Simple Double Chocolate Chip Cookies are double the chocolate and double the yum! This simple cookie recipe makes a soft and chewy, rich double chocolate chip cookie that tastes just like a brownie!
What is a Double Chocolate Chip Cookie?
A Double Chocolate Chip Cookie is a chocolate chip cookie that is made with a soft dark chocolate cookie dough with chocolate chips. The texture is soft and chewy, and the dark chocolate dough tastes just like a rich, chewy brownie. The cookie dough is made with cocoa powder and then semi-sweet chocolate chips are added to the dough. The chocolate cocoa powder and chocolate chips make these cookies double chocolate goodness.
How many cookies will this recipe make? How long does it take to make Chocolate Chocolate Chip Cookies?
This recipe for chocolate chocolate chip cookies will make about 20 cookies. If you make larger cookies, you will end up with less. This recipe uses a heaping tablespoon to measure the dough into cookie dough balls.
This recipe is fast and simple! It can be made in about 30 minutes from start to finish!
What ingredients are needed to make Double Chocolate Chip Cookies?
This recipe for chocolate chocolate chip cookies (brownie cookies) are made with simple ingredients. The ingredients are kitchen staples that I bet you have in your cupboards.
These are the ingredients you will need:
- Butter
- Light brown sugar
- White sugar
- large egg
- Vanilla extract
- Kosher Salt (coarse salt – large granules salt)
- Baking Soda
- All-Purpose flour
- Cocoa powder (unsweetened)
- Semi-Sweet Chocolate Chips
How To Make Double Chocolate Chip Cookies
To make these brownie cookies you will need a medium to large size microwave-safe mixing bowl and a spoon. No mixer is needed!
You will start out with partially melting your butter in your mixing bowl. The butter will mix in perfectly if it’s soft and a little bit melted.
NOTE: You can use either salted or unsalted butter for this cookie recipe. I prefer salted butter, but either will work.
Then, add the light brown sugar and white sugar. Mix the butter and sugar well.
Add the large egg (yes, the size of the egg matters) and the vanilla extract and mix it together well.
Then, add the kosher salt, baking soda and all-purpose flour. Mix it in well. See the recipe below for how to measure the flour for the best results.
NOTE: Kosher salt is a larger/coarse granule salt. If you use regular table salt then you will only need 1/4 teaspoon.
Add the cocoa powder and give it a good stir. It will seem dry but keep mixing!
Last, add the semi-sweet chocolate chips. Mix them in fully so they are evenly mixed throughout the cookie dough.
NOTE: You can add milk chocolate chips if you prefer. You can also add nuts if you like.
Baking Double Chocolate Chip Cookies
You will need a baking sheet for baking these cookies. I use a half sheet pan. Grease the baking sheet, or line it with a baking mat or parchment paper.
Preheat your oven to 350 degrees Fahrenheit.
TIP: Have you ever checked your oven temperature? I have found my oven runs abut 25 degrees lower than what it is set to bake at. I bought an oven thermometer that hangs in the oven to monitor the temperature, so it bakes properly.
This recipe will make about 20 cookies. Measure the cookie dough using a tablespoon. Scoop a heaping/rounded tablespoon of dough. Place the measured dough balls on the baking sheet with enough space in between them so they don’t bake into each other. You can typically fit 12 cookies on a half baking sheet or standard baking sheet.
NOTE: You can make larger cookies, they will just need to be baked a minute or two longer, watch them closely in the oven. You will end up with less cookies if they are larger.
Bake the cookies for 6-8 minutes. You will know they are done when they seem set on the edges but still seem undercooked in the center. You will see small cracks around the edges of the cookies. Every oven will cook different so watch them closely so they don’t overbake.
The cookies will be rounded, not super flat. I like my double chocolate cookies a bit more flat (for ice cream sundaes), so I tap the baking sheet on my counter/stove top (while the cookies are fresh and hot) a few times so the cookies spread/flatten a bit. This is optional – if you like fluffy rounded cookies then don’t tap the pan.
