These easy double chocolate chip cookies are so soft, chewy, and flavorful! With only 10 minutes of prep, they’re the ultimate chocolate treat to enjoy year-round.
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❤️ Why You’ll Love This Recipe
- You won’t need any special equipment. Simply mix everything in one bowl with a spatula, scoop, then bake!
- It’s a chocolate lover’s dream. As a chocolate fanatic, I love these cookies. They’re full of chocolate flavor without being too sweet, and have the perfect amount of saltiness from to the flaky sea salt.
- It’s versatile. You can leave out the chocolate chips for a basic chocolate dough, or even swap out them out for chopped Oreos!
Looking for more chocolate cookie recipes? Try out my easy chocolate sugar cookie recipe!
Ingredients
To make this double chocolate chip cookie recipe from scratch, you’ll need the following ingredients:
- Melted unsalted butter makes the cookie dough really easy to mix by hand.
- I like to use a mix of brown sugar and granulated sugar to create the perfect balance of flavor and chew. You can use light or dark brown sugar; dark brown sugar will just give you a deeper butterscotch flavor.
- I used one whole egg and an extra egg yolk to add extra flavor and tenderness.
- You can use either vanilla extract or vanilla paste (1:1) in this recipe.
- Flaky sea salt cuts the sweetness and adds the perfect amount of saltiness in these cookies! I highly recommend adding it.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tips
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
How to Make Double Chocolate Chip Cookies
Step 1: Mix together melted butter with cocoa until smooth.
Step 2: Stir in sugars until combined. It will be a bit thick, but no worries!
Step 3: Mix in egg, egg yolk, and vanilla until smooth.
Step 4: Stir in dry ingredients and chocolate chips until no dry spots remain. Bake 2-3 tablespoon cookie dough balls on lined baking sheet (3-4 inches apart) at 350°F/177°C for about 10 minutes until edges are set. Immediately sprinkle with flaky sea salt and enjoy!
For full instructions, see the recipe card below.
“So good! Kind of like a brownie or crinkle but in a cookie form!” – Instagrammer
Storage
If you’d like to make these chocolate cookies ahead of time, you can freeze raw cookie dough balls for up to 3 months. Bake as usual, just adding a few minutes to the baking time!
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
😋 More Cookie Recipes
Did you try this recipe?
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Double Chocolate Chip Cookies
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Equipment
- large mixing bowl
- 1 Medium cookie scoop 2-3 tablespoon capacity
- Parchment Paper
Ingredients
Dry ingredients:
- 1 ¼ cups (156.25 g) all-purpose flour
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (3 g) fine sea salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter melted and cooled
- ½ cup (48 g) cocoa powder
- ⅓ cup (66.67 g) granulated sugar
- ⅔ cup (146.67 g) brown sugar packed; light or dark
- 1 (1) egg room temperature
- 1 (1) egg yolk room temperature
- 1 tablespoon (13 g) vanilla extract or paste
Mix-ins:
- ¾ cup (135 g) chocolate chips
Topping:
Instructions
For the chocolate cookie dough:
- In a large bowl, use silicone spatula to mix melted ½ cup unsalted butter and ½ cup cocoa powder until combined.
- Mix in ⅓ cup granulated sugar and ⅔ cup brown sugar until smooth.
- Stir in 1 egg, 1 egg yolk, and 1 tablespoon vanilla until fully combined.
- Add in all of the dry ingredients: 1 ¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon fine sea salt, and ¾ cup chocolate chips. Mix until no dry spots remain.
- Cover and chill dough for 30-60 minutes. This will allow the flour to hydrate and butter to firm up, yielding chewier cookies.
Scoop & bake cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- Use cookie dough scoop to gather dough (2-3 tablespoons). Place on lined baking tray, spacing cookies about 3-4 inches apart.
- Bake for 9-11 minutes, or until edges are set and middles are mostly cooked. Immediately sprinkle flaky sea salt on top. TIP: For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
- Let cookies sit on pan for 5 minutes, then transfer cookies to wire rack to cool completely. Enjoy!
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 10 minutes. Or, reheat in the microwave at 10-second intervals.
these cookies are delicious ! i used both white chocolate chips and milk chocolate and they’re like a combination of a brownie or crinkle in a cookie form!
Michelle!!! Thank you so much for your comment <3 Glad you enjoyed them!