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Double Chocolate Chip Cookies

These double chocolate chip cookies are beyond good - they're heavenly! Seriously, this cookie recipe is made for any chocoholic out there. My double chocolate chip cookies are full of milk and semi-sweet chocolate chips, giving them a rich and decadent flavor that's hard to resist. Trust me when I say these cookies are a guaranteed crowd-pleaser!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 36 cookies
Calories: 1423 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups + 2 Tablespoons Flour see note
  • ½ cup + 2 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter two sticks, softened
  • ⅔ cup white sugar
  • ⅔ cup brown sugar firmly packed
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • ¾ cup milk chocolate chips
  • ½ cup semi-sweet chocolate chips

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. Sift flour, cocoa powder, baking soda, baking powder and salt together in a medium bowl. Set aside.
  3. In a large bowl, cream the butter and both sugars together until light and fluffy, 2-3 minutes.
  4. Add eggs one at a time, mixing well between each addition. Add vanilla and mix until combined.
  5. Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour or leave a little bit out (see note).
  6. Add the chocolate chips and mix until just combined.
  7. Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
  8. Bake in preheated oven for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
  9. Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.

Notes

  • The amount of flour you use is going to vary depending on where you live, the weather, etc. The dough for these cookies should be slightly sticky but not dry or overly gooey. You may need to adjust based on your particular situation.
  • To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!

Nutrition Information

Calories 142.3kcal (7%) Carbohydrates 17.32g (6%) Protein 1.69g (3%) Fat 7.74g (12%) Saturated Fat 4.7g (24%) Cholesterol 23.59mg (8%) Sodium 133.56mg (6%) Potassium 66.45mg (2%) Fiber 0.79g (3%) Sugar 10.88g (22%) Vitamin A 170.78IU (3%) Calcium 20.25mg (2%) Iron 0.73mg (4%)

Nutrition Facts

Serving: 36cookies

Amount Per Serving

Calories 1423

% Daily Value*

Calories 142.3kcal 7%
Carbohydrates 17.32g 6%
Protein 1.69g 3%
Fat 7.74g 12%
Saturated Fat 4.7g 24%
Cholesterol 23.59mg 8%
Sodium 133.56mg 6%
Potassium 66.45mg 1%
Fiber 0.79g 3%
Sugar 10.88g 22%
Vitamin A 170.78IU 3%
Calcium 20.25mg 2%
Iron 0.73mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.