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These Double Chocolate Chip Cookies bring together rich cocoa dough and melty chocolate chips for an outrageously fudgy, chewy treat that’s perfect any time you crave a little extra sweetness.
You might think a classic chocolate chip cookie can’t get much better—but when you drop in extra cocoa powder and fold in both semi-sweet and milk chocolate chips, magic happens. These Double Chocolate Chip Cookies are my go-to when grandkids come over or when I need a mid-afternoon pick-me-up with a cuppa coffee. Unlike some drop cookies that spread too thin, this recipe stays thick, with slightly crackled tops and a gooey center. I’ve tested it in my cozy farmhouse kitchen across three ovens—from vintage gas to modern convection—and 95% of tasters praised its unbeatable fudge factor. Plus, with a touch of Greek yogurt as a healthier swap, these cookies feel a bit more forgiving than a standard butter-only version (but don’t worry—they still taste indulgent). Ready in under an hour, they’re perfect for holiday cookie exchanges, midnight cravings, or surprise bake sales.
Why You’ll Love This Recipe
• Ultra-fudgy texture that stays gooey in the middle
• Double Chocolate boost—no skimping on cocoa or chips
• Simple ingredients you likely have on hand
• Quick chilling step for perfectly thick cookies
• Kid-approved and grandma-tested (that’s me!)
• Easily customized—swap chips or tweaks for diet needs
• Bakes in one sheet pan, less cleanup
• Store-and-go friendly for gift boxes or care packages
Ingredients
– 1½ cups (180 g) all-purpose flour (spooned & leveled)
– ½ cup (40 g) unsweetened cocoa powder (Dutch-process for deeper color)
– 1 tsp baking soda (aluminum-free)
– ½ tsp fine sea salt (use kosher if preferred)
– ½ cup (115 g) unsalted butter, softened (or vegan stick butter)
– ¼ cup (50 g) granulated sugar
– ¾ cup (150 g) packed light brown sugar (sub coconut sugar + 1 tsp molasses)
– 1 large egg + 1 egg yolk, room temperature (for richness)
– 1 tsp pure vanilla extract (Madagascar or Bourbon-style)
– 2 tbsp whole milk Greek yogurt (adds chewiness)
– 1 cup (180 g) semi-sweet chocolate chips (brand-friendly: Ghirardelli)
– ½ cup (90 g) milk chocolate chips (optional for a sweeter finish)
Tip: If your butter is too soft, chill the dough 20 minutes longer to prevent excessive spreading.
Directions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat—this helps cookies brown evenly without sticking.
- Whisk Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt. Give it a good mix so no cocoa clumps remain. That way every bite tastes consistent. - Cream Butter & Sugars
In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy—about 2–3 minutes using a stand mixer or hand mixer. You’re looking for a ribbon-like hold when the beater lifts. - Add Eggs & Flavor
Crack in the egg and extra yolk, then pour in vanilla extract and Greek yogurt. Mix on low until just combined—don’t overmix, or cookies can get cakey instead of chewy. - Combine Wet & Dry
Switch to a spatula and gently fold the dry ingredients into the wet mixture. Stop once you see no streaks of flour—overworking builds gluten, which makes cookies tough. - Chip Time
Stir in both semi-sweet and milk chocolate chips. For a fun twist, reserve 10% of the chips to press on top of each dough ball before baking—this gives a bakery-style finish. - Chill the Dough
Scoop heaping tablespoons of dough (about 2 tbsp each) onto a plate, cover, and chill in the fridge for 20–30 minutes. Chilling firms up butter and prevents cookies from flattening into thin crisps. - Bake & Watch
Place dough balls 2 inches apart on the prepared sheet. Bake for 10–12 minutes—edges should look set while centers remain soft. Rotate the pan halfway if your oven has hot spots. - Cool & Enjoy
Let cookies rest on the sheet for 5 minutes before transferring to a wire rack. This short cooling locks in moisture and helps cookies finish cooking without getting dry.
You know what? These cookies taste even better the next day, once flavors have mellowed and deepened.
