Double Chocolate Chip Cookies
Double chocolate chip cookies are so choco-licious! Combining rich cocoa with creamy white chips, this is one to make over & over again.
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Chocolate Cookie Recipe
Double the chocolate, double the yum!! This chocolate cookie recipe is rich, soft, and indulgent – and then we add in more chocolate chips! While I adore the combination of the deep cocoa cookie with melty white chocolate chips scattered throughout, you can definitely customize this chocolate chocolate chip cookie with your individual chip flavor preference. Dark, milk, semi-sweet – there is not a chip flavor that this cookie doesn’t embrace with open arms.
Because this cookie combines chocolate with chocolate in the dreamiest way possible, it is sure to be a fan favorite chocolate cookies recipe for all aficionados. And perhaps the best part about my double chocolate cookies is that they are remarkably easy to whip up, even on short notice! I’ll stop writing now so you can get straight to baking (and eating!) these beauties.
Ingredients in Chocolate Chocolate Chip Cookies
- Salted butter – Salted, always & forever. Make sure to soften it for this recipe!
- Brown sugar – More brown sugar gives these cookies a rich flavor.
- Granulated sugar – The granulated sugar helps promote spreading while baking
- Egg
- vanilla
- All-purpose flour
- Cocoa powder – I usually use dutch processed cocoa, but you can use regular unsweetened if preferred.
- baking soda
- salt
- White chocolate chips – I love white chocolate chips with this recipe but feel free to use regular chocolate chips as well.
How to Make Double Chocolate Chip Cookies
- Preheat the oven to 350° F.
- Using a stand mixer or an electric hand mixer, cream together the salted butter, brown sugar and granulated sugar until light in color and fluffy in texture. This will take approximately 2 minutes.
- Scrape the sides and add the eggs and vanilla. Mix until well combined.
- Add the flour, cocoa powder, baking soda and salt. Mix until a soft dough forms.
- Lastly, fold in the white chocolate chips, mixing until evenly distributed.
- Use a #40 scoop to portion out the dough into equal 1 1/2 tbsp of dough.
- Arrange on a parchment or silicone lined cookie sheet, leaving the cookie dough in a ball.
- Bake at 350° F for 7-9 minutes, or until the cookie no longer looks wet and glossy on top and the cookie has spread and flattened.
- Allow the cookies to cool on the pan. Store in an airtight container for up to 4 days. Enjoy!
Is there a recommended type of chocolate chip for this recipe, and can I mix different types?
I LOVE the flavor of white chocolate chips in this recipe, but other types of chocolate work well here too. You can even mix and match if you’d like! I think a combo of semi-sweet and white chocolate would be SO tasty here. But if you’re a dark or milk fan, you could throw those in as well.
How should I store my double chocolate chip cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.
I have a post all about how to freeze cookies if you need more guidance!
Recipes Similar to Double Chocoalte Chip Cookies
Double Chocolate Chip Cookies
Ingredients
- 1 cup salted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1-2 cups white chocolate chips
Instructions
- Preheat oven to 350° F.
- Using a stand mixer or an electric hand mixer, cream together the salted butter, brown sugar and granulated sugar until light in color and fluffy in texture.
- Scrape the sides and add the eggs and vanilla. Mix until well combined.
- Add the flour, cocoa powder, baking soda and salt. Mix until a soft dough forms.
- Lastly, fold in the white chocolate chips mixing until evenly distributed.
- Use a #40 scoop to portion out the dough into equal 1 1/2 tbsp of dough.
- Arrange on a parchment or silicone lined cookie sheet, leaving the cookie dough in a ball.
- Bake at 350° F for 7-9 minutes, or until the cookie no longer looks wet and glossy on top and the cookie has spread and flattened.
- Allow the cookies to cool on the pan. Store in an airtight container for up to 4 days.
