a soft chocolate cookie base with plenty of chocolate chips for the ultimate chocolate lover’s treat. They’re thick, fudgy, bakery-style cookies with crisp edges and irresistibly chewy centers.
Double chocolate chip cookies are exactly what they sound like — a chocolate cookie packed with chocolate chips. The result is a cookie that’s richer and more decadent than a classic chocolate chip cookie while still delivering that soft, chewy texture everyone loves. If you’ve ever enjoyed the famous Subway double chocolate chip cookies, this homemade version is even better.
If you love chocolate cookies, be sure to try my Chocolate Chunk Cookies, Soft Chocolate Chip Cookies, Toll House cookies, and Chocolate Crinkle Cookies. They’re all family favorites and perfect for satisfying any cookie craving.
Pour yourself a cold glass of milk and get ready to enjoy one of the most chocolatey cookies you’ll ever bake!
✨ Before You Begin
✨ Start with room-temperature ingredients. Softened butter creams more easily with the sugar, creating a lighter batter and better cookie texture. Room-temperature eggs also incorporate more smoothly.
✨ Chop the chocolate before you begin. Having everything measured and ready makes the process much easier since the batter comes together quickly once the chocolate is melted.
✨ Let the melted chocolate cool slightly. It should be warm and fluid but not hot. Hot chocolate can melt the butter mixture and affect the texture of the finished cookies.
✨ Don’t skip the parchment paper. These cookies are rich and fudgy, and parchment helps prevent sticking while making cleanup much easier.
✨ Leave plenty of room between cookies. Use a large cookie scoop and space the dough about 2 inches apart so the cookies have room to spread evenly.
✨ Let the cookies cool completely on the baking sheet. These cookies are delicate when warm and continue setting as they cool, giving them their signature chewy texture.
How to Make Double Chocolate Chip Cookies
Melt the chocolate: Gently melt the chopped bittersweet chocolate over very hot, but not boiling, water. Once smooth, remove it from the heat and let it cool slightly while you prepare the batter.
Cream the butter and sugar: Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then continue beating until the mixture becomes thick, pale, and creamy.
Add the chocolate: Stir the cooled melted chocolate and vanilla into the butter mixture until fully incorporated. The batter should be rich, glossy, and deeply chocolatey.
Finish the dough: Mix in the dry ingredients just until combined, then fold in the chocolate chips. Be careful not to overmix.
Scoop and bake: Portion the dough onto parchment-lined baking sheets using a large cookie scoop, leaving space between each cookie. Flatten the tops slightly, then bake until the cookies are softly set and beautifully crackled.
Cool completely: Let the cookies cool right on the baking sheet. They’ll continue setting as they cool, creating that irresistible fudgy, chewy, brownie-like texture.
⭐ Pro Tips for the Best Double Chocolate Chip Cookies
⭐ Sift the dry ingredients together. Sifting the flour, cocoa powder, baking powder, and salt helps distribute the leavening evenly throughout the dough and prevents lumps, giving you more consistent cookies.
⭐ Beat the egg mixture until pale and fluffy. After adding the eggs, continue beating until the mixture becomes noticeably lighter in color and thicker in texture. This helps create the cookies’ signature crackled tops and chewy texture.
⭐ Use room-temperature ingredients. Softened butter creams more effectively with the sugar, while room-temperature eggs blend more smoothly into the batter. Together, they create a lighter, more uniform dough.
⭐ Cool the melted chocolate slightly before adding it. The chocolate should be warm and silky, not hot. Adding overly hot chocolate can deflate the batter and affect the final texture of the cookies.
⭐ Use a cookie scoop for uniform cookies. Even-sized portions bake more evenly and finish at the same time, giving you a consistent batch from edge to edge.
⭐ Don’t overbake. The cookies should look softly set with crackled tops when they come out of the oven. They’ll continue to firm up as they cool on the baking sheet.
⭐ Let the cookies cool completely on the pan. These cookies are delicate when warm and continue setting as they cool. This final rest helps develop their rich, fudgy, brownie-like texture.
