Double Chocolate Chip Cookies

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Last Updated on March 17, 2026 by Kiersten James

Soft and chewy double chocolate chip cookies made with cocoa powder and plenty of chocolate chips.

When someone wants a serious chocolate cookie, this is the one I make.

It’s the same base I use for my regular chocolate chip cookies, but with cocoa powder added to the dough and more chocolate chips throughout.

The texture stays the same – crisp around the edges, soft in the center – but the flavor is much deeper and richer.

A small amount of espresso powder brings the chocolate forward without making the cookies taste like coffee (my kids won’t eat them if they do). It’s a simple bakery trick that makes chocolate desserts taste stronger and more balanced.

These are probably the most straightforward drop cookies you can get. Just mix the dough, scoop it, and bake.

Why You’ll Love These Double Chocolate Chip Cookies

• Deep chocolate flavor from cocoa powder and espresso
• Crisp edges with soft, chewy centers
• Simple drop cookie dough that comes together quickly
• Loaded with chocolate chips in every bite
• Easy and reliable bakery-style cookie

Ingredients You’ll Be Using:

All-purpose flour: Provides structure while keeping the cookies tender.

Unsweetened cocoa powder: Adds the second layer of chocolate flavor and replaces part of the flour.

Baking soda: Helps the cookies spread and keeps the centers soft.

Salt: Balances the sweetness and sharpens the chocolate flavor.

Unsalted butter: Creates a rich dough and helps form crisp edges.

Brown sugar: Adds moisture and chewiness.

Granulated sugar: Helps the cookies spread slightly and adds light crispness.

Egg: Binds the dough and contributes richness.

Vanilla extract: Rounds out the chocolate flavor.

Espresso powder: Strengthens the chocolate flavor without tasting like coffee.

Semi-sweet chocolate chips: The cookies are heavily loaded, so every bite has melted chocolate.

Tips for the Best Double Chocolate Chip Cookies Ever

Use softened butter, not melted butter

Soft butter creams properly with the sugars and keeps the cookies from spreading too much.

Measure the cocoa powder carefully

Too much cocoa will dry the dough out and make the cookies crumbly.

Bake just until the edges set

The centers will look slightly soft, almost raw, when they come out of the oven, but will finish setting as they rest on the pan.

Use Good quality chocolate chips

The brand of chocolate can make a noticeable difference. Cheaper chips sometimes have a waxy consistency that can negatively alter the texture.

How to Make Double Chocolate Chip Cookies

Equipment:

• Stand Mixer
• Paddle Attachment
• LIFE CHANGING flour funnel my husband got for me
• Cookie Scoop (medium 2 tablespoon size)
• Baking Sheet

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 3 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon espresso powder
• 1 1/2 cups semi-sweet chocolate chips

Instructions:

Set up your oven: Move the racks to the middle and preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or use silicone baking mats.

Cream the sugars and fat: Using the paddle attachment on a stand mixer, cream together the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy – about 3 minutes.

Whisk the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Combine ingredients in the mixer: Add the egg, vanilla extract, and espresso powder. Mix on low speed until well combined. Scrape down the bowl here and there, as needed.

Next, add the dry flour mixture a little at a time, also on low speed, until no clumps of flour remain. Do not overmix.

Fold in the chocolate chips: Once the dough comes together, fold in the chocolate chips by hand using a stiff rubber spatula or wooden spoon.

A 2-tablespoon medium-sized cookie scoop makes the next step less messy and produces uniform cookies that are nearly exact in size. If you don’t have one, no sweat, 2 tablespoons and your hands are perfectly fine.

Form the dough into balls (about 1.5oz each) and place about 2 inches apart to make three rows of three cookies.

Bake & Rest: Bake the cookies at 350 degrees F for about 12 minutes, rotating the cookie sheet halfway through baking for even heat distribution. They will look underbaked and very, very soft when you take them out. This is what you want. The cookies will finish baking on the cookie sheet after they are removed from the oven.

Allow the cookies to rest undisturbed on the cookie sheet for 10 minutes. Transfer to a wire cooling rack after that time and allow to cool completely.

Storage & Freezing

Store baked cookies in a plastic bag at room temperature for up to 4 days. Placing a piece of sandwich bread in the bag with the cookies will preserve texture and freshness.

To freeze, place baked cookies in a freezer storage bag for up to 3 months. Thaw on the counter when ready to eat or serve.

Freezing the Dough

This dough freezes really well! Scoop the cookie dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer bag and store for up to three months.

Bake frozen dough directly from the freezer at 350°F. Add about 2 extra minutes to the baking time.

More Chocolate Chip Recipes

Levain Style Chocolate Chip Walnut Cookies

Chocolate Chip Cookie Bars (9×13 Pan)

Oatmeal Chocolate Chip Cookies

Bakery-Style Chocolate Chip Muffins

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