These double chocolate chip cookies are rich and fudgy, incredibly super soft and brownie-like centers, chewy edges, and chocolate chips studded throughout. Easy to throw together, no dough chilling, and just 10 minutes to bake!
It's been a minute— 7 months to be exact. To celebrate being back, we're doing it big. A sheet pan of homemade double chocolate chip cookies is on the dessert table tonight. There's no excuse to not try the ONLY CHOCOLATE COOKIE RECIPE YOU NEED.
Wow, that's quite the statement, but true.
In Short, These Double Chocolate Chip Cookies Are:
- Incredibly thick & chewy with soft centers
- Bakery-style BIG
- Exploding with chocolate
- Easy to make
Tell Me About These Double Chocolate Chip Cookies
- Texture: We can't forget about the unbeatable texture of these cookies. Incredibly thick, chewy with soft centers.
- Flavor: Chocolate, chocolate and more chocolate! If you are a fan of chocolate, these cookies will be your go-to cookie recipe.
- Ease: This is a pretty simple and straightforward cookie recipe, nothing complicated about it.
- Time: These cookies are overall a quick— with no dough chilling, it's just 10 minutes to bake.
Ingredients to Use for Double Chocolate Chip Cookies
The full detailed recipe is written below, but let's review the ingredients since each serves an important purpose.
- Flour: The all-purpose flour is the base of these cookies, not as much as non-chocolate cookie recipes since the cocoa powder also helps to provide structure.
- Cocoa Powder: This not only helps provide structure but it also gives the cookies the intense chocolate flavor.
- Baking Soda: The baking soda helps the cookies rise.
- Vanilla Extract & Salt: Both add flavor and the salt also helps balance out the sweetness.
- Butter: The butter adds not only impeccable flavor but also texture.
- Brown Sugar: For this recipe we're only using brown sugar for sweetness and softness— the molasses also helps provide additional flavor.
- Eggs: We're using 2 whole eggs and 2 egg yolks. The eggs help provide structure and the yolks help provide additional softness and chewiness.
- Chocolate Chips: You can use either semi-sweet chocolate chips or your favorite— peanut butter chips or even white chocolate chips.
Let's Make Cookies!
- Beat the wet ingredients together. You need the butter, brown sugar, eggs, egg yolks, and vanilla extract. Make sure that you're using room temperature eggs and butter, it makes a huge difference.
- Mix the dry ingredients together. Whisk together the all-purpose flour, coco powder, baking soda and salt.
- Combine all ingredients. Slowly pour the dry ingredients into the wet ingredients, and don't forget the chocolate chips.
- Roll cookie dough into balls. Roll the cookie dough into balls— 3 Tablespoons of dough for each. Press the balls onto the baking sheet in about 1-inch thickness.
- Bake. Bake the cookies for 10 minutes. The edges will be set and the center should still look soft.
- Cool. It'll be tempting to dive right in, but let the cookies cool for 5 minutes on the baking sheet prior to transferring to a wire rack to finish cooling.
Double Chocolate Chip Cookies
- 1 cup unsalted butter, softened to room temperature
- 1 and 1/2 cups packed light brown sugar
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 3 teaspoons vanilla extract
- 2 and 2/3 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 and 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. (I recommend these for cookies.) Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium high speed until fluffy and lighter in color. On high speed, beat in the eggs, egg yolks, and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be thick. On high speed, beat in the chocolate chips.
- Scoop and roll dough, 3 Tablespoons of dough each, into balls. Press the balls onto the baking sheet in about 1-inch of thickness, arranging 2 inches apart on the baking sheet. Press a few chocolate chips into the tops of each, this is optional and only for looks.
- Bake the cookies for 10 minutes, until the edges are set and the centers still look soft. Allow to cool for 5 minutes on the baking sheet. The cookies will slightly deflate as they cool. Transfer to cooling rack to cool completely.
- Store leftover cookies in an airtight bag or container and store at room temperature for up to 1 week.
- Make Ahead Instructions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Let thaw overnight in the refrigerator and continue with step 4.
- Chocolate Chips: Instead of semi-sweet chocolate chips you can use any kind that you prefer. I've tried peanut butter chips, white chocolate chips and even M&Ms!