The Ultimate Double Chocolate Chip Cookies

The easiest and most delicious Double Chocolate Chip Cookies recipe ever… rich, soft and chewy chocolate cookies packed with loads of white chocolate chips! The ultimate chocolate treat.

A stack of dark chocolate chip cookies with white chocolate chips on a white cake stand.

Well hello there!! I’m so happy you’re here… because it’s time to meet the best EVER Double Chocolate Chip Cookies. They’re soft, chewy and completely delicious (just like all the very best cookies should be!). 

If you love classic chocolate chip cookies, then this double choc version is going to become your new obsession. I mean, DOUBLE CHOC… you can’t beat that!

Why You’re Going To LOVE These Cookies

I could literally spend all day telling you how amazing these cookies are (… and they really, really are!), but I’m sure you have better things to do with your time.

So here’s my top 5 reasons why you’re going to fall in love with my double chocolate chip cookies:

  • they’re budget-friendly and made entirely from pantry and fridge staples
  • rich chocolate cookies that are super soft and chewy
  • perfect for kids and school lunchboxes (plus it’s a great recipe for kids to help make!)
  • they take just 10 minutes to prepare and 8-10 minutes to cook
  • they’re freezer-friendly (you can either freeze the uncooked dough in a roll or freeze the baked cookies for a quick ‘grab and go’ lunch box snack.

PLUS they’re DOUBLE CHOCOLATE and taste incredible!!!!

A stack of chocolate cookies with white chocolate bits and a half-eaten cookie on top.

The Ingredients

To make these yummy double chocolate chip cookies, you’ll need:

  • butter – I generally use unsalted butter. If you choose to use salted butter, simply omit the extra pinch of salt from the recipe
  • sugars – these cookies are made using a mix of caster sugar (also known as superfine sugar) and brown sugar. The brown sugar is what gives these cookies their delicious chewiness.
  • eggs
  • vanilla extract – this can be bought from the baking section of any supermarket
  • plain flour
  • cocoa powder
  • pinch of salt – salt balances the sweetness of the cookies and brings out the flavour (omit if using salted butter)
  • bi-carbonate soda
  • white chocolate chips – sometimes known as white chocolate bits, baking bits, chips or baking chips. These hold their shape when cooked.
Bowls on a marble background with the ingredients for white chocolate chip cookies.

10 Minute Recipe

These cookies take only 10 minutes to prepare… that’s nothing! Here’s how to whip up the dough (scroll to the recipe card at the bottom for the detailed method and ingredients list).

Cream the butter and sugars

Use hand-held beaters, a stand-mixer or a Thermomix to beat the butter and sugars (caster and brown) together until pale and creamy. When beaten well, the sugar should be almost completely dissolved.

Caster sugar, brown sugar and butter in a bowl.
Creamed egg and sugar in a white bowl.

Add the eggs and vanilla extract

Slowly beat the eggs through one at a time. Wait until the first egg has been completely beaten through before adding the second egg. Mix through the vanilla extract.

Creamed butter and sugar in a bowl with an egg.

Mix through the remaining ingredients

Sift over the plain flour, bi-carbonate soda, salt and cocoa powder. Mix gently on low speed until combined. Add the chocolate chips and stir through.

Cocoa, caster sugar and bi-carbonate soda in a bowl with creamed butter and sugar.
Chocolate cookie dough in a white bowl.
White chocolate chips on top of chocolate dough in a bowl.

Chill the dough

Place the dough into the fridge for 30 minutes (see tips below), before rolling into balls and baking.

Recipe Tips

While these cookies are honestly the easiest things to make… there’s a few things you can do to make them even more amazing!!!

  • use room temperature ingredients – for the best possible cookies, make sure your ingredients are at room temperature before using. This will help the butter to cream easier and also allow the eggs to be beaten through smoothly.
  • chill the dough – if you want beautiful round, soft and thick cookies, then you absolutely must chill the dough first! This allows the butter to re-solidify, meaning that when the cookies are baked, the butter will very slowly melt while the cookies maintain their shape. Chill for 30 minutes.
  • roll the dough into balls – there’s no need to press the balls down as they will slowly spread when baking.
  • add a few extra chocolate chips to the top of each balls – there’s no reason for this except it makes them look extra delicious!!
  • baking time – for soft and chewy cookies, its essential not to overcook them. Bake for 8-10 minutes or until only just set. They’ll still be very soft (which is great!) but will firm on cooling.
  • storing – store the cookies for up to 1 week in an airtight container at room temperature.
  • freezing – you can freeze uncooked dough for up to 3 months. Simply roll into a log and wrap with two layers of plastic wrap followed by one layer of foil. Alternatively you can freeze the baked cookies for up to 3 months in an airtight container.
  • substitutions – you can replace the white chocolate chips with milk or dark chocolate chips. Alternatively, you can omit them altogether. You can also use M&Ms or Smarties in place of the chocolate chips.
A stack of 6 double cookies on a white cake stand.

