Chewy double chocolate chip cookies with white chocolate chips

These chewy double chocolate chip cookies are perfect for the chocolate lover in your life! These cookies are moist, tender, rich, and chocolatey. Oh, and they only take 20 minutes to make!

I’ve transformed my chocolate chip cookies into DOUBLE chocolate chip cookies! These cookies are a chocolate lover’s dream come true! Rich, chocolatey, moist, and tender, these cookies are basically a brownie in cookie form. Oh, and they only take 20 minutes to make!

These cookies are nice and chewy and go perfectly with a tall glass of cold milk. Make a big batch ahead of time for a special gathering or freeze them and have a cookie whenever the craving hits!

Double Chocolate Chip Cookie Ingredients

How to Make Double Chocolate Chip Cookies

1. First, melt the unsalted butter in a medium-sized mixing bowl.
   
2. Once the butter is melted, add in the cocoa powder and stir it until it’s smooth and combined. Pro-Tip: Adding the cocoa powder and butter together first helps re-hydrate the cocoa powder, and doing this will keep your cookies nice and moist!
   
3. Then, add in the melted butter and cocoa powder mixture, brown sugar, and white sugar to the bowl of your stand mixer.
4. Mix the ingredients on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes with the paddle attachment until it is light and fluffy. Scrape the bowl when needed. Pro-Tip: You can also use a hand mixer if you don’t have a stand mixer. You will mix the dough longer than you would if you had a stand mixer, and you will go by the look and consistency of the dough instead of time to know when it’s mixed, light, and fluffy.
5. Next, add in the room temperature eggs.
   
6. Mix again on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes until it’s light and airy.
   
7. Scrape the bowl.
8. While mixing on low, add in the vanilla, salt, baking soda, flour, and chocolate chips.
   
9. Next, mix the dough just enough so that it’s combined. Finish by hand to make sure there are no pockets of flour leftover.
   
10. Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper. 
11. With a #20 cookie scoop, divide the dough into 2 Tablespoon-sized cookie dough balls. I like to dip the top of the ball into a bowl of chocolate chips to get even more chocolate into the cookies!
    
    
12. Next, place the cookie dough balls onto a sheet pan about 3″ apart.
    
13. Let these cookies sit at room temperature for about 30 minutes to give time for the flour to absorb the liquids. This will help reduce the amount of spread on your baked cookies. You can also chill the cookie dough balls in the refrigerator for 30 minutes if you want the cookies to spread even less.
14. Bake the cookies for about 10 minutes, or until they are no longer shiny in the center and the edges are set.
    
15. Allow the cookies to cool for 5 minutes on the baking sheet.
16. Transfer the cookies to a cooling rack to allow them to cool all the way.
    

FAQ

Do I need a stand mixer to make chocolate chip cookies?

No, you do not need a stand mixer but it can save you a lot of work if you do have one. If you do not have a stand mixer you can absolutely mix this cookie dough by hand. Just be sure to mix by consistency, and not by time. You will get a nice arm workout from doing it!

What is the difference between this recipe and your chocolate chip cookies recipe?

This recipe is based on my chocolate chip cookie recipe so they do taste similar. The only difference between these cookies and my chewy chocolate chip cookies is a little more butter and some delicious cocoa powder. I’m using HERSHEY’S cocoa powder, but you can use any kind of cocoa powder that you want. 

Why are my cookies so hard?

The overworked dough is usually the culprit for hard cookies. When you mix the dough longer than you need to after adding flour, it will form more gluten and result in tougher or harder cookies.

How long do chocolate chip cookies last at room temperature?

If you store your cookies in an airtight container at room temperature, they will last for up to 5 days.

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Did You Make This Recipe?Leave a rating and tell me how it went!

Chewy Double Chocolate Chip Cookies

These chewy double chocolate chip cookies are perfect for the chocolate lover in your life! These cookies are moist, tender, rich, and chocolatey. Oh, and they only take 20 minutes to make!

Print Rate Never Miss A Cake

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 24 cookies

Calories: 194kcal

Ingredients

• ▢ 1 1/8 cups (255 g) unsalted butter melted (2 sticks + 2 Tbsp butter)
• ▢ 1 cup (220 g) light brown sugar packed
• ▢ 1 cup (200 g) granulated sugar packed
• ▢ 2 large eggs room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups (250 g) all purpose flour
• ▢ 3/4 cup (65 g) cocoa powder natural
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 2 cups (473 g) chocolate chips semi-sweet

Equipment

• ▢

  Mixer

• ▢

  #20 cookie scoop

Instructions

Double Chocolate Chip Cookie Instructions

• First, melt the unsalted butter in a medium-sized mixing bowl.

• Once the butter is melted, add in the cocoa powder and stir it until it’s smooth and combined. Pro-Tip: Adding the cocoa powder and butter together first helps re-hydrate the cocoa powder, and doing this will keep your cookies nice and moist!

• Then, add in the melted butter and cocoa powder mixture, brown sugar, and white sugar to the bowl of your stand mixer.

• Mix the ingredients on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes with the paddle attachment until it is light and fluffy. Scrape the bowl when needed. Pro-Tip: You can also use a hand mixer if you don’t have a stand mixer. You will mix the dough longer than you would if you had a stand mixer, and you will go by the look and consistency of the dough instead of time to know when it’s mixed, light, and fluffy.

• Mix again on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes until it’s light and airy.

• Scrape the bowl.

• While mixing on low, add in the vanilla, salt, baking soda, flour, and chocolate chips.

• Next, mix the dough just enough so that it’s combined. Finish by hand to make sure there are no pockets of flour leftover.

• Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper. 

• With a #20 cookie scoop, divide the dough into 2 Tablespoon-sized cookie dough balls. I like to dip the top of the ball into a bowl of chocolate chips to get even more chocolate into the cookies!

• Next, place the cookie dough balls onto a sheet pan about 3″ apart.

• Let these cookies sit at room temperature for about 30 minutes to give time for the flour to absorb the liquids. This will help reduce the amount of spread on your baked cookies. You can also chill the cookie dough balls in the refrigerator for 30 minutes if you want the cookies to spread even less.

• Bake the cookies for about 10 minutes, or until they are no longer shiny in the center and the edges are set.

• Allow the cookies to cool for 5 minutes on the baking sheet.

• Transfer the cookies to a cooling rack to allow them to cool all the way.

Notes

Important Things To Note Before You Start

1. Bring your eggs to room temperature. I like to put my eggs (still in the shell) in a bowl of hot water for 5 minutes. Room temperature eggs ensures that everything creams up nice and fluffy and you get that craggly top to your cookies.
2. Let your cookie dough rest for 30 minutes for less cookie spread.
3. If you have leftover dough, bake up all of the cookies and then you can freeze them. That way, you can have thaw and have baked cookies whenever you want!
4. It is important to not crowd the pan, these are large cookies and will bake into each other. When too many cookies are on the pan they don’t bake as evenly and can spread more than they do with more space. More space around the cookie allows more even air flow and makes a prettier cookie. 

Nutrition

Serving: 1cookie | Calories: 194kcal (10%) | Carbohydrates: 27g (9%) | Protein: 2g (4%) | Fat: 9g (14%) | Saturated Fat: 6g (30%) | Cholesterol: 38mg (13%) | Sodium: 105mg (4%) | Potassium: 73mg (2%) | Fiber: 1g (4%) | Sugar: 17g (19%) | Vitamin A: 288IU (6%) | Calcium: 17mg (2%) | Iron: 1mg (6%)