Seriously guys. You will never need another double chocolate chip cookies recipe! This one is SO thick and fudgy, and basically what chocolate lover dreams are made of. It’s beyond soft, and so moist it puts some bakery cookies I’ve had to shame. Originally published August 10, 2017.

thick double chocolate chip cookie on parchment paper.
Table of Contents
  1. Bakery Style Double Chocolate Chip Cookies
  2. Chocolate Chocolate Chip Cookies ingredients
  3. Double Chocolate Chip Cookies Recipe substitutions
  4. How to make Double Chocolate Chip Cookies
  5. Bakery style Double Chocolate Chip Cookie Recipe tips
  6. How to store Chocolate Chocolate Chip Cookies
  7. Double Chocolate Cookies Recipe FAQs
  8. Other great cookie recipes to try!
  9. Double Chocolate Cookies Recipe Recipe

So who else is up way past their bedtime watching the lamest possible movies on Netflix? That’s me right now. They have entire categories tailored just for me: “Movies from the 90s” and “Because you watched Mean Girls” and “Made for TV Movies.” << I SWEAR I’ve never watched any in that last category, but somehow Netflix just knows that I am a sucker for poorly acted, completely predictable movies. Extra points if it takes place at Christmas.

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thick rich chocolate cookie with a bite taken out of it.

I really do feel bad that Eric has to put up with me movie-wise. He is legit obsessed with movies, and I don’t just mean blockbusters. He likes the classic, the obscure, and the critically acclaimed. He even has a blog where he reviews movies he’s watched. He just reviewed “The Umbrellas of Cherbourg,” a French movie from the 60s that is 100% sung. (I know, what?)

a stack of thick soft chocolate cookies.

(Side note: I have over 600 posts on the blog. Sometimes I can remember that I told a story and want to find it, but can’t remember what recipe post it’s on. Luckily “charlatan” isn’t a very common search term, so if I can remember a few key phrases from the story and add “charlatan” at the end it usually comes up.

But for some reason when I typed in “charlatan eric movies japanese dead people” just now, Google failed me. What gives, Google? Why can’t you remember my story from 4 years ago about my husband watching weird independent foreign films? (I did end up finding it. Quote: “Do any of your husbands constantly watch really boring Japanese movies from the 60s? Well. Count your blessings.” In 10 years I will be writing about this topic again no doubt, and will search for “charlatan umbrellas Eric Netflix boring.”)

a thick rich chocolate cookie broken in half.

Bakery Style Double Chocolate Chip Cookies

If you’ve ever heard of the Levain Bakery cookies this is what we’re talking about. Dark, deep, rich chocolate cookies packed with chocolate chips, so big that it’s almost unreasonable to expect you to eat one yourself. (Trust me, I don’t say that lightly…one cookie is not normally enough for me, because I have a wicked sweet tooth and a high tolerance for sugar.)

They’re enormous. They’re luscious. They’re illegal to eat without a full gallon of milk nearby (I mean not really but I’m just sayin’, be prepared). 

Ready to die and go to chocolate lover’s heaven? Let’s do this.

Chocolate Chocolate Chip Cookies ingredients

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

  • Salted butter
  • White sugar
  • Brown sugar
  • 50-60% dark chocolate (from a high quality baking bar or dark chocolate chips)
  • Eggs
  • Vanilla
  • Flour
  • Baking soda
  • Cocoa powder (NOT dutched)
  • Chocolate chips (semi-sweet or dark)

Double Chocolate Chip Cookies Recipe substitutions

Don’t want semi-sweet or dark chocolate chips? Choose peanut butter, milk chocolate, mini chips, or white chocolate chips instead. Otherwise I’d stick with the proportions of everything in the recipe, from the dark chocolate baking bar/dark chocolate chips to the cocoa powder. This makes for tender, deeply chocolatey cookies. You can’t just omit the chocolate or the cocoa powder or try to substitute them for each other without causing problems.

