I can never resist a cookie this thick, fudgy, and packed with pools of melty chocolate. One bite and these double chocolate chip cookies make every other cookie look a little less tempting.

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I’m obsessed with these Chocolate Lover’s Double Chocolate Chip Cookies because they hit that deep cocoa craving without playing around. I love the thick, chewy centers, the slightly crisp edges, and the way semisweet chocolate chips melt into every bite like they had a job to do and nailed it.

But what really gets me is the intense unsweetened cocoa powder flavor, dark, rich, and unapologetic. No dainty little cookie situation here.

Just big chocolate energy, the kind I keep reaching for even after I swear I’m done. And yes, I want the mess of melty chocolate on my fingers.

Ingredients

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Flour gives these cookies their chewy backbone, so they don’t totally fall apart.
Cocoa powder brings the deep chocolate vibe.
Basically, it’s the main character here.
Cornstarch keeps the centers soft and a little bakery-style, which I love.
Baking soda helps them spread just enough and keeps the texture from feeling heavy.
Kosher salt cuts the sweetness and makes the chocolate taste way more intense.
Soft butter makes them rich, tender, and a little melt-in-your-mouth.
Granulated sugar adds those crisp edges you’ll absolutely want to steal first.
Brown sugar keeps things moist, chewy, and slightly caramel-like.
Eggs hold everything together and give the cookies that thick, fudgy bite.
Vanilla rounds out the chocolate so it doesn’t taste flat.
Espresso powder is optional, but it makes the chocolate hit harder.
Chocolate chips bring melty pockets everywhere.
Plus, more chocolate is the whole point.

Ingredient Quantities

2 cups (240 g) all purpose flour

3/4 cup (75 g) unsweetened cocoa powder

2 tsp cornstarch

1 tsp baking soda

1/2 tsp kosher salt

1 cup (227 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

2 large eggs, at room temperature

2 tsp vanilla extract

1 tsp instant espresso powder, optional

2 cups (340 g) semisweet or dark chocolate chips

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. Whisk together 2 cups (240 g) all purpose flour, 3/4 cup (75 g) unsweetened cocoa powder, 2 tsp cornstarch, 1 tsp baking soda, and 1/2 tsp kosher salt in a medium bowl.

3. In a large bowl, beat 1 cup (227 g) softened unsalted butter, 3/4 cup (150 g) granulated sugar, and 3/4 cup (165 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes.

4. Add 2 large eggs one at a time, beating briefly after each, then mix in 2 tsp vanilla extract and 1 tsp instant espresso powder if using.

5. Gradually add the dry ingredients to the butter mixture and mix until just combined, scraping the bowl as needed.

6. Fold in 2 cups (340 g) semisweet or dark chocolate chips until evenly distributed.

7. Scoop dough into rounded 2 tablespoon portions or use a medium cookie scoop, spacing them about 2 inches apart on the prepared baking sheets. For thicker cookies chill the scooped dough 30 minutes in the refrigerator before baking.

8. Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft. Rotate pans halfway through baking if needed for even browning.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Two mixing bowls (medium and large)
3. Measuring cups and spoons plus a kitchen scale for grams
4. Whisk
5. Electric mixer or sturdy wooden spoon for creaming butter and sugars
6. Rubber or silicone spatula for scraping the bowl
7. Baking sheets with parchment paper or silicone mats
8. Cookie scoop (2 tablespoon) or tablespoon and small ice cream scoop
9. Wire cooling rack

FAQ

Q: Can I make the dough ahead of time? A: Yes. Cover and refrigerate the dough for up to 48 hours to deepen flavor, or freeze scooped dough balls for up to 3 months; bake from frozen adding a couple minutes to the time.

Q: Why does the recipe include cornstarch? A: Cornstarch tenderizes the cookies and helps them stay soft and cakey in the center while still holding a slightly crisp edge.

Q: Can I use all dark chocolate or mix chopped chocolate instead of chips? A: Absolutely. Use all dark or a mix of chopped chocolate for more pronounced chocolate pockets. Adjust sweetness by choosing chocolate percentage you prefer.

