Rich Chocolate Chip Cookies How To Bake

Name: double chocolate chip cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1.5 cup Crisco (butter flavored); 2.5 cups light brown sugar (packed); 0.25 cup milk; 2 tablespoons vanilla extract; 2 large eggs; 3.5 cups all-purpose flour; 1 teaspoon kosher salt; 1.5 teaspoons baking soda; 18 oz milk chocolate morsels; 24 oz chocolate candy bark (for dipping)

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I still remember the first time I baked these double chocolate chip cookies with my mom on a rainy Saturday afternoon. The house filled with the scent of rich cocoa and melting chocolate, making it impossible for anyone to stay away from the kitchen. They’re that kind of cookie — a little messy, incredibly gooey, with pockets of chocolate chips hiding in every bite. Honestly, I had tried plenty of chocolate chip cookies before, but this version with double the chocolate? It’s on a whole new level. If you’re anything like me, craving something deeply chocolatey but still homey and satisfying, these cookies are your next obsession. They’re perfect for baking when you want to impress someone without fussing over complicated recipes, and my kids seriously ask me to make them every single weekend.

What is double chocolate chip cookie?

Think of double chocolate chip cookies as the cozy classic chocolate chip cookie’s more decadent cousin. It’s essentially a cookie base made with cocoa powder mixed right into the dough, combined with a generous handful of chocolate chips — usually semi-sweet or dark for that perfect bittersweet pop. The “double” part comes from using both cocoa powder and chocolate chips, meaning you get a chewy, fudgy cookie that’s bursting with chocolatey goodness in every bite. It’s not just about throwing more chocolate in, though. The texture and balance are key here — chewy edges, soft centers, with that irresistible rich flavor that makes your taste buds want to dance. If you love chocolate and cookies (and seriously, who doesn’t?), you’re going to feel right at home baking these.

Why you’ll love this recipe?

What I love most about this recipe is how it nails that sweet spot between indulgent and approachable. First off, the flavor — oh my, the cocoa powder in the dough blends so perfectly with the melted chocolate chips that every bite tastes like a mini celebration in your mouth. It’s familiar but somehow richer than your everyday cookie. Plus, it’s incredibly simple to pull together. No fancy ingredients, just pantry staples that are easy to keep on hand, making it a dependable go-to when you need a chocolate fix fast.

Honestly, I’ve made countless chocolate chip cookies over the years, but these stand out because you don’t have to choose between fudgy or cakey — they walk that delicious line right in the middle. They’re inexpensive, too, which is a nice bonus when you want to bake in bulk or share at potlucks without breaking the bank. I often serve these up alongside my homemade whipped cream (handy little addition) or a scoop of vanilla ice cream, and the way the cookies hold their shape but stay soft inside never fails to get compliments.

If you’ve tried classics like chewy chocolate chip or oatmeal chocolate chip cookies, give this double chocolate chip cookie a swirl — it’s like those traditional treats got upgraded with a little extra love and pizzazz. Plus, the recipe’s flexible enough for some sweet and fun tweaks, which makes baking this cookie a small adventure every time.

How do I make double chocolate chip cookies?

Quick Overview

Making these double chocolate chip cookies is surprisingly straightforward, but it feels like stepping into a little chocolate wonderland. You’ll mix dry ingredients with cocoa powder, cream the wet ingredients until fluffy, gently fold them together with chocolate chips, and then bake until they smell heavenly and the edges are perfectly set. What’s great is that you don’t need any special tools or techniques—just some love and a little patience while they bake. The method makes sure the cookies come out chewy, slightly fudgy, and with that perfect chocolate swirl effect.

Ingredients

For the Main Batter:

1 cup unsalted butter, softened – I always use real butter, room temp so it creams easily
1 cup granulated sugar – balances the bitterness of cocoa
3/4 cup packed light brown sugar – adds that lovely caramel undertone
2 large eggs – make sure they’re at room temp for better mixing
2 teaspoons pure vanilla extract – because vanilla intensifies chocolate
2 cups all-purpose flour – sifted for fluffier cookies
3/4 cup unsweetened cocoa powder – I prefer Dutch-processed for richness
1 teaspoon baking soda – helps the cookies rise just enough
1/2 teaspoon salt – salt + chocolate is magic, trust me

For the Filling:

1 1/2 cups semi-sweet or dark chocolate chips – I like to mix the two for layers of flavor
Optional: chopped walnuts or pecans for crunch (about 1/2 cup)

For the Glaze:

1/2 cup powdered sugar – sifted to avoid lumps
2 tablespoons milk or cream – I sometimes swap for almond milk, and it adds a nice silkiness
1/2 teaspoon vanilla extract – keeps the glaze simple yet flavorful
Optional: a pinch of cocoa powder for a chocolate drizzle

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat — this helps the cookies bake evenly and makes clean-up a breeze. I had a phase where I skipped parchment and ended up with a sticky mess, so I can’t recommend it enough!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting these helps avoid lumps and gets a smooth dough. I always do a quick sniff here — that cocoa aroma gets me every time.

