Soft Double Chocolate Chip Cookies

These double chocolate cookies just might be the softest cookies I've ever tasted. They're filled with rich cocoa powder and melty milk chocolate chunks to create an ultra-decadent flavor that makes it almost impossible to stop reaching for more! You can make these cookies with different kinds of chocolate, but milk chocolate is my personal favorite. Plus, these cookies are super quick to make and bake, so they're the perfect late-night snack to make with some staples you probably already have in your kitchen.

For more chocolate cookie recipes, try Fudgy Mocha Brownie Cookies, Espresso Chocolate Chip Cookies, and Chocolate Marshmallow Cookies.

Why you'll love these double chocolate chip cookies

• Rich Cocoa Flavors: The combination of dutch process cocoa powder and black cocoa powder gives these cookies an incredibly rich taste.
• Super Soft Texture: These cookies have soft centers and chewy edges - the perfect combination!
• Quick & Easy: It takes under an hour to make and bake these cookies, including freeze time.

Ingredient Notes

• Chocolate: Use a high quality milk chocolate for a unique flavor profile of a rich, dark cocoa cookie paired with sweet milk chocolate. Alternatively, you can use semi-sweet chocolate chips, or even dark chocolate chips.
• Cocoa Powder: I used a combination of dutch process and black cocoa powder for a more rich & intense chocolate flavor.
• Unsalted Butter: Use high quality European-style butter for best overall flavor.
• Flour: Use high quality unbleached all-purpose flour best results.
• Sugars: This recipe calls for a combination of granulated and brown sugar to achieve the right amount spread and soft, chewy texture.
• Eggs: Bring your egg to room temperature quickly by placing it in a bowl of warm water for 10 minutes.
• Vanilla: Add a high quality vanilla extract for optimal flavor.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this double chocolate chip cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Dry ingredients. In a medium bowl combine the flour, cocoa powders, baking powder, and salt. Set aside.

STEP 2: Cream. In a large bowl, use an electric hand mixer or a stand mixer with a paddle attachment to cream together the butter and sugars for 2-3 minutes until light & fluffy.

STEP 3: Mix. Beat in the egg and two teaspoons vanilla extract to the wet ingredients until fully combined.

STEP 4: Combine wet and dry. Scrape down the sides of the bowl, then add the dry ingredients and mix on low speed until just combined.

STEP 5: Fold. Fold in the roughly chopped chocolate with a rubber spatula until evenly distributed.

STEP 6: Scoop and freeze. Using a 2 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 15-30 minutes.

STEP 7: Bake. Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Top each of them with more chopped chocolate if desired. Bake at 350ºF for 10-12 minutes.

STEP 8: Scoot. Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round. Top with some flaky sea salt and enjoy!

Expert Baking Tips

• Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
• Freeze the portioned cookie dough. To ensure the cookies bake up thick, don't skip the freeze time!
• Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x