These double chocolate chip cookies are basically a brownie pretending to be a cookie, and I'm not sorry about it.
If you're already obsessed with my Classic Chocolate Chip Cookies or The BEST Chocolate Chip Cookies, buckle up, because this double choc version hits different.
A Quick Look At The Recipe
✅ Recipe Name: Double Chocolate Chip Cookies
🕒 Ready In: 50 minutes (includes a 30-minute chill)
👨👩👧 Serves: 24 cookies
🔥 Calories: 269kcal per serve
🍫 Main Ingredients: butter, cocoa powder, white chocolate chips
🌿 Dietary: Vegetarian, freezer-friendly (contains dairy, egg & gluten)
⭐ Why You'll Love It: Rich, fudgy double choc cookies made from pantry staples, no mixer skills required and totally freezer-friendly.
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Yummy! These were delicious! Reminded me of soft but chewy Subway cookies. Will be adding to my faves list! Thank you!
- Kelsie
Subway cookies energy is exactly what I was going for! If you want more tips for getting your cookies perfect every time, check out my 10 Simple Tips For Baking Perfect Cookies.
And if a craving hits and you can't wait for a whole batch, my Chocolate Chip Cookie In A Mug or my White Chocolate Chip Cookies have got you covered too.
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Why You're Going To Love This Recipe
- Budget-Friendly - made entirely from pantry and fridge staples, no special trip to the shops needed.
- Rich, Soft & Chewy - properly fudgy chocolate cookies, not the dry sad kind.
- Great For Lunch Boxes - a good size for little hands and easy to freeze in batches.
- Only 10 Minutes Prep - the dough comes together fast, the fridge does the rest of the work.
- Freezer-Friendly - freeze the raw dough or the baked cookies, whichever suits you.
Cookie Ingredients
A handful of pantry staples is all it takes to make these rich double choc cookies.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Brown Sugar - used alongside caster sugar, the brown sugar is what gives these cookies their chewy texture. Don't be tempted to swap it all for caster sugar or you'll lose that chew.
- Cocoa Powder - use a regular (natural) cocoa powder here, not Dutch process. It reacts with the bi-carbonate soda to help the cookies rise properly, so swapping it can leave you with flatter, denser cookies.
- White Chocolate Chips - sometimes sold as white chocolate bits or baking chips. They hold their shape when baked. Swap for milk or dark chocolate chips if you prefer, or check out my Chocolate Chip Peanut Butter Cookies if you want to go down a different flavour path entirely.
Variations
- Dark or milk chocolate chips - swap the white chocolate chips for dark or milk, or use a mix of both. One of my readers made hers with dark chocolate chips instead and loved them just as much.
- M&Ms or Smarties - a fun swap that the kids will love, especially around a birthday or school fundraiser.
- Extra fudgy - for an even more Nutella-style hit, try my Nutella Chocolate Chip Cookies instead.
- Rolo version - if you love a caramel surprise in the middle, my Rolo Chocolate Chip Cookies use a similar chocolate cookie base.
- Sprinkle of sea salt - a pinch of flaky sea salt on top before baking makes the chocolate flavour pop even more.
How To Make Double Chocolate Chip Cookies
These cookies take just 10 minutes to prepare and 8-10 minutes to bake.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Cream the butter and sugars. Beat the butter, brown sugar and caster sugar together until pale and smooth.
- Step 2: Add the eggs and vanilla. Add the eggs one at a time, beating well after each addition, then mix through the vanilla extract.
- Step 3: Mix through the remaining ingredients. Sift over the plain flour, bi-carbonate soda, salt and cocoa powder. Mix gently until just combined, then stir through the chocolate chips.
- Step 4: Chill then bake. Pop the dough in the fridge for 30 minutes, then roll into balls and bake until just set.
Recipe Tips
- Use room temperature ingredients - this helps the butter cream properly and the eggs beat through smoothly.
- Don't skip the chill - 30 minutes in the fridge lets the butter firm back up, which is what stops the cookies spreading into one giant puddle.
- Don't flatten the balls - just roll them and place them on the tray, they'll spread on their own while baking.
- How to tell when they're done - because these cookies are so dark, you can't rely on colour the way you would with a regular chocolate chip cookie. Give them a gentle poke at 8 minutes. If the edges feel set but the centre still looks soft, they're done. They firm up a lot as they cool.
- Storage - keep in an airtight container at room temperature for up to 1 week.
- Freezing - freeze the uncooked dough rolled into a log (wrapped in plastic wrap then foil) for up to 3 months, or freeze the baked cookies in an airtight container for up to 3 months. Either way, if you love a good chocolate cookie stash in the freezer, my Salted Brownie Cookies are just as freezer-friendly.
Double Chocolate Chip Cookie FAQs
Yes! The dough actually needs at least 30 minutes in the fridge anyway, so you can easily make it up to 2 days ahead. Just cover it well and bring it out when you're ready to roll and bake.
Absolutely. Milk or dark chocolate chips both work well in place of the white chocolate chips, or you can use M&Ms or Smarties for a bit of colour and crunch. You can even leave the chips out altogether if you want a plainer cookie.
This almost always comes down to overbaking. These cookies should come out of the oven looking a little underdone in the middle; they firm up a lot as they cool on the tray. Overmixing the dough once the flour goes in can also toughen them up, so mix just until combined.
Good question. Since these cookies are already dark, you can't judge doneness by colour like you would with a regular cookie. Instead, go by feel and time: bake for 8-10 minutes and give the edges a gentle press. If they feel set but the centre is still soft, take them out. They'll continue firming up as they cool.
More Cookie Recipes
If you love chocolate chip cookies as much as I do, here are a few more of my favourites to add to the rotation.
Double Chocolate Chip Cookies
Ingredients
- 250 g butter softened
- ½ cup (100g) brown sugar
- 1 cup (225g) caster sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups (250g) plain flour
- ⅔ cup (65g) cocoa powder
- pinch of salt
- 1 teaspoon 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.
Kylie says
Hi Lucy,
I’m making a cookie advent calendar for my niece and nephew and was wondering if I can use this soft cookie recipe or should go a harder cookie? Each will be heat sealed and in individual bags.
Thank you
Lucy says
Hi Kylie, I would tend to lean towards a harder cookie (like my shortbread recipe) xx
Julie says
Quick question for you. Recipe says 1 cup (225g) caster sugar, 2 cups (250g) plain flour. If 1 cup is 225g, shouldn’t 2 cups be double that? Sorry, not being difficult, just confused .
Lucy says
Hi Julie, thanks for your question! 1 cup of flour weighs less than caster sugar so that is why the weights are different. I always recommend following the grams measurements as they are the most accurate.
Amy says
Oh my gosh, these cookies are so tasty!! It made so many too, great for my hungry family of 6.
Lucy says
I'm so glad you enjoyed them!
Crystal Madigan says
This is my go to recipe every time! No faults what so ever! Cookies come out just as decribed if not better.... soft with crunch... absolutely scrumptious
Lucy says
Yippeee! That makes me so happy!! xx
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 🙂
Lucy says
That's fantastic! And definitely handy to freeze any extras! xx