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!

A big Double Chocolate Chip Cookie on a metal cooling rack, ready to enjoy.

I 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.

Two images showing how to make cookie dough for the best double chocolate chip cookie recipe.

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.

Six large chewy double chocolate chip cookies on a baking sheet with parchment paper, ready to be baked.

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.

Two images showing Double Chocolate Cookies freshly baked on a cooling rack and with one of them broken in half to show the soft interior.

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:

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Recipe

The best Double Chocolate Cookie on a cooling rack, ready to enjoy.
Prep 10 minutes
Cook 15 minutes
Total 55 minutes
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Ingredients
 
 

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

Make Ahead Instructions: The cookie dough can be made up to 3 days ahead of time, stored in an air-tight container in the fridge.
Freezing Instructions: Freeze cookie dough for up to 3 months. To freeze baked cookies, allow them to cool completely and freeze in a freezer safe container for up to 3 months.

Nutrition

Calories: 333kcalCarbohydrates: 46gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 46mgSodium: 216mgPotassium: 115mgFiber: 2gSugar: 31gVitamin A: 408IUVitamin C: 1mgCalcium: 48mgIron: 2mg

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I originally shared this recipe February 2020. Updated April 2024.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    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.

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. Hi Lauren, Could you tell me if you use salted or unsalted butter in this recipe? Thanks.

  5. 5 stars
    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! 🙂

  6. 5 stars
    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.

  7. 5 stars
    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!

  8. 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!

  9. 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.

  10. 5 stars
    Yup, you win again Lauren! I thought my chocolate recipe was good, but this just knocked it out of the ball park!
    Deeeelicous!!