Double Chocolate Chip Cookies

If you’re looking to indulge in a decadent treat, you’re going to love these double chocolate chip cookies. They bake up with the perfect, slightly crispy exterior and sweet, tender center.

And with this unique recipe, these cookies stay soft for days…if they last that long.

I felt a little guilty smacking my 5-year-old’s hand away for the millionth time while taking these photos.

Our house was filled with the aroma of freshly baked double chocolate chip cookies. And all of my kids were doing their best to wait patiently.

It must have been torture.

But when they finally got their chance to taste the cookies, they knew they were in heaven. Especially my oldest, who is a total chocoholic.

Yes, these double chocolate chip cookies are totally worth the wait.

How Do You Make Double Chocolate Chip Cookies?

The process for making chocolate chocolate chip cookies is very similar to other cookie recipes:

First, Mix together the dry Ingredients

In a large bowl, you’ll add both types of flour, cocoa powder, baking soda, salt, and the instant coffee.

Tip: Use a whisk to combine the dry ingredients. It will help break apart any lumps, making a more uniform batter.

Second, Cream Together the Wet Ingredients

I like to use a stand mixer fitted with a paddle attachment (or even better, this scraper blade). Add your softened butter, sugars, eggs and extract, and mix on medium speed until light and fluffy.

Combine the Wet and Dry Ingredients

This step is where a splash guard is so useful. You can see in the photo above how it keeps the powdery ingredients from flying everywhere.

Add about ⅓ of the dry ingredients to your creamed butter, eggs, and sugar. Mix on low speed until just combined. Repeat with the remaining dry ingredients, adding ⅓ at a time.

Finally, mix in your chocolate chips at low speed for a few seconds to distribute them evenly.

Tip: Be careful not to overmix the batter. That can result in dry, tough cookies. Stop your mixer once everything is just barely combined. (This is why whisking away those lumps is so important)

Let the Dough Chill

Refrigerate your dough for at least an hour.

I know you may be impatient for all that double chocolate cookie goodness. But the real magic happens when you let everything sit for a while.

Chilling the dough allows the moisture from the butter and eggs to combine with the flour and cocoa powder. This helps make the dough easier to scoop, and helps to create that slightly crunchy exterior and soft interior.

(Seriously, any time I try to skip the refrigeration, I always regret it. You can read more about why refrigeration helps right here.)

Scoop and Bake

For evenly baked cookies, I strongly recommend using a cookie scoop. We tend to use the smallest scoop from this set.

Place your cookie scoops at least an inch apart on a pan with parchment paper or a baking mat and bake for 7-10 minutes.

The cookies will be ready when they look like they’re set, but aren’t too firm around the edges.

Let the cookies cool on the pan for at least five minutes before moving to a cooling rack.

Baking Tips:

Don’t over bake your cookies. The cookies will continue to bake a little bit as they cool down. So it’s best to slightly underbake them.

Your pan makes a difference. Standard dark cookie sheets will bake faster than airbake style cookie sheets.

How to Freeze Double Chocolate Chip Cookies

You can whip up a batch of this double chocolate chip cookies recipe and freeze a bunch for later.

To freeze the dough: Scoop the dough into balls. Then freeze on a wax or parchment covered baking sheet. When the dough balls are solid, transfer them to a gallon size freezer bag (or two) for up to 3 months.

To bake from frozen: Preheat your oven to 350 degrees Fahrenheit. Place frozen cookie dough balls on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cookies are just set, but not too firm around the edges.

Three Cookie Styles with One Batch:

Double chocolate chip cookies are so tasty, we actually used it as a base for two more recipes:

Double Chocolate Crinkle Cookies – My middle child’s favorite way to have this recipe, crinkle cookies have a pretty powdered sugar coating and gorgeous chocolate cracks running through the top.

Double Chocolate Coconut Cookies – No need to whip up a meringue or worry about folding gently. This easy adaptation adds a chewy touch with a coating of flaked coconut

Even More Cookie Recipes to Love:

• Best Ever Chocolate Chip Cookie Recipe – My favorite cookie of all time, tested and perfected over 9 years
• Soft and Chewy Almond Macaroons – Always a favorite, almond macaroons are perfect when you’re looking for a small batch cookie.
• Lemon Cake Mix Cookies – No chilling necessary, and full of bright, citrusy flavor.

This post was originally published on December 11, 2014. It has been updated with more thorough instructions, helpful tips, and new photographs

---