We love everything about these jumbo, bakery-style Double Chocolate Chip Cookies. They’re thick and chewy, easy to make, and are a fraction of your local bakery cookie cost.
Some of my other favorite cookie recipes include I these Biscoff Cookies, Oatmeal Chocolate Chip Cookies, Browned Butter Chocolate Chip Cookies, or Chocolate Mint Cookies!
Join me in Double Chocolate Cookie Bliss
Join me in Double Chocolate Cookie BlissI am your A-typical chocolate lover that will always pick a jumbo, Double Chocolate Chip Cookie over any other baked good on the table. (With the caveat that the cookie is homemade–this is an important distinction! I’m never tempted by a store-bought cookie).
I particularly love that these chocolate cookies are giant, thick and chewy, and I love how affordable they are to make from home. Cookie shops charge over $4 per cookie! Save the money and make a big, delicious batch to share with your friends.
How to make Double Chocolate Chip Cookies:
Make Chocolate Cookie Dough: Add flour, baking powder, baking soda and salt to medium bowl. In a seperate bowl cream together butter, sugar and brown sugar, then add eggs and vanilla and mix until combined. Gradually add flour mixture to wet ingredients and stir in chocolate chips.
Refrigerate and Scoop: Cover bowl and refrigerate dough for at least 30 minutes. Measure out ¼ cup portions of dough and roll into balls. Place cookie dough on a lined baking sheet, 2 inches apart.
Bake at 375 for 12 to 15 minutes or until set around the edges. (Do not over bake.) Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely.
Make Ahead and Freezing Instructions:
To Make Ahead: The cookie dough can be made up to 3 days ahead of time, stored in the fridge.
To Freeze: Freeze cookie dough for up to 3 months. For baked cookies, allow them to cool completely then store in a freezer safe bag for up to 3 months.
More Chocolate Treats:
- Chocolate Mayonnaise Cake
- Chocolate Trifle
- Chocolate Brownies
- Chocolate Truffles
- Chocolate Bundt Cake
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Recipe
Double Chocolate Chip Cookies
Equipment
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- 3/4 cups butter , softened
- 1/2 cup granulated sugar
- 3/4 cups light brown sugar , firmly packed
- 1 egg , room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips , semi-sweet or milk chocolate
Instructions
- Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat.
- Dry ingredients: flour, cocoa powder, baking powder, baking soda and salt in medium bowl; set aside.
- Wet ingredients: butter, sugar and brown sugar in a separate mixing bowl and beat for a few minutes until creamed together. Add egg and vanilla and mix until combined.
- Combine: Gradually mix in the flour mixture until combined. Stir in chocolate chips.
- Refrigerate: Cover bowl and refrigerate dough for 30 minutes (or up to 3 days stored in an air-tight container).
- Scoop dough using a ¼ cup measuring cup to make them uniform in size. Place on a baking sheet 2 inches apart.
- Bake for 12 to 15 minutes or until set around the edges (don't over bake!). Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely
Notes
Nutrition
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I originally shared this recipe February 2020. Updated April 2024.
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These cookies look amazingly delicious. Can I make them slightly smaller than a 1/4 cup? I’d like to make more from 1 batch. TIA.
Sure! You’ll need to adjust the baking time. Enjoy!
I made these cookies for the first time and they couldn’t have turned out better!! Usually I suck at making cookies as they always turn out flat, but these were so think, soft on the inside, with a nice chewiness on the outside. I’m honestly so thrilled with this recipe!
I’ve never made a better batch of cookies! I will definitely be making these again.
Hello, I made the cookies, however I added about 1/2 cup fresh brewed coffee to the butter and vanilla, then I substituted 1/4 cup apple sauce for the egg. The batter came out a bit loose for cookies. So I put it in a 9 inch round pan and topped it with crushed pecans. Baked at 375 for about 35 min till the knife came out clean. We had fantastic chocolate chip coffee brownies! Thank you for the start I will save this with my notes!
Hi Lauren, Could you tell me if you use salted or unsalted butter in this recipe? Thanks.
Love! Turned out really good. I used kosher salt and added A little sprinkle on top as well, yum!
These cookies are sooo good! I could eat the dough alone! I had to improvise and make my own brown sugar by mixing molasses with white sugar. It worked better than I expected. Delicious cookies! Thanks for another fantastic recipe! 🙂
I have made lots of cookies in my day, and these are incredible. Definitely my favorite soft chocolate cookies. Very chocolatey and decadent. Question: WHY THE NEED TO CHILL? The dough was very thick and firm without chilling. I’m wondering if I could skip that step? I noticed you don’t chill the dough on your regular Jumbo Chocolate Chip Cookies.
We used your recipe (and gave credit) for a video I posted on YouTube and Facebook. @TheBcookinShow on Facebook pages…or tyronebcookin everywhere around Instagram, Facebook, and Youtube. https://www.youtube.com/user/tyronebcookin
https://tyronebcookin.com
Your recipe is 5 stars by itself, but we used it with some modifications that you and your readers might enjoy as well. Basically, we added espresso powder, subbed Mexican vanilla, stuffed it with caramel, and replaced chocolate chips with chopped Mexican Chocolate. (it’s all in our video, but REALLY, it was easy! LOL)
Thank you for a wonderful recipe! We just wanted you to know it inspired us and we created another version of it.
I am not trying to “link” spam you, I just wanted you to be able to see what we did. Thanks again!
i just made these cookies again, but i watched your video 1st. the batter does get all into the beaters as you add the
flour mixture but that is ok. the batter game together beautifully & now in the fridge until i make them. they truly
are incredibly awesome! i also made your jumbo chocolate chip cookies. aooo good! i like that they stay ‘thick’
instead of flatish li other cc cookies. thank you for the great recipes… i think i am gaining weight tho!
made these cookies the other day & they are really REALLY GREAT! plan to make them again, however,
can you tell me how to incorporate the flour cocoa mixture into the wet please. i stopped 2 times
to check recipe, to see if i forgot to put in some kind of liquid…i hadn’t. it was incredibly difficult
for me… any suggestions? i do not have a stand mixture,, & w/the hand mixture the batter immediately
gets into the entire beater. HELP again, absolutely the BEST chocolate cookies EVER! thank you.
I’ve made these a couple of times now and honestly some of the best cookies I’ve ever had !! Thank youuu
Yup, you win again Lauren! I thought my chocolate recipe was good, but this just knocked it out of the ball park!
Deeeelicous!!
Thanks Malinda! I’m so thrilled you liked them! Thanks for your comment. XO
Very delicious, perfect with a cup of milk.