The photo below is showing how the cookies have flattened and spread a little after tapping the pan a few times.
Make a brownie sundae using Double Chocolate Chip Cookies
These rich, chocolate cookies are delicious on their own, but they make the BEST brownie sundae! The double chocolate cookies taste just like a rich and chewy brownie so it makes the perfect base for a brownie sundae.
Just add a warm cookie (or 2) to the bottom of a bowl and top it with vanilla ice cream and chocolate sauce. (For a Christmas Brownie Sundae, use these brownie cookies and my Peppermint Candy Cane Sauce with vanilla ice cream!)
Store any leftover cookies in an airtight container or in a zip top bag. They will last at least a week and should stay nice and soft!
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Try these other delicious cookie recipes on the blog!
Check out the latest posts from the Butcher’s Wife!
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Simple Double Chocolate Chip Cookies
Equipment
- Mixing Bowl-microwave safe (medium-large size)
- Half sheet pans or cookie sheets
- measuring cups and spoons
- parchment paper or cooking spray for lining/greasing the pan for baking the cookies
Ingredients
- 1/2 cup (1 stick) butter *I prefer salted butter but either works
- 3/4 cup light brown sugar, firmly packed
- 1/4 cup white granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- 1 ⅓ cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp kosher/coarse salt *if using table salt (small grain) use only 1/4 teaspoon
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350℉. Line your baking sheets with parchment paper or spray the baking sheets with cooking spray to avoid the cookies sticking to the pan when baking.
- In a medium/large size microwave-safe mixing bowl, partially melt your butter (most of it should be melted with a small amount left un-melted but softened).
- Measure and add both the light brown sugar and white sugar to the melted butter and mix it well until fully combined.
- Add the egg and vanilla extract. Mix it until it's fully incorporated into the butter and sugar mixture.
- Measure the flour. To do this correctly you need to "fluff" or sift the flour before measuring it. Fluff it by stirring or sifting it with a spoon first (I just give it a few quick stirs). This will help break up the flour so it's not so compact when measuring it, so you don't add too much flour. After you have "fluffed" it, then using a spoon, scoop the flour into your measuring cup and level it off on top to get an exact measurement. Add the measured flour to the mixing bowl.*I do this so I'm not scooping directly into the flour to fill my measuring cup, which can lead to a more compact measurement, which in turn can end up with adding too much flour – which will affect the cookies.
- Measure, and add the cocoa powder, baking soda, and salt. Mix it all together until its fully mixed. The dough will be a but sticky but not too stick to handle.
- Add, and mix in the chocolate chips.
- For baking, use a tablespoon to measure the dough. Scoop the dough into a heaping/rounded tablespoon and form it into a ball. Place it on the parchment lined baking sheet (or greased baking sheet). Space the cookies far enough apart that they won't bake into each other. Typically, you can fit 12 cookies to a half sheet pan or standard baking sheet. (You will have to bake the cookies in batches if you only have one baking sheet/pan)
- Make sure your baking rack is in the center of the oven. Place the pan of cookies in the oven and bake for 6-8 minutes depending on your oven. Check them at 6 minutes. You will want to slightly under-bake them, so they stay soft and chewy. You will know they are done when the tops of the cookies start to show little cracks mostly around the edges. The edges will look more set, but they will still look like they aren't baked in the center (trust me, they are baked perfectly at this point).(See the photo in the blog post above).Finish baking all of the cookies.*See the notes below for additional info/tips.
- Remove the cookies from the oven and enjoy! They are delicious warm and fresh from the oven. But you will find (in my opinion) they are even more delicious the next day- I don't know why but they are! Store any leftover cookies in an airtight container or in a zip top bag. These cookies will stay fresh and soft for days …. but I promise they won't last that long!
- These cookies make a delicious brownie sundae (the double chocolate chip cookie is the brownie)!
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
