Best double chocolate chip cookies with gooey centers and rich cocoa flavor. Soft, fudgy, bakery-style cookies ready in under 30 minutes!

Best Double Chocolate Chip Cookies Ever

These ultra-soft, bakery-style double chocolate chip cookies are thick, fudgy, and loaded with melty chocolate chips. With crisp edges and gooey centers, this foolproof recipe guarantees rich chocolate flavor in every bite.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

30 minutes mins

Total Time 57 minutes mins

Servings: 18 cookies

Course: Dessert

Cuisine: Américaine

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• Dry Ingredients:
• 2 cups 250g all-purpose flour
• ½ cup 50g unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• Wet Ingredients:
• ¾ cup 170g unsalted butter, softened
• 1 cup 200g brown sugar
• ½ cup 100g granulated sugar
• 2 large eggs room temperature
• 2 tsp vanilla extract
• Mix-ins:
• 1½ cups 270g semi-sweet chocolate chips
• ½ cup dark chocolate chunks optional but recommended

Equipment

• Large mixing bowl
• Medium mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Kitchen scale (recommended for accuracy)
• Rubber spatula
• Cookie scoop (2 tbsp size)
• Baking sheet
• Parchment paper
• Cooling rack

Method

 

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients:
3. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
4. Cream butter & sugars:
5. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
6. Add eggs & vanilla:
7. Mix in eggs one at a time, then add vanilla extract.
8. Combine:
9. Gradually add dry ingredients into wet ingredients. Mix until just combined (do not overmix).
10. Fold in chocolate:
11. Stir in chocolate chips and chunks evenly.
12. Chill dough (important):
13. Refrigerate dough for at least 30 minutes for thicker cookies.
14. Scoop & bake:
15. Scoop 2 tablespoons of dough per cookie. Place 2 inches apart.
16. Bake for 10–12 minutes until edges are set but centers look slightly soft.
17. Cool:
18. Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack.

Notes

• For extra thick cookies, chill the dough for 1 hour instead of 30 minutes.
• If you prefer sweeter cookies, use milk chocolate chips instead of semi-sweet.
• For a deeper chocolate flavor, add 1 teaspoon espresso powder to the dry ingredients.
• Do not overbake — cookies will continue cooking on the baking sheet after removal.
• Room temperature eggs and butter ensure better texture and even mixing.
• To make cookies uniform in size, use a 2-tablespoon cookie scoop.
• Sprinkle flaky sea salt on top before baking for a gourmet finish.