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Introduction
Imagine biting into a cookie so decadent it feels like a warm hug from the inside. Crispy edges, gooey centers, and double the chocolate in every bite—these Double Chocolate Chip Cookies are the stuff of dessert legend. Whether you’re a baking newbie or a seasoned pro, this recipe is foolproof, fast (just 25 minutes!), and guaranteed to vanish faster than a plate of free samples at Costco.
Did you know chocolate chip cookies were invented by accident in the 1930s when Ruth Graves Wakefield ran out of baker’s chocolate and substituted broken chocolate bar pieces? While we can’t thank her enough, we’ve leveled up her classic with twice the cocoa and melty chocolate chips for a treat that’s bolder, richer, and utterly addictive.
Unlike our popular Classic Chocolate Chip Cookies, which balance buttery sweetness with semi-sweet chips, this recipe dives headfirst into chocolate overload. Perfect for birthdays, bake sales, or curing a midweek slump, these cookies are family-friendly, pantry-staple simple, and so delicious they’ll make store-bought versions (looking at you, Subway and Costco) taste like cardboard. Ready to bake your new obsession? Let’s get started!
What Are Double Chocolate Chip Cookies?
Why settle for single chocolate when you can have double the trouble? The name says it all: cocoa powder in the dough and chocolate chips folded in. It’s like a chocolate chip cookie and a brownie had a love child—and trust us, this hybrid is here to steal hearts (and stomachs).
Ever wondered why they’re called “double”? Because one dose of chocolate just isn’t enough for true chocoholics! Legend has it the recipe was invented by a baker who thought, “If one scoop of cocoa is good, two must be life-changing.” Spoiler: They were right. As the saying goes, “The way to someone’s heart is through their stomach”—and these cookies are basically a GPS for love. Ready to make your kitchen smell like a gourmet bakery? Let’s bake!
Why You’ll Love This Recipe
1️⃣ Chocolate Overload: With cocoa powder and melted chocolate in the dough, these cookies deliver a fudgy, brownie-like texture that’s crisp outside, chewy inside. Forget dry cookies—this recipe is moisture magic.
2️⃣ Costco-Worthy, Home-Baked Price: Why spend 10onaboxfromCostcoorSubway?Thisrecipecostsunder10onaboxfromCostcoorSubway?Thisrecipecostsunder5 to make 24 cookies. Cha-ching!
3️⃣ Customizable Cravings: Add sea salt for a gourmet twist, swap in white chocolate chips, or fold in walnuts for crunch. They’re even eggless-friendly (see substitutions below)!
If you loved our Triple Chocolate Chip Cookies, you’ll adore this simpler-but-still-decadent version. Ready to become a cookie hero? Let’s bake!
How to Make Double Chocolate Chip Cookies
Quick Overview
- Total Time: 25 minutes (10 prep, 12 baking, 3 cooling)
- Effort Level: Beginner-friendly
- Key Features: No chilling required, one-bowl recipe, and chewy texture guaranteed.
Key Ingredients
- 1 cup (230g) unsalted butter, melted (creates chewy texture)
- 1 ½ cups (300g) granulated sugar (for crispy edges)
- 2 large eggs (or flax eggs for eggless)
- ¾ cup (75g) unsweetened cocoa powder (Dutch-process for richer flavor)
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups (270g) semi-sweet chocolate chips (or chunks for gooey pockets)
Step-by-Step Instructions
1. Prep: Preheat & Prepare
- Preheat the Oven: Turn your oven to 375°F (190°C) before mixing ingredients. This ensures even baking and prevents cookies from spreading too thin. (Pro tip: Use an oven thermometer to verify accuracy—old ovens often lie!).
- Line Baking Sheets: Cover 2 large sheets with parchment paper or silicone mats. This stops sticking and makes cleanup a breeze. No parchment? Lightly grease sheets with butter.
