The Best Double Chocolate Chip Cookies (Rich, Fudgy & Chewy!)

Double chocolate chip cookies are the kind of treat that stops you mid-bite.

They’re loaded with cocoa, packed with melty chocolate chips, and rich enough to satisfy even the strongest chocolate craving.

Each cookie is soft, chewy, and a little fudgy—like a brownie and a cookie shook hands and became best friends.

I still remember the first time I baked these. I told myself I’d “just taste one,” and suddenly half the tray was gone. So trust me, if you love chocolate, these cookies won’t let you down.

Why You’ll Love This Recipe

Ultra chocolatey — cocoa + chocolate chips

This recipe doubles down on chocolate in two ways: cocoa in the dough and plenty of chips. That means you get deep chocolate flavor in every bite, not just a hint.

The chips add gooey pockets that melt into the fudgy base. If you love chocolate, this is your happy place.

One-bowl, zero drama

Everything mixes in one bowl. Less washing. Less fuss. You still get bakery-quality cookies without the kitchen endurance test. Toss dry into wet, fold in chips, scoop, and bake. It’s that simple.

Chill? Optional, but it helps

You can bake right away and get great cookies. Want thicker, more intense-flavored cookies? Pop the dough in the fridge for 30–60 minutes.

Chilling firms the fat and concentrates the flavors. No chilling is not a crime, just a choice.

Soft, chewy, and a touch fudgy

These cookies stay soft in the center and set around the edges. They’re chewy, not cakey.

They have a fudgy note like a mini brownie. Underbake slightly for the best chew. It’s the small things that make them feel homemade.

Make-ahead and freezer-friendly

Make the dough now, bake later. Scoop dough balls and freeze them on a tray. Toss frozen balls onto the sheet and add a few minutes to the bake time.

Baked cookies freeze well, too. Perfect for last-minute guests or midnight snack raids.

Ingredients Overview

• Butter – Adds richness and helps create that soft, chewy center. Melted or softened butter also gives the cookies their deliciously tender texture.
• Brown + white sugar – Brown sugar brings moisture and chew, while white sugar adds sweetness and a little crisp around the edges. The combo keeps the cookies balanced.
• Eggs – Bind everything together and give the cookies structure. They also help keep the dough soft instead of dry or crumbly.
• Cocoa powder – The main source of the deep chocolate flavor. It transforms the dough into a fudgy, brownie-like base.
• All-purpose flour – Provides stability so your cookies don’t flatten into pancakes. Just enough flour keeps them soft without being cakey.
• Baking soda – Helps the cookies spread slightly and ensures a light, chewy texture instead of dense, heavy dough.
• Salt – Balances the sweetness and boosts all the chocolate flavors. A pinch makes a big difference.
• Chocolate chips or chunks – The star mix-in. They melt into pockets of gooey chocolate that make every bite feel indulgent. Use semi-sweet, dark, or a mix.
• Optional mix-ins (espresso powder, white chocolate chips, etc.) – Espresso enhances the chocolate flavor without tasting like coffee. White chocolate adds a sweet contrast. Use these if you want to level up your batch.

Equipment Needed

• Mixing bowls – You’ll need at least one large bowl for the dough. A second bowl helps if you want to mix the dry ingredients separately, but it’s optional.
• Hand mixer or stand mixer – Makes creaming the butter and sugars quick and easy. You can mix by hand if you’re feeling ambitious, but your arms may file a complaint.
• Baking sheets – Use sturdy, flat sheets for even baking. Thin, flimsy pans can cause cookies to spread too much.
• Parchment paper – Prevents sticking and helps the cookies bake evenly. Plus, no scrubbing afterward—always a win.
• Cookie scoop – Keeps every cookie the same size so they bake evenly. It also makes scooping the dough faster and a lot less messy.

Step-by-Step Instructions (Overview)

1. Cream butter and sugars

Start with room-temperature butter so it creams easily. Beat butter with brown and white sugar until light and slightly fluffy — about 2–3 minutes with a mixer.

This traps air and gives lift and chew. Scrape the bowl once so no pockets of butter hide out.

