Go Back

Double Chocolate Chip Cookies

Double chocolate chip cookies with a brownie-like center and crinkled tops, made by creaming butter with both sugars and folding in chocolate chips. Bake until the edges are set and the tops crackle for glossy, melty chocolate in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.75 cup all-purpose flour
unsweetened cocoa powder
  • 0.75 cup unsweetened cocoa powder
baking soda
  • 1 tsp baking soda
salt
  • 0.5 tsp salt
unsalted butter, softened
  • 1 cup unsalted butter, softened
brown sugar, packed
  • 1 cup brown sugar, packed
granulated sugar
  • 0.5 cup granulated sugar
eggs
  • 2 eggs
vanilla extract
  • 2 tsp vanilla extract
semi-sweet chocolate chips
  • 2 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 350°F and line baking sheets with parchment so the cookies lift cleanly. Keep the sheets ready for the moment the dough is portioned.
  2. Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. The mixture should look uniformly dark with no visible cocoa streaks.
Make the dough
  1. Beat the unsalted butter, brown sugar, and granulated sugar until fluffy. Stop when the mixture looks lighter in color and holds air.
  2. Beat in the eggs and then the vanilla extract until smooth. Scrape down as needed so the dough is consistent.
  3. Mix in the dry ingredients just until no flour remains. The dough should come together and look thick and chocolatey.
  4. Fold in the semi-sweet chocolate chips so they’re evenly distributed. You should see glossy chocolate chips throughout the dough.
Scoop, bake, and cool
  1. Scoop 2-tablespoon balls onto the prepared sheets, spacing them apart for spreading. Aim for evenly sized scoops so bake time stays consistent.
  2. Bake for 9-11 minutes at 350°F until the edges are set and the tops are crackly. Look for a brownie-like center with glossy, melted chips at the surface.
  3. Cool for 5 minutes on the sheet before transferring. The cookies should firm slightly while staying soft in the middle.

Notes

Pro tip: spoon and level the flour for a chewy, fudgy texture—too much flour can make cookies cakier. Store baked cookies airtight at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze baked cookies up to 2 months (thaw at room temperature). For a dietary swap, use dairy-free butter in a 1:1 measure to make them dairy-free while keeping the same method.