Chocolate Lover’s Double Chocolate Chip Cookies Recipe

This Chocolate Lover's Double Chocolate Chip Cookies actually uses three types of chocolate: melted chocolate and cocoa powder for a rich, chocolate dough plus chocolate chips because more chocolate is more better! These cookies are soft, with slightly chewy edges, and not only taste like chocolate heaven, but are such a pretty cookie!
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I set out to create a really delicious, classic Chocolate Lover’s Double Chocolate Chip Cookies Recipe and I’m so happy to *finally* deliver it to you! I promise these will satisfy any chocolate craving you’re having!

This easy cookie is LOADED with pure chocolate flavor and has a soft, chewy-around-the-edges, cookie texture.

I wanted it to have all of the best chocolate chip cookie characteristics, but with that MEGA chocolate flavor that you’re craving from a double chocolate chip cookie.

After ten recipe test (!!) I was so excited to finally nail the cookie I wanted in terms of taste, texture and appearance! I can’t wait for you to try it!

Fresh-baked double chocolate chip cookies.

I started working on this recipe last year and then dropped it because I didn’t love how it was turning out… Most chocolate chocolate chip cookie recipes use only cocoa powder in the cookie dough base.

I found not only the flavor a little flat, but the appearance less than dazzling.

So when I decided to revisit this recipe (because I really wanted a double chocolate chip cookie recipe on my site (how can I not have one?!)), I thought about one of my favorite chocolate chocolate chip cookies (these Shiny Fudgy Brownie Cookies) and I remembered there was one particular version of this cookie that didn’t make the final cut, but I loved it.

I think it was the third or fourth test that I loved so much (but wasn’t really a brownie cookie, per se). You’ll see that the ingredients between the cookies are so similar, but sometimes just changing quantities and/or sugar and leavening can have a huge effect on the final cookie.

What truly makes this cookie fantastic is the melted chocolate in the cookie. It amps up the flavor, as well as the appearance. When you add in whipping the eggs and sugar a bit, you end up with a really beautiful, incredibly delicious chocolate cookie!

Also check out these Crinkly Fudgy Brownies (they’re perfect) and this Brownie Meringue Cake…both use the same technique of melted chocolate + whipped eggs and sugar (although all yield different results). It’s witchcraft really.

Click here for more chocolate desserts!

A close up of a chocolate chocolate chip cookies.

Why You Should Bake
The Best Double Chocolate Chip Cookies ASAP!

  • Mega rich chocolate flavor
  • These homemade double chocolate chip cookies are actually triple chocolate for the best chocolate flavor
  • These chocolate cookies use unsweetened cocoa powder, melted chocolate and chocolate chips for a chocolate lover’s dream cookie
  • Easily mixed and baked, no fussy technique or equipment
  • Can be made with or without an electric stand mixer (or handheld mixer)
  • Puddles of gooey chocolate throughout each cookie
  • Watch the full video below to see me bake up these super easy, delicious cookies
  • Aside from a 10-15 minute rest while your oven heats, this is basically a no-rest cookie dough
Lots of dark chocolate cookies with glossy chocolate chips.

How to Choose Chocolate For Your Cookies

There is a lot of chocolate in this cookie! That’s what makes the flavor so chocolate-y fabulous.

Use the best chocolate you can get and consider using the same chocolate for melting as you do for the chips. Which I know contradicts what I say below about chips resisting melting.

But there are two brands (also mentioned below) that you can use for melting and for the chips: Ghirardelli and Callebaut. You can also find others out there. Guittard and Valrhona are two other favorite chocolate brands.

What Chocolate to Use for Melting

For the melting chocolate, use chocolate that is specifically used for melting. Feves, wafers, callets (which is what I used in the photos and video) and chocolate bars are all excellent choices.

Chocolate chips resist melting and can be harder to work with (but will still work in a pinch).

Remember that ‘dark chocolate’ encompasses everything from semi-sweet and milk chocolate to bittersweet.

I’m loving these baking chips (a GREAT grocery store option; these are 60% cacao) and these are my most favorite Callebaut callets (54.5% cacao); I used the Callebaut when testing this recipe (delicious chocolate, melts beautifully — LOVE).

The Best Cocoa Powder

This recipe was created using dark Dutch process unsweetened cocoa powder.

Triple chocolate (melted chocolate, chocolate chips *and* unsweetened cocoa powder) mean these cookies have mega flavor. I love this Hershey’s Dark as it’s easy to find and yields beautiful flavor + color.

I also love this King Arthur Flour unsweetened cocoa powder which is a gorgeous color and flavor (and definitely a splurge!).