2. Add eggs and vanilla

Add eggs one at a time, mixing after each. Don’t dump them all in or the dough can seize. Stir in vanilla until the mixture looks smooth and glossy. A quick taste here will tell you you’re on the right track.

3. Mix dry ingredients separately

Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl. This breaks up lumps and spreads the leavening so the cookies bake evenly. Sift if your cocoa is clumpy.

4. Combine wet and dry

Add the dry mix to the butter mixture in two additions. Fold gently until just combined. Overmixing develops gluten and makes the cookies tough. The dough should be thick and fudgy, not runny.

5. Fold in chocolate chips

Stir in chocolate chips or chunks with a spatula. Use a generous handful because this is a double-chocolate cookie, after all. Save a few chips to press on top before baking for a bakery look.

6. Scoop and bake

Preheat oven to 350°F (175°C). Scoop dough into even balls (about 1.5 tablespoons each) and space them 2 inches apart on a parchment-lined sheet.

Bake for 9–12 minutes until edges set, but centers are still soft. Slightly underbaked = maximum chew.

7. Cool and enjoy

Let cookies cool on the sheet for 5 minutes, so they finish setting. Transfer to a rack to cool a bit more. Store at room temperature in an airtight container for up to 4 days, or freeze for longer.

Expert Tips for the Best Double Chocolate Chip Cookies

Make them extra fudgy

Use more brown sugar than white. Brown sugar brings moisture and chew. Add one extra egg yolk because yolks add fat and silk.

Use a little melted butter instead of all softened butter for a denser, fudgier crumb. Fold in chunks as well as chips so you get gooey pockets, not just dots.

Prevent the cookies from drying out

Don’t overbake; pull them when centers still look slightly glossy. Cool them on the sheet for a few minutes so they finish gently. Store cooled cookies in an airtight container.

Add a slice of bread or a few apple slices to the container to keep moisture in (replace the slice every day). Reheat briefly for that fresh-out-of-the-oven feel.

Why slightly underbaking is key

Cookies keep baking from their own heat after you take them out. If you wait until they’re fully firm, they’ll be dry later.

A soft center now becomes chewy later. Pull at the first sign of set edges and glossy middles. That tiny gamble pays off in texture.

Tips for thicker cookies

Chill the dough for 30–60 minutes so the fat firms up and the cookies spread less. Scoop taller balls rather than flattening them before baking.

Bake on a hot, preheated sheet because a warm sheet helps the edges set faster and keeps the center plump.

If you want extra height, chill the scooped dough on the tray for 10 minutes before baking.

Best type of cocoa powder to use (Dutch-processed vs natural)

Natural cocoa is acidic and plays nicely with baking soda because it gives lift and a bright chocolate tang.

Dutch-processed cocoa is neutral and smoother, with a deeper flavor, but it won’t react with baking soda the same way.

If your recipe uses baking soda, stick with natural cocoa or switch the leavening to baking powder (or add a little cream of tartar) when using Dutch.

Want maximum chocolate depth? Try a 50/50 blend of natural and Dutch for balance.

Variations

Triple chocolate (add white chocolate)

Add white chocolate chips or chunks alongside the semi-sweet ones. The sweet, creamy white chocolate cuts the deep cocoa and adds contrast.

Use about ½ cup white chips for a standard batch, so it doesn’t overpower the dough.

Press a few extra on top before baking for a picture-perfect finish. If you like texture, toss in chopped milk chocolate, too.

Dark chocolate lover’s version

Use at least 70% dark chocolate chunks instead of standard chips. Swap half the cocoa for Dutch-processed for a rounder, richer taste.

Cut back a touch on sugar if you want bitter and bold. The result is intense, not for the faint of heart. Great with a cold glass of milk or zero regrets.

Mint chocolate chip version

Add ½–1 teaspoon pure peppermint extract to the wet ingredients. Fold in dark chocolate chunks and a handful of mini chocolate chips or chopped Andes pieces.

Don’t use too much mint because it’ll steal the show. For a subtle twist, fold in crushed peppermint candy after baking for crunch.

Sea salt on top

Finish each cookie with a light sprinkle of flaky sea salt right after it comes out of the oven. The salt brightens the chocolate and creates that sweet-savory magic.

