88% would make this again

Double Chocolate Chip Cookies

Q: What makes double chocolate chip cookies different from regular choc cookies?

Double choc chip cookies have chocolate in the dough itself as well as choco chips, giving them a deeper richer chocolate flavour and a fudgier texture than regular cookies that only have chips added. The cocoa powder in the dough makes the cookie base dark and intense, while the chips give melty pockets of chocolate in every bite.

Q: How can I make my double choc chip cookies chewy and fudgy instead of dry?

To get chewy, fudgy cookies you want to avoid overmixing once the flour is added, use a good balance of brown and white sugar and pull the cookies out of the oven while the centers still look slightly soft so they finish setting as they cool. Overworking dough and using too much flour are common causes of cakey texture.

Q: Do I need to chill the dough before baking double chocolate chip cookies?

Yes chilling the dough can really help. It firms up the fat so the cookies don’t spread too much in the oven and it gives the flour time to hydrate, which deepens the flavour and improves texture. Even a short chill of 30 to 60 minutes makes a noticeable difference.

Q: Why are my double chocolate chip cookies spreading too flat?

Cookies can spread too much if the butter or browned butter is too warm when mixed with sugar, if the dough hasn’t been chilled or if there’s not enough flour to support the structure. Cooling the dough and making sure your butter or browned butter isn’t hot when you mix it in helps control spread.

Q: Can I use any type of chocolate or cocoa in double chocolate chip cookies?

Yes you can use your favourite chocolate chips, chunks or even chopped bars. Using higher quality cocoa powder and chocolate gives richer flavour because cheaper brands sometimes taste dusty or thin. Some bakers also add a touch of espresso powder to boost the chocolate taste without making it taste like coffee. This is one of our secrets, we love adding a hint of coffee flavour into our batches as guests always love it.

Q: How do I know when chocolate chip cookies are done baking?

Because the dough is dark it’s hard to see browning. Instead look for set edges and slightly soft centres that still look a little underbaked. Don't worry they will finish cooking on the hot tray after you take them out. This helps keep the middle chewy and fudgy rather than overcooked.

Q: Can I freeze the cookie dough or the baked cookies?

Sure. You can freeze shaped cookie dough balls in an airtight container and bake them straight from frozen, just add a minute or two extra to the baking time. Baked cookies also freeze well for up to a few months. Be sure to just thaw them at room temperature before serving.

Vish G

March 28, 2026

Who doesn’t love a good dessert? Double chocolate chip cookies are one of those bakery style treats that you can bake up and leaves your kitchen smelling so good. This recipe is for a chewy and fudgy chocolatey cookie with those crispy edges that has deep and delicious flavour in every bite. We love making these for our friends when we have random parties as everyone finds them super yummy.

PREP TIME

25 MIN

COOK TIME

12 MIN

SERVINGS

Ingredients

Unsalted butter 170 g or 3/4 cup
Cold water 1 tablespoon
Light brown sugar 150 g or 3/4 cup packed
White sugar 50 g or 1/4 cup
Large egg 1 at room temperature
Vanilla extract 2 teaspoons
Plain flour 150 g or 1 1/4 cups
Dutch processed cocoa powder 40 g or 1/3 cup
Baking soda 1/2 teaspoon
Fine salt 1/2 teaspoon
Espresso powder optional 1/2 teaspoon
Dark or semi sweet chocolate chips or chunks 200 g or 1 cup
Flaky sea salt for topping

Instructions

Place the butter in a light coloured saucepan over medium heat. Let it melt, then continue cooking while stirring until it smells nutty and turns deep golden brown. This takes about 5 to 7 minutes.
Pour the browned butter into a heatproof bowl, scraping in all the browned bits. Stir in the cold water and let the butter cool until warm but not hot to the touch.
Add the brown sugar and white sugar to the butter. Stir well until smooth and glossy.
Mix in the egg and vanilla until fully combined and thick.
In a separate bowl, add the flour, cocoa powder, baking soda, fine salt and espresso powder if using. Stir well to remove any lumps.
Add the dry ingredients to the butter mixture and gently stir just until no dry flour remains. Do not overmix.
Fold in most of the chocolate chips, saving a small handful for the tops.
Cover the bowl and chill the dough in the fridge for 1 hour. This helps the flavour develop and keeps the cookies thick.
Preheat the oven to 175 C or 350 F. Line a baking tray with baking paper.
Scoop large dough balls about 75 g or 3 tablespoons each and place them well spaced on the tray. Press a few extra chocolate chips on top of each dough ball.
Bake for 11 to 13 minutes until the edges look set but the centres still look soft and slightly underbaked.
As soon as they come out of the oven, sprinkle lightly with flaky sea salt.
Let the cookies cool on the tray for 10 minutes before moving them to a rack. They will firm up on the edges while staying soft and fudgy in the middle.