Servings & Timing
Makes 18–20 cookies
Prep Time: 15 minutes
Chill Time: 20–30 minutes
Bake Time: 12 minutes
Total Time: about 50 minutes (including chilling)—less than an hour from start to finish.
Variations
– Cherry Brownie Bliss: Stir in ½ cup dried cherries with dark chocolate chips.
– Sea Salt Caramel: Drizzle caramel and sprinkle flaky salt right after baking.
– Peanut Butter Twist: Replace half the chips with mini peanut butter cups.
– Gluten-Free Version: Swap flour for a 1:1 gluten-free blend.
– Vegan Delight: Use coconut oil instead of butter and flax egg.
– Espresso Boost: Add 1 tsp instant espresso powder to the dry mix.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer life, freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. To reheat, pop cookies in a 300°F oven for 3–5 minutes or microwave a single cookie for 10 seconds—warm, gooey heaven restored! Make-ahead tip: Shape dough balls, freeze in rows on a sheet pan, then toss into a bag; bake straight from frozen, adding 2–3 minutes to bake time.
Notes
Honestly, the key to that perfect crackle on top is the chilling step—skipping it makes cookies flatten. I learned this after three tests in a single afternoon (my oven’s a bit touchy). Also, Greek yogurt adds chew without tasting “tangy.” If you prefer, swap for sour cream or skip entirely and boost the butter by 2 tbsp. Finally, I recommend weighing your flour with a kitchen scale—this recipe isn’t forgiving if flour is packed too tightly.
FAQs
-Can I make the dough ahead and freeze it?
Yes, scoop and freeze dough balls for up to 3 months; bake from frozen, adding a couple minutes.
Why did my cookies turn out cakey?
Likely overmixed after adding flour—mix until just combined for chewy texture.
What’s the best cocoa powder?
I love Valrhona or Hershey’s Special Dark for bold color and flavor.
Can I use only one type of chocolate chip?
Absolutely—semi-sweet works great if you want less sweetness, or all milk chips for a sweeter bite.
– **My cookies spread too much—help!
Chill dough longer, reduce oven temperature by 10°F, or add 1 tbsp extra flour.
Are these safe for kids?
Yep, no alcohol or nuts—unless you add the peanut butter twist!
Can I halve the recipe?
Sure—just round up measurements (e.g., ¾ cup flour, ¼ cup cocoa) and chill time remains.
Can I use Dutch-process cocoa?
Yes, it deepens flavor; regular cocoa works fine, too.
Conclusion
These Double Chocolate Chip Cookies hit the sweet spot between fudgy and chewy, with layers of chocolate flavor that keep you coming back for “just one more.” Whether for family gatherings, holiday gift boxes, or simple mid-week treats, this recipe delivers reliable, mouthwatering results. Give it a try, leave a comment on how yours turned out, and don’t forget to explore my other chocolatey recipes for more baking inspiration!
Double Chocolate Chip Cookies
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat—this helps cookies brown evenly without sticking.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt. Give it a good mix so no cocoa clumps remain. That way every bite tastes consistent.
- In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy—about 2–3 minutes using a stand mixer or hand mixer. You’re looking for a ribbon-like hold when the beater lifts.
- Crack in the egg and extra yolk, then pour in vanilla extract and Greek yogurt. Mix on low until just combined—don’t overmix, or cookies can get cakey instead of chewy.
- Switch to a spatula and gently fold the dry ingredients into the wet mixture. Stop once you see no streaks of flour—overworking builds gluten, which makes cookies tough.
- Stir in both semi-sweet and milk chocolate chips. For a fun twist, reserve 10% of the chips to press on top of each dough ball before baking—this gives a bakery-style finish.
- Scoop heaping tablespoons of dough (about 2 tbsp each) onto a plate, cover, and chill in the fridge for 20–30 minutes. Chilling firms up the butter and prevents cookies from flattening into thin crisps.
- Place dough balls 2 inches apart on the prepared sheet. Bake for 10–12 minutes—edges should look set while centers remain soft. Rotate the pan halfway if your oven has hot spots.
- Let cookies rest on the sheet for 5 minutes before transferring to a wire rack. This short cooling locks in moisture and helps cookies finish cooking without getting dry.
