Soft and chewy, with plenty of chocolate in each bite, these Double Chocolate Chip Cookies (or Triple Chocolate Chip Cookies) are the perfect treat for all the chocolate fans out there! Easy to make and to customize to your liking.
These double chocolate chip cookies can be made ahead of time and frozen for later too.
Here’s an easy question for you guys. What’s better than the BEST Chocolate Chip Cookie?
The Ultimate Double Chocolate Chip Cookie of course!
The reason why chocolate chip cookies are just so popular is that they are so versatile, and you can make them just the way you like. That’s why I shared my often requested chocolate chip cookie recipe recently, with plenty of tips so you know just how to bake the cookies to your taste!
The obvious result of that versatility and adaptability is of course – double chocolate chip cookies (or even triple chocolate cookies), with even more chocolatey goodness trapped inside.
These double chocolate chip cookies might even be my favorite version of chocolate chip cookie! I used to make these cookies often for my sister. I’d simply make the cookie dough and then freeze cookie dough portions, so she could bake them whenever she wanted. The cocoa powder in the cookie dough adds a rich, deep chocolate flavor which helps balance the sweetness as well. That together with the sweet, milky flavor of white chocolate is a great combination. But when I’m in the mood for even more chocolate flavor, I replace half of the white chocolate with bittersweet chocolate for the most amazing Triple Chocolate Chip cookies! 🙂
For these double chocolate chip cookies, I use softened unsalted butter. This is different from my regular chocolate chip cookie recipe where I use brown butter. The reason is that the flavor of brown butter gets lost in the cocoa flavor in these double chocolate chip cookies. However, I do add a little espresso to really amp up the chocolate flavor in these cookies.
While my version of the CLASSIC chocolate chip cookies is with a chewy edge and a soft center, you can easily make these cookies either more chewy or more soft. Read my post here on regular chocolate chip cookies to find out what makes a chocolate chip cookie soft or chewy, and what combinations of ingredients give them that texture. The good news though is that these double chocolate chip cookies are delicious no matter what! While I’m not a big fan of white chocolate, I make an exception for these cookies, because their sweet, milky flavor perfectly complements the deep chocolate flavor in these cookies.
Here are some simple ways to change up the ingredients to adapt these Double Chocolate Chip cookies to your taste
- Use white chocolate chips as well as dark chocolate chips to turn these into TRIPLE CHOCOLATE CHIP COOKIES
- Add some roasted and chopped hazelnuts for hazelnut and chocolate chip cookies
- Replace half of the AP flour with bread flour, for a chewier chocolate chip cookie
- Leave out the baking powder for an even chewier chocolate chip cookie
Here are some tips to help you make the BEST Double Chocolate Chip Cookies
- Make sure to use melted but cooled, unsalted butter.
- Don’t skimp on the cocoa powder! I use a good quality Callebaut cocoa powder for these cookies. If you can’t find Callebaut cocoa powder, you can use any kind of Dutch processed cocoa powder instead.
- Make sure to use good quality chocolate. Preferably couverture chocolate that comes in chips, callets, chunks or as a block. This applies to both the dark chocolate and white chocolate that you use.
- Sea salt enhances the flavor! So don’t hesitate about the salt in this recipe. However, if you do use salted butter instead of unsalted, PLEASE adjust the level of salt in the recipe. Otherwise the cookies will be too salty.
- DO NOT over-mix any of the ingredients. If you add in too much air to the butter and sugar mix, or while you’re beating the eggs, the dough will be pretty soft and need more flour to come together properly.
- Over-mixing the flour can result in cookies that are too tough. But since you’ll be mixing the dough on LOW as you add the flour in this recipe, there should be less of a risk of this happening.
- Allow the portioned dough to chill at least for 1 hour. This is to make sure that it bakes evenly without spreading too much.
- FOR THE BEST FLAVOR, allow the portioned cookie dough to chill overnight, up to 24 hours or even 48 hours! This resting really helps develop the butterscotch flavor and for all the other flavors to infuse well – giving you the best tasting double chocolate chip cookie (or triple chocolate chip cookie) you’ve ever had! 🙂
Can these double chocolate chip cookies be made ahead of time and frozen for later?
Yes, easily. I recommend freezing the cookie dough for later. Simply portion the cookie dough with a cookie scoop and chill overnight. Place the chilled cookie dough portions in freezer bags and freeze for up to 3 months. Then when you’re ready to enjoy some double chocolate chip cookies, simply bake from frozen with an extra 2-3 minutes in the oven.