How to make Double Chocolate Chip Cookies

I’m not gonna lie, it takes some real commitment to get through one of these cookies in one sitting. Not only is there 1/4 cup of dough in each cookie, but they are just so RICH. The level of chocolate in these cookies is insane. There is melted dark chocolate in the dough. There is 1 CUP of cocoa powder. And there are chocolate chips: semi-sweet, dark, or a mixture of both (I chose that last one). This choice depends on how sweet you like your cookies.

I offered some to the guys working in my kitchen today (remodel is mostly done!) and within two bites they were both like, “um, can I have some water? These are really chocolatey.”

Weighing out chocolate chips.

Here’s a quick overview of how to make these cookies. Scroll down to the recipe card for complete instructions!

  1. In a large bowl or stand mixer, beat the butter until light and fluffy. Add the white and brown sugar and beat for 1 more minute.
  2. Add the dark chocolate to a small bowl. Microwave until it is getting smooth but there are still some lumps. Let it sit for 1 minute, then stir until it is completely smooth and beat the chocolate into the dough.
  3. Add eggs and vanilla and beat well. 
  4. Add the flour, cocoa, baking soda and salt. Stir the dry ingredients together so you don’t end up with any lumps of salt or soda in your cookies. Then beat the dry ingredients into the dough.
  5. When the dough is just starting to come together, add the chocolate chips. 
  6. Beat in the chocolate chips and mix until the dry ingredients are completely incorporated.
  7. Chill the dough using either:
    1. Method 1 – Cover the mixing bowl and stick it in the fridge. Wait 2-3 hours until completely chilled, then let it sit out on the counter until it is soft enough to shape into balls, then proceed with Step 10
    2. Method 2 – cover the mixing bowl and put it in the freezer for 30 minutes. Take it out and shape the dough as described in Step 10. Place the shaped cookies onto a plate, cover with plastic wrap and refrigerate for 30 minutes. 
  8. To shape the dough into cookies, use a 1/4 cup measuring cup.
  9. Preheat the oven to 350 degrees F.
  10. Once you have completely cold shaped cookies, place them on a baking sheet and bake for 10-11 minutes. 
  11. Immediately after pulling the cookies out of the oven, press 3-4 chocolate chips on top of each cookie. Let cool on the pan for 5-10 minutes, then use a spatula to transfer them to a cooling rack.
Stirring melted chocolate in a white bowl.
melted chocolate dripping from a spoon into a white bowl.
Pouring melted chocolate into cookie dough.
packed cookie dough in measuring cup.
1/4 cup ftw.
shaping chocolate cookie dough on a baking pan.

Now, OF COURSE the recipe is going to be a little fussy. I didn’t call these “Quick and Easy Double Chocolate Cookies.” They are BAKERY style, and the fuss is what takes them from (shoulder shrug) good to (emoji eyebrows) NEXT LEVEL. This means that we’re going to use real melted dark chocolate in the dough, we’re going to freeze/refrigerate them so they are completely chilled, and we are going to make them so huge that you won’t even be able to finish one without breathing deeply or chugging milk. You may as well pay yourself $4 for every one of these cookies you eat, because that’s what you would pay in a bakery.

That being said, they’re really easy to make. There are no hard to find ingredients, and it’s not like there are any special techniques. Unless you consider patience a special technique. Which, I might actually agree with.

thick rich soft double chocolate cookies on parchment paper.

These cookies are perfect and I want them to turn out perfect for you too. Here are some of my best tips for making sure they’re everything you’ve dreamed of!

  • Use the “fluff and scoop” method to measure flour. Use a spoon to fluff the flour up, then gently scoop it into your measuring cup before leveling off the top. Flour should never be packed!
  • Use high quality chocolate. The type of chocolate you melt to use here will have a huge impact on the flavor of your cookies. Ghirardelli usually isn’t too expensive and it’s totally worth it!
  • Don’t over bake. When you pull the cookies out of the oven, they should still look soft in the middle and have just barely lost their shine. 
  • Chill the dough. I know it’s tempting step to skip, but if you want high rising, gorgeous cookies instead of flat sad puddles, chilling is essential.

