With a perfectly crisp edge and chewy center, these double chocolate chip cookies have everything you could ever need in a cookie: deep chocolate flavor, an addictively chewy center, and the finishing touch of flaked sea salt to balance it all out. And the best part, it's a one-bowl, one-step mix and you're ready to bake!
- Double chocolate...yes, please!
- What you'll need to make these easy cookies...
- Special tools and equipment you'll need...
- How to make double chocolate chip cookies from scratch...
- What makes chocolate chip cookies chewy?
- Can it get even easier than a "one bowl" recipe?
- *Tips and Tricks* for making the BEST double chocolate chip cookies...
- Other recipes fans of these chewy chocolate chip cookies will love:
- ~The Sweet Recipe Card~
- Are you ready to learn how to bake everything better?
Double chocolate...yes, please!
So I'm sure you have read this on a lot of food blogs, BUT...
I am dead serious when I say, this recipe is my FAVORITE I have ever developed.
Now, I am a self-identifying chocoholic which doesn't hurt when it comes to my love of these super easy double chocolate chip cookies, but I think what really seals the deal for me is the perfect balance...
...bitter dark chocolate and sweet sugary dough
...a chewy just-barely-baked center with a crisp caramelized edge
...a beautiful cookie crackle with a brownie like fudgy center
...a cookie that will impress anyone and everyone, that takes less than 5 minutes and only 3 steps to make!
What more could you want? My answer...another batch please!
What you'll need to make these easy cookies...
(Pssst…if you're ready to just get baking, get all the details in the recipe card below!)
- unsalted butter: we're adding two rounds of salt to these cookies so be sure to use unsalted butter here so the saltiness doesn't get overwhelming
- sugar: using white sugar instead of brown sugar helps give you that crispy caramelized edge, and a pure chocolate flavor
- all-purpose flour
- dutch-processed cocoa powder: I like using an "extra-brute" cacao for a rich, dark chocolate flavor, but any dutch cocoa will work fine (you can use natural cocoa too, but I definitely prefer the flavor of dutch cocoa for this recipe)
- baking soda: to give us that lovely crackled top!
- an egg
- vanilla extract: believe it or not, vanilla actually makes chocolate taste more chocolatey!
- dark chocolate chips, pistoles, or chopped chocolate: my favorite chocolate in any chip-filled cookie is dark chocolate pistoles, but you can use whatever chocolate chunk size and type is your favorite! I used classic chips in the cookies shown here with one pistole on top of each for decoration.
- Flaked sea salt (for garnish): optional, but a few flakes of crystalized sea salt are the perfect balance to this uber-chocolatey cookie base
Special tools and equipment you'll need...
None! But an ice cream scoop can be helpful for easy cookie portioning!
How to make double chocolate chip cookies from scratch...
(Pssst…if you're ready to just get baking, get all the details in the recipe card below!)
- Prep your sheet pans with parchment and preheat your oven to 375°F.
- Mix all ingredients together except the chocolate chips.
- Stir in the chocolate chips.
- Scoop cookies and tray them up.
- Sprinkle with sea salt, add a decorative chip and bake.
- Knock the tray on the counter right after taking them out of the oven.
- Cool, share and enjoy!
What makes chocolate chip cookies chewy?
The answer to this question will definitely change from recipe to recipe, even from one chewy chocolate chip cookie to another, but in this case, it's all about the texture of our dough.
This dough is particularly thick, which allows it to hold it's shape really well in the oven, even without you having to chill it (because who wants to wait an extra hour or two for their cookies?! Not this lady...).
Since these cookies stand up nice and proud even in a hot oven, you'll get a full and proper bake to set their shape and crips that edge. But the thickness of the center will keep it at a "just-barely-baked" texture in the middle that makes these cookies oh-so-tasty and almost like a chewy brownie in a cookie disguise.
Can it get even easier than a "one bowl" recipe?
Yes it can! Not only is this a one bowl recipe, but these double chocolate chip cookies are practically a two-step recipe. It's so easy and so tasty, that this deadly combo will have you mixing these cookies up every weekend if you're anything like me.
If you want to make it even easier you can also bake this recipe by weight and then you don't even have to dirty measuring cups. To learn more about baking by weight, check out our lesson series on the benefits of baking by weight and how to do it!
*Tips and Tricks* for making the BEST double chocolate chip cookies...