Alternatively, you can easily halve this recipe for a smaller batch of cookies as well.
These ultimate double chocolate chip cookies (or triple chocolate chip cookies) couldn’t be easier to make. Soft and chewy, with plenty of chocolate in every bite, these cookies are the perfect treat for all the chocolate fans out there!
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Ultimate Double Chocolate Chip Cookies
Ingredients:
- 226 g unsalted butter 2 sticks, melted and cooled
- 200 g dark brown sugar 1 cup
- 200 g granulated white sugar 1 cup
- 2 tsp instant coffee granules optional
- 1 tsp sea salt use only ½ tsp, if you prefer less
- 1 tbsp vanilla extract
- 2 eggs
- 1 tsp baking soda
- ½ tsp baking powder add baking powder if you prefer softer cookies
- 280 g AP flour 2 ¼ cups measured by spoon and level method
- OR
- 127 g bread flour + 125 g AP flour 1 cup bread flour + 1 ¼ cups AP flour
- 70 g dutch cocoa ⅔ cup measured by spoon and level method (I used Callebaut)
- 340 g chopped semisweet chocolate or white chocolate or a mixture of both for double or triple chocolate chip cookies
- Extra sea salt flakes such as maldon or sea salt granules
Instructions:
- Pour the cooled butter into the bowl of your stand mixer (or a large bowl for a hand-held mixer). Add both sugars, coffee, salt and vanilla, and mix on medium speed ONLY until the butter-sugar mix becomes creamy. This is important, as it prevents the cookies from being greasy once baked. DO NOT OVER-MIX, because if you add too much air, the cookie dough will get too soft and need more flour.
- Add the eggs, and mix until just mixed through.
- In a separate bowl - sift the flour, cocoa powder, baking soda and baking powder together. Add the cocoa-flour mix in two additions while the mixer is on the lowest speed. This is to prevent the flour from flying everywhere and making a mess, and also to prevent the dough from being over-mixed. The flour doesn’t have to be completely mixed in before adding more.
- When most of the flour is mixed in, add about ¾ of the chocolate chunks/chips, and mix on low speed until the chocolate chunks/chips are mixed through. Remove the bowl from the mixer, and let the mixture rest for at least 15 minutes, covered.
- Using a 3 tbsp cookie scoop, portion the cookie dough on a parchment paper-lined half sheet pan. Stud some of the leftover chocolate chips on top of the cookie mounds, along with some salt flakes (optional)
- For best results, I'd recommend covering the sheet pan with plastic wrap and letting the cookie dough chill overnight (or at least 1 hour). They can also be frozen in the freezer.
BAKING THE COOKIES
- Preheat oven to 350°F. Line a half sheet pan with parchment paper. Place 4 - 6 cookie dough portions on a half sheet pan, evenly spaced apart.
- Bake in preheated oven for 12 - 15 minutes. I like to bake the cookies for 14 minutes for a chewier texture, and 12 - 13 minutes for a softer result. The bake time should be extended for about 1 - 2 minutes if you're baking the cookies from frozen.
- Remove the cookies from the oven and let them cool for about 10 - 15 minutes. Then carefully place the cookies on a wire rack and let them cool down more.
- The cookies are best eaten a little warm, but can be enjoyed at room temperature too.
- To warm the cookies, put the cookies on a microwavable plate and microwave for 10 - 15 seconds. The cookie should be a touch soft, and just slightly warm (NOT hot!).
TO STORE THE COOKIES
- Unbaked cookie dough - place the chilled cookie dough portions in a gallon-sized ziploc bag or an air-tight container, and store in the freezer. When you're ready to enjoy them, remove portions of cookie dough from the freezer and bake for 14 - 17 minutes at 350°F.
- Baked cookies - place some tortillas on the bottom of an air-tight container. Place one layer of chocolate chip cookies on top, followed by another tortilla, and then another cookie layer. Repeat with all the cookies (using 2 - 3 tortillas). Replace the tortillas every 2 days or so (when the tortillas look like they are drying out). Cookies can be kept up to 5 days at room temperature. For best results, warm the cookies in the microwave a little before eating.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Do you prefer Classic Chocolate Chip Cookies instead?
Luke says
Quite honestly the BEST recipe ever. I’m back again for yet another round of these. Absolutely everyone that has tried these since I’ve been baking them has felt the same way! Thanks for sharing your recipe with us!
Dhivya Rakesh says
I’m using a otg oven with fan!! Do I need to bake them with both the top and bottom rod on?? Or it’s just the bottom rod for baking cookies?
