Double Chocolate Chip Cookies
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These double chocolate chip cookies are rich, gooey, perfectly chewy, and packed with chocolate chips for the ultimate treat.
These double chocolate chip cookies are everything you want in a cookie—puffy, gooey, chewy, and crunchy all at once. They’re just as irresistible as my classic chocolate chip cookies but with an extra dose of rich, chocolatey goodness. Packed with chocolate chips and optional pecans, they bake up perfectly every time and practically beg for a tall glass of milk.
Want to mix things up? Dot the cookies with white chocolate chips for contrast, swap the pecans for walnuts, or toss in dried cherries if you’re into fruit and chocolate. Or take a cue from my daughter: sandwich two cookies with a scoop of vanilla ice cream. Smart cookie!
“I followed this recipe to the letter and it’s a keeper!”
What You’ll Need To Make Double Chocolate Chip Cookies
- Dry Ingredients (All-Purpose Flour, Baking Soda, Cocoa Powder): Provide structure, lift, and rich chocolate flavor. I prefer Dutch-processed cocoa here, but natural cocoa powder works well too. Use the spoon-and-level method when measuring flour for accuracy.
- Butter: Adds richness and moisture, creating a tender cookie.
- Sugars (Light Brown Sugar & Granulated Sugar): Sweeten the dough and help create a chewy center with lightly crisp edges. Pack the brown sugar tightly when measuring.
- Vanilla Extract: Enhances the flavor of the cookies with warm, aromatic notes.
- Eggs: Provide structure and moisture to the dough.
- Semi-Sweet Chocolate Chips: Add bursts of chocolate throughout. Milk or white chocolate chips work nicely as substitutes.
- Chopped Pecans (Optional): Add nutty crunch and extra texture.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining the flour, salt and baking soda in a medium bowl. Pass the cocoa powder through a fine sieve to remove any lumps.
Whisk the dry ingredients until well combined, then set aside.
Combine the butter, brown sugar, granulated sugar, vanilla in a large bowl and beat until creamy.
Add the eggs.
And beat a few minutes more, until light and fluffy.
Add the flour and cocoa powder mixture and mix until evenly combined.
Add the chocolate chips and pecans.
The dough will be soft and sticky so chill it for about 30 minutes in the refrigerator. Roll the dough into tablespoon-size balls and place 2-inches apart on parchment-lined baking sheets.
Bake for 8 to10 minutes, until the cookies are nicely puffed.
Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
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Double Chocolate Chip Cookies with Pecans
Ingredients
- 2¼ cups + 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup + 2 tablespoons cocoa powder (see note)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (packed) light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips, best quality such as Ghirardelli or Guittard
- 1 cup chopped pecans
Instructions
- Set the oven racks in the middle and upper thirds of the oven. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, combine the flour, baking soda and salt. Pass the cocoa powder through a fine sieve into the bowl; whisk the mixture until evenly combined.
- In the bowl of an electric mixer, beat the butter, brown sugar, granulated sugar and vanilla extract until creamy, about 1 minute. Add the eggs and beat for about 2 minutes, until light and fluffy.
- Add the flour mixture and mix on low speed until combined (the batter will look crumbly at first; don't worry, it will come together). Mix in the chocolate chips and pecans. Chill the dough in the refrigerator for about 30 minutes, until firm enough to handle. Roll the dough into tablespoon-sized balls and place on the prepared baking sheets about 2 in (5 cm) apart.
- Bake for 8 to 10 minutes or until the cookies are puffed. Cool the cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies will keep in an airtight container for up to 3 days.
Notes
- I prefer Dutch process cocoa powder for this recipe, but natural cocoa powder works very well too.
- Make-Ahead & Freezing Instructions: The cookie dough can be made up to 3 days ahead and stored in an airtight container in the refrigerator or rolled into balls and placed on a baking sheet covered with plastic wrap. To freeze the dough, roll it into balls, freeze them on a baking sheet until firm, then transfer to a sealable bag, pressing out as much air as possible. Bake directly from frozen, adding 1 to 2 minutes to the baking time. If freezing baked cookies, let them cool completely, then store in an airtight container with layers separated by parchment or foil. Before serving, allow the cookies to come to room temperature.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Any tips on adding marshmallows to these? I’ve tried before and they kind of crystallized but the cookie is soo good!
Hi Sofia, glad you like the cookies! Marshmallows tend to melt and crystallize if they’re mixed into the dough too early, so the easiest fix is to press them into the tops of the cookies during the last few minutes of baking or right after the cookies come out of the oven.
Yum! I halved the recipe and froze the shaped cookies so that we could bake them as we wanted them. They didn’t last long! I’m getting ready to make another batch as a surprise treat for my chocolate-loving college girl.
These look fantastic! If short on time, can I bake it as a skillet cookie in a 10-inch or 12-inch cast iron? Merci!
Hi Becca, technically it should work, but it won’t be quite as good as a recipe designed specifically to be a skillet cookie. You may want to try this one instead. Hope you enjoy if you make it!
Cookies are really good! Watch cooking time because they are very hard if overcooked. I put extra cookie dough balls freezer. Defrosted a few minutes before baking for 8 minutes. Perfect texture and amazingly, even better tasting! I’ll be making them this way in the future!