Double Chocolate Cookies Recipe photo by Taste of Home
Total Time
Prep: 15 min. Bake: 10 min./batch
Indulge in these double chocolate chip cookies the next time you need to curb your chocolate hankering.

Updated: Dec. 21, 2023

When the hankering for chocolate hits, sometimes it takes a double dose of chocolate to hit the spot. These double chocolate chip cookies are just the thing for such occasions. They are indulgently chocolatey, from the cocoa-infused dough to the rich, melty morsels of chocolate chips. Soft and chewy on the inside with a delicate and crispy exterior, our double chocolate chip cookies are so easy to whip up that you’ll be spoiling yourself with them in no time.

Double Chocolate Chip Cookies Ingredients

  • Butter: Butter must be softened to cream butter and sugar together effectively. The butter should be cold to the touch but makes an indentation when lightly pressed. That lands somewhere around 65°F.
  • Eggs: You want room-temperature eggs so that they’ll blend easily into the batter. Cold eggs hitting the fat would seize up and curdle the batter, negatively impacting the texture of your cookies.
  • Baking cocoa: Cocoa powder is pure chocolate flavor, bold and slightly bitter. See what our Test Kitchen experts ranked as the best cocoa powders you can buy.
  • Semisweet chocolate chips: Chocolatey flavor is the name of the game in this recipe, so go for the best chocolate chips you can find. Here’s what our Test Kitchen has deemed the best chocolate chips from their tests.


Step 1: Combine the wet ingredients

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Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream together the butter and sugar until light and fluffy, five to seven minutes. Beat in the eggs and vanilla.

Step 2: Whisk together the dry ingredients

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In a separate bowl, whisk together the flour, cocoa, baking soda and salt.

Step 3: Create the batter

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Gradually add the flour mixture to the butter mixture, and beat well. Fold in the chocolate chips.

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Editor’s Tip: Don’t overbeat the batter! Doing so will over-develop the gluten and make your cookies come out tough and dense. Beat until the mixtures are just combined.

Step 4: Portion the cookies

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Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto greased baking sheets.

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Editor’s Tip: Don’t over-grease your baking sheets! This can cause the cookies to absorb too much fat, resulting in a flat cookie. If you’re nervous about over-greasing, simply skip the greasing, and use a piece of parchment or a silicone baking mat.

Step 5: Bake

Double Chocolate Cookies Ft23 15753 St 1117 8 Ss EditTMB STUDIOBake until the cookies are set, 8 to 10 minutes. Cool the cookies at room temperature for two minutes. Transfer the cookies to wire racks, and let cool completely.

Recipe Variations

  • Swap the baking chips: Instead of semisweet chocolate chips, use white chocolate chips for a sort of inside-out cookie, or use peanut butter chips if you’re a chocolate-peanut butter lover. Other flavored baking chips we love include Baileys Original Irish Cream Baking Chips and Nestlé Toll House Peppermint-Filled Baking Truffles.
  • Add other mix-ins: Use your creativity here! Marshmallows and graham crackers would make this a wonderful s’mores cookie. Crushed-up toffee bits or broken-up pretzels would add a nice crunch and depth of flavor. If you have leftover Easter candy or chocolates from Halloween or Valentine’s Day, add in those!
  • Sprinkle in espresso powder: Coffee is an amazing secret ingredient in chocolate desserts. It amplifies the chocolate flavor without adding any coffee taste. Espresso powder dissolves easily—no need to activate it.
  • Sprinkle with flakey salt: Once the cookies are pulled from the oven, sprinkle a bit of flaky salt on top to deepen the cookies’ flavors.

How to Store Double Chocolate Chip Cookies

To store, allow the cookies to cool completely to room temperature. Place the cookies in an airtight container, and keep them at room temperature for up to three days.

Want to know our secret cookie-storing hack? Add a piece of bread to the container. A piece of bread will soften cookies so they don’t go stale overtime, keeping them nice and moist.

Can you freeze double chocolate chip cookies?

Yes, you can freeze double chocolate chip cookies. Allow the cookies to cool to room temperature, then place them in an airtight container. If you’re stacking the cookies in the container, put a piece of parchment or waxed paper between the layers to avoid sticking. The cookies can be kept in the freezer for up to three months. This method is generally how to freeze most cookies, so keep this tip in your back pocket.

Double Chocolate Chip Cookies Tips

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Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Drop the cookie dough onto a parchment-lined baking sheet, and place in the freezer until the cookie dough balls are hard, 30 to 60 minutes. Place the frozen cookie dough balls in a freezer-safe resealable plastic bag. They can be stored in the freezer for up to three months and baked off whenever the cookie craving strikes.

To bake, simply follow this recipe’s baking directions, but add a few more minutes of bake time. There’s no need to thaw the cookie dough out beforehand.

Why are my cookies flat?

If your cookies are flat like a pancake, there are a few missteps that could’ve happened. First, check to see if your baking soda is expired. If you can’t find the expiry date, try testing your baking soda. Secondly, be honest with yourself: Did you swap the butter for a different fat? What may feel like a simple substitute might’ve actually been your downfall since different fats melt at different temperatures. While on the topic of butter, did you know that too soft butter can make cookies spread more easily? Butter that’s too soft will melt quicker and make your cookies flat.

Ultimate Double Chocolate Chip Cookies

Prep Time 15 min
Cook Time 10 min
Yield about 4 dozen.


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips


  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips.
  2. Drop by rounded tablepoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts

1 cookie: 123 calories, 6g fat (4g saturated fat), 18mg cholesterol, 85mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 2g protein.