Chocolate Lover’s Double Chocolate Chip Cookies Recipe

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!

Recipe Testing this Chocolate Chocolate Chip Cookie

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 Makes This Cookie Fabulous…

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.

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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

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!).

Regular Unsweetened Cocoa Powder

If you only have regular unsweetened cocoa powder, be sure to add 1 teaspoon of baking soda when you add the baking powder, for best results.

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!

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!

Best Baking Tools for The Ultimate Chocolate Cookie

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!

A 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.

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More Delicious Cookie Recipes

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!