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The Flavor Bender Recipes All Dessert Recipes Cookies, Brownies & Bars Ultimate Double Chocolate Chip Cookies

Ultimate Double Chocolate Chip Cookies

50 mins
Cookies, Brownies & Bars
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Author: Dini K.
Updated: 9/15/2019
Ultimate Double Chocolate Chip Cookies (or Triple Chocolate Chip Cookies) - Soft and chewy Chocolate Chip Cookies with white or dark chocolate chips, or both! Easy to make and customize. #ChocolateChipCookies #DoubleChocolateChipCookies #TripleChocolateChipCookies

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. 

Ultimate Double Chocolate Chip Cookies (or Triple Chocolate Chip Cookies) - Soft and chewy Chocolate Chip Cookies with white or dark chocolate chips, or both! Easy to make and customize. 

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!

An overhead view of a single double chocolate chip cookie

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! 🙂   

Process of making Double Chocolate Chip Cookies -The first ingredients needed to make the cookie dough.
Start off with these ingredients to make double chocolate chip cookies
Process of making Double Chocolate Chip Cookies - Add ground espresso into the butter sugar mix as well.
Adding espresso powder to the dough
Process of making Double Chocolate Chip Cookies - Adding eggs to the emulified butter sugar mix in the mixing bowl.
Adding eggs to the emulsified butter-sugar mix
Process of making Double Chocolate Chip Cookies - The batter after the eggs have been mixed in.
Make sure to not incorporate too much air into the butter-sugar-egg mix

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.

Process of making Double Chocolate Chip Cookies - Flour, cocoa powder and chemical leaveners sifted into a bowl.
Flour and cocoa sifted together
Process of making Double Chocolate Chip Cookies - Cocoa flour mixture mixed into the double chocolate chip cookie dough.
Cocoa and flour added to the double chocolate chip cookie dough
Both semi sweet chocolate and white chocolate on plate to be added to the cookie dough.
Add either dark chocolate or white chocolate for double chocolate chip cookies. Or add both for TRIPLE chocolate chip cookies
The triple or double chocolate chip cookie dough ready to be portioned.
Stir on low speed to bring together the double chocolate chip cookie dough

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
Process of making Double Chocolate Chip Cookies - Portioned double chocolate chip cookies placed on a baking tray, ready to be chilled.
Chill the portioned chocolate chip cookie dough
Double chocolate chip cookie dough placed on a parchment lined baking tray, before being baked.
Chocolate chip cookie dough ready to be baked
A freshly baked double chocolate chip cookie on a baking sheet, straight out of the oven.
Freshly out of the oven
Freshly baked double chocolate chip cookie on a baking sheet, after resting for a few minutes.
After resting for a few minutes

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! 🙂

A stack of double or triple chocolate chip cookies on a white table.

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!

If you liked this double chocolate chip cookies (triple chocolate chip cookies) recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too.

A stack of Triple Chocolate Chip Cookies, broken in half on a white table top.

 

 

 

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Ultimate Double Chocolate Chip Cookies (or Triple Chocolate Chip Cookies) - Soft and chewy Chocolate Chip Cookies with white or dark chocolate chips, or both! Easy to make and customize. 
5 from 14 votes

Ultimate Double Chocolate Chip Cookies

Author: Dini K.
Cuisine: American
Soft and chewy chocolate chip cookies with white or dark chocolate chips, or both! Easy to make and to customize to your liking! 
Prep: 30 minutes
Chilling/Resting Time: 2 hours
Cook: 20 minutes
Total Time: 50 minutes
Servings: 21 cookies
Print Rate

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:

Calories: 303kcal (15%)Carbohydrates: 38g (13%)Protein: 3g (6%)Fat: 15g (23%)Saturated Fat: 9g (56%)Cholesterol: 39mg (13%)Sodium: 183mg (8%)Potassium: 191mg (5%)Fiber: 2g (8%)Sugar: 24g (27%)Vitamin A: 300IU (6%)Calcium: 34mg (3%)Iron: 2.2mg (12%)

“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.”

Course:Cookies, Dessert, Snack
Cuisine:American
Keyword:Chocolate, Chocolate Chip Cookies, Cookies
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

 

Do you prefer Classic Chocolate Chip Cookies instead?

Get the recipe HERE.

BEST Chocolate Chip Cookies - Learn how to make perfect chocolate chip cookies with the most flavor! You can make them your own BEST chocolate chip cookies with all the tips I've shared. 

The Flavor Bender - Euphoria

 

 

 

 

 

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  1. Sinead Hodge says

    March 20, 2021 at 15:46

    5 stars
    Absolutely fantastic recipe!

