Easy chocolate chocolate chip cookie recipe! These soft double chocolate chip cookies are made in one bowl and can be made in about 20 minutes!
My easy chocolate chip cookies are one of the most popular recipes on my site. I’ve had several people ask for a chocolate version, and so I came up with these easy chocolate chocolate chip cookies that are just as fast and delicious as the originals.
These chocolate chocolate chip cookies really are quick and easy. They are made with melted butter, so there’s no need to use a hand mixer.
They don’t require any chilling, so they’re also really quick to stir up, and it only takes about 20 minutes from start to baked cookie with this recipe.
So, these cookies are a great choice when you want homemade chocolate chocolate chip cookies but don’t want to spend a lot of time making them.
Ingredient notes
Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
Sugars: This recipe uses both brown sugar and granulated (white sugar). You can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
Salt: Kosher salt is a larger-grain salt that isn’t as “salty” as table salt. If you’re using table salt, be sure to use 1/4 teaspoon.
Chocolate Chips: I use semisweet chocolate chips. You can use another type of chocolate chip, like milk or semisweet, if you prefer. You could even use white chocolate chips if you like.
How to make chocolate chocolate chip cookies
Here you’ll find step-by-step photos showing how to make the cookies. The full recipe with ingredient amounts and full directions is below.
Step 1: Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.
Step 2: Whisk the butter until it is completely melted. If it doesn’t melt completely or is pretty solid (like the picture above right), microwave it for a few more seconds until it melts and is liquid (like the melted butter around the butter in the picture on the left).
Step 3: Add the sugars. It will be a little thick and sandy at this point but mix until well-combined.
Step 4: Stir in vanilla and egg until incorporated.
Step 5: Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
Step 6: Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
Step 7: Stir in chocolate chips.
Step 8: Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
Step 9: Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Recipe Tips!
>> I highly recommend mixing the cookies by hand. You can use an electric mixer, but hand mixing helps to avoid overworking the dough.
>> One of the keys to make soft cookies is slightly underbaking the cookies. This means that the edges should look set but the middles should still look puffy and soft.
>> For the photos on the page, I made slightly larger cookies. I used 2 tablespoons of dough, rolled it into a ball, and then flattened slightly. I baked the cookies for about 10 minutes.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for 2-3 days when properly stored.
More easy cookie recipes!
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Easy Chocolate Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup butter
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅓ cups all-purpose flour¹
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt2
- ¾ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should be about 90% melted.½ cup butter
- Whisk the butter until it is completely melted.
- Add the sugars; mix until well-combined.¾ cup brown sugar, ¼ cup granulated sugar
- Stir in vanilla and egg until incorporated.1 teaspoon vanilla extract, 1 large egg
- Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.1 ⅓ cups all-purpose flour¹, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda, ½ teaspoon kosher salt2
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips.¾ cup semisweet chocolate chips
- Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.3
Video
Notes
- Be sure to properly measure the flour. To measure the flour, stir or sift the flour to break it up. Then lightly spoon into the measuring cup and level. I don’t recommend scooping as it can pack in the flour.
- Or 1/4 teaspoon table salt.
- Slightly underbaking the cookies helps to keep them soft.
- You can also make larger cookies by scooping up 2-3 tablespoons of dough and flattening it slightly. Bake for about 9-10 minutes.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Nina says
Can I do White sugar instead ???
Thank you
Kate Dean says
You can; however, using all white sugar will give you crispier cookies, and they won’t be as soft and chewy.
Jennifer Profenno says
If you double the recipe, would you double the baking soda as well?
Kate Dean says
Yes, you would want to double all of the ingredients.
Maureen says
I’m a picky cookie maker, but these are the Very best chocolate chocolate chip I’ve ever made. I let them finish on the cookie sheet because I like them a tiny bit chewier on the bottoms. I’ll be making these a lot. Thank you!
Kate Dean says
Thank you!
Avi says
This was my first time baking cookies and it worked so well. They turned out amazing!!
Kate Dean says
Thank you! Congrats on making your first homemade cookies! =)
Lisa Irwin says
Best chocolate chocolate chip cookies! Make sure and use really excellent chocolate, makes an amazing difference!
Thanks for sharing. So yummy!
Kate Dean says
Thank you!
Deborah Molchan says
Made these and they are delicious
Only would double the recipe to yield more
Kate Dean says
Thank you!
JG says
My daughter requested chocolate, chocolate & peanut butter chip cookies for Christmas, they turned out wonderful, not flat and ugly but puffy and yummy looking. This is a keeper! Thanks!!!
Kate Dean says
Thank you! I’m so glad that they turned out well for you!
Kelly Creighton Holmes says
I originally made this recipe, because I was looking for a chocolate recipe that I could put Andi’s candies chips in. I am positive. This will work. This cookie is delicious. I did roll some of the tops and crushed peppermint candy cane and they’re outstanding most likely this cookie will become a traditional cookie for our family. Thank you so much for sharing.
Kate Dean says
Thank you!
Riley says
I made these and they didn’t spread. I made them exactly how to recipe stated what did I do wrong? Other than that they are delicious!
Kate Dean says
Hi! There are three reasons why cookies may not spread.
1. There’s too much flour in the dough, and the cookies end up thick and doughy. If this is the issue, you can just use slightly less flour next time.
2. The oven is baking hot, and it sets the outside of the cookie before they get a chance to spread properly. If this is the problem, you can try decreasing the oven temperature by 25F.
3. The baking soda isn’t working at full strength. Baking soda helps the cookies to spread, so if it isn’t working, then the cookies won’t spread properly. You can check to see if the baking soda is activating, and if it isn’t, just replace it with new baking soda.
I hope that helps for next time, and please let me know if you have any other questions!
Annaka says
I had the same issue. The dough was very dense and a little bit crumbly – not sticking together as much as cookie dough usually does. I noticed that it came out of my cookie scoop