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, and it’s one of my all-time favorite cookie recipes!
Just like my classic chocolate chip cookies, 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.
If you’re looking for a truly decadent and deep chocolate flavor (just like with my fudgy chocolate brownies, or extra fudgy one bowl chocolate cake, or flourless chocolate torte), then upping the ante with these double chocolate chip cookies is the answer!
These double chocolate chip cookies might even be my favorite version of a CCC, and also one of my favorite chocolate dessert recipes! 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! 🙂
What’s different between these cookies and my classic 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 chocolate chip cookies recipe post 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.
Ingredient substitutions to adapt this recipe
- 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 (you can read more about the particular effects of the chemical leavener in my baking basics article on baking soda and baking powder).
Tips to 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 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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Recipe
Ultimate Double Chocolate Chip Cookies
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 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.”
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