Dini says
Hi Dhivya
I’m not sure what an OTG fan is unfortunately.
I use a conventional oven, and for all my baking and roasting I use both top and bottom elements, which are automatically controlled to keep an even temperature in my oven. I use the top one only for broiling/grilling.
Rands says
I divided the recipe in half because I didn’t want to bake too much. Added less sugar 75 g white and 75 g dark brown. Added some cashew nuts. Chilled formed cookie dough for 3 hours before baking. Skipped the baking powder. The white chocolate chips tasted perfect with the cocoa base. Will make this again.
SY says
HI, this looks like a recipe that a novice like me can try :). Just a few questions:
1) Is it ok to use a whisk instead of a mixer?
2) MUST the dough be chilled before baking? What will happen if it is not chilled?
3) If I omit the baking powder, do I need to use 1 tsp baking soda instead?
Dini says
Hi Sy
You can make the cookies with a hand whisk. You can use the hand whisk to mix the butter sugar and egg together, but will need a more sturdy method to mix in the flour and chocolate properly. A wooden spoon or sturdy spatula will work for that.
I prefer to chill the dough. I have made these for years, and I haven’t made the cookie without chilling it in a very long time. There is a risk for the cookies spreading too much, if they’re not chilled first. You could add more flour to make the dough stiffer to prevent spreading if you want to bake it right away though. However, I prefer the flavor of the cookie when it’s had time to rest too.
The amount of baking soda to be added to the dough is included in the recipe. You can either use both, or one or the other.
I hope that helps!
Mae says
Thanks for the recipe! These cookies are amazing. My family loved them. I was a bit shocked by the amount of sugar, so I only put 150g of each and they were sweet enough even without the white chocolate.
Gonna make them again soon.
christine says
hi! Have you tried Cookies by George in Canada? THey have a reverse chocolate cookie. Is this recipe similar? thx!
Dini says
Hi Christine
Unfortunately I haven’t tried Cookies by George, so I can’t be sure if it’s similar.
christine says
okay thanks….would you consider these moist? crisp on the outside? Or all around soft? Any other descriptions you could use for the texture of these? Also, have you tried using regular unsweetened cocoa? (Not dutch process?) Thanks!
Sinead Hodge says
Absolutely fantastic recipe!
Gretchen Lapham says
I would love to make these for my cookie exchange but am concerned about high altitude adjustments. Do you have any recommendations?
Dini says
Hi Gretchen
Unfortunately I’m not familiar with high altitude baking. But here is a link from KAF that might be more helpful on how to adjust recipes for high altitude baking.
I hope that helps!
Alessio says
Hey we are about to make these, can we also only use packing powder?
Dini says
Hi Alessio,
Did you mean baking powder? Yes, if you don’t have baking soda, then you can simply eliminate it and make the cookies with baking powder. But do note that the texture will then be different, the cookies will be more thick, soft and less chewy without the baking soda. I hope that helps!
Crystal S says
Hi! I’d love to try this recipe but I was wondering if I can use black cocoa. I have Hershey’s cocoa powder and Wincrest’s black cocoa and you said to use dutch processed cocoa powder. Is black cocoa the same as regualr dutch processed?
Dini says
Hi Crystal
Black cocoa powerder has been dutch processed as well. More than regular dutch processed, which is why it is darker in color.
You can use dark cocoa if you prefer for these cookies too!
DS says
SO good – my family loved these cookies. Thank you.
Cheshta Jindal says
Can I use flax egg instead of regular egg?
Dini says
Hi Cheshta
I haven’t made these with flax eggs unfortunately, so I’m not sure if you will get the same results.
Sarah says
The cookies flattened out so much while in the oven that they looked like pan cakes. I followed the recipe to the letter, it was a total disappointment. Oh an too much sugar too, they are too sweet and very hard like biscuit.
I had to throw the whole batch
Dini says
Hi Sarah
I’m sorry to hear these cookies didn’t work for you!
I have to say I’ve made these cookies many many times over years, and it’s a well tested recipe. I’ve had many readers comment here on the blog and on pinterest who had great success with the recipe as well. I haven’t had these cookies come out so flat before. However, these are not meant to be thick cookies either (as you can see in the photos).
Did you use weight measurements or cup measurements? Cup measurements can vary significantly depending on how you measure and can lead to inconsistent results.
The cookies also become hard only if they are over-baked. So it’s possible that your oven is running hotter, resulting in over-baked cookies.