Step 3: Mix Wet Ingredients

In a large bowl or stand mixer, beat the softened butter with both sugars until creamy and fluffy — usually about 3-4 minutes. Scrape the sides to make sure it’s uniformly mixed. Then add eggs one at a time, beating well after each, followed by the vanilla extract. The mixture should be thick and shiny, which is your green light to move on.

Step 4: Combine

Now, gently fold the dry ingredients into the wet in batches. Be careful not to overmix; I learned this the hard way when cookies came out too dense. Just fold until you no longer see flour. Then stir in your chocolate chips and nuts if you’re adding them.

Step 5: Prepare Filling

For an extra layer of gooey, I sometimes melt a bit of chocolate chips and swirl them in before baking, but that’s totally optional. The classic way is just to rely on those hearty chocolate chunks baked inside.

Step 6: Layer & Swirl

If you’re daring, try placing dollops of melted chocolate on top of each cookie and swirl them gently with a toothpick before baking for a marbled effect — it looks impressive and tastes heavenly. For a simpler approach, just spreading dough mounds on the tray works wonders too.

Step 7: Bake

Bake for 10-12 minutes, depending on your oven. The edges should look set but the centers still soft. I always check at 10 minutes by gently touching the cookie edges – if they spring back, they’re done. Keep in mind ovens vary, so keep your eyes and nose open!

Step 8: Cool & Glaze

Once out of the oven, let the cookies cool on the sheet for about 5 minutes — they’ll firm up just enough to transfer easily. While they cool, whisk together powdered sugar, milk, and vanilla until smooth for the glaze. Drizzle it over the still-warm cookies for a shiny, sweet finish.

Step 9: Slice & Serve

These cookies are best served warm — the chocolate is still melty, and the glaze softens slightly. I sometimes cut mine into smaller squares for parties, but classic big cookies are always a crowd favorite.

What to Serve It With

For Breakfast: These double chocolate chip cookies with a fresh cup of dark roast coffee or a creamy cappuccino start your morning with a sweet, comforting boost. For a fun twist, serve sliced alongside a bowl of fresh fruit—berries are my favorite with the richness.

For Brunch: Elevate your brunch table by pairing these cookies with a fresh fruit salad and sparkling orange juice or a light iced mocha. Arrange them on a rustic wooden platter with some homemade whipped cream or mascarpone on the side for a touch of elegance.

As Dessert: These cookies shine after dinner, especially when accompanied by vanilla bean ice cream or a spoonful of crème fraîche. A glass of chilled port or even rich hot chocolate complements the deep cocoa flavors beautifully, making every bite feel indulgent.

For Cozy Snacks: I love grabbing one straight from the cookie jar around 4 pm when I need a little pick-me-up. Pair with a mug of warm milk or chai tea to cozy up during the colder months. They’re also perfect for packing in lunchboxes for a little treat that brightens anyone’s day.

My family has a tradition: whenever someone has a ‘cookie craving emergency,’ this double chocolate chip batch is the go-to. If you add in toasted nuts or swap chocolate chips for chunks, you’ll see how flexible and fun these cookies can be with just a few personal touches.

Top Tips for Perfecting Your Double Chocolate Chip Cookies

Cocoa Powder Prep: Don’t just dump the cocoa powder into the mix—sift it with the flour to avoid clumps and ensure a smooth batter. I’ve found using Dutch-processed cocoa really amps up the chocolate flavor and gives the cookies a more velvety texture.

Mixing Advice: Overmixing is the enemy of soft, tender cookies. Fold the ingredients just until combined, and be especially gentle when mixing in the chocolate chips to avoid breaking them up too much. A spatula works perfectly here, not a mixer.

Swirl Customization: For a fun visual and flavor twist, melt some chocolate and swirl it into the cookie dough on your baking sheet with a toothpick or skewer. It doesn’t take long but makes a big impact on presentation and the chocolate intensity.

Ingredient Swaps: Tried subbing almond flour for half of the all-purpose flour — results were a bit more crumbly but with a nice nutty undertone. Unsweetened applesauce can replace half the butter for a lighter cookie, but the texture shifts noticeably, so I usually reserve that for when I want a healthier bite.

Baking Tips: Oven temperatures can vary, so start checking your cookies at 10 minutes. The smell of chocolate wafting through your kitchen? That’s the ultimate sign that something delicious is about to come out. Bake on the middle rack for even heat distribution, and rotate the pans halfway if your oven runs hot.

Glaze Variations: Sometimes, I swap out the vanilla glaze for a drizzle of salted caramel or sprinkle with coarse sea salt right after baking. For a non-glaze option, dust with powdered sugar just before serving — it adds a pretty touch and a subtle sweetness without overpowering the rich cookie.

I’ve learned the hard way that patience is key — letting the cookies cool just enough before moving them prevents breakage. Also, using room-temperature eggs really smooths out mixing and gives the dough a better rise. Trust me, these little extra steps really pay off.

