These Soft & Chewy Double Chocolate Chip Cookies are made with semi-sweet chocolate chips and cocoa powder and are absolutely AMAZING! This easy cookie recipe takes only 20 minutes to make from start to finish. They are perfect to make any time, especially for the holidays and special occasions!
If you are a chocolate lover like me, you MUST try out these ultimate chocolate cookies. These Double Chocolate Chip Cookies are super-rich, ultra fudgy, and chewy. They’re super quick to throw together, only taking 20 minutes to make, and I used ingredients that I always have in my pantry. So easy!
The best double chocolate chip cookies have a soft, fudgy texture inside, and are nice and crisp on the outside. I tested this chewy double chocolate chip cookie recipe a couple of ways, starting with my tried and true chocolate chip cookie recipe. With more flour = a thicker cookie; and more brown sugar = a chewier cookie. I ended up with the perfect combination of soft & chewy. I also slightly under-baked the cookies to get the nice fudgy texture inside. They are incredible!
Did you know that adding instant coffee makes these easy double chocolate chip cookies taste even MORE chocolatey! It’s one of my favorite tricks when baking chocolate cookies and chocolate quick breads. You don’t need too much coffee, just about a tablespoon will work!
Double Chocolate Chip Cookie Ingredients
The full ingredient list and measurements are listed in the printable recipe below.
- Flour & baking soda: Flour and baking soda are key ingredients for any traditional cookie recipe.
- Wet ingredients: The wet ingredients in this double chocolate chip cookie recipe are butter for flavor and moisture; an egg to help the cookies bind and rise a little; and vanilla extract for a little extra warm flavor. The vanilla helps bring the sweetness out perfectly as well!
- Sugar: I used both granulated sugar and light brown sugar to add sweetness and a little caramel flavor to these easy double chocolate chip cookies.
- Instant coffee granules: If you’re baking a chocolate-flavored recipe, I recommend adding instant coffee granules! It complements the chocolate taste so well and makes it seem even more chocolatey!
- Cocoa Powder: I used unsweetened cocoa powder to give the batter a rich, chocolate flavor.
- Chocolate Chips: Semi-sweet chocolate chips are perfect in this recipe! However you could always add either white chocolate chips, dark, milk or peanut butter chips!
How do you make Double Chocolate Cookies from scratch?
- Preheat oven: Firstly, turn the oven on to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
- Cream butter: Secondly, in a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes. Add in the vanilla and egg and mix to combine.
Combine dry ingredients: Next, in a medium bowl whisk together flour, baking soda, salt, coffee granules, and cocoa powder.
- Make batter: Add the dry ingredients to the stand mixer on the lowest speed in two increments. Mix until combined. Try not to over mix. Fold in the chocolate chips.
- Bake: Portion out cookies into rounded tablespoons and place on the prepared baking sheet. Bake for 8 minutes or until the edges of the cookie are firm. They will still look soft don’t worry they will continue to cook as they cool.
- Cool: Finally, allow the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.
- Serve: These cookies are best served warm with a tall glass of milk!
How to store these chocolate chip cookies
- Baked Cookies can be stored in an airtight container at room temperature for 3-5 days or can be frozen for up to 3-4 months.
- Cookie Dough can be stored in the refrigerator for up to 4 days.
- You can freeze cookie dough by rolling out cookie dough balls then placing them on a cookie sheet. Place in the freezer until frozen then transfer to a ziplock bag and store for up to 4 months! When you are ready to eat the cookies let them sit at room temperature while the oven is preheating then bake as directed!
What is the secret to soft cookies?
I’ve found that a mixture of white and brown sugar gives you the best soft cookie! If you used only white sugar they would be really crispy. Brown sugar, on the other hand, makes them softer and chewier. Use both to make amazing cookies every time!
What can I use in these cookies instead of Chocolate Chips?
Not a fan of semi-sweet chocolate chips? No problem! You can add a huge variety of little extras to these double chocolate chip cookies! Here are a few ideas:
- Milk chocolate chips
- Dark chocolate chips
- White chocolate chips (great contrasting color!)
- Peanut butter chips
- Butterscotch chips
- Your favorite chocolate bar, chopped
Here are more delicious cookie recipes to try!
- The BEST Chocolate Chip Cookies
- Coconut Oil Chocolate Chip Cookies
- Chewy Monster M & M Cookies
- Brown Butter Salted Chocolate Chip Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
Double Chocolate Chip Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon instant coffee granules
- 1/3 cup unsweetened cocoa powder
- 1 cup semi sweet chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
- Add in the vanilla and egg and mix to combine.
- In a medium bowl whisk together flour, baking soda, salt, coffee granules and cocoa powder.
- Add the dry ingredients to the stand mixer on the lowest speed in two increments. Mix until combined. Try not to over mix.
- Fold in the chocolate chips.
- Portion out cookies into rounded tablespoons and place on the prepared baking sheet.
- Bake for 8 minutes or until edges of the cookie are firm. They will still look soft don't worry they will continue to cook as they cool.
- Allow the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for about 3 days and in the freezer for up to 3-4 months.