    Reply
  2. Gretchen Lapham says

    December 18, 2020 at 17:12

    I would love to make these for my cookie exchange but am concerned about high altitude adjustments. Do you have any recommendations?

    Reply
    • Dini says

      December 18, 2020 at 17:23

      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!

      Reply
  3. Alessio says

    November 28, 2020 at 08:47

    Hey we are about to make these, can we also only use packing powder?

    Reply
    • Dini says

      November 28, 2020 at 08:54

      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!

      Reply
  4. Crystal S says

    October 18, 2020 at 20:38

    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?

    Reply
    • Dini says

      October 19, 2020 at 12:44

      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!

      Reply
  5. DS says

    October 13, 2020 at 21:37

    5 stars
    SO good – my family loved these cookies. Thank you.

    Reply
  6. Cheshta Jindal says

    October 4, 2020 at 02:10

    Can I use flax egg instead of regular egg?

    Reply
    • Dini says

      October 4, 2020 at 07:51

      Hi Cheshta
      I haven’t made these with flax eggs unfortunately, so I’m not sure if you will get the same results.

      Reply
  7. Sarah says

    September 25, 2020 at 12:29

    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

    Reply
    • Dini says

      September 25, 2020 at 14:28

      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.

      Reply
  8. Hampton says

    August 11, 2020 at 22:49

    5 stars
    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?

    Reply
    • Dini says

      August 22, 2020 at 12:43

      Hi Hampton
      Did you use only baking soda? or did you add both baking soda and baking powder?

      Reply
  9. Katey Mac says

    July 13, 2020 at 10:43

    5 stars
    Just made a half batch of these to try the recipe out and they are perfect, best cookies I’ve made

    Reply
  10. Michaela Dufour says

    June 7, 2020 at 11:31

    Can these cookies be made with light brown sugar instead of dark brown?

    Reply
    • Dini says

      June 7, 2020 at 12:24

      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!

      Reply
  11. Leng jie says

    May 22, 2020 at 21:05

    5 stars
    So nice and easy to make… Fail-safe for even beginner like me

    Reply
  12. Katrina says

    May 1, 2020 at 21:29

    Can this recipe be made with hundred grams?

    Reply
    • Dini says

      May 1, 2020 at 21:55

      Hi Katrina
      Could you let me know 100 grams of which ingredient?
      Thanks!

      Reply
  13. Noni says

    April 26, 2020 at 10:55

    The whole familyloved them.

    Reply
  14. Cutecumber says

    April 17, 2020 at 08:57

    5 stars
    Easy to follow step by step

    Reply
  15. Adriana says

    February 20, 2020 at 13:24

    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!

    Reply
    • Dini says

      February 23, 2020 at 15:40

      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!

      Reply
      • Adriana says

        March 2, 2020 at 13:05

        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!

        Reply
  16. Erica says

    January 17, 2020 at 19:08

    5 stars
    My family loves this recipe! And I can get so many(about 4 dozen) out of one batch

    Reply
  17. Stephanie Alvarez says

    December 26, 2019 at 04:52

    5 stars
    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 🙂

    Reply
  18. Carol says

    December 10, 2019 at 12:12

    Why is there no baking soda and baking powder measurements for this recipe? Pretty important don’t you think?

    Reply
    • Dini says

      December 10, 2019 at 12:13

      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.

      Reply
  19. Shelby P. says

    November 16, 2019 at 12:04

    These look delicious. I can’t wait to make them!

    Reply
  20. Daphne says

    November 13, 2019 at 17:25

    5 stars
    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

    Reply
  21. Jessica says

    October 23, 2019 at 00:48

    5 stars
    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

    Reply
  22. Georgina says

    October 9, 2019 at 13:59

    5 stars
    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 =)

    Reply
  23. Maryam says

    July 31, 2019 at 12:50

    I don’t get the recipe. Should i use 2 cups of flour or four cups??!

    Reply
    • Dini says

      July 31, 2019 at 15:59

      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.

      Reply
  24. Breanna says

    June 8, 2019 at 16:43

    5 stars
    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!

    Reply
    • Dini says

      June 8, 2019 at 19:47

      Thank you so much for letting me know Breanna! I’m so glad you liked the recipe! 🙂

      Reply
  25. Renee Goerger says

    January 19, 2019 at 08:08

    5 stars
    This is the perfect chocolate cookie! I’m in love with this recipe!

    Reply
  26. Nellie Tracy says

    January 18, 2019 at 22:28

    5 stars
    Can’t stop, won’t stop eating these. Sooooooo good!!!

    Reply

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