Double Chocolate Chip Cookies

Soft & Chewy Double Chocolate Chip Cookies. Made with semi sweet chocolate chips and cocoa powder. These cookies take only 20 minutes to make start to finish!

Double Chocolate Chip Cookies

Thank you Morton Salt for sponsoring this post. All opinions and text are my own.

These Double Chocolate Chip Cookies are super rich, ultra fudgey, and chewy. If you are a chocolate lover you will absolutely love these cookies.

I tested this recipe a couple ways. With more flour =  (thicker cookie) and more brown sugar = (chewier cookie). I ended up with the perfect combination. I also slightly under baked the cookies to get the nice fudgey texture inside.


I added Morton Fine Sea Salt to these double chocolate cookies. The touch of salt really brings out the chocolate flavor in these cookies and is the perfect addition.

Morton Fine Sea Salt is created through evaporation of sea water by the sun and the small salt crystals blend easily to give food a well-balanced flavor. Fine sea salt measures and flows like table salt making it ideal for everyday cooking and baking.

Morton Salt just launched a Next Door Chef program which pairs an acclaimed chef with a novice cook to teach them how the proper usage of salt can transform home-cooked food into an elite dining experience.


To increase the chocolate flavor even more I added in some coffee granules. Coffee helps to accentuate the cocoa powder in the cookies.

To make these cookies simply cream butter and both sugars until light and fluffy in a stand mixer with the paddle attachment. Add in egg and vanilla and mix until combined. Fold in your dry ingredients and chocolate chips and your done!

These cookies are best served warm with a tall glass of milk!


Visit Morton Salt to download your own hosting kit complete with recipes and how-to-steps to add that extra something to your meal.

Double Chocolate Chip Cookies

4.24 from 17 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 -20 cookies
Soft & Chewy Double Chocolate Chip Cookies. Made with semi sweet chocolate chips and cocoa powder. These cookies take only 20 minutes to make start to finish!


  • 1 stick unsalted butter 1/2 cup 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


  1. Preheat oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
  2. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
  3. Add in the vanilla and egg and mix to combine.
  4. In a medium bowl whisk together flour, baking soda, salt, coffee granules and cocoa powder.
  5. Add the dry ingredients to the stand mixer on the lowest speed in two increments. Mix until combined. Try not to over mix.
  6. Fold in the chocolate chips.
  7. Portion out cookies into rounded tablespoons and place on the prepared baking sheet.
  8. 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.
  9. Allow the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.
  10. Store cookies in an airtight container at room temperature for about 3 days and in the freezer for up to 3-4 months.


This is a sponsored conversation written by me on behalf of Morton Salt. The opinions and text are all mine.

Leave a Comment

Comments - page 1/2

  • ElleElle

    These were really good! I omitted the coffee but I would suggest adding an extra half cup of flour. 1 cup was not enough and they really flattened out, especially once cooled. Otherwise yummy! My son loved them. Very easy to switch out choc chips for rainbow bits, too 🙂

  • Best cookie I’ve ever had!! I added white choc chips to 1/2 and they were awesome! I cd imagine pecans and caramel bits for turtles or peanut butter chips for punt butter choc cookies.Some frozen balls of this cookie dough in choc ice cream wd be over the top. Make double recipe because u will eat 1/2 the batter! Have to make this recipe.

  • Jenn G

    These double chocolate chip cookies are amazing!
    I didn’t change anything in the recipe.
    The hint of coffee is great, defiantly brings out the chocolatey goodness!
    Totally keeping this recipe handy, will absolutely create it again!

  • Alexa S

    Is the coffee just regular brewed coffee, and if so should it be cold or hot when added to the batter?

  • Absolutely the best! 🙂 Kelley,this recipe is incredible and because I liElaineke to cook chocolate chip cookies often,I am saving this one for later! Thank you.

  • Abril

    The taste is amazing. But they are flat and sometimes they don’t cook enough from the middle. Is there something I’m doing wrong or something I should add ? Thank you

    • Hi!

      I’m sorry to hear that these are falling in the middle. I would cook them a bit longer so they are not undercooked in the middle and that should help them from falling flat. Also chilling the dough should help as well.



  • Brooke

    I made these and they didnt turn out at all. I wven tried changing the recipe for high elevation because i live in colorado and yet still no luck. Any tips??

    • Hi Brooke,

      I am so sorry to hear that these cookies did not turn out for you! What exactly went wrong with them? This will help me better figure out how to fix the problem.



      • Dani

        Also in Colorado and LOVE THESE COOKIES- I added extra flour and chilled the dough, decreased leavening agent, and they’re incredible. Really has some substance to bite into. I’ve been keeping a bag in my freezer to eat with my morning coffee to bribe me into getting out of bed in the morning!

  • Monica

    Mine were flat and all spread into each other. It would seem they need more flour. I’ll try again

    • Hi Monica,

      I’m sorry that this happened! Next time I would try refrigerating for an hour. This will help them from spreading.



  • Cherry

    Great recipe thank you! Everyone loved them they were really tasty 🙂 will definitely be trying them again..

  • Colleen Brown

    holy cow these are amazing! a new staple in my baking life!

    for all my vegan friends, swap the butter for vegan butter and the egg for a flegg (1tbsp flax meal + 3tbsp water). If batter is too dry, add a splash of almond milk.

  • Kritsana

    I will tried it on weekend for my kid. Thanks for the best cookie recipe.

  • Megan

    I just doubled his recipe and the cookies came out GREAT! Because of the previous comments I chilled the dough for an hour in the fridge.

    Will absolutely be making these again! The double recipe made about 38 cookies!

  • Shayden M.

    I am 11 years old and made them all by myself. They turned out great and the instructions were easy to follow.

  • Zahra

    These cookies are absolutely delicious! I have tried this recipe twice, and both times I loved the cookies! The second time I tried them, I decided to add Nutella (like Nutella stuffed cookie) and they were amazing! A must try!

  • Dawn Ausborn

    To Zahra…Nutella contains Palm Oil. Palm Oil is in so very many items. If one cares about the rain forests and the lives of Orangatans and their families, we must ALL start deleting Palm Oil from our lives. About to make this recipe; will double in a bake in a 13X9. Sorry to have varied from the forum, but so many people are just unaware of the whole Palm Oil situation. Please forgive me.

  • Julia

    These cookies great. Roll the dough into balls and they don’t go flat. Taste great with mint!!!