I perfected my Easy Double Chocolate Chip Cookies with one surprising pantry swap that guarantees thick, chewy cookies studded with melty chocolate chips.

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I won’t lie, these Chocolate Lover’s Double Chocolate Chip Cookies are basically an excuse to eat chocolate for breakfast. I wanted something thick and chewy that actually tasted like chocolate so I packed them with unsweetened cocoa powder and then threw in tons of semisweet chocolate chips.

They come out fudgy in the middle and the edges crack just enough to make you stop and stare. Think of them as my stubborn take on Fudgy Double Chocolate Chip Cookies, the kind that make you promise you will only have one, then eat three.

You’re warned, they vanish fast.

Ingredients

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All purpose flour: main structure, mostly carbs, small protein, adds chew and heft
Cocoa powder: rich in antioxidants, bitter and deep, gives intense chocolate flavor
Unsalted butter: mostly fat, gives tenderness and flavor, makes cookies feel decadent
Granulated and brown sugars: sweet, brown adds moisture and caramel notes, helps browning
Eggs: add protein and structure, help bind dough and make cookies chewy
Semisweet chocolate chips: melty pockets of sweetness, extra fat and big chocolate hits
Cornstarch: small hack for chewiness, tames spread and keeps centers soft
Instant espresso powder: optional, boosts chocolate depth without making it taste like coffee
Flaky sea salt: optional sprinkle, brightens sweetness and adds tiny crunchy contrast

Ingredient Quantities

2 1/4 cups all purpose flour (about 280g)

1/2 cup unsweetened cocoa powder (about 50g)

2 teaspoons cornstarch (helps keep ’em chewy)

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup unsalted butter, softened (about 2 sticks)

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 1/2 to 2 cups semisweet chocolate chips or chopped dark chocolate

Flaky sea salt for sprinkling, optional

1 teaspoon instant espresso powder, optional (for deeper chocolate flavor)

How to Make this

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1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat, set rack in middle of oven.

2. In a bowl whisk together 2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt and if using 1 teaspoon instant espresso powder. Sift the cocoa if its lumpy, and weighing the flour is a good idea for consistency.

3. In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes, scrape the bowl down as you go. Butter should be soft not melted.

4. Add 2 large room temperature eggs one at a time, mixing briefly after each, then stir in 2 teaspoons vanilla extract until combined. Don’t overbeat, just get it mixed.

5. Add the dry ingredients to the wet in two additions, mixing on low speed or folding by hand until just combined. The dough should be thick, so stop as soon as you see no streaks of flour or cocoa.

6. Fold in 1 1/2 to 2 cups semisweet chocolate chips or chopped dark chocolate by hand. Save a handful of chips to press on top of each cookie before baking for that bakery look.

7. Chill the dough in the fridge at least 30 minutes to 1 hour for thicker chewier cookies, or up to 72 hours for even better flavor. If you dont have time chill 15 minutes, it still helps reduce spreading.

8. Scoop dough into balls about 2 tablespoons each (slightly larger if you want bakery size) and place 2 to 3 inches apart on the prepared sheet. Press the reserved chips into the tops and sprinkle flaky sea salt if you like.

9. Bake for 10 to 12 minutes, until edges are set but centers still look a bit soft. For extra chewy cookies pull them at the lower end of the time, for crispier edges bake a minute or two longer.

10. Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container with a slice of bread to keep them soft for several days, or freeze dough balls for later baking.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Baking sheets and parchment paper or silicone baking mats
3. Mixing bowls, at least one large and one medium
4. Electric mixer or stand mixer with paddle attachment, or a sturdy whisk for hand mixing
5. Rubber spatula and a bowl scraper or bench scraper
6. Fine mesh sieve or sifter for flour and cocoa
7. Measuring cups and spoons plus a kitchen scale for accuracy
8. Cookie scoop or tablespoons for portioning dough
9. Wire cooling rack and an airtight container for storage

FAQ

Q: Can I swap any ingredients if Im out of something? A: Yeah, a few swaps work fine. Dark brown sugar can replace light brown, salted butter works if you cut the added salt, and you can use chopped chocolate instead of chips. If you use Dutch process cocoa the texture and rise might change a bit, so expect slightly different cookies. Eggs arent great to fully replace unless you use a tested egg substitute recipe, the cookies will be different.

Q: How do I make these super chewy instead of cakey? A: Use the cornstarch, underbake slightly, and dont overmix the dough. Chill the dough at least 30 minutes, scoop big balls, bake until edges are set but centers still look soft, then let them cool on the sheet for 2 to 3 minutes before moving to a rack. Brown sugar and the cornstarch are the main cheats for chewiness.

Q: Can I chill or freeze the dough ahead of time? A: Yes. Chill the dough 30 minutes to 24 hours for better flavor and less spread. You can freeze scooped dough balls up to 3 months; bake from frozen, add 1 to 3 extra minutes to the bake time.