The Best Chocolate Chips

The best chocolate chips to add to this cookie dough are really the chocolate chips you love the most. I use the Callebaut callets (noted and linked above) when testing and photographing the recipe (they work for both melting and as the chocolate chips added in at the end).

The Ghirardelli chips linked above are also great to melt and add in as the chips — I highly recommend them!

You can get creative here and use semi-sweet chocolate chips, white chocolate chips, milk chocolate chips, peanut butter chips, mini chocolate chips or whatever strikes your fancy (or you have in your cupboard)! 

Leave any other chocolate questions in the comments below!

A bunch of chocolate cookies on a white surface with sea salt flakes.

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

A bunch of chocolate lover's chocolate chip cookies on a white surface. One cookie is broken.

Step-by-Step Instructions to Make
The Best Double Chocolate Chip Cookies

Below are step-by-step photos (with captions) to make your Super Soft Double Chocolate Cookies perfect every time! My biggest tips are:

  • Use Delicious Chocolate. As noted above in the How to Choose Chocolate for Your Cookies section, use a chocolate made for melting (bars, feves and callets are all good choices). For the cocoa powder, I recommend a dark Dutch-processed unsweetened cocoa powder for best results.
  • Melt the Cocoa Powder with the Chocolate & Butter: When you pair unsweetened cocoa powder with a the warm melted butter, you’ll ‘bloom’ the chocolate. This step really brings out rich chocolate flavor. Before the butter and chocolate fully melt, it will seem quite thick. Keep stirring over low heat and it will eventually turn into a smooth chocolate mixture.
  • Follow the Timing. Start preheating your oven as soon as you finish mixing the dough. This will allow the dough to firm up a bit (although note this is a soft and sticky cookie dough). And then scoop and bake the cookies as soon as the oven is heated up. The longer the dough sits, the thicker (and less shiny) the cookies will be.
  • Whip Up Them Eggs. Using a hand mixer or electric stand mixer (or your strong arms and a whisk), really whip up your eggs. I want the mixture to have doubled in size and lightened in color. This not only lightens up the cookie texture, but it also gives it that shiny appearance I love.

That’s it! These chocolate chocolate chip cookies are so easy and taste SO DELICIOUS!

STEP ONE: Gather your ingredients: butter, dark chocolate (anything from semi-sweet to dark chocolate), Dutch-processed cocoa powder, brown sugar, sugar, eggs, vanilla, baking powder, salt, all-purpose flour and dark chocolate chips.
STEP TWO: In a heat-safe bowl, melt the butter, chocolate and cocoa powder, stirring until smooth. Add the ingredients to the bowl in the order that they’re listed. *Note, I’m using chocolate callets that are great for melting.
STEP THREE: While the chocolate melts, whisk the brown sugar, sugar, eggs and vanilla until thick, doubled in volume and lightened in color…
STEP THREE: It should look like this!
STEP FOUR: Using a rubber spatula, stir in the melted chocolate until just combined.
STEP FIVE: Mix in the baking powder…
STEP SIX: Mix in the flour until just barely combined and you still see streaks for flour…
STEP SIX: …it will look like this!
STEP SEVEN: Add in the chocolate chips, stirring until evenly distributed throughout the cookie dough. *If your dough is warm, wait 5 minutes to add the chips so they don’t melt.
STEP EIGHT: Set your dough aside and preheat your oven and line your baking sheets with parchment paper. The dough will firm up a bit during this 10 to 15 minute rest. I always start cleaning my kitchen during this time too! :)
STEP NINE: Scoop 3-tbsp sized-dough balls, allowing 2-inches (5-cm) between dough balls. You can add some chocolate chips to the tops of the dough balls so they’ll look like the photos (this is optional).
A bunch of double chocolate chip cookies on a marble background.
Bake in the center of the oven for 12 to 13 minutes or set around the edges and slightly underbaked in the center. Sprinkle with sea salt flakes (optional) and let cool completely on the baking sheet before serving. Enjoy your cookies!!
A hand dipping a chocolate cookie in a glass of milk.

Electric Stand Mixer (I prefer the Artisan to the Professional)

Or Breville Handheld Mixer, this one has a bunch of speeds, dough hooks, whisks. I was never a fan of handhelds until I got this one!

whisk and/or a spatula for making sure your chocolate is smooth and your flour is properly blended.

My trusty scale for precision.

These heat-safe nesting glass bowls for melting the chocolate and that I really need everyone to own.

Knife, love this chef’s knife with the white handle.

For more fun shopping, check out my Shop (aka my favorite things!).

A stack of chocolate cookies with the top one missing a bite.