How to store Chocolate Chocolate Chip Cookies

Store your cookies in a large Tupperware or ziplock bag. They will keep on the counter for 2-3 days. You can also freeze them in a ziplock bag, or even freeze the balls of dough and pull them out when you’re ready for fresh warm cookies. (And when are you NOT ready for fresh warm cookies??)

Double Chocolate Cookies Recipe FAQs

What makes chocolate chip cookies fluffy instead of flat?

There are so many things you can do to make sure that your cookies are beautifully shaped and not a sad, spread-our puddle of dough. Here are the most important ones:
Cream your butter and sugar. When you cream them (aka whipping them together for a few minutes at high speed) you’re creating little air pockets, which help the cookies rise higher and stay fluffy. 
Chill your dough. When cookie dough is chilled, the butter stays cold and doesn’t immediately melt in the oven. 
Use parchment paper or a silicone mat. These options ensure that your cookies won’t stick to the pan, and unlike butter or cooking spray, they won’t make your dough dissolve into a puddle.

What kind of chocolate chips are best for cookies?

I always just use regular Nestle semi-sweet morsels. If you want to get fancy you can buy Ghirardelli or Guittard chips (definitely a great experience, but not necessary for a slam bang chocolate chip cookie), and if you want to save money you can buy store brand (your experience may vary depending on the quality of the store brand). Some people prefer milk chocolate or dark chocolate, or a combination, or mini chips, and basically all of this is fine because it’s your cookie and you get to choose your own adventure. 

Are chocolate chip cookies better with dark or milk chocolate?

Are puppies or kittens cuter? Which movie is more classic, The Goonies or Clueless? 
C’mon, what kind of a question is this, seriously. Chocolate chip cookies are good because butter is good, and chocolate is good. If you like milk chocolate best, do that. If you like dark chocolate, do that. Generally I think semisweet chocolate chips are the best (especially because they hit the nostalgia button hard) but you decide. This is not a right or wrong answer situation.

How do you know when double chocolate cookies are done?

It’s hard to tell, right? Normally we’re looking for golden brown, but these cookies are richly chocolatey so we have to rely on other data. What we’re checking for is that the cookies are no longer shiny on the top, but they look soft in the middle. This normally takes about 10-11 minutes. If you’re not sure of your cookie-doneness-guessing skills, you can always bake a couple sample cookies by themselves, pull them out when you think they’re ready, let them cool, and adjust your full batches accordingly.

Enjoy! I’m going to go finish watching Cinderella Story. Because Hillary Duff is classic. (Eric, will you write a review for it on your blog??)

Double Chocolate Cookies with Caramel Bits << these cookies, but add caramel. Yes please!

Texas Cowboy Cookies << one of the most popular recipes on The Food Charlatan!

Brown Butter Chocolate Chip Cookies << this is my fav.

Double Chocolate Cookies from Valerie’s Kitchen

Double Chocolate Cookies from Love from the Oven

Blue Bottle Double Chocolate Cookies from Eats Well with Others

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Double Chocolate Cookies Recipe

4.85 from 19 votes
Prep: 10 minutes
Cook: 10 minutes
Chilling Time: 2 hours
Total: 2 hours 20 minutes
Servings: 18 cookies
The search is over guys! You will never need another double chocolate chip cookie recipe. This one is SO thick and fudgy and basically what chocolate lover dreams are made of. It’s beyond soft and so moist it puts some bakery cookies to shame. 