Less is more here, so a pinch per cookie goes a long way. It’s the tiny flourish that turns home-baked into bakery-level.

Gluten-free adaptation

Use a 1:1 gluten-free flour blend that contains xanthan gum, or add ¼–½ teaspoon xanthan gum per cup of flour if your blend is gum-free. Weigh ingredients when possible for best results.

Chill the dough a bit longer because gluten-free dough benefits from resting. Bake a minute or two longer if needed; they’ll look slightly denser but should stay chewy. Same joy, different path.

Storage Instructions

How to store at room temperature

Keep the cookies in an airtight container once they’ve fully cooled. They stay soft for about 3–4 days.

Add a slice of bread to the container if you want them extra chewy because the cookies steal the moisture from the bread and stay fresh longer. Just replace the slice when it dries out.

Freezing cookie dough

Scoop the dough into balls and place them on a lined baking sheet. Freeze until solid, then transfer to a freezer bag. Label the bag so you don’t mistake them for meatballs.

Bake straight from frozen by adding 1–2 extra minutes to the baking time. This trick is perfect for last-minute cravings or surprise guests.

Freezing baked cookies

Let cookies cool completely before freezing. Store them in a sealed container or freezer bag, with parchment between layers to prevent sticking.

They keep well for up to 3 months. Thaw at room temperature or warm them up for a quick treat.

Reheating for the “fresh-baked” effect

Microwave a cookie for about 8–10 seconds for a soft, melty center. If you prefer oven-warm, heat them at 300°F (150°C) for 3–5 minutes.

They’ll taste like you just pulled them from the oven, minus the dishes.

Serving Suggestions

Pair these cookies with a cold glass of milk, and you won’t need anything else because whole milk makes them feel indulgent, oat or almond milk keeps it lighter but still tasty.

Dunk a warm cookie for a few seconds; it transforms into a chocolatey spoon.

Scoop vanilla or salted caramel ice cream onto a cooled cookie, sandwich with another cookie, press gently, and roll the edges in extra chips or chopped nuts for a show-stopping treat.

For best results, chill the assembled sandwiches for 15–30 minutes so the ice cream firms up and doesn’t turn into a drippy mess.

Warm a cookie for 8–10 seconds in the microwave before sandwiching if you want molten, gooey filling.

Serve with a mug of rich hot chocolate and use the cookie as a stirrer — the chocolate melts into the drink and becomes pure comfort.

For parties, make mini sandwiches with small scoops and stick a toothpick through each one for tidy serving.

If you’re feeling fancy, drizzle melted chocolate or a little caramel over the top. Simple, fast, and reliably crowd-pleasing.

FAQs

Can I use Dutch-processed cocoa?

Yes, you can. Dutch cocoa gives a deeper, smoother chocolate flavor. Just remember it’s not acidic, so if your recipe depends on baking soda for lift, the cookies may spread a little differently.

If you want a strong chocolate punch, try a mix of natural and Dutch cocoa for balance.

Why did my cookies turn out dry?

They were likely overbaked or had too much flour. Pull the cookies when the centers still look slightly glossy — they finish cooking on the tray.

Also, always spoon and level your flour instead of scooping from the bag, which packs in too much.

Can I make these without eggs?

Yes. Replace each egg with 3 tablespoons of milk, ¼ cup unsweetened applesauce, or 1 tablespoon ground flax mixed with 2½ tablespoons water.

The cookies may be slightly softer, but they’ll still be chewy and delicious.

Can I freeze the cookie dough?

Absolutely. Scoop the dough into balls, freeze until firm, then store in a freezer-safe bag. Bake straight from frozen by adding 1–2 minutes to the bake time. It’s the best way to have “on-demand cookies.”

Can I reduce the sugar?

A little, yes. You can remove up to ¼ cup of the total sugar without hurting the texture too much.

But keep in mind: sugar adds moisture and chew, not just sweetness, so reducing too much will make the cookies drier.

Why didn’t my cookies spread?

Your butter may have been too cold, or the dough may have had too much flour.

Chilled dough spreads less, which is good for thicker cookies, but too much chill can keep them from spreading at all.

A quick fix is pressing the dough balls down slightly before baking or letting the dough warm for a few minutes.