Double Chocolate Chip Cookies

by Erin

My favorite chewy chocolate chip cookies are now available in a chocolate lovers version – double chocolate chip cookies with a chocolate base and of course chocolate chips!

Double Chocolate Chip Cookies 2

One great thing about perfecting my favorite chewy chocolate chip cookies is barely needing to look at the recipe now to whip up a batch. It’s burned into my brain. This leads me to experimenting with things such as adding raisins and now doubling up on the chocolate.

With already 3 cups of chocolate chips in the cookies, you’d think it would be at maximum capacity, but there was still room for cocoa in the base! You can use regular semisweet chocolate chips, dark chocolate chips, or try the springtime chocolate chips like I did for a pretty contrast. Throw some pastel sprinkles on there while you’re at it because it’s finally spring!

Is there a recipe that you have memorized? Have you ever changed it up?

Double Chocolate Chip Cookies 1

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®

One year ago: Butternut Squash Orzo with Pine Nuts, Balsamic Drizzle, and Fried Sage

Two years ago: Chicken Pad Thai


Makes approximately 4 dozen cookies


2 cups all-purpose flour, spooned and leveled

1/2 cup cocoa powder

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

2-3 cups semisweet chocolate chips (I used Nestle springtime chocolate chips)

Pastel sprinkles, optional


  1. Sift together the flour, cocoa powder, baking soda, and salt; set aside.
  2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips.
  3. Roll 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Top with sprinkles if using. Cover tightly and chill for at least 2 hours, overnight for best results (can refrigerate up to one week).
  4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
  5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
  6. Bake for 8-9 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from My Favorite Chewy Chocolate Chip Cookies.


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CocoPalmTree September 21, 2016 - 9:04 am

These should be illegal. ;-) They are too nice. I hope I will have enough will power to stay away from them when I make them for my kids.

spiffycookie September 23, 2016 - 8:23 am

Resistance is futile ;-)

Yvonne December 27, 2014 - 2:58 am

Hello! I just tried these today and mine puffed up pretty high and never went down again. Doesn’t look as thick and sensed like yours. They look a bit like muffin tops. Any idea why?

spiffycookie December 27, 2014 - 10:41 am

Oh boo I am sorry to hear that! I hope they still tasted good. But so odd, I’ve made this cookie recipe many times and have yet to have that happen. The only thing I can think of is too much baking soda. Are you sure you used 1 tsp and not 1 Tbsp? Maybe I should start writing out teaspoon and Tablespoon to avoid potential confusion.

Yvonne December 27, 2014 - 11:58 am

Thanks for the reply! I halved the recipe and used 1/2 teaspoon. I baked mine for 12 mins though. I baked the first batch at 10mins and they didn’t puff up as much as the later batches, just that it was too undercooked so I had to increase the baking time. Does baking Too long make them puff up too? =\

spiffycookie December 27, 2014 - 12:02 pm

Ah halving the recipe may be the problem because it is difficult to use half an egg. As for bake time, the cookies will seem underbaked after 10 minutes when you first take the out of the oven. I have to let my cookies cool for at least 10 minutes on the pan before carefully removing to a wire rack. Once the cool completely they will not be so gooey, but underbaking is key for chewy cookies.

Emily @ Life on Food April 9, 2014 - 1:29 pm

There is never too much chocolate in a cookie. These look super delicious!! Every time I think I have a recipe in my head exactly something goes wrong. I pretty much never attempt things without something in front of me.

Kayle (The Cooking Actress) April 5, 2014 - 6:11 pm

More chocolate is ALWAYS a good idea!!! SOOO chewy!

Jessica @ A Kitchen Addiction April 4, 2014 - 9:01 am

Love all of the chocolate you managed to pack into these cookies!

Stephanie @ Eat. Drink. Love. April 4, 2014 - 1:13 am

You had me a double chocolate!

Zainab @ Blahnik Baker April 3, 2014 - 10:25 am

I wish I was that good at making cookies!! I have my chocolate cupcake recipe memorized as I am always making it for birthdays and anything in between. These cookies look amazing. I just love the colorful sprinkles and chips.

steph@stephsbitebybite April 3, 2014 - 9:19 am

Unfortunately becasue I can’t commit to things and always want something new, I don’t have a repeat recipe that I go to. But these cookies. They could change that. Soft. Chewy. Chocolate…and sprinkles!

spiffycookie April 3, 2014 - 1:13 pm

These cookies are really the only thing I make again and again. I’m like you there are too many other recipes I want to try to repeat!


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