Grab My Favorite Cookie Tips for Perfect Cookies, make these Crinkly, Fudgy Brownie Cookies (they’re so good!), Salted Caramel Chocolate Chip Cookies or try my favorite, S’more Cookie Bars!

You can find all of my Cookie Recipes here!

This is the best cookie! I hope you love it!

Rebecca Firth

Chocolate Lover’s Double Chocolate Chip Cookies Recipe

This Chocolate Lover's Double Chocolate Chip Cookies actually uses three types of chocolate: melted chocolate and cocoa powder for a rich, chocolate dough plus chocolate chips because more chocolate is more better! These cookies are soft, with slightly chewy edges, and not only taste like chocolate heaven, but are such a pretty cookie!
5 from 5 reviews
Print Save Rate
Prep Time: 25 minutes
Cook Time: 13 minutes
Course: Dessert
Cuisine: Cookies
Keyword: Chocolate, Cookies, Chocolate Chip, Double Chocolate, Baking, Dessert
Servings: 21 Cookies


For the Cookies

  • ½ cup (113 g) unsalted butter
  • 1 1/4 cup (213 g) dark chocolate (finely chopped)
  • 1/3 cup + 2 tablespoons (35 g) unsweetened dark Dutch-process cocoa powder 
  • 1 cup + 2 tablespoons (238 g) light brown sugar (packed)
  • 1/2 cup (100 g) granulated sugar
  • 3 large eggs (room temperature)
  • 1 tablespoon (13 g) real vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon (6 g) sea salt
  • 1 3/4 cups (236 g) all-purpose flour (how to measure flour)
  • 1 1/2 cups (255 g) dark chocolate chips

To Garnish

  • Sea salt flakes (optional)


For the Cookies

  • To a large bowl (that's heat safe), set over a pan of simmering water, add the butter, chocolate and cocoa powder. Make sure the water doesn’t boil or touch the bottom of the bowl. Stir frequently until the chocolate is melted and set aside.
  • While the chocolate + butter are melting: In the bowl of an electric stand mixer fitted with the paddle attachment (*you can also use a bowl and whisk for this recipe), add the brown sugar, sugar, eggs and vanilla and whisk on medium-high for 5 to 7 minutes until light in color, doubled in volume and thick in consistency.
  • With the mixer on low, stream in the melted chocolate mixing until combined. Take the bowl out of the mixer and stir in the baking powder and salt.
  • Mix in the flour until just combined. Scrape the bottom and sides of the bowl to make sure everything is thoroughly mixed. Finally add in the chocolate chips, stirring until evenly distributed throughout the cookie dough. Set aside.
  • While the dough takes a short rest on the counter, preheat the oven to 350°F (177°C) and line several baking sheets with parchment paper.
  • Use a 3-tablespoons cookie scoop and drop the dough on the prepared cookie sheet leaving 2 inches (5 cm) between cookie dough balls. This dough is sticky. If you don't have a cookie scoop, use two spoons. Add extra chocolate chips (3-5) to the tops of the cookies for them to look like the photos.
    Immediately place in the center of the oven and bake for 12 to 13 minutes. The cookies will be puffed and then collapse and crack as they cool. Sprinkle with sea salt flakes, if using. Let cool completely on the baking sheets before serving. The cookies will be lighter in color fresh from the oven and will deepen in color over time.


Cookie Tips

  • When melting the chocolate, layer it in the bowl in the order the ingredients are listed (butter, then chocolate, then cocoa powder). This will help it melt faster.
  • Feel free to use a small cookie scoop for small cookies
  • Once out of the oven, nudge any misshapen cookies back into shape with the edge of a spatula.
  • The color of these chewy double chocolate chip cookies will deepen as they cool.

Cookie Storage

Store the cookies in an airtight container at room temperature.

For Best Results

This dough is best if mixed and baked straight away; do not store the dough in the fridge.

Want More Cookie Tips?

Head over to My 10 Favorite Tips for Better Cookies!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Rate the Recipe:


  • Julia April 10, 2024 at 6:40 PM

    5 stars
    I love it !!delicious
    Thanks for shar the recipe

  • Daniella March 27, 2024 at 1:26 PM

    5 stars
    I made these (dairy free – I have allergies) for a fundraiser. They were VERY popular! I love this!! Very easy to follow, and they came out amazing! Looking forward to making more!

    • Rebecca Firth March 29, 2024 at 1:04 PM

      Oh I love that you made them dairy free! So happy they were a hit! xo

  • Morgan February 9, 2024 at 2:39 PM

    5 stars
    I want to make these for Super Bowl!!!! YUMMM!!!

    • Rebecca Firth February 9, 2024 at 2:59 PM

      They’re such chocolate-y goodness, you’ll love them! xx