Chocolate Lover’s Double Chocolate Chip Cookies Recipe

I perfected Fudgy Double Chocolate Chip Cookies that are thick, chewy, and loaded with melty chocolate chips, and I can’t wait to let you in on what makes them so irresistible.

I never expected a cookie could be such a drama queen, but these Chocolate Lover’s Double Chocolate Chip Cookies totally are. Thick and chewy with melty semisweet chocolate chips in every nook, they demand attention.

The unsweetened cocoa powder gives a dark, snappy backbone so the sweetness doesnt go soft. People tag them as Chocolate Chip Cookies With Cocoa Powder or call them Fudgy Double Chocolate Chip Cookies, and honestly both fit.

I keep wanting to tell you the one little trick that makes them impossibly tender, but maybe I should just let you discover it yourself.

Ingredients

• All purpose flour: Gives structure, mostly carbs, little protein and fiber, makes cookies chewy.
• Unsweetened cocoa powder: Rich in flavor, adds bitterness, antioxidants and some fiber, low sugar.
• Cornstarch: Adds soft tender texture, reduces spread, no significant nutrients.
• Unsalted butter: Loads of fat, makes cookies tender and rich, adds mouthfeel.
• Brown sugar: Moist sweetness, mostly carbs, adds caramel notes and chewiness.
• Eggs: Provide protein and moisture, bind ingredients, help rise a bit.
• Vanilla extract: Tiny amount but huge aroma, enhances sweetness without adding sugar.
• Semisweet chocolate chips: Melty pockets of sugar and cocoa, add texture, more calories.
• Chopped dark chocolate: Bitter chunks pack intense cocoa, more antioxidants, deeper flavor.
• Flaky sea salt optional: Sprinkle on top to lift flavors, balances sweetness, tiny minerals.

Ingredient Quantities

• 2 1/4 cups (280 g) all purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 tbsp (8 g) cornstarch
• 1 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup (170 g) unsalted butter
• 1 cup (220 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 to 2 cups (9 to 12 oz or 255 to 340 g) semisweet chocolate chips or chopped semisweet chocolate, your call
• 1/2 cup (85 g) chopped dark or bittersweet chocolate optional
• flaky sea salt optional

How to Make this

1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat. Let butter and eggs come to room temperature while you prep.

2. Whisk together 2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon fine salt in a bowl so its evenly mixed.

3. In a large bowl or mixer beat 3/4 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes. Scrape the bowl down once or twice.

4. Add the 2 large eggs one at a time, beating after each until just combined, then stir in 2 teaspoons vanilla extract. Dont overmix here.

5. Add the dry ingredients to the wet in two additions on low speed, mixing until just combined and there are no big streaks of flour. Scrape the sides and bottom once.

6. Fold in 1 1/2 to 2 cups semisweet chocolate chips or chopped semisweet chocolate and, if using, 1/2 cup chopped dark or bittersweet chocolate. Reserve a handful of chips/chunks to press on top of the dough balls before baking.

7. Chill the dough 30 minutes to 1 hour for thicker, chewier cookies, or up to 24 hours for more flavor. If you skip chilling you can bake right away, but the texture will be a bit different.

8. Scoop dough into roughly 2 to 3 tablespoon mounds (or use a medium cookie scoop), place on prepared sheets about 2 to 3 inches apart, press reserved chips on top and sprinkle flaky sea salt if using either just before baking or right after they come out while still hot.

9. Bake 10 to 12 minutes until the edges are set and the centers still look slightly soft. Let the cookies cool on the sheet 5 to 10 minutes so they firm up, then transfer to a wire rack to finish cooling. Store in an airtight container for up to 4 days.

Equipment Needed

1. Oven preheated to 350 F (175 C)
2. Two mixing bowls, one medium for the dry stuff and one large for the wet
3. Measuring cups and spoons plus a kitchen scale if you like grams
4. Electric mixer or handheld beaters (or a sturdy wooden spoon if you dont have one)
5. Whisk and rubber spatula for scraping and folding
6. Baking sheets and parchment paper or silicone mats
7. Cookie scoop (2 to 3 tbsp) or a tablespoon and a steady hand to portion dough
8. Wire cooling rack for finishing the cookies

FAQ

Chocolate Lover’s Double Chocolate Chip Cookies Recipe Substitutions and Variations

• All purpose flour -> Gluten-free 1:1 all purpose blend (with xanthan gum). Use the same weight/volume; cookies may be a bit more crumbly, so chill the dough 20–30 min before baking.
• Unsalted butter -> Refined coconut oil (solid) or vegan/stick butter, 1:1 by volume. Use solid (not melted) and chill dough to prevent extra spreading, refined coconut keeps any coconut taste mild.
• 2 large eggs -> Flax “eggs”: 2 tbsp ground flax + 6 tbsp water (stir, let sit 10 min) to replace 2 eggs. Gives a slightly denser, chewier cookie. Or use 1/2 cup applesauce for 2 eggs for a cakier result; if it’s sweetened cut 1–2 tbsp sugar.
• Unsweetened cocoa powder -> Dutch-process cocoa, 1:1. Because it’s less acidic, swap the 1 tsp baking soda for about 3 tsp (1 tbsp) baking powder so the cookies still lift properly.

Pro Tips

1) Weigh the flour if you can, don’t scoop straight from the bag — scooping packs it down and you get dry crumbly cookies. If you don’t have a scale, spoon the flour into the cup and level it with a knife, that’ll help a lot.

2) Chill the dough. Even 30 minutes makes the cookies thicker and chewier, overnight is even better for flavor, and you can freeze scooped balls so you can bake fresh cookies any time. Also, chilling helps stop them from spreading into sad flat discs.

3) Use a mix of chocolate sizes and press some extra chips or chunks on top right before baking, it makes the cookies look bakery-fancy and gives great melty pockets. A pinch of flaky sea salt right after they come out transforms the flavor, trust me.

4) Don’t overmix after adding the dry ingredients, just combine until no big streaks remain — overworking makes them cakey. For a deeper chocolate punch add a small pinch of instant espresso powder to the dry mix, you won’t taste coffee, just richer chocolate.