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
- All-Purpose Flour: Provides the structure for the cookies. Use the spoon-and-level method to measure to ensure accuracy.
- Baking Soda: Helps the cookies rise.
- Cocoa Powder: Adds rich, deep chocolate flavor to the cookies. I prefer Dutch processed cocoa powder for this recipe, but natural cocoa powder works very well too.
- Butter: Adds richness and moisture, creating a tender cookie.
- Light Brown Sugar: Adds sweetness and contributes to a chewy texture. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Granulated Sugar: Sweetens the dough and helps achieve a light, crispy edge.
- Vanilla Extract: Enhances the flavor of the cookies with its aromatic richness.
- Eggs: Provide structure and moisture to the cookie dough.
- Semi-Sweet Chocolate Chips: Add bursts of chocolate to every bite. Feel free to substitute milk or white chocolate chips for variation.
- Chopped Pecans: Optional, to add nutty crunch and a nutty flavor.
- 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.
Beat until creamy.
Add the eggs.
And beat a few minutes more, until light and fluffy.
Add the flour and cocoa powder mixture.
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 8-10 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
These double chocolate chip cookies are rich, gooey, perfectly chewy, and packed with chocolate chips for the ultimate treat.
Ingredients
- 2¼ cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off with knife
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup plus 2 tablespoons cocoa powder (see note)
- 2 sticks (1 cup) 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. 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 abut 2 inches 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.
- Note: I prefer Dutch processed cocoa powder for this recipe, but natural cocoa powder works very well too.
- Make-Ahead & Freezer Friendly 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 1–2 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
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- Serving size: 1 cookie
- Calories: 113
- Fat: 6 g
- Saturated fat: 3 g
- Carbohydrates: 14 g
- Sugar: 9 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 45 mg
- Cholesterol: 14 mg
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 Jenn. I plan to bake three of your cookie recipes to send in a care package to my mom. She loves chocolate and bananas. Would I be able to add ripe mashed bananas to this recipe? If so, how many bananas and at what point do I add them? Thanks so much!
Hi Lolo, I wouldn’t recommend that here. If you feel strongly about a cookie that incorporates chocolate and banana, I’ll look for a recipe that’s designed that way. Sorry!
Made these tonight as a gift…recipient said he likes chocolate and peanut butter so I used peanut butter chips. A new favorite! Followed the directions as written and they were perfection! Thanks, again and again!!
These Double Chocolate Chip Cookies with Pecans are a family favorite but then so are all of Jenn’s recipes!
I use Camino Natural Cocoa powder instead of Dutch Processed as it’s more readily available here. Other than that, I follow the recipe to a T because the texture and flavour of these cookies are absolutely perfect!
Hi these cookies are so pretty but mine tasted a bit bitter. I used Fryes dutch cocoa if that makes any difference. Should I use less or was there another cause for the bitterness.
Hi Shobna, Sorry to hear these tasted bitter! Using too much baking soda can cause that; is there any chance you mismeasured the baking soda?
These were delicious but if I had tried to use a hand mixer I would have burnt it out. A stand mixer is necessary and even my Kitchenaid had a bit of a struggle as the dough is VERY thick and heavy. Makes loads of cookies.
Hi Jenn,
I prefer my cookies crispy and crunchy vs soft and chewy in the middle. Do you have advice on how I can achieve this texture through modifications with your recipe? For example, should I increase the amount of granulated sugar?
Hi TJ, As you mentioned, adding some more granulated sugar (and a little more butter) should get you closer to the texture you’re looking for. (The cookies are likely to be flatter with those changes.) Please keep in mind that I haven’t tried them this way. Hope you enjoy if you try them this way!
Follow the recipe exactly and they will turn out delicious. I followed the recipe to a tee but thought after 10 minutes they still were not done. I put my faith in Jenn and took them out. I had to wait a little longer to move them to cool. After they cooled they firmed up on the outside and were delicious. My wife loves them, so they are a keeper.
I avoid biscuits and cookies and stick to cakes usually because I never know when they are done – I have worked out that they generally come out before they are fully baked and the baking process is completed once on the wire rack .. with that said .. these were incredible !!!! I baked them with my 3-year-old — he did nothing but lick the spoon while I did the work but he made up for it when we tested the results. I made half a batch just in case they didn’t work out.
I am sooo grateful !! Thank you.
These were delicious like all of your recipes…this is definitely my go-to site. I appreciate that things aren’t super sweet…and still I was able to reduce the sugar just a bit without messing anything up. I also went with toasted almonds and my whole family was raving. Thanks !
Are there enough adjectives in the English language to describe this perfect chocolate creation? I think not! Seriously, I have tried numerous other recipes and none have even come close to the deliciously detectible wonder of these cookies. They are just as described….puffy, gooey, with a slight crunch on the outside. Better than brownies and far easier to eat too. One batch doesn’t last long. Another stellar recipe from our favorite chef, Jenn.
🙂