Double Chocolate Chip Cookies
Double chocolate chip cookies: chocolate cookie dough packed with chopped dark chocolate and chocolate chips. A chocolate lovers dream cookie.
These double chocolate cookies are my absolute favorite. Just the smell of the chocolatey unbaked dough smells amazing. They are simple to make, much like a basic chocolate chip cookie, so only about 30 minutes and a few pantry staples stand between you and delicious cookies! Let’s make them!
Ingredients for double chocolate cookies
No fancy ingredients are required to make these cookies, another reason I love this recipe so much! Here’s what you’ll need:
- Brown and white sugar
- Baking soda
- Chocolate chips and chopped dark chocolate
A note on the chocolate–you can use all chocolate chips or all chopped dark chocolate if you want to keep things simple. I usually have both ingredients on hand and like the combo of the super dark chocolate with sweeter chocolate chips. Either way, these cookies are delish!
Make the double chocolate chip cookie dough
The chocolate dough in these cookies is almost like a brownie – fudgy and dense. Pack it with lots of chocolate chips and chopped dark chocolate and you are good to go.
Like so many cookie recipes we start the dough with soft, room temperature butter and cream with both the sugars until light and fluffy.
Once the butter and sugar is light and fluffy, add the egg and vanilla and blend until creamy.
The add in the dry ingredients. The official stance in most recipes is combine the dry ingredients in a separate bowl first and then add, but to be completely honest, I rarely do this with cookies. Especially not when I am in I just want a freshly baked chocolate chocolate cookie ASAP kind of mood.
I do however, always use a cookie scoop when to measure the dough. The OCD part of me is very happy when all the cookies are generally the same size.
Press some extra chips or chocolate chunks into the top of each dropped ball of cookie dough for those melty pools of chocolate!
PARCHMENT PAPER – I am in love with parchment paper. The look, the feel, the sound, the fact that literally NOTHING will stick to it.
COOKIE SCOOP – Even when I’m in cookies now mode, I still use a cookie scoop. It’s actually faster and easier that using two spoon. Mine (buy here) has this handy lever that pops the dough right out, quickly and evenly every time. Evenly is another key! There’s just something so satisfying about making a batch of perfectly uniform cookies!
ELECTRIC MIXER – I use my electric mixer all. the. time. It’s so easy to pull out, easy to clean and mine is this pretty retro blue color that I quite enjoy. When I am in extreme lazy mode I might try to rough it and just mix everything with a spoon – and you can do this and get a good result – but the mixer really makes things much easier. And yes my extreme lazy mode might sound contradictory, I mean yes, it is more work to mix things with a spoon by hand, but somehow in my weird brain it sometimes seems harder to open an extra cupboard, open a box and insert the mixer blades, find an outlet, etc. that to just go at it with a spoon.
Beyond these three things, of course you will need a large bowl, measuring cups/spoons and baking sheets.
Tried this recipe?
I hope you give these double chocolate chip cookies a try! If you do, be sure to let me know in the comments below and tag me on instagram @thefigjar! I’d love to see!
More cookie recipes to try!
Peanut Butter & Jelly Thumbprints
Buckwheat & Honey Cookies
Earl Grey Shortbread with Vanilla Bean Icing
Double Chocolate Chip Cookies
- 3/4 cup unsalted butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- sea salt for topping
- 1 cup chocolate chips and chopped dark chocolate see note
- Preheat oven to 375.
- Use an electric mixer to beat the butter and both sugars until light and fluffy.
- Add egg and vanilla and beat until combined. Add dry ingredients and continue using the electric mixer to combine the ingredients.
- Once fully combined, stir in chocolate chips. Use a cookie scoop to drop 1 1/2 tbsp of dough onto a baking sheet lined with parchment paper. These cookies don’t spread too much but leave about 1 1/2 inches between each.
- Bake for 9-10 minutes. Sprinkle each cookie with sea salt immediately upon removing from the oven.
- The amount of chopped dark chocolate and chocolate chips is pretty flexible, you want about 1 cup total of chocolate. You can use all chopped dark chocolate, all chocolate chips or half and half!