Double Chocolate Chip Cookies Recipe

Why stop at just one type of chocolate when you can have double chocolate chip cookies?

Joey is a writer, editor, TV/radio personality, lifestyle expert, former entertainment publicist, and author of Basic Bitchen. His work has appeared in People, Food & Wine, Travel + Leisure, Allrecipes, Food52, Apartment Therapy, and more.

Caitlin Bensel; Food Stylist: Torie Cox

There are two types of people in this world: those who are A-OK with a sprinkling or dusting of chocolate and those who'd follow Augustus Gloop straight into Willy Wonka’s chocolate river. If you consider yourself part of the latter, a double chocolate chip cookie is the dessert for you.

I decided to take an already good thing and make it even better—with more chocolate, of course! The added cocoa powder gives these an ultra-fudgy dough that produces what I’d dub as the best double chocolate chip cookies ever. And after one bite, you’ll quickly realize that I'm not being hyperbolic.

Learn how to make double chocolate chip cookies.

This double chocolate chip cookie recipe, like most cookie recipes, is pretty no-frills. It incorporates ingredients that are readily found in any grocery store (or pantry and refrigerator). Of course, you can opt for specific specialty brands of chocolate chips, cocoa powder, and vanilla extract, but I don’t find them to make a drastic difference in overall quality. (Sorry, Ina.)

Here are the ingredients you'll need:

Caitlin Bensel; Food Stylist: Torie Cox

The process of baking double chocolate chip cookies isn’t difficult. A stand mixer will make mixing easier, but feel free to stir ingredients by hand if you’re in need of a bicep workout.

With a glass of milk, of course. I know it sounds cliché, but a decadent dessert like this one deserves (and requires) a refreshing and creamy beverage to counter its heaviness.

I also always recommend serving these while warm to experience the harmonious balance of melted chocolate chips against a delicately crispy exterior. You can also top a cookie with a scoop of vanilla ice cream if you’re feeling extra indulgent.

These cookies can hold up quite well in any airtight storage container for five days.

You can also freeze the dough for up to two months. This is great news if you live alone, like me, and want to exercise some level of portion control since these are entirely too easy to eat in one sitting.

1 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder, sifted

2 tsp. cornstarch

1 tsp. baking soda

3/4 tsp. coarse sea salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

2 tsp. vanilla extract

1 1/2 cups milk chocolate chips

Preheat the oven to 350°F with a rack placed in the center. Line two baking sheets with parchment paper.

Caitlin Bensel; Food Stylist: Torie Cox

In a medium bowl, combine the flour, sifted cocoa powder, cornstarch, baking soda, and salt. Set aside.

Caitlin Bensel; Food Stylist: Torie Cox

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, light brown sugar, and granulated sugar. Mix on medium speed until light and fluffy and fully combined.

Caitlin Bensel; Food Stylist: Torie Cox

Add the egg and vanilla and mix to combine.

Caitlin Bensel; Food Stylist: Torie Cox

Gradually add the flour mixture and mix on low speed until fully combined.

Caitlin Bensel; Food Stylist: Torie Cox

Remove the bowl from the stand mixer and, using a rubber spatula, fold in the chocolate chips.

Caitlin Bensel; Food Stylist: Torie Cox

Using a 1/4-cup scoop, portion the dough into 16 cookies. Place the cookies on the prepared baking sheets, making sure they are a few inches apart.

Caitlin Bensel; Food Stylist: Torie Cox

Bake one sheet at a time on the center rack for about 12 minutes. The inside will still be soft.

Caitlin Bensel; Food Stylist: Torie Cox

Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Repeat with the second baking sheet.

Caitlin Bensel; Food Stylist: Torie Cox