2. Mix Wet Ingredients: Butter, Sugar, & Eggs
- Melt the Butter:
- Cut 1 cup (230g) unsalted butter into chunks. Melt in the microwave (20-second bursts, stirring between) or in a saucepan over low heat. Let it cool slightly—warm, not hot! Hot butter could scramble the eggs.
- Whisk Together:
- In a large bowl, combine melted butter, 1 ½ cups (300g) granulated sugar, and 2 large eggs (or flax eggs for eggless). Use a hand whisk or electric mixer on medium until smooth and slightly glossy (about 1–2 minutes). The mix should look like thick caramel.
3. Add Dry Ingredients: Cocoa, Flour, & Leaveners
- Sift Dry Ingredients:
- Grab a sifter or fine mesh strainer. Add ¾ cup (75g) cocoa powder, 2 cups (250g) flour, 1 tsp baking soda, and ½ tsp salt. Sift directly into the wet mix to banish lumps and ensure even rising.
- Fold Gently:
- Use a spatula to stir just until no flour streaks remain. Overmixing = tough cookies! The dough will be thick and fudgy—like brownie batter.
4. Fold in Chocolate Chips: Gooey Goodness
- Choose Your Chips: Toss in 1 ½ cups (270g) semi-sweet chocolate chips (or chunks for melty pockets). For Costco-sized indulgence, add an extra ½ cup!
- Mix Carefully: Fold chips in with 5–6 spatula turns. Don’t break the chips! (Pro tip: Reserve a few chips to press on top before baking for Instagram-worthy cookies.)
5. Scoop & Bake: Perfect Portions
- Portion the Dough:
- Use a 2-tbsp cookie scoop (or a rounded tablespoon) to drop dough 2 inches apart on sheets. This gives cookies room to spread without merging into a mega-cookie.
- Bake to Chewy Perfection:
- Bake 10–12 minutes. They’re done when edges are set but centers look soft and slightly underdone (they’ll firm up as they cool). Rotate sheets halfway for even browning. For Subway-style chewiness, pull them out at 10 minutes!
6. Cool: Patience Pays Off
Transfer to a Rack: Move cookies to a cooling rack with a spatula. Wait 15 minutes—if you can resist!—for the centers to set into that dreamy, fudgy texture.
Rest on the Sheet: Let cookies sit on the hot sheet for 3 minutes. This finishes cooking without over-drying. (Skipping this? They’ll crumble!)
What to Serve With Double Chocolate Chip Cookies
- Milk: Classic pairing! Dunk into cold milk for nostalgia overload.
- Coffee: A dark roast balances the sweetness.
- Vanilla Ice Cream: Sandwich cookies around a scoop for an epic dessert.
- Berries: Fresh strawberries cut through the richness.
Top Tips for Perfect Cookies
- Chewy Secret: Underbake by 1 minute! Centers should look soft but not raw.
- Eggless Hack: Replace eggs with ½ cup applesauce or 2 flax eggs (2 tbsp flaxseed + 5 tbsp water).
- Subway-Style: Add ¼ tsp espresso powder to mimic Subway’s deep cocoa flavor.
- Costco-Sized: Use a ¼-cup scoop for jumbo cookies (bake 14–15 minutes).
Storing and Reheating
- Room Temp: Store in an airtight container for up to 5 days.
- Freeze: Dough balls or baked cookies freeze well for 3 months.
- Reheat: Microwave for 10 seconds to revive gooeyness.
FAQs (People Also Search For)
Q: How many calories are in a Double Chocolate Chip Cookie?
A: Roughly 220 calories each (worth every bite!).
Q: Can I make these chewy like Subway’s?
A: Yes! Use melted butter, underbake slightly, and add espresso powder.
Q: Are Costco’s cookies better?
A: Homemade costs less, tastes fresher, and lets you control ingredients.
Q: Eggless version?
A: Swap eggs for applesauce or flax eggs (see tips above).