Hampton says
These were delicious. I weighed everything and chilled for several hours before baking. These came out quite flat though. Do you know why that happened?
Dini says
Hi Hampton
Did you use only baking soda? or did you add both baking soda and baking powder?
Katey Mac says
Just made a half batch of these to try the recipe out and they are perfect, best cookies I’ve made
Michaela Dufour says
Can these cookies be made with light brown sugar instead of dark brown?
Dini says
Hi Michaela
Absolutely!
The cookies will be lighter in color and have less of a molassy flavor, but you can absolutely use light brown sugar instead.
I hope that helps!
Leng jie says
So nice and easy to make… Fail-safe for even beginner like me
Katrina says
Can this recipe be made with hundred grams?
Dini says
Hi Katrina
Could you let me know 100 grams of which ingredient?
Thanks!
Noni says
The whole familyloved them.
Cutecumber says
Easy to follow step by step
Adriana says
I am from Spain and I loved this recepe so much. I am willing to try it.
I just was wondering if you could resolve a doubt regarding the size of the 3tbsp cookie scoop.
Since I’m from Spain and our measurament system is different from yours, I don’t know the size of this scoop. Could you be so kind of tell me how many millimetres does it means? or how many inches does it mean?
Thank you very much!
Dini says
Hi Adriana
3 tbsp = 45 mL. The one I have is 2 inches in diameter, but I don’t know if the diameter would be same with every 45mL scoop. If you do use a larger or smaller cookie scoop, you can still get good cookies, but you have to adjust the baking time accordingly.
Hope that helps!
Adriana says
Dear Dini,
Thank you very much for your answer. I bought the scoop 2 inches diameter and I make the cookies las friday, they tasted awsome and I shared it with my whole family! Great, great recipe!! Thanks a lot!
Erica says
My family loves this recipe! And I can get so many(about 4 dozen) out of one batch
Stephanie Alvarez says
YOU ARE AMAZING!! Just made these, they’re absolutely to die for! Deep rich choco flavor with perfect texture. I did the baking powder and baking soda combo, milk chocolate, dark chocolate and white chocolate to make these triple chocolate, and added maybe half cup chopped hazelnuts as you suggested which added a nicely needed crunch to put them over the top. Thank you!!! Definitely added to my recipe box 🙂
Carol says
Why is there no baking soda and baking powder measurements for this recipe? Pretty important don’t you think?
Dini says
You’re right Carol! It is important! Which is why it has already been included in the recipe (both the baking soda and baking powder measurements). They are the 8th and 9th ingredients listed in the ingredient list. I hope that helps.
Shelby P. says
These look delicious. I can’t wait to make them!
Daphne says
Best double choc chip cookie! Thanks for all the tips! Cookies were chewy and decadent! Undercooked these and they were delicious! We couldn’t stop eating them
Jessica says
I made these cookies tonight they were so amazing, my family was eating them fast then I could get them out of the oven. My 4 year old is hard to please and he was shoving the cookie in his mouth i had to tell him to slow down thanks for sharing I cant wait to try your chocolate chip ones
Georgina says
This is a great recipe, I am always in the hunt for a cookie recipe.
I live in Manhattan and up the road there’s a cookie store called Insomnia Cookies. They are good but this ones are a thousand times better. Now the kids will stop asking me for insomnia-cookies.
Dini, do you change the time or temperature in the oven if you use convection baking?
I think next time I will do them smaller, so I can put a quarter size of it in their lunch boxes =)
Maryam says
I don’t get the recipe. Should i use 2 cups of flour or four cups??!
Dini says
Hi Maryam,
As explained in the post, replacing half of the AP flour with bread flour results in a chewier chocolate chip cookie. So as I’ve indicated in the recipe, you have the option of using either 2 cups AP flour OR 1 cup AP flour and 1 cup bread flour. I hope that helps! Let me know if you have any other questions.
Breanna says
This recipe is hands down the best chocolate cookie recipe I’ve EVER used! I meant to half the recipe, but then I only halfed part of the ingredients because I kept getting distracted, so when I realized my mistake, it turned into a full batch. BEST MISTAKE EVER!! These cookies are so easy and tasty! And the cookie dough is AMAZING too keeping this recipe forever ❤️ Thank you!
Dini says
Thank you so much for letting me know Breanna! I’m so glad you liked the recipe! 🙂
Renee Goerger says
This is the perfect chocolate cookie! I’m in love with this recipe!
Nellie Tracy says
Can’t stop, won’t stop eating these. Sooooooo good!!!