What's the TOP TIP for making tasty chocolate chip cookies?
For the sake of your arm muscles, my top tip is to use a mixer, but do not overuse a mixer. These one bowl chocolate chip cookies are super easy to mix up, so it's tempting to just grab a wooden spoon and go at it, but because we want a stiff dough to give us that chewy center, a mixer is really helpful for bringing everything together.
That said...you definitely don't want to overmix this dough, so mix just until your dough comes together, and then just until the chips are fairly well distributed to make sure they stay nice and tender.
Can you make the dough ahead of time?
Yes! You can bake these delicious cookies from the fridge or freezer if you'd like to make the dough ahead. You can still bake them at 375°F for 10 minutes.
This dough will keep in the fridge for 5 days or in the freezer for up to a month, and be sure to store as fully scooped dough balls so you can just drop them right on the sheet when you're ready to bake!
How do you store these double chocolate chip cookies?
These cookies will keep for a week in an air-tight container at room temperature (although if they last that long...I'd be super impressed by your award-winning self restraint *hehe)
What substitutions can you make?
While I'm a dark chocolate fiend, feel free to swap in milk or white chocolate chips of your favorite type, or even swap in some nuts in place of part of the chocolate chips to make this recipe your own.
Other recipes fans of these chewy chocolate chip cookies will love:
- Sea Salt Chocolate Chip Cookies
- Birthday Cake Sugar Cookies
- Edible Chocolate Chip Cookie Dough
- Fudgy Gluten Free Brownies
~The Sweet Recipe Card~
Double Chocolate Chip Cookies
- 10 tablespoons (1 ¼ sticks) unsalted butter (softened)
- 1 cup sugar
- 1 ¼ cup all-purpose flour
- ⅓ cup dutch-processed cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 teaspoons vanilla extract
- 1 cup dark chocolate chips, pistoles, or chopped chocolate
- Flaked sea salt (for garnish, see notes)
- Prep and line: preheat your oven to 375°F and line two baking sheets with parchment paper.
- Mix all ingredients except chips: add all the ingredients except the chocolate chips to a mixing bowl and mix by hand or with a mixer just until combined. (This is a pretty stiff dough so while it can be mixed by hand, I'd highly recommend a mixer unless you are looking for a workout as it'll take a few minutes to come together even with a mixer!)
- Add chocolate chips: add in the chocolate all at once and stir in by hand just until it’s distributed throughout the dough (you can do this using a stand mixer carefully on the lowest setting, but the dough will be too stiff for most hand mixers to work well here).
- Scoop and tray: scoop dough into rounds using 2 tablespoons of dough per cookie (an ice-cream scoop works well here for easy portioning!), and place on a prepared baking sheet at least 2” apart. For an extra hand-made touch, gently press a chocolate chip into the top of each dough ball.
- Salt and bake: if using, sprinkle a few crushed flakes of sea salt on top of each cookie. Bake for 9-11 minutes. Chocolate cookies can be tricky to check for done-ness but I recommend looking for a matte, dry surface, and edges that feel set when touch while the centers still feel just a hair under-done for a perfectly chewy texture. (Smell is also a big indicator of doneness, so as soon as you start to smell chocolate wafting through the air, you're probably close to, if not already done).
- Knock ‘em down: as soon as you take the cookies out of the oven, knock the tray firmly on the counter or hit it a few times from underneath (this helps to settle the molten batter while it’s still all gooey and give you that nice crackly look - plus it’s great stress management hehe).
- Cool, share and enjoy: cool cookies as long as you can keep away from them (which in my case is usually 5 minutes at the most as self control near warm cookies is an oxymoron in my kitchen), then pass them around and enjoy!
Test Kitchen Tips
- If baking from the fridge or freezer, just tray up the chilled dough balls on your baking pan and bake according to regular recipe instructions.
- The sea salt flakes are optional in this recipe as they only serve as a garnish, but I highly recommend them for a perfect salt balance to the sweet chocolate cookie base.
- I prefer dark chocolate chips in this recipe; the higher the quality, the better in my book, but if Nestle’s semi-sweet chips is what you grew up loving, then definitely stick with those if you like for that extra touch of nostalgia!
I hope you and your loved ones enjoy this recipe and when you give these a try, please share (literally and electronically!) and tag me on Instagram or Facebook @mint.and.mallow.kitchen so I can see all your amazing sweets and help you with any baking conundrums that come up!
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