Ingredients

  • 1 cup salted butter, softened (2 sticks)
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 2/3 (4-oz) cup dark chocolate, (50-60%), melted ∞
  • 2 large eggs
  • 4 teaspoons vanilla
  • 2 cups flour, spooned and leveled
  • 1 cup cocoa powder, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 cups chocolate chips, dark or semi-sweet, or half of both

Instructions

  •  In a large bowl or stand mixer, beat the butter until light and fluffy, 2 minutes or so, scraping the edges.
  • Add the white and brown sugar and beat 1 more minute, scraping bottom and sides.
  • Add 2/3 cup (4 oz) dark chocolate (chop it with a knife if you aren’t using chips) to a small bowl. Microwave in 20-30 second increments until it is getting smooth but there are still some lumps. Let it sit for 1 minute, then stir until it is completely smooth. (See photos) Beat the chocolate into the dough.
  • Add eggs and vanilla and beat well, scraping the edges and bottom of the bowl. 
  • Add the flour, cocoa, baking soda and salt. Stir the dry ingredients together a bit with a small spoon so you don’t end up with any lumps of salt or soda in your cookies. Then beat the dry ingredients into the dough.
  • When the dough is just starting to come together and there are still streaks of flour, add the chocolate chips. You can use semisweet chocolate, dark chocolate, or any combination of the two. You can also use a bar of chocolate that you have chopped. (12 ounces)
  • Beat in the chocolate chips and mix until the dry ingredients are completely incorporated. Don’t over mix! Stop the mixer as soon as it all comes together. 
  • At this point you need to chill the dough. It’s too sticky to handle right now, plus it has to be completely cold when it goes in the oven. Method 1: Cover the mixing bowl and stick it in the fridge. Wait 2-3 hours until completely chilled, then let it sit out on the counter until it is soft enough to shape into balls, then proceed with Step 10.
  • Method 2: Cover the mixing bowl and put it in the freezer for 30 minutes. Take it out and shape the dough as described in Step 10. Place the shaped cookies onto a plate, cover with plastic wrap and refrigerate 30 minutes,
  • To shape the dough into cookies, use a 1/4 cup measuring cup. I really like using flexible measuring cups. Pack the dough into a quarter cup, then turn out and use your hands to shape them into a "tall" cookies. They should be taller than they are wide. See photos. 
  • Preheat the oven to 350 degrees F.
  • Once you have completely cold shaped cookies, place them on a baking sheet lined with parchment paper or a silicone baking mat. You can put 8 cookies on each pan. Make sure there are at least 2 inches in between each cookie. 
  • Bake for 10-11 minutes. DO NOT over bake. They should still look pretty soft in the middle when you take them out, but shouldn’t be shiny anymore.
  • Immediately after pulling the cookies out of the oven, press 3-4 chocolate chips on top of each cookie.
  • Let cool on the pan for 5-10 minutes.
  • Use a spatula to transfer to a cooling rack. 
  • Eat one now. With a tall glass of milk.
  • When they are cool, store the rest in a large tupperware or ziplock bag. They will keep on the counter for 2-3 days. 

Notes

I adapted this recipe from Allrecipes.com.  The idea of adding chocolate to the dough is from Just So Tasty. Go check out her blog! It is awesome! She has tons of chocolate cookie recipes. 

Nutrition

Serving: 1cookie | Calories: 316kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 265mg | Potassium: 157mg | Fiber: 3g | Sugar: 22g | Vitamin A: 348IU | Calcium: 26mg | Iron: 2mg
Course: Dessert
Cuisine: American
Calories: 316
Keyword: bakery, best, chocolate, chocolate chip, chocolate chip cookies, Cookies
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

  1. I made these yesterday and they are so freaking good! The only issue I had was getting them to bake into the right formation. I tried forming them like you suggested in the recipe, and a some other shapes, and no matter what I did they just baked into that formation with no spreading. Any suggestions for how to avoid this for next time so they are instagram-picturesque ;)?

    1. Hm great question Alexis! Are you spooning and measuring your flour? do you think your cocoa might be too packed? If that’s not the problem I suppose you could just try flattening the cookies with a spoon a bit before baking, and then again after baking if necessary. Or just shape them exactly how you want the cookie to be baked, but keep an eye on your bake time, it might take a shorter time. I’m so glad you are enjoying the recipe!! Thanks for your comment!

