These thick, fudgy double chocolate chip cookies have deep cocoa flavor, soft centers that stay tender for days, and chocolate chips melted into every bite. The dough chills for a few hours, which gives you those bakery-style tall cookies with crisp edges and gooey middles. I started making these after trying a similar cookie at a local bakery, and honestly, homemade tastes better. They're simple to mix up with pantry ingredients, and the chocolate flavor is so rich you'd think they came from a fancy dessert shop.
If you love chocolate desserts, you'll also want to try my Dark Chocolate Cranberry Blondies(Easy 9-Ingredient) and Easy Black and White Cookies for more crowd-pleasers. These double chocolate chip cookies freeze beautifully too, so you can bake a batch and have treats ready whenever you need them.
Why This Double Chocolate Chip Cookies Works
The secret to thick, bakery-style Double Chocolate Chip Cookies is chilling the dough. Cold dough spreads less in the oven, so your cookies bake up tall instead of flat. Using both cocoa powder and chocolate chips gives you double the chocolate without being too sweet. The small amount of milk keeps the dough soft and helps everything blend together smoothly. You get crisp edges, soft centers, and that perfect chewy texture that lasts for days in a sealed container.
Jump to:
- Why This Double Chocolate Chip Cookies Works
- Double Chocolate Chip Cookies Ingredients
- How to Make Double Chocolate Chip Cookies
- Substitutions and Variations
- Equipment For Double Chocolate Chip Cookies
- Storage and Freezing Tips
- Serving Suggestions
- Expert Tips
- What You'll Love About These Double Chocolate Chip Cookies
- Kid-Approved Changes
- FAQ
- Related
- Pairing
- Double Chocolate Chip Cookies
Double Chocolate Chip Cookies Ingredients
Here's what you'll need to make these fudgy Double Chocolate Chip Cookies.
See Recipe Card Below This Post For Ingredient Quantities
- Unsalted butter: Creamed with the sugars to create a soft, rich base. Room-temperature butter blends smoothly and helps the dough come together.
- Granulated sugar: Adds sweetness and helps the edges crisp up during baking.
- Brown sugar: Keeps the cookies soft and chewy with a hint of molasses flavor.
- Egg: Binds everything together and adds moisture for a tender crumb.
- Vanilla extract: Enhances the chocolate flavor and adds warmth.
- All-purpose flour: Provides structure and keeps the cookies from spreading too much.
- Cocoa powder: Gives you deep chocolate flavor and that rich, dark color. Natural unsweetened cocoa works best.
- Baking soda: Helps the cookies rise slightly and spread just enough.
- Salt: Balances the sweetness and makes the chocolate taste even richer.
- Milk: A little bit of liquid keeps the dough soft and easy to scoop.
- Semi-sweet chocolate chips: Melty pockets of chocolate in every bite. You can use dark chocolate chips if you prefer.
How to Make Double Chocolate Chip Cookies
Follow these steps to make thick, fudgy Double Chocolate Chip Cookies with the best texture.
Chill the dough: This dough needs at least 3 hours in the fridge, but overnight works even better. The colder it gets, the thicker your cookies will bake.
Cream the butter and sugars: In a large bowl with a mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until fluffy and light. Add the egg and vanilla, then beat on high until smooth. Scrape the bowl as needed.
Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
Combine everything: With the mixer on low, slowly pour the dry ingredients into the wet mixture. Beat just until combined. The dough will be thick. Switch to high speed and beat in the milk, then fold in the chocolate chips. The dough will feel sticky. Cover tightly and chill for at least 3 hours or up to 3 days.
Let dough warm slightly: Take the dough out of the fridge and let it sit at room temperature for 10 minutes. If it's been chilled longer than 3 hours, let it sit for about 20 minutes so it's easier to scoop.
Preheat and prep: Heat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats.
Shape the cookies: Scoop the dough into balls using about 1.5 tablespoons per cookie. Roll them taller than they are wide, like little cylinders. Place them 2 to 3 inches apart on the baking sheets. The dough is sticky, so wipe your hands often.
Bake: Bake for 11 to 12 minutes until the edges look set and the centers still seem soft. If they're not spreading by minute 9, take the pan out and gently bang it on the counter a few times, then return it to the oven.
Cool: Let the cookies sit on the baking sheet for 5 minutes. Press a few extra chocolate chips on top if you want. Transfer to a cooling rack. They'll deflate slightly as they cool.
Store: Keep leftover cookies in a covered container at room temperature for up to a week.
Substitutions and Variations
Use dark chocolate chips instead of semi-sweet for a more intense chocolate flavor.
Try white chocolate chips mixed with the semi-sweet for a fun twist.
Add espresso powder (about half a teaspoon) to make the chocolate taste richer.
Use dairy-free milk like almond or oat milk if needed.
Swap in coconut sugar for the brown sugar if you want a slight caramel note.
Equipment For Double Chocolate Chip Cookies
- Stand mixer or handheld mixer: Makes creaming the butter and sugars easy.
- Large mixing bowls: One for wet ingredients, one for dry.
