These double chocolate chip cookies are soft, chewy and incredibly delicious! These cookies are high on my list when I crave chocolate. They’re really chocolate! You will love them!
These soft and chewy chocolate chip cookies are so simple and incredible. The cocoa powder makes our cookie dough rich in chocolate, and we add a lot of chopped chocolate (and a lot of chopped chocolate) to turn them into double chocolate chip cookies.
We love the chocolate chip cookies around here. For more cookie recipes, see our Chocolate Toffee Cookies, Chocolate Walnut Cookies or These Chocolate Mint Cookies!
Key Ingredients
- flour: I use all-around flour for these simple chocolate chip cookies. It helps achieve perfect chewy quality.
- Cocoa powder: I recommend natural, unsweetened cocoa powder as this recipe. Dutch processed cocoa powder does not react with baking soda, which is essential to help cookies rise and develop chewy benefits. Some of my favorite brands include Ghirardelli, Hershey’s or Guertard, if you like it!
- baking soda: This is our secret weapon to achieve soft and chewy cookies. It helps the dough rise and creates the perfect texture.
- butter: Yes, this recipe uses a lot of butter, but trust me, this makes these cookies so delicious! Make sure your butter is at room temperature so that it is easy to cream with sugar.
- sugar: I used a combination of granulated sugar and brown sugar in this cookie dough. Brown sugar adds a strong flavor and helps keep the cookies soft in the center, while granulated sugar makes them slightly crispy.
- egg: You need two large eggs, room temperature is best for easy mixing. If you forget to remove them from the refrigerator, place them in a bowl of cold water for a few minutes.
- Vanilla and espresso powder: I like to use herbs and espresso powder for added flavor. Espresso is optional, but it does enhance the rich chocolate flavor without making the cookies taste like coffee. If you are interested, here are some ways to use espresso powder.
- chocolate: Use your favorite types of chocolates like milk, dark, white, and even combinations. I switch to what I feel and what I desire.
How to make chocolate cookies
I usually make these cookies using an electric mixer, but if you have a stand mixer, connect the paddle attachment and use it. Cookies start with butter with sugar, vanilla and espresso. Espresso is optional, but I highly recommend it brings out the rich chocolate flavor of cocoa.
Add the eggs and slowly mix the flour, baking soda, salt and cocoa powder. This cookie dough is thick, so don’t be surprised if your mixer starts struggling hard at the end of adding dry ingredients (watch our video to see what I mean).
The last step before rolling and baking is adding a lot of chopped chocolate to the batter (I mean). Chocolate chips work, but I love the variation of handmade chocolate in these cookies. By the way, I feel the same about chocolate chip cookies. Whenever I can swap block fragments, I can do it!
From there, you place the dough on a baking sheet and bake. Very simple and delicious!
Chewy Chocolate Chip Cookies
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This soft and chewy chocolate chip cookie recipe is a family favorite! The cocoa powder makes our cookie dough rich in chocolate, and we add a lot of chopped chocolate (and a lot of chopped chocolate) to turn them into double chocolate chip cookies. I use an electric manual blender, but when adding dry ingredients it works hard at the end (watch the video for reference). You might prefer a stand mixer, or when your hand mixer starts struggling with thick dough, switch to a spatula to mix the remaining dry ingredients.
Make 3 dozen cookies
Watch us make recipes
You will need
2½ cups (325g) all-purpose flour
3/4 cup (60g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
18 tablespoons (255g) unsalted butter at room temperature (2¼ sticks)
1 cup (200g) sugar
1 cup (213 grams) brown sugar
2 teaspoons vanilla extract
1/4 teaspoon espresso powder, optional, see tips
2 large eggs at room temperature
12 oz (340g) chocolate bars (2 cups)
direction
1Preheat the oven until 350°F (176°C). Line up two baking trays or silicone baking trays on two baking trays.
2In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
3In a large bowl, use a hand-held blender (or stand mixer with paddle attachment) and beat the butter, granulated sugar, brown sugar, vanilla and espresso together for 3 to 5 minutes at medium speed.
4Scrape the sides and bottom of the bowl. Reduce mixing speed to medium low and then add one egg at a time, beating until each egg is combined.
5Turn the blender to the lowest setting. Gradually divide the dry ingredients into three parts and mix until combined. The cookie dough will be thick.
6Switch to a spoon or spatula and fold in the chocolate bar.
7Using a medium cookie spoon or tablespoon measuring spoon, measure 2 tablespoons (about 50 grams) of dough, and roll it into the ball. Place the balls on the prepared baking sheet and space them about 2 inches apart to allow spreading.
8Bake one piece of paper at a time for 9 to 12 minutes, or until the cookies are slightly puffed and the top looks dry.
9Let the cookies cool on a baking sheet for 5 minutes, then transfer it to a wire rack to cool completely.
Adam and Joanne’s Tips
- Measurement: Carefully measure flour and cocoa powder. Weigh them or use the “spoon and sweep” method: fluff/cocoa powder, pour it into the measuring cup, and use the flat edges to get off the top.
- storage: Store baked chocolate cookies in an airtight container for 3 to 5 days at room temperature or in the refrigerator. Freeze them for up to 3 months.
- in advance: Refrigerate the unbaked cookie dough for up to 3 days. Or frozen cookie dough for up to 3 months. Spread the baking trays in parchment paper and spatula the mounds on the baking tray without them. Freeze until hard. Transfer frozen dough mounds to sealed containers or plastic bags.
- Espresso: I have Medaglia d’Oro Instant Instant Espresso in my kitchen. It doesn’t make the cookies taste like coffee, but it enhances the cocoa flavor. Read more about it in How to Use Espresso Powder.
- Additional tips: To make sure you can see the chocolate chips on the cookies, press a few pieces of chocolate chunks into the top of the dough balls before baking.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 cookie
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Calories
172
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protein
2 g
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carbohydrate
23 g
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Dietary fiber
1 g
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Total sugar
15 g
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Total fat
9 g
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Saturated fat
6 g
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cholesterol
26 mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