- Hungry for more? Check out our top rated recipes :
Final Thoughts
Whether you’re craving Subway-style chewiness, Costco-sized indulgence, or a classic chocolate fix, these Double Chocolate Chip Cookies are your new go-to. Share them at parties, stash them in lunchboxes, or savor them solo—they’re guaranteed to spark joy (and maybe a little rivalry over the last bite). Ready to bake your best batch yet? Preheat that oven and let’s get chocolate wasted!
Double Chocolate Chip Cookies: The #1 Recipe You’ll Ever Bake
Description
Crispy edges, fudgy centers, and double the chocolate in every bite—these bakery-style cookies are irresistibly chewy, eggless-friendly, and ready in 25 minutes! Skip the store-bought versions (we’re looking at you, Subway and Costco) and bake these crowd-pleasers for a fraction of the cost. Perfect for holidays, lunchboxes, or midnight cravings!
Ingredients
Instructions
1. Prep: Preheat & Prepare
-
Preheat the Oven: Turn your oven to 375°F (190°C) before mixing ingredients. This ensures even baking and prevents cookies from spreading too thin. (Pro tip: Use an oven thermometer to verify accuracy—old ovens often lie!).
-
Line Baking Sheets: Cover 2 large sheets with parchment paper or silicone mats. This stops sticking and makes cleanup a breeze. No parchment? Lightly grease sheets with butter.
2. Mix Wet Ingredients: Butter, Sugar, & Eggs
-
Melt the Butter:
-
Cut 1 cup (230g) unsalted butter into chunks. Melt in the microwave (20-second bursts, stirring between) or in a saucepan over low heat. Let it cool slightly—warm, not hot! Hot butter could scramble the eggs.
-
Whisk Together:
-
In a large bowl, combine melted butter, 1 ½ cups (300g) granulated sugar, and 2 large eggs (or flax eggs for eggless). Use a hand whisk or electric mixer on medium until smooth and slightly glossy (about 1–2 minutes). The mix should look like thick caramel.
3. Add Dry Ingredients: Cocoa, Flour, & Leaveners
-
Sift Dry Ingredients:
-
Grab a sifter or fine mesh strainer. Add ¾ cup (75g) cocoa powder, 2 cups (250g) flour, 1 tsp baking soda, and ½ tsp salt. Sift directly into the wet mix to banish lumps and ensure even rising.
-
Fold Gently:
-
Use a spatula to stir just until no flour streaks remain. Overmixing = tough cookies! The dough will be thick and fudgy—like brownie batter.
4. Fold in Chocolate Chips: Gooey Goodness
-
Choose Your Chips: Toss in 1 ½ cups (270g) semi-sweet chocolate chips (or chunks for melty pockets). For Costco-sized indulgence, add an extra ½ cup!
-
Mix Carefully: Fold chips in with 5–6 spatula turns. Don’t break the chips! (Pro tip: Reserve a few chips to press on top before baking for Instagram-worthy cookies.)
5. Scoop & Bake: Perfect Portions
-
Portion the Dough:
-
Use a 2-tbsp cookie scoop (or a rounded tablespoon) to drop dough 2 inches apart on sheets. This gives cookies room to spread without merging into a mega-cookie.
-
Bake to Chewy Perfection:
-
Bake 10–12 minutes. They’re done when edges are set but centers look soft and slightly underdone (they’ll firm up as they cool). Rotate sheets halfway for even browning. For Subway-style chewiness, pull them out at 10 minutes!
6. Cool: Patience Pays Off
-
Transfer to a Rack: Move cookies to a cooling rack with a spatula. Wait 15 minutes—if you can resist!—for the centers to set into that dreamy, fudgy texture.
-
Rest on the Sheet: Let cookies sit on the hot sheet for 3 minutes. This finishes cooking without over-drying. (Skipping this? They’ll crumble!)
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 35mg12%
- Sodium 85mg4%
- Potassium 28mg1%
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
