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Chocolate cookies topped with chocolate chips on a white plate
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5 from 3 votes

Double Chocolate Chip Cookies

Soft and chewy chocolate cookies loaded with double chocolate chips!
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18
Calories 212kcal


  • ½ cup unsalted butter softened, but still slightly cool
  • cup light brown sugar make sure it's fresh and soft
  • cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • cup unsweetened cocoa
  • 1 cup plus 2 tablespoons all purpose flour*
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cornstarch
  • 1 ¾ cups chocolate chips** divided


  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and sugars for several minutes, until light and fluffy. Add the the egg and vanilla extract and beat to combine, scraping the sides of the bowl as necessary.
  • In a separate bowl, combine the cocoa, flour, baking soda, salt and cornstarch. With the mixer on low speed, slowly add the flour mixture to the butter mixture, mixing until just combined. Reserve ¼ cup chocolate chips for topping the dough balls. Stir in the remaining chocolate chips.
  • Scoop the dough into 2 tablespoon portions and place a couple inches apart on prepared cookie sheets***. Make sure the dough balls are mounded fairly high (not flattened). Press some of the reserved chocolate chips onto the tops of each dough ball (this will make the chips more visible). Bake for 8-10 minutes, until the edges are just beginning to set and the center is still underdone. They will look under baked and too soft to pick up, but the cookies will set as they cool. Place the baking sheets on wire racks to cool completely. If desired, you can use the back of a spoon to gently push the edges of the hot cookies inward a bit, creating a more rounded shape.



*To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife. 
**I like to use a combination of two different types of chocolate chips. For the batch pictured I used dark chocolate and milk chocolate. You need 1-¾ cups total.
***For thicker cookies place the cookie dough in the refrigerator for 30 minutes before baking. As long as your butter is not too soft/warm when you started 
Adjust cook time up or down based on the size of your dough balls. Be careful not to overbake. 


Calories: 212kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 82mg | Potassium: 48mg | Fiber: 1g | Sugar: 23g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg