This is your go-to recipe for easy double chocolate chip cookies. With simple ingredients, a bit of chilling time and quick baking you’ll pull delicious cookies out of the oven in no time!
The cookie recipe for chocolate lovers
Yes, there is chocolate in the dough and semi sweet chocolate chips throughout. If you adore chocolate this is most definitely the cookie for you.
We love it so much that we consider chocolate chips to be a pantry staple. If you’re on board with that, then this statement is true: These Double Chocolate Chip Cookies are made entirely with pantry staples.
The simple ingredients of butter, granulated and brown sugar, egg, flour, baking soda, salt and cocoa are all you need to have on hand in addition to those semi-sweet chips and you’re ready to go.
In fact, the cookies are so simple that they take us back in time to a classic reader favorite around here. Hot Fudge Pudding Cake made in an iron skillet was one of our first recipe posts and came from a much-loved aunt of ours.
It continues to be one of our most popular recipes and it’s just as simple and easy as these cookies. Maybe even more so.
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These cookies can be made crispy or chewy
Do you have a preference? Cookies can definitely be a bit delicate to bake and get them exactly the way you like them.
Ovens vary, two minutes can make all the difference in the final texture, and even the type of baking sheet you use can affect your cookies.
In general, for these double chocolate chip cookies here are our recommendations: Use a good quality baking pan and bake for 10 minutes for a chewy cookie with a brownie-like center.
For a crispy cookie you can go up to a total of twelve minutes. Anything between ten and twelve minutes will result in a cookie with texture between chewy and crispy. Play around with it and see what you like best.
One of our adorable hand models preferred a crispy cookie and the other one a chewy cookie. You may have to poll the troops at your place for a consensus.
Give these Double Chocolate Cookies that salty-sweet twist
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If you love the combination of salty and sweet try a light sprinkling of Maldon Sea Salt before your cookies go in the oven. It’s a top quality flaky “finishing” salt, perfect for sprinkling on baked goods like this.
Of course, you can make one pan salt-topped and the next pan different. Sometimes we like to leave our double chocolate chip cookies plain and sometimes a light sprinkle of confectioners sugar with a small strainer is fun.
No matter how you finish them off, everyone is going to be licking their lips!
Tips for perfect cookies every time
- Have butter and egg at room temperature before you start. If you forget to set the egg out you can let it sit for a few minutes in a bowl of warm water.
- Use a good quality vanilla. We like vanilla paste, like this one.
- Chill the dough before making the cookies – anywhere from 2 hours to overnight. This prevents the cookies from spreading too fast and getting thin.
- Use a two Tablespoon cookie scoop to get consistently sized cookies.
- Line your baking pan with parchment paper.
Double Chocolate Chip Cookies
- Combine butter, sugars, egg and vanilla until well blended.
- In a separate bowl combine flour, cocoa, baking soda and salt.
- Add dry ingredients to butter mixture and stir until well blended.
- Stir in chocolate chips.
- Chill for 2 to 12 hours.*
- Scoop 2 Tablespoon portions onto parchment lined baking sheet about 2 inches apart.
- Bake at 350° for 10-12 minutes. 10 minutes for chewy cookies and 12 for crispy cookies.
- Let rest for 3-5 minutes before moving to cooling rack.