Super Easy Double Chocolate Chip Cookies Recipe
I have to admit… I’m completely obsessed with these double chocolate cookies. The rich cocoa, the gooey chocolate chips—it’s like a brownie and a cookie had the most delicious baby.
They’re soft, fudgy, and wildly addictive (in the best way). And the best part? No chilling the dough. Just mix, bake, and satisfy that chocolate craving in under 30 minutes. Trust me, once you try them, you’ll be making these on repeat.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies
Difficulty: Easy
Ingredients
Instructions
- Preheat and Prepare – Start by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside. The beauty of these cookies is that there’s no chilling time required, so you can get them in the oven quickly!
- Mix the Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. If you’re using Dutch process cocoa powder like I recommend, you’ll get a darker, fudgier cookie that’s absolutely divine. Sift the mixture if needed to break up any lumps, especially in the cocoa powder or flour.
- Cream the Butter and Sugars – In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together the room temperature butter, granulated sugar, and packed brown sugar for about 3 minutes on medium speed. You want this mixture to be light, fluffy, and beautifully cloudy in texture. The combination of brown and white sugar gives these cookies the perfect chewy-yet-tender texture.
- Add Wet Ingredients – Beat in the egg and vanilla extract until well combined. The mixture should smell absolutely heavenly at this point – brown sugar and butter truly are a match made in heaven! Mix until everything is fully incorporated and smooth.
- Combine Wet and Dry – With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix just until the dough is almost combined – don’t overmix! You’ll likely need to scrape down the sides of the bowl once or twice to ensure everything incorporates evenly.
- Fold in Chocolate Chips – Add the chocolate chips and mix on low speed just until they’re evenly distributed throughout the dough. The dough should be rich, dark, and studded with chocolate chips – it’s going to look absolutely gorgeous!
- Shape and Top the Cookies – Using a cookie scoop or spoon, portion out about 1.5 tablespoons of dough per cookie onto your prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading. If desired, press a few extra chocolate chips on top of each cookie for that bakery-style look, and finish with a pinch of flaked sea salt for that perfect sweet-salty contrast.
- Bake to Perfection – Bake for 10 minutes, or until the edges are set but the centers still look slightly soft. Don’t overbake – these cookies continue cooking on the hot pan even after you remove them from the oven, and you want to maintain that fudgy texture that makes them so special.
- Cool and Enjoy – Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief cooling time helps them set up perfectly while maintaining that soft, fudgy center we’re after.
Nutrition Information (Per Cookie)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 145 | 7% |
| Total Fat | 6g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 85mg | 4% |
| Total Carbohydrates | 23g | 8% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 16g | – |
| Protein | 2g | 4% |
| Iron | 1mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet.
Frequently Asked Questions
Can I use natural cocoa powder instead of Dutch process?
Absolutely! Both types work beautifully in this recipe. Dutch process cocoa will give you a darker, slightly fudgier cookie, while natural cocoa powder will produce a cookie with a bit more chocolate tang. Both are delicious!
Why do my cookies spread too much?
Make sure your butter is at room temperature, not melted or too warm. Also, the combination of brown and white sugar is specifically balanced to prevent excessive spreading – using all brown sugar would cause too much spread.
Can I add nuts or other mix-ins?
Definitely! These cookies are like a blank canvas for your favorite add-ins. Chopped toasted pecans, walnuts, or even a handful of dried cherries would be amazing. Just substitute about 1/2 cup of the chocolate chips with your chosen add-in.
How should I store these cookies?
Store in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies for up to 3 months, or freeze the dough balls and bake directly from frozen (add 1–2 extra minutes to baking time).
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. If refrigerated, let it come to room temperature for easier scooping, or add an extra minute to the baking time if baking from chilled.
What’s the secret ingredient hint mentioned in the video?
The hint was “chocolate and ___ go so well together” – it’s likely referring to vanilla extract, but you could also experiment with almond extract, espresso powder, or even a touch of cinnamon for your own signature twist!
Conclusion
These fudgy double chocolate chip cookies are everything a chocolate lover could want – rich, decadent, and satisfying without being overly sweet.
They’re like little brownie balls in cookie form, with that perfect chewy texture and intense chocolate flavor that makes them absolutely irresistible.
The best part? They come together quickly with no chilling time, making them perfect for those moments when you need a chocolate fix fast.
Whether you’re baking for a special occasion or just treating yourself on a Tuesday, these cookies deliver pure chocolate indulgence in every bite.
Feel free to make them your own by adding your favorite nuts, a sprinkle of sea salt, or any other add-ins that speak to you. Happy baking!
