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chocolate chip cokkies

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
Cook Time 12 minutes
30 minutes
Total Time 57 minutes
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.