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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Hi there, I really want to make this but only have salted butter. Would that work? How much should I reduce the salt, like /14 tsp?
Hi TJ, it will still work. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps and that you enjoy!
We were inspired to make these because of our love for The Vanderbeekers of 141st Street. Wonderful recipe! My children give them 100 stars!!
My husband, who considers himself a chocolate chip cookie connoisseur, said, “These are the best cookies I’ve ever had. You can make them again!”
Btw, I used dark cocoa powder.
Hi Jenn! I made these cookies last night and thought they turned out well! (For my skill, anyway! Soft on the inside, crunchy on the outside and super puffy). However, I have a question. I wasn’t able to get away with two eggs in this recipe because, despite mixing the dry and wet ingredients for about 10 minutes on low, the mixture still remained too dry to stay together — I had to add a third egg. I think the reason for this is because I live in Calgary, which is 3557 feet (1084 m) above sea level and this can sometimes mess with recipes (especially for baking). In cases when dough turns out to be too dry, what do you recommend? Is adding another egg the best solution or are there better methods out there for high-altitude baking? Thanks!
Hi Natasha, Glad you enjoyed them! I don’t have experience baking at high altitudes but I suspect that you’re right, the altitude had an impact on the batter. Unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. 🙂
Thanks! That is helpful! And thanks for your recipes <3 Every one I've tried from you has turned out well and I'm somebody with extremely limited (lacking) skills in the kitchen!
Another wonderful recipe. Turned out perfectly! The cookies get ⭐️⭐️⭐️⭐️⭐️
Thanks Jen!
Delicious! I only had the natural cocoa but they turned out just like your photos. So pleased with the taste and texture. Crunchy exterior and chewy interior. A perfect chocolate cookie for a person who loves chocolate!
Amazing! It turned out I couldn’t bake them right away and kept the batter in the fridge overnight.
They are perfect! I made some with no nuts, and some with nuts and dried cranberries. Everyone in my house is VERY happy about these cookies.
Thank you Jen for making life sweeter!
After many attempts at this recipe, I’ve decided that it really doesn’t work with dutch-process cocoa. I made a batch last week with Hershey’s dutch-process; the cookies puffed a little in the oven, but fell flat when they came out. They were gummy, floppy, really no good at all. I threw out the entire batch of dough. I did some research, and I think the problem is the interaction between the cocoa and the baking soda. Baking soda is a base and regular cocoa is an acid, so they react to puff up the cookies. Dutch-press cocoa is treated with alkali to remove the acid, so the baking soda has nothing to react with. Today, I made a batch with regular Hershey’s. Tray no. 1 is perfect–puffy, tender in the middle, and they held their shape. But…I see that your ingredients photo shows the Guittard Cocoa Rouge, which is a dutch-process cocoa. Is it somehow processed differently so that it works in this recipe? Anyway, I thought I’d mention this for others to try. Thanks for listening!
Hi B, interesting-it sounds like you’ve definitely done your research and figured some things out by trial and error! My best guess is that there are some subtle differences in different brands. At this point, I would just stick with what you have found works best for you.
QUESTION: Mine came out a bit flat esp. around the edges. Was that from not having cold enough dough? Also, my first batch was fudgey – gooey – almost too much so. They never puffed up quite like your pictures. I served them anyway and the flavor was awesome but would love to know how to get them to look more “perfect” next time. Thanks!
Sounds like maybe you needed a bit more flour; try increasing it by 1/4 cup next time.
Hi Jenn, I live at 10,000 feet in elevation and I was wondering if there are any substitutions I would need to make?
Hi Sasha, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. 🙂