🔬 Baking Science: Why Room-Temperature Ingredients Matter
Butter creates structure. When softened butter is creamed with sugar, the sugar crystals create thousands of tiny air pockets throughout the mixture. As the cookies bake, those air pockets expand and help create lift, texture, and those beautiful crackly tops.
Eggs help maintain the emulsion. Room-temperature eggs blend smoothly into the butter and sugar mixture. Cold eggs can cause the butter to seize, making the batter look curdled and reducing the amount of air incorporated into the dough.
Chocolate needs to be warm, not hot. Melted bittersweet chocolate should be cooled slightly before adding it to the batter. If it’s too hot, it can melt the butter mixture and deflate the structure you’ve built during mixing.
Temperature affects texture. Because this recipe relies on a large amount of melted chocolate and eggs, ingredient temperature plays an even bigger role than it does in many traditional cookie recipes. Keeping ingredients at room temperature helps create cookies that are chewy, fudgy, and evenly textured.
The result is better cookies. Taking a few minutes to bring your ingredients to room temperature helps produce cookies with crackly tops, soft centers, and the rich brownie-like texture that makes this recipe so special.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Store completely cooled cookies in an airtight container at room temperature for up to 4 days. Place parchment or wax paper between layers to help protect the crackly tops and prevent sticking.
Reheating: For that fresh-from-the-oven taste, warm a cookie in a 300°F oven for 3–5 minutes or microwave it for about 10 seconds. The cookies will soften slightly and the chocolate will become wonderfully melty.
Freezing: These cookies freeze beautifully. For baked cookies, cool completely, then store in a freezer-safe container with parchment between layers for up to 2 months. Thaw at room temperature before serving. For unbaked dough, scoop portions onto a baking sheet and freeze until firm. Transfer to a freezer bag and freeze for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time as needed.
Make-Ahead: The cookie dough can be prepared and refrigerated for up to 24 hours before baking. Let the dough sit at room temperature for 15–20 minutes if it becomes too firm to scoop easily. You can also freeze portioned dough and bake individual cookies whenever a chocolate craving strikes.
What to Serve With Double Chocolate Chip Cookies
Cozy Sips
A warm drink is the perfect partner for these rich cookies. Serve them with homemade Crockpot Hot Chocolate or Keoke Coffee for a cozy movie night, or pair them with coffee or a simple latte after dinner. A cold glass of milk is always a classic option too — especially for kids (and kids at heart!).
Hearty Mains
Since these cookies make such a rich dessert, they’re lovely after a comforting, family-style dinner. Think cozy casseroles and baked dishes like American Goulash, Chicken Tetrazzini, Hamburger Casserole, or Instant Pot Pork Chops — simple, satisfying mains that leave just enough room for a big chocolate cookie at the end.
More Sweet Treats
Putting together a dessert spread? Add a fruity option like Peach Cobbler or Creamy Fruit Salad, and something creamy like Heaven on Earth Cake for contrast. A mix of chocolatey and fruit-forward desserts keeps everyone at the table happy
✦ Frequently Asked Questions
✦ How do I know when the cookies are done?
Look for cookies that are puffed with evenly crackled tops and edges that appear set. The centers should still feel slightly soft when gently touched. They will continue to set as they cool, so it’s better to slightly underbake than overbake.
✦ Can I use semisweet or milk chocolate instead of bittersweet?
Yes. Semisweet chocolate will create a sweeter cookie with a milder chocolate flavor. Milk chocolate will produce an even sweeter cookie and a softer texture. For the richest flavor, bittersweet chocolate is the best choice.
✦ Do I really need to sift the dry ingredients?
Sifting helps distribute the cocoa powder, baking powder, and salt evenly throughout the flour, preventing clumps and promoting consistent texture. If you don’t have a sifter, whisk the dry ingredients together thoroughly before adding them to the batter.
✦ Why do the cookies need to cool completely on the baking sheet?
These cookies are very soft and fudgy when they first come out of the oven. Cooling on the baking sheet allows them to finish setting with the residual heat. Moving them too soon can cause them to break apart.