Q: Why is there cornstarch and instant espresso powder in the list? A: Cornstarch helps keep cookies soft and chewy by holding moisture. The instant espresso powder doesnt make them taste like coffee, it just boosts the chocolate flavor and makes it deeper.

Q: What temp and time should I bake them, and how do I know when theyre done? A: 350 F (about 177 C) is a good temp. For standard cookies bake 9 to 12 minutes; for big cookies 12 to 15. Theyre done when the edges look set and slightly firm but the centers still look soft. They finish while cooling, so dont wait until theyre completely firm in the oven.

Q: How do I get big, craggy cookies with melty centers and pretty tops? A: Use a large cookie scoop, press extra chips into the tops right before baking, chill the dough first, and sprinkle flaky sea salt as soon as they come out of the oven. Baking slightly hotter for a shorter time helps the edges set fast and keeps centers gooey.

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

All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or use a 1:1 gluten free all purpose blend with xanthan gum if you need gluten free.
Unsalted butter: use solid coconut oil (measure by weight, about 226 g for 1 cup) for a dairy free option but you might get a faint coconut note and a bit more spread, or use salted butter and cut the added salt to 1/4 teaspoon.
Cornstarch: replace 1:1 with tapioca starch or arrowroot to keep that chewy texture.
Eggs: make a flax egg for each egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes, or use 1/4 cup applesauce per egg (applesauce gives a slightly cakier cookie).

Pro Tips

1) Weigh the flour and cocoa if you can. If you dont have a scale spoon the flour into the cup then level it off with a knife. Small differences here change the texture more than you’d think.

2) Chill the dough longer than you think. Cold dough spreads less and the flavors deepen. You can also freeze scooped balls on a tray and bake from frozen for fresh warm cookies whenever you want.

3) Mix chopped chocolate with chips so you get those molten pockets and predictable melty bits. Press a few extra chips on top right before baking and sprinkle flaky salt as soon as they come out of the oven – it makes them taste like a bakery cookie.

4) Don’t overbake. Pull them when edges look set but centers still glossy, they keep cooking on the hot sheet. Let them rest on the pan several minutes so they finish without falling apart. If you want them even chewier next time add a touch more brown sugar or an extra half teaspoon of cornstarch.

Chocolate Lover's Double Chocolate Chip Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected my Easy Double Chocolate Chip Cookies with one surprising pantry swap that guarantees thick, chewy cookies studded with melty chocolate chips.

Servings

servings

Calories

241

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. Baking sheets and parchment paper or silicone baking mats
3. Mixing bowls, at least one large and one medium
4. Electric mixer or stand mixer with paddle attachment, or a sturdy whisk for hand mixing
5. Rubber spatula and a bowl scraper or bench scraper
6. Fine mesh sieve or sifter for flour and cocoa
7. Measuring cups and spoons plus a kitchen scale for accuracy
8. Cookie scoop or tablespoons for portioning dough
9. Wire cooling rack and an airtight container for storage

Ingredients

2 1/4 cups all purpose flour (about 280g)
1/2 cup unsweetened cocoa powder (about 50g)
2 teaspoons cornstarch (helps keep 'em chewy)
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup unsalted butter, softened (about 2 sticks)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 to 2 cups semisweet chocolate chips or chopped dark chocolate
Flaky sea salt for sprinkling, optional
1 teaspoon instant espresso powder, optional (for deeper chocolate flavor)

Directions

Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat, set rack in middle of oven.
In a bowl whisk together 2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt and if using 1 teaspoon instant espresso powder. Sift the cocoa if its lumpy, and weighing the flour is a good idea for consistency.
In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes, scrape the bowl down as you go. Butter should be soft not melted.
Add 2 large room temperature eggs one at a time, mixing briefly after each, then stir in 2 teaspoons vanilla extract until combined. Don't overbeat, just get it mixed.
Add the dry ingredients to the wet in two additions, mixing on low speed or folding by hand until just combined. The dough should be thick, so stop as soon as you see no streaks of flour or cocoa.
Fold in 1 1/2 to 2 cups semisweet chocolate chips or chopped dark chocolate by hand. Save a handful of chips to press on top of each cookie before baking for that bakery look.
Chill the dough in the fridge at least 30 minutes to 1 hour for thicker chewier cookies, or up to 72 hours for even better flavor. If you dont have time chill 15 minutes, it still helps reduce spreading.
Scoop dough into balls about 2 tablespoons each (slightly larger if you want bakery size) and place 2 to 3 inches apart on the prepared sheet. Press the reserved chips into the tops and sprinkle flaky sea salt if you like.
Bake for 10 to 12 minutes, until edges are set but centers still look a bit soft. For extra chewy cookies pull them at the lower end of the time, for crispier edges bake a minute or two longer.
Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container with a slice of bread to keep them soft for several days, or freeze dough balls for later baking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.