Q: My cookies spread too much. What should I change? A: Chill the dough for at least 30 minutes, make sure butter is not too soft, and measure flour accurately by spooning and leveling. Also avoid overbaking to keep structure.

Q: What does the espresso powder do and can I omit it? A: Espresso powder enhances the chocolate flavor without adding coffee taste. You can omit it if you prefer, but use it if you want a deeper chocolate profile.

Q: How do I get a crackly top and gooey center? A: Use a combination of granulated and brown sugar, slightly underbake by 1 to 2 minutes until edges are set and centers look slightly underdone, and let cookies cool on the sheet for 5 minutes before transferring to a rack.

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

All purpose flour: use a 1-to-1 gluten free baking blend that contains xanthan gum, measured by weight (240 g) for best texture; cookies may be slightly more tender and crumbly.
Unsalted butter: swap with solid coconut oil, measured 1:1 (227 g); dough may spread more and have a faint coconut note. For less spread use chilled oil or add 1 to 2 tablespoons extra flour.
Granulated and packed light brown sugars: replace both with 1 1/2 cups (300 g) coconut sugar for a lower-glycemic option, or use 1 1/2 cups granulated sugar plus 2 tablespoons molasses to mimic brown sugar if you only have white sugar.
Semisweet or dark chocolate chips: substitute with an equal weight (340 g) of chopped bittersweet or milk chocolate bars; chopped chocolate melts differently and gives larger pools of chocolate in each cookie.

Pro Tips

1. Chill the scooped dough in the fridge for 30 to 60 minutes to get taller, chewier cookies and to keep the chocolate from spreading too thin while baking.

2. Bloom the instant espresso in the vanilla or a tablespoon of warm water before adding it to the batter. It quietly lifts the chocolate flavor without making the cookies taste like coffee.

3. Measure the flour by spooning it into the cup and leveling it off or, better yet, weigh it. Too much flour makes dry, cakey cookies.

4. Pull the cookies from the oven when the edges are set but the centers still look slightly soft. They will finish cooking on the hot baking sheet and stay tender inside. Add a pinch of flaky salt on top right after they come out for a restaurant quality finish.

Chocolate Lover's Double Chocolate Chip Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I can never resist a cookie this thick, fudgy, and packed with pools of melty chocolate. One bite and these double chocolate chip cookies make every other cookie look a little less tempting.

Servings

servings

Calories

237

kcal

Equipment: 1. Oven
2. Two mixing bowls (medium and large)
3. Measuring cups and spoons plus a kitchen scale for grams
4. Whisk
5. Electric mixer or sturdy wooden spoon for creaming butter and sugars
6. Rubber or silicone spatula for scraping the bowl
7. Baking sheets with parchment paper or silicone mats
8. Cookie scoop (2 tablespoon) or tablespoon and small ice cream scoop
9. Wire cooling rack

Ingredients

2 cups (240 g) all purpose flour
3/4 cup (75 g) unsweetened cocoa powder
2 tsp cornstarch
1 tsp baking soda
1/2 tsp kosher salt
1 cup (227 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
2 large eggs, at room temperature
2 tsp vanilla extract
1 tsp instant espresso powder, optional
2 cups (340 g) semisweet or dark chocolate chips

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Whisk together 2 cups (240 g) all purpose flour, 3/4 cup (75 g) unsweetened cocoa powder, 2 tsp cornstarch, 1 tsp baking soda, and 1/2 tsp kosher salt in a medium bowl.
In a large bowl, beat 1 cup (227 g) softened unsalted butter, 3/4 cup (150 g) granulated sugar, and 3/4 cup (165 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Add 2 large eggs one at a time, beating briefly after each, then mix in 2 tsp vanilla extract and 1 tsp instant espresso powder if using.
Gradually add the dry ingredients to the butter mixture and mix until just combined, scraping the bowl as needed.
Fold in 2 cups (340 g) semisweet or dark chocolate chips until evenly distributed.
Scoop dough into rounded 2 tablespoon portions or use a medium cookie scoop, spacing them about 2 inches apart on the prepared baking sheets. For thicker cookies chill the scooped dough 30 minutes in the refrigerator before baking.
Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft. Rotate pans halfway through baking if needed for even browning.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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.