- Measuring cups and spoons: For accurate amounts.
- Medium cookie scoop: Helps you make evenly sized cookies.
- Baking sheets: You'll need at least two.
- Parchment paper or silicone baking mats: Keeps cookies from sticking and makes cleanup simple.
- Cooling rack: Lets cookies cool evenly without getting soggy on the bottom.
Storage and Freezing Tips
Room temperature: Store baked Double Chocolate Chip Cookies in an airtight container for up to a week. They stay soft and chewy.
Freeze baked cookies: Let them cool completely, then freeze in a sealed container or freezer bag for up to 3 months. Thaw at room temperature.
Freeze the dough: Chill the dough, scoop it into balls, and freeze on a baking sheet. Once solid, transfer to a freezer bag for up to 3 months. Bake from frozen, adding one extra minute to the baking time.
Chill dough ahead: You can keep the dough in the fridge for up to 3 days before baking.
Serving Suggestions
With a glass of cold milk. Classic pairing that never gets old.
Crumbled over vanilla ice cream. Warm cookies and cold ice cream make a simple, delicious dessert.
Sandwiched with peanut butter. Spread peanut butter between two cookies for a homemade cookie sandwich.
Alongside hot coffee or cocoa. Perfect for an afternoon treat or after dinner.
Expert Tips
Don't skip the chilling. Cold dough is the secret to thick, bakery-style cookies.
Use room-temperature butter. It creams better and gives you a softer texture.
Measure flour correctly. Spoon it into the measuring cup and level it off. Too much flour makes the cookies dry.
Shape them tall. Rolling the dough into taller shapes instead of flat rounds helps them bake up thicker.
Bang the pan if needed. If cookies aren't spreading by minute 9, a gentle tap on the counter helps them flatten just enough.
Press extra chocolate chips on top. It makes them look bakery-perfect and adds more chocolate to each bite.
What You'll Love About These Double Chocolate Chip Cookies
Rich chocolate flavor. Cocoa powder and chocolate chips give you deep, fudgy chocolate in every bite.
Soft and chewy texture. The centers stay tender for days, and the edges get just crisp enough.
Bakery-style thickness. Chilling the dough makes them bake up tall and thick instead of flat.
Easy with simple ingredients. You probably have everything in your pantry already.
Freezer-friendly. Bake a batch and freeze extras, or freeze the dough balls for fresh Double Chocolate Chip Cookies anytime.
Kid-Approved Changes
Make them smaller. Use a smaller scoop and bake for 9 to 10 minutes for bite-sized Double Chocolate Chip Cookies.
Add mini chocolate chips so kids get chocolate in every single bite.
Skip the chilling. If kids are impatient, chill for just one hour. The cookies will spread more but still taste great.
Let them help scoop. Kids love rolling the dough into balls, even if they're a little messy.
FAQ
What are the ingredients for double chocolate chip cookies?
You'll need butter, granulated sugar, brown sugar, an egg, vanilla extract, flour, cocoa powder, baking soda, salt, milk, and semi-sweet chocolate chips. Everything's pretty standard, and you can usually find it all in your pantry.
Can you just double a cookie recipe?
Yes, you can double most cookie recipes, including this one. Just make sure your mixing bowl is big enough and that you have plenty of baking sheets. The baking time stays the same.
Is it okay to eat two chocolate chip cookies a day?
Sure, if it fits into your overall eating habits. Cookies are treats, so enjoy them without guilt. Life's too short not to have a little chocolate now and then.
What are Snoop Dogg cookies?
Snoop Dogg has a line of cookies and other treats, but they're not the same as homemade Double Chocolate Chip Cookies. If you want something similar, this recipe gives you thick, fudgy cookies with plenty of chocolate.
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Pairing
These are my favorite dishes to serve with Double Chocolate Chip Cookies
Double Chocolate Chip Cookies
Ingredients
Method
- In a large mixing bowl, beat the softened butter with both sugars on medium-high speed until the mixture looks pale and fluffy.
- Add the egg, extra yolk, and vanilla, then mix on high speed until fully blended, stopping to scrape the bowl as needed.
- In a separate bowl, stir together the flour, cocoa powder, baking soda, and salt until evenly combined.
- With the mixer running on low, gradually add the dry mixture into the butter mixture and beat just until a thick dough forms.
- Increase the speed briefly and mix in the milk, then fold in the chocolate chips until evenly distributed.
- Cover the bowl tightly and refrigerate the dough for at least 3 hours, or up to 3 days, to firm up and deepen the flavor.
- Let the chilled dough rest at room temperature for 10-20 minutes so it becomes easier to scoop and shape.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Scoop heaping portions of dough and roll into tall, upright mounds, then space them a few inches apart on the prepared sheets.
- Bake until the edges look set but the centers still appear soft, about 11-12 minutes, tapping the pan once or twice mid-bake if they need help spreading.
- Allow the cookies to cool on the baking sheet for 5 minutes, pressing extra chocolate chips on top if desired, then transfer to a rack to cool completely.
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