Storing and Reheating Tips

Room Temperature: Store cooled cookies in an airtight container layered with parchment paper for up to 3 days. This keeps the edges soft and the centers chewy — no one likes a stale bite! Avoid the fridge for short-term storage unless it’s too hot, as it can dry them out.

Refrigerator Storage: If you want to keep your cookies fresh for up to a week, tightly seal them in an airtight container or ziplock bag in the fridge. To soften them before eating, pop one in the microwave for about 10 seconds — warm cookies are unbeatable.

Freezer Instructions: Double chocolate chip cookies freeze beautifully. Wrap them individually in plastic wrap, then place in a freezer bag or container for up to 3 months. Thaw overnight at room temp or warm in the oven for a few minutes to bring back that fresh-baked magic.

Glaze Timing Advice: For best results, apply glaze once cookies have completely cooled if storing, or drizzle while still warm if serving right away. If glazing before freezing, wait to add glaze until after thawing to avoid cracking.

These storage tips come from many batches gone by — it’s a bit of trial and error but nothing beats fresh or just-warmed cookies, so I try to bake only what I can eat within a couple of days. That said, having a stash in the freezer is a lifesaver for unexpected chocolate emergencies!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! I’ve had success swapping regular flour for a 1:1 gluten-free baking flour blend. Just make sure it contains xanthan gum for structure. The texture might be a tad softer or slightly crumbly depending on your blend, but the chocolate flavor stays spot on. If you want a denser cookie, you could try almond flour combined with a little coconut flour, but be mindful of adjusting the wet ingredients since they absorb moisture differently.

Do I need to peel the zucchini?

You don’t actually need to peel zucchini for this recipe (even though this particular double chocolate chip cookie doesn’t call for zucchini — that might be from another recipe!). If you’re ever using zucchini in baked goods, just make sure to grate it finely and squeeze out excess moisture with a clean towel. Leaving the peel on adds color and nutrients, but if you prefer a smoother texture or lighter color, peeling is an option.

Can I make this as muffins instead?

Yes, these double chocolate chip cookies adapt surprisingly well into muffins. Use muffin liners in your tin and scoop in the batter, filling about two-thirds full. Bake at 350°F for about 15-18 minutes or until a toothpick comes out clean (just watch because they’ll stay soft inside). The taste remains decadent, but the texture feels more cakey and airy. Fun twist if you want a portable, portion-controlled treat!

How can I adjust the sweetness level?

You can easily reduce the sugar by about 1/4 cup total and still keep great flavor—just be aware that too little sugar can affect texture and browning. For a natural sweetener option, swapping out white sugar for coconut sugar works nicely and adds a caramel tone. Using dark chocolate chips can also balance sweetness if you want the cookie less sugary overall. I always recommend tasting the dough batter (scientifically!) to check if it’s your ideal level.

What can I use instead of the glaze?

If you’re not into glaze, these cookies are just fine on their own! For a quick topper, dusting with powdered sugar adds a subtle sweetness and pretty look. You can also try a drizzle of melted peanut butter or almond butter to add richness without extra sugar, or sprinkle coarse sea salt right after baking to highlight the chocolate flavor in a sophisticated way. Melted white chocolate drizzle is another lovely treat, especially if you want some color contrast.

Final Thoughts

Honestly, double chocolate chip cookies like these have been my comfort food for years, the kind of treat that turns a regular day into something special. They’re easy enough to make on a whim but decadent enough to impress even picky eaters (hello, kids and their endless requests for “just one more”). What’s wonderful is their versatility — from cozy snack-time goodness to fancy dessert table star. If you give this recipe a whirl, I’d love to hear how you customize it or which tips worked best for you. And if you’re anything like me, baking these cookies is half the fun — that magical moment when the chocolate melts just right has never gotten old. Happy baking, and may your kitchen always smell like chocolate!

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double chocolate chip cookies

Delight in these chewy double chocolate chip cookies loaded with rich chocolate morsels and finished with a chocolate bark dip for an extra decadent treat.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1.5 cup Crisco (butter flavored)
2.5 cups light brown sugar (packed)
0.25 cup milk
2 tablespoons vanilla extract
2 large eggs
3.5 cups all-purpose flour
1 teaspoon kosher salt
1.5 teaspoons baking soda
18 oz milk chocolate morsels
24 oz chocolate candy bark (for dipping)

Instructions

Preparation Steps

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
Combine Crisco, light brown sugar, milk, and vanilla extract in a bowl. Beat in eggs until smooth. Gradually add flour, salt, and baking soda; mix until combined. Stir in chocolate morsels.
Use a small one tablespoon scoop to portion dough for two-bite-sized cookies.
Bake the cookies for 8 to 11 minutes, or until lightly browned on top. Remove from oven and cool on a wire rack.
Melt the chocolate bark according to package directions. Dip the bottoms of cooled cookies in melted chocolate and place chocolate side down on parchment paper to set, about 15 minutes. Store covered.