These soft double chocolate chip cookies are fudgy, deeply chocolatey, and loaded with melty chips in both the dough and on top. The dough rests in the refrigerator for 3 hours, so plan on about 3 hours 40 minutes from start to finish, with only 15 minutes of baking.
Cocoa powder and brown sugar give a rich flavor, and a spoonful of milk keeps the thick dough scoopable. A sprinkle of sea salt on top makes the chocolate taste even deeper.
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Why This Soft Double Chocolate Chip Cookies Recipe Works
Equal parts white sugar and brown sugar give crisp edges and soft centers. The brown sugar brings moisture, which keeps the cookies tender for days.
Natural cocoa reacts with baking soda for lift, so the cookies stay thick instead of flat, and a small amount of espresso powder sharpens the chocolate flavor.
Chilling lets the flour absorb liquid and the butter firm up, which means less spread and a deeper flavor after baking.
Ingredients for Soft Double Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 cup natural unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp instant espresso powder (optional)
- 2 tbsp milk, plus up to 2 more tablespoons if needed
- 2 cups semi-sweet chocolate chips, divided
- Flaky sea salt, for sprinkling
Cocoa powder: Use natural unsweetened cocoa, not Dutch process, because the recipe relies on its acidity to work with the baking soda.
Butter and sugar: Cream them for a full 3 minutes until pale. This traps the air that gives the cookies a soft, tender crumb.
Milk: The dough is thick because of all the cocoa. A tablespoon or two of extra milk makes it scoopable without making it wet.
Chocolate chips: Stir 1 1/2 cups into the dough and save the last 1/2 cup to press on top of each cookie.
How to Make Soft Double Chocolate Chip Cookies
1. Cream the butter and sugars. Beat the butter, granulated sugar, and brown sugar on medium speed for 3 minutes until light and fluffy.
2. Add eggs and vanilla. Beat in the eggs one at a time, then add the vanilla and scrape the bowl.
3. Whisk the dry ingredients. In a separate bowl, whisk the flour, cocoa, baking soda, salt, and espresso powder.
4. Mix the dough. Add the dry ingredients to the butter mixture and mix on low until almost combined, then add 2 tablespoons milk and 1 1/2 cups of chocolate chips. Add more milk, a spoonful at a time, if the dough is too thick to scoop.
5. Chill. Cover the bowl and refrigerate for 3 hours, or overnight.
6. Warm and heat. Let the dough sit at room temperature for 10 minutes, and heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
7. Scoop. Scoop 2 tablespoon balls and place them 3 inches apart. Press the remaining chips on top and add a little sea salt.
8. Bake. Bake for 12 to 15 minutes, until the edges are set and the centers still look slightly soft.
9. Cool. Cool on the baking sheet for 5 minutes, then move the cookies to a wire rack.
How to Serve Soft Double Chocolate Chip Cookies
Serve the cookies warm with a tall glass of cold milk, or sandwich two with a scoop of vanilla ice cream. They also make a nice cookie box next to cinnamon roll cheesecake cookies, red velvet brownies, buttery madeleines, and fudgy chocolate banana bread.
How to Store and Reheat Soft Double Chocolate Chip Cookies
Store the cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze scooped dough balls and bake straight from the freezer, adding 1 to 2 minutes. A few seconds in the microwave brings back that fresh-baked softness.
Tips and Variations for Soft Double Chocolate Chip Cookies
Measure by weight. Two cups of flour is 240 grams. A scale prevents dry, cakey cookies.
Use room temperature eggs. They blend smoothly and help the dough stay creamy.
Press chips on while warm. If you add extra chips right after baking, they melt slightly into the surface.
Do not overbake. The cookies set as they cool, so pull them while the middles look a little soft.
Make mini cookies. Scoop 1 tablespoon balls and bake for 9 to 10 minutes.
Add white chips. Swap 1/2 cup of the chocolate chips for white chocolate chips for contrast.
Chill the dough overnight. The flavor gets deeper and the cookies bake up thicker.
Store them safely. For general guidance on keeping prepared foods safe, see this University of Wisconsin Extension leftovers guide.
Frequently Asked Questions About Soft Double Chocolate Chip Cookies
How do I keep soft double chocolate chip cookies from spreading?
Chill the dough for the full 3 hours and use softened, not melted, butter.
Can I make soft double chocolate chip cookies without chilling?
You can bake right away, but the cookies will spread more and taste less deep. Chill for at least 1 hour if you are short on time.
Can I freeze soft double chocolate chip cookies?
Yes. Freeze baked cookies for up to 3 months, or freeze scooped dough balls and bake from frozen.
Can I use Dutch process cocoa?
It works, but the cookies may spread a little more. Natural cocoa is best here.
Why is my dough too dry?
Cocoa soaks up moisture. Add milk one tablespoon at a time until the dough scoops easily.
Soft Double Chocolate Chip Cookies
Equipment
- Stand mixer or hand mixer
- Two baking sheets
- Parchment paper
- Cookie scoop
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cup all-purpose flour 240 g
- 1 cup natural unsweetened cocoa powder
- 1 ½ tsp baking soda
- ¾ tsp salt
- 1 tsp instant espresso powder optional
- 2 tbsp milk plus up to 2 tbsp more if needed
- 2 cup semi-sweet chocolate chips divided
- flaky sea salt for sprinkling
Instructions
Cooking
- Cream. Beat butter and both sugars for 3 minutes until fluffy.
- Add. Beat in eggs one at a time, then the vanilla.
- Dry mix. Whisk flour, cocoa, baking soda, salt, and espresso powder.
- Combine. Mix the dry ingredients in on low, add milk, then stir in 1 1/2 cups of chips.
- Chill. Refrigerate the covered dough for 3 hours.
- Warm up. Rest the dough 10 minutes and heat the oven to 350 degrees F.
- Scoop. Place 2 tablespoon balls 3 inches apart, top with the remaining chips and sea salt.
- Bake. Bake 12 to 15 minutes until the edges are set.
- Cool. Rest 5 minutes on the pan and finish on a rack.