      1. Thanks! I think my flour and cocoa weren’t too packed. This just means I’ll have to give them another go….darn! :p

    1. Hi Gailene, absolutely! Cookies freeze very well. Freeze tightly sealed in ziplock bags, then thaw completely on the counter with the bag zipped so they don’t get dry.

  2. Hi. This recipe is so awesome. Everyone loved the cookies. They came out so soft and moist. They freeze very well and taste good frozen😊. This will be my go to recipe for all of my cookies. Thank you for sharing the recipe!

    1. I’m so glad you liked the recipe Shandre! I’m a sucker for a good moist cookie :) Thanks so much for your review!

  3. Amazing cookies! Never made a cookies before, but will definitely be my fav cookies recipe! Super moist and chewy! ❤️✨

  4. This recipe is the bomb diggity! The cookies are amazing! Moist, rich, chewy and intensely chocolatey, but not too sweet. I used melted Bakers semi-sweet squares in the dough, and half and half Chipits 50% chips and Chipits milk chocolate chips and the cookies turned out just perfect. I used a cookie scoop (green handle) that I guess was slightly more than 1/4 cup because I only got 14 cookies, but nobody’s complaining. ;-) Will definitely be making these again!

    1. I definitely wouldn’t complain if you handed me one of these cookies that was made with more than a 1/4 cup of dough :) Bring on the huge cookies!! I’m so glad you enjoyed the recipe Renee, thanks for your tips and review!!

  5. I am not a cook and messed up this recipe a couple times along the way but was committed to seeing it through and ended up winning my company’s chocolate chip cookie baking contest!   These taste so good.  I’m so proud of myself.  Thanks FS. 

    1. That is so awesome Charlie!! Way to see it through! I’m so glad you didn’t give up. Congrats on the prize!! So fun!!

  6. I made these exactly as you instructed and thought they were perfect. Now, I’m planning on giving the frozen, pre-shaped dough to someone as a gift. Any tips for how to package it? Are there any adjustments to make for baking time/temp if you’re baking straight from frozen? How long can the dough keep in the freezer? Thank you!

    1. What a great idea Rachel! I’m sure your friend will love it. I would package the already frozen dough balls in a plastic tupperware of some kind, that way they can just stick it right in the freezer. I have baked these straight from frozen many times and don’t make any adjustments besides adding a couple minutes to the bake time. They will need to keep an eye on them and check them to see if they are done. I would say these would keep in the freezer for at least 3 months. Great questions! Thanks for commenting!

  7. The cookies are so good, although they tend to get stale quickly. They are best fresh out of the oven, within 24 hours.

      1. Thanks Julia! I’m glad you liked them! I agree, these cookies are best on day 1. I like to freeze the leftover cookie dough that I’m not using right away. You can bake it straight from frozen!

  8. This was very good. I loved it the entire time I was making it. I didn’t have dark chocolate ounces so I made it with half a stick of butter and 3/4 cups of cocoa. I completely skipped the 1 cup of cocoa because it was already so chocolatey and I didn’t want to overpower it. The batter wasn’t as thick as it should have been but I ran out of flower so I couldn’t add more than the recipe called for. Overall it was great. I haven’t baked it but I will update you when I do. ♥️♥️♥️♥️♥️

  9. I made these for a meeting and they were a hit! I made them a bit smaller than suggested and they worked out great.

  10. I absolutely loved these. Although they were too much work for me and I found myself savouring the last cookie because I know I’ll never make it again. But mine only came out good cookie shaped if I placed circular portions in the oven. The ‘taller rather than wider’ shape made it into a mountain😂. They were still tasty tho.

  11. Hi there! How long can you refrigerate the dough before using? Say if you were to make the dough ahead of time if you’re baking a lot of cookies. Thanks!

    1. Hey Jen! I’d say you can keep the dough in the fridge well covered for up to 3 days. You can freeze the dough too!

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