More Chocolate Chip Recipes

If you love chocolate chip cookies (and lets face it… who doesn’t!?), then you need to make ALL of these recipes!

Plus so many more cookie recipes here!

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Delicious Double Chocolate Chip Cookies... a rich chocolate cookie packed with white chocolate chips! The perfect treat for any chocoholic!

Double Chocolate Chip Cookies

The easiest and most delicious Double Chocolate Chip Cookies recipe ever… rich, soft and chewy chocolate cookies packed with loads of white chocolate chips! The ultimate chocolate treat.
5 from 4 votes
Print Pin Rate
Course: Cookies
Cuisine: American
Keyword: chocolate cookies, Double Chocolate Chip Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 269kcal

Ingredients

  • 250 g butter softened
  • 1/2 cup (100g) brown sugar
  • 1 cup (225g) caster sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups (250g) plain flour
  • 2/3 cup (65g) cocoa powder
  • pinch of salt
  • 1 tsp bi-carbonate soda
  • 200 g white chocolate chips

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line two large trays with baking paper and set aside. 
  • Beat the butter, brown sugar and caster sugar together until pale and smooth. 
  • Add the eggs one at a time and beat until smooth. 
  • Add the vanilla extract and beat through. 
  • Sift over the plain flour, cocoa powder, salt and bi-carb soda. Mix through until thoroughly combined. 
  • Add the chocolate chips and stir through. 
  • Place the dough into the fridge for 30 minutes to chill (see notes). 
  • Roll heaped teaspoons of the mixture into balls and press down slightly. Place 5 cm apart on the baking trays. 
  • Bake for 8-10 minutes or until just set (see note). 
  • Allow to cool for 10 minutes before carefully transferring to a wire rack to cool completely. 
  • Store in an airtight container at room temperature for up to a week. 

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line two large trays with baking paper and set aside.
  • Insert the butterfly and add the softened butter (chopped), brown sugar and caster sugar. Mix on Speed 4, 30 seconds or until smooth and creamy. 
  • Reduce to Speed 2 and add the eggs, one at a time, through the MC hole.
  • Add the vanilla extract and return to Speed 4 for a further 10 seconds. 
  • Remove the butterfly and add the plain flour, cocoa powder, salt and bi-carb soda. Mix on Speed 5, 20 seconds. 
  • Add the chocolate chips and mix on Reverse, Speed 4, 10 seconds. 
  • Place the dough into the fridge for 30 minutes to chill (see notes). 
  • Roll heaped teaspoons of the mixture into balls and press down slightly. Place 5 cm apart on the baking trays. 
  • Bake for 8-10 minutes or until just set (see note). Allow to cool for 10 minutes before carefully transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week. 

Notes

Recipe Notes & Tips
I generally use unsalted butter. If you choose to use salted butter, simply omit the extra pinch of salt from the recipe
These cookies are made using a mix of caster sugar (also known as superfine sugar) and brown sugar. The brown sugar is what gives these cookies their delicious chewiness.
White chocolate chips are sometimes known as white chocolate bits, baking bits, chips or baking chips. These hold their shape when cooked.
Use room temperature ingredients – For the best possible cookies, make sure your ingredients are at room temperature before using. This will help the butter to cream easier and also allow the eggs to be beaten through smoothly.
Chill the dough – if you want beautiful round, soft and thick cookies, then you absolutely must chill the dough first! This allows the butter to re-solidify, meaning that when the cookies are baked, the butter will very slowly melt while the cookies maintain their shape. Chill for 30 minutes.
Roll the dough into balls – there’s no need to press the balls down as they will slowly spread when baking.
Add a few extra chocolate chips to the top of each balls – there’s no reason for this except it makes them look extra delicious!!
Baking time – for soft and chewy cookies, its essential not to overcook them. Bake for 8-10 minutes or until only just set. They’ll still be very soft (which is great!) but will firm on cooling.
Storing – store the cookies for up to 1 week in an airtight container at room temperature.
Freezing – you can freeze uncooked dough for up to 3 months. Simply roll into a log and wrap with two layers of plastic wrap followed by one layer of foil. Alternatively you can freeze the baked cookies for up to 3 months in an airtight container.
Substitutions – you can replace the white chocolate chips with milk or dark chocolate chips. Alternatively, you can omit them altogether. You can also use M&Ms or Smarties in place of the chocolate chips.

Nutrition

Calories: 269kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 143mg | Potassium: 159mg | Fiber: 3g | Sugar: 20g | Vitamin A: 285IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1.9mg
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9 thoughts on “The Ultimate Double Chocolate Chip Cookies”

  1. Bianca says:

    A great recipe the kids loved them! Made soooo many cookies so I froze what I didn’t use the first time. Rolled them into balls and popped them in the freezer to harden. Then put them in the ziplock bag and back in the freezer. Then I could just pull out what I needed next time which was perfect for a morning tea. I just let them soften while the oven heated up. Then cooked a minute or so longer and they were perfect 🙂

    1. Lucy says:

      That’s fantastic! And definitely handy to freeze any extras! xx

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