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!
Are you a chocolate lover too? Awesome! You will love my Chocolate Covered Cheesecake Bites (great for Christmas parties!) and my incredible Chocolate Peanut Butter Pie, the best of both worlds!
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
double chocolate chip cookies
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?
- 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
- Walnuts
- Peanuts
- Almonds
- Hazelnuts
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
- Mug Cookie Recipe
products i used
Double Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Demelza
Delicious cookies! They could definitely use a little time in the fridge before rolling, but mine came out great anyway. Thanks!
Amy
These turned out so well! It does not need more flour than the recipe calls for. In fact, I probably used less flour than intended because I ALWAYS measure flour in weight, rather than scoop and level, which is probably what’s intended.
I recommend not using butter that is too soft, as I have found that it causes cookies to spread too much. I barely softened mine and just made sure so whip it with th sugar in a stand mixer until it was nice and fluffy. The only thing I changed was leaving out the coffee. I used a portion scoop and got really consistent, chewy cookies. I will be making this again and modifying it for regular chocolate chip cookies. Thanks for the great recipe!
Kelley
So glad you enjoyed this! Thank you so much!
Kirstin
These were delicious. I didn’t have instant coffee, but I did have some cold brew that I had made. So I added that and then added some extra cocoa powder and flour until the dough firmed up just a little bit, but was still sticky.
Planning on trying these again with some instant coffee next time.
MMS
Hallo Kelly,
Dankeschön für das tolle Rezept, die Kekse sind wunderbar aufgegangen und halten auch ihren fluffigen Zustand.
Der Geschmack ist fantastisch, haben noch etwas Rum dazu gegeben, das hat dem ganzen nochmal eine ganz besondere Note gegeben
Nochmal danke,
Dein Vater Tochter Duo.
Nathan
Hallo,
Vielen Dank für Ihren netten Kommentar. Viel Spaß mit dem Rezept! Haben Sie einen guten Tag!
Nathan
@chefsavvy
Rene Wilkins
The best chocolate cookie! Making for Christmas gifts. Presenting with a dozen baked and a dozen frozen with recipe and cooking instructions for the frozen ones.
Kelley
So glad you enjoyed this recipe Rene! Thanks so much for sharing!
Simone E.
This recipe is perfect. I don’t normally leave reviews for online recipes but wanted to let people know how great they come out. I have never had a recipe for anything where the time and temperature are perfect, and for this recipe I didnt have to adjust the time at all. I use an icecream scoop to make my cookies all the same size (nice and big!) And they cook perfectly with the time and temp in the directions.
Also, I noticed some people have said their cookies have fallen flat when they made them, and I wanted to mention that it may be your butter choice for anyone who is referencing the commentd to make these in the future! I made these several times and they were perfect when I used real stick butter. But one time I was in a hurry and realized I only had margarine so I tried to substitute….they did not come out well! Haha. They definitely flattened out and had an odd texture compared to before so just be sure to use real butter and hopefully they should come out perfect! 🙂
Kelley Simmons
So glad you enjoyed these cookies Simone! Thank you so much for sharing!
Kelli
SO DELICIOUS! instead of chocolate chips, I used espresso chips and they were incredible in these cookies! Homerun!
Kelley Simmons
I love the idea of espresso chips in these cookies Kelli! So glad you enjoyed these cookies!
Bunny
On wow! Best cookie recipe. Truly a chewy cookie and a fave of friends and family! I added nuts and left out the coffee as I didn’t have any on hand.
Kelley Simmons
Thank you so much! I am so glad you enjoyed this cookie recipe! Thanks so much for making my recipe and commenting!
Fathima
Hi can I use coconut oil instead of butter on this recipe
Kelley Simmons
Hi Fathima!
Yes you can! Just make sure that the coconut oil is not melted and is softened (similar to texture of softened butter).
Thank you & Enjoy,
Kelley
Ron
I have a cookie problem, yep a become the cookie monster during the holiday season. Your recipe is surely making me really need a batch of these cookies. I have everything I need, except the instant coffee. I’ll be looking for some so I can make these beauties. Thanks for sharing…
Kelley Simmons
Thank you so much Ron! I hope you enjoy them!