The perfect recipe for double chocolate chip cookies absolutely has to pack in extra chocolate. These thick, soft-baked, chunky cookies are every bit as decadent as they appear: rich and fudgy with chewy centers, slightly crisp edges, and loads of melty chocolate chips in every delicious bite.
This is the chocolate dough recipe I’ve been making for years—it even made it into my cookbook alongside peanut butter cup-stuffed treats. Honestly, there’s no need to look beyond this classic chocolate dough!
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Featured in my cookbooks and used all over my website, this cookie dough is my go-to base for anything chocolatey. And there’s a good reason I keep coming back to it: because it works. Why mess with a tried-and-true recipe? (Especially when it’s this tasty!)
One reader, Kat, said:
“Wonderful recipe! Hands down my favorite chocolate chocolate chip cookie—everyone who tries them loves them. They’re like brownie cookies in the best way and stay perfectly soft for days after baking. Definitely adding these to my yearly cookie rotation! ★★★★★”
Another reader, Amber, shared:
“Arguably the best cookies I’ve ever had. ★★★★★”
And Cynthia added:
“Love these. I’ve made them too many times to count, and I always double the batch. I’ve tried them with dark chocolate chips, white chocolate, nuts, coconut, even Andes candies in the middle. So many options! It’s just the perfect chocolate cookie. ★★★★★”
Why You’ll Love These Double Chocolate Chip Cookies
- Super easy to make with a simple dough
- Soft-baked and chewy with fudgy chocolate centers
- Recipe is easy to double
- Cookie dough balls freeze perfectly
- Great for making chocolate cookie ice cream sandwiches
- Super versatile dough! Turn them into s’mores chocolate crinkle cookies in summer, peppermint mocha or Andes mint cookies in winter, chocolate crinkle or salted caramel dark chocolate cookies anytime, or swap in white chips for inside-out chocolate chip cookies.
My team and I get tons of questions about turning this chocolate dough into classic double chocolate chip cookies, so I figured a dedicated recipe would be perfect for chocolate lovers everywhere. And hey, I’m guessing that includes you. 😉
Grab These Ingredients
Everything you need for these cookies is basic pantry stuff:
- Wet ingredients: Butter, white & brown sugars, egg, vanilla extract, and milk
- Dry ingredients: Flour, unsweetened natural cocoa powder, baking soda, and salt
You’ll also need chocolate chips—I recommend semi-sweet. Mini chips, chunks, or even peanut butter or butterscotch chips work too. Or skip the chips and roll them in chopped pecans for chocolate turtle cookies.
Success Tip: Use Natural Unsweetened Cocoa Powder
Since these cookies use baking soda, natural cocoa powder (which is acidic) is key. You might get away with Dutch-process (since brown sugar is also acidic), but the cookies could spread too much or turn dense. Stick with natural to be safe. Want more details? Check out my guide on natural vs. Dutch-process cocoa powder.
Fun fact: Cocoa powder is super light but also drying. That’s why the dough needs extra liquid (like milk) to stay tender—same reason chocolate cake calls for so much moisture.
Quick Guide: Making Double Chocolate Chip Cookie Dough
- Cream the butter and sugars, then mix in the egg and vanilla.
- Whisk the dry ingredients together—don’t worry if the flour amount seems small (remember, cocoa powder bulks it up!).
- Combine wet and dry ingredients, then beat in the milk and chocolate chips.
Butter tip: Use proper room-temperature butter—cool to the touch, around 65°F (18°C). Too cold? It won’t cream right. Too soft? Your cookies will spread like crazy.
Success Tip: Chill the Dough
The dough comes together easily but gets sticky thanks to the cocoa powder mixing with liquid (it’s even stickier than the chocolate layer in pinwheel cookies). So, chilling is a must—at least 3 hours, or overnight. Need cookies fast? Try giant chocolate chip cookies, Nutella chocolate chip cookies, or a single giant double chocolate cookie instead.
Shaping the Dough
Even after chilling, the dough will still be a bit sticky—but much firmer. Use a cookie scoop (medium size, about 1.5 Tbsp per ball) to portion it, then shape the dough into tall, column-like balls. (Yes, that sounds weird, but it’s my trick for thicker cookies—just like with regular chocolate chip cookies!)
Since the dough will stick to your hands, keep a kitchen towel nearby. I wipe my hands clean every few dough balls—clean hands = easier rolling. (Same tip I give for peanut butter-filled brownie cookies.)
Want cookie-cutter-style cookies? Try my chocolate sugar cookies instead.
Help them spread: If the cookies aren’t spreading by minute 9, pull the tray out and lightly bang it on the counter 2–3 times. This kickstarts the spread. Then bake another 2 minutes.
How to Tell When They’re Done
Since the cookies are so dark, it’s tricky to see. Instead, lightly tap the edge—if it feels slightly set, they’re ready. The centers will still look soft, and that’s fine. They usually take 11–12 minutes.
Can You Freeze the Dough Balls?
Absolutely! Portion the dough first—if they’re sticky, chill them for 30–60 minutes before freezing. Place them in a single layer in a freezer bag, and freeze for up to 3 months. Bake straight from frozen (no thawing needed), adding an extra minute to the bake time. Craving cookies now? Grab a few dough balls and bake! For more tips, check out my full guide on freezing cookie dough.
