Starting off the month strong with some of my new favorite cookies feels like exactly the right energy for this recipe. These Double Chocolate Chip Cookies are a rich, chocolate-packed spin on my classic soft batch chocolate chip cookies, and they have quickly become one of those treats that disappears faster than I expect every single time.

I actually made these for the first time last Christmas when we had a little get-together back when we were all allowed to hang out. I made these along with toffee butterscotch chocolate chip cookies, and the kids absolutely devoured these chocolate ones while the adults went hard for the toffee butterscotch version. Fair enough, but it definitely confirmed that these cookies were a winner.

The real secret here is that soft, chewy texture that sticks around for days instead of disappearing the second they cool. A little cornstarch in the dough and a slightly underbaked center make all the difference, which is exactly why these cookies are so hard to resist.

What are Double Chocolate Chip Cookies?

Double Chocolate Chip Cookies are everything you love about a classic chocolate chip cookie, but with even more chocolate worked into every bite. The dough gets a boost from unsweetened cocoa powder, which gives the cookies a deeper flavor and darker color, while semi-sweet chocolate chips bring in those melty pockets of chocolate that make homemade cookies so good.

They are soft in the center, a little set around the edges, and full of that bakery-style texture that makes you want to grab one more on the way through the kitchen. If you love a cookie that leans rich and cozy without being over-the-top complicated, this one checks all the boxes.

These cookies also build on a recipe I already loved, which is probably one of my favorite things about them. They feel familiar, but just different enough to make them exciting again.

Why You’ll Love this Recipe

• Full-on chocolate flavor: Cocoa powder and chocolate chips work together so every bite tastes extra rich.
• Soft and chewy for days: Cornstarch and a slightly shorter bake time help keep the texture just right.
• Simple pantry ingredients: Nothing wild here, which means these are easy to pull together when a cookie craving hits.
• Great for sharing: These are perfect for holiday trays, after-school treats, or a casual weekend bake.
• Easy to customize: You can switch up the chips, add nuts, or sprinkle on flaky salt if you want to change things up a little.

Ingredients

• Unsalted Butter: Gives the cookies richness and helps create that soft, tender crumb.
• Light Brown Sugar: Adds moisture and a deeper sweetness that helps keep the cookies chewy.
• Granulated Sugar: Balances the brown sugar and helps the edges set nicely.
• Vanilla Extract: Rounds out all the chocolate flavor with a warm, sweet note.
• Egg: Helps bind the dough together and supports the overall texture.
• All-Purpose Flour: Gives the dough structure so the cookies hold their shape.
• Unsweetened Cocoa Powder: Brings the first layer of chocolate flavor and gives the dough its deep color.
• Baking Soda: Helps the cookies spread and rise properly.
• Baking Powder: Adds a little lift for a softer texture.
• Salt: Balances the sweetness and makes the chocolate taste even better.
• Cornstarch: Helps keep the cookies soft and tender instead of crisp.
• Semi-Sweet Chocolate Chips: Add melty chocolate throughout the dough and make these truly double chocolate.

Substitutions & Additions

If you need to make a few swaps, there is definitely some flexibility here. Butter can be replaced with margarine or coconut oil in equal amounts, though coconut oil will change the flavor a bit and slightly affect the texture. If you only have dark brown sugar, that works too and will give the cookies a deeper, more caramel-like flavor.

For the flour, a 1:1 gluten-free flour blend can be used if needed, especially if it already includes xanthan gum. If you need an egg-free option, a flax egg or about 1/4 cup applesauce can work, though the final texture may be a little softer or denser.

As for add-ins, chopped walnuts or pecans are a great choice if you want a little crunch. White chocolate chips can add some contrast and make the cookies a touch sweeter. You can also stir in a teaspoon of espresso powder to deepen the chocolate flavor without making the cookies taste like coffee. And if you like that sweet-and-salty combination, a light sprinkle of sea salt on top before baking is always a good move.

How to Make this Recipe

Preheat your oven to 350° F and line a cookie sheet with parchment paper or spray with nonstick cooking spray. I prefer the parchment paper because I can use it for all of the dough without having to respray in between batches.

Start with 1 cup – two sticks – of unsalted butter that is about room temperature. Add it to the bowl of a stand mixer, or use electric beaters, along with brown sugar and regular granulated sugar. Beat together until fluffy.

Add the vanilla extract and egg and beat again until combined.

Here’s where it differs from my regular chocolate chip cookie recipe – we’re adding the flour and replacing some of it with unsweetened cocoa powder. If we had just added the cocoa powder to the original recipe it would have made the cookies too dense and crispy.

And everyone knows I don’t like crispy cookies. Haha!

So add your flour, cocoa powder, baking soda, baking powder, salt, and corn starch and beat together to fully combine.

Pour in the chocolate chips and mix on low to incorporate into the batter. If you prefer, you can use chocolate chunks instead. Either work fine and it’s really up to your preference.

Using a cookie scoop, scoop the dough out onto a cookie sheet evenly spacing apart. I like using a cookie scoop so that all my cookies are a uniform size and shape. Plus, it just makes it easier and is not as messy as using your hands or a tablespoon.

Bake the dough at 350° F for 9-11 minutes or until the edges are just starting to look firm. I usually take my cookies out right at the 9 minutes mark. The longer you leave them in the more done and crispy they will be.

Let the cookies cool on the sheet for 1-2 minutes then remove to wire rack to cool completely and repeat with all the dough.

Cooking Tips & Tricks

• Use room temperature ingredients: Butter and egg mix more smoothly and help create a more even dough.
• Cream the butter and sugars well: A few extra minutes here helps create a lighter texture.
• Measure flour carefully: Spoon it into the measuring cup and level it off so the dough does not get too dry.
• Do not overbake: The cookies should still look slightly soft in the center when they come out.
• Use a cookie scoop if you have one: It helps keep the cookies uniform so they bake more evenly.
• Swap in chocolate chunks if you want: It changes the texture a bit, but still works beautifully.

Serving Suggestions

These cookies are right at home with a cold glass of milk, a mug of coffee, or even hot chocolate if you want to fully commit to the chocolate situation. They also make a great dessert with a scoop of vanilla or chocolate ice cream.

If you are serving them for a party or holiday gathering, stack them on a platter and let people help themselves. They are rich enough to feel special, but still casual enough for an everyday dessert.

Storage Suggestions

• Room Temperature: Store the cooled cookies in an airtight container for up to 1 week to help keep them soft and chewy.
• Freezer: Freeze baked cookies in a freezer-safe container or bag for up to 3 months. Let them thaw at room temperature before serving.
• Make-Ahead Dough: If you want to prep in advance, the dough can be refrigerated for up to 48 hours before baking.

Recipe FAQ

Can I use dark chocolate chips instead of semi-sweet? Yes. Dark chocolate chips will give the cookies an even richer chocolate flavor.

What can I use if I do not have cornstarch? You can leave it out, but the cookies may not stay quite as soft. Arrowroot powder or potato starch can work as a substitute.

Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 48 hours before baking.

How do I know when the cookies are done? Look for edges that are set while the centers still seem slightly underbaked. They will continue to cook as they rest on the baking sheet.

Can I add nuts or extra mix-ins? Yes. Chopped nuts, white chocolate chips, or other mix-ins can work well here. Just try not to overload the dough.

If you are in the mood for a cookie that is rich, soft, chewy, and packed with chocolate, these Double Chocolate Chip Cookies are it. They are easy to make, easy to share, and somehow still manage to disappear faster than expected every single time.

Whether you bake them for a holiday get-together, an afternoon treat, or just because your week needs cookies, this is one of those dependable recipes that is always worth keeping around.