✦ Can I make the cookies smaller?
Absolutely. Use a medium cookie scoop and begin checking for doneness a few minutes earlier. The cookies are ready when the tops are crackled and the edges are set.
✦ Why didn’t my cookies crack on top?
The crackled tops come from properly beating the butter, sugar, and eggs until light and fluffy. If the batter wasn’t beaten long enough or the ingredients were too cold, the cookies may not develop the same signature crackled appearance.
Still have questions? Drop them in the comments below — I’m always happy to help!
More Chocolate Cookie Recipes
Triple Chocolate Cookies – Rich, bakery-style cookies made with three kinds of chocolate for the ultimate chocolate lover’s treat.
Chocolate Thumbprint Cookies – Buttery chocolate cookies with a rich cocoa flavor and a melt-in-your-mouth texture.
Chocolate Shortbread Cookies – Tender, chocolatey shortbread cookies that are perfect for holiday baking and cookie trays.
Chocolate Christmas Cookies – Rich, festive chocolate cookies topped with a snowy dusting of powdered sugar, making them a beautiful addition to holiday cookie trays and Christmas celebrations.
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Double Chocolate Chip Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons, plus 1 teaspoon cocoa powder unsweetened
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pound, plus 4 ounces bittersweet chocolate, chopped
- 1/2 cup, plus 2 tablespoons unsalted butter
- 2 1/4 cups granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups bittersweet chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment.
- In a medium mixing bowl, sift together flour (1 1/4 cups), cocoa (3 tablespoons, plus 1 teaspoon), baking powder (1/2 teaspoon), and salt (1/2 teaspoon); set aside.
- Set a heatproof bowl over a saucepan of very hot, but not boiling water, not allowing the bottom of the bowl to touch the water. Add the chopped chocolate (1 pound, plus 4 ounces), stirring occasionally, until melted. Remove from saucepan and cool for 5-10 minutes.
- In a medium mixing bowl, using a handheld electric mixer, cream the butter (1/2 cup, plus 2 tablespoons) and sugar (2 1/4 cups) on medium speed, until light and fluffy. Add the eggs, one at a time, mixing until combined. Increase the speed of the mixer and beat for a couple of minutes until the batter is very light, creamy, and pale in color.
- Add the cooled chocolate and the vanilla (1 tablespoon) to the butter mixture, stirring just until combined.
- Increase the mixer speed to high and continue to beat until the batter is very light, creamy, and light in color. Stir in the dry ingredients. Stir in chocolate chips (2 cups).
- Using a large cookie scoop, portion the dough onto prepared cookie sheets, 2 inches apart. Flatten the dough slightly.
- Place cookie sheet in preheated oven and bake for 14-16 minutes, rotating halfway through baking, or until tops are softly set and they're evenly cracked all over.
- Let cookies completely cool on the baking sheet. Use a thin metal spatula to remove.
Fans Also Made:
Notes
- It’s important to sift the dry ingredients together before adding any moisture components. The reason is twofold. First, it helps thoroughly incorporate the leavening agent so that your baked goods rise properly. Second, it gives you a lighter fluffier product.
- Mixing strengthens the gluten in wheat flour. Combining your wet and dry ingredients separately means they need less mixing when you incorporate them. Less mixing gives you more of a light airy texture. More mixing gives you a chewier texture. Overmixing gives you a dry crunchy cookie all the way through (and it may not rise at all).
- There’s also an easy way to get your cookies nearly the same size and thickness for even cooking. First, use a scooper to scoop out even portions and put them on your cookie sheet. Once the sheet is filled, lay a piece of wax paper over your cookies and gently press another cookie sheet on top until they are the desired thickness.
I made choc chip cookies with the crispy cracked top like the ones in your picture. Of course cannot find it now! What made the tops do that like in your picture? Is it the amount of eggs? Please let me know! I havent tried your revipe yet but I will – just curious, what is the secret of getting the tops like this?
Hi, Susan! There are no secrets, just follow the instructions and the tips in the recipe notes. I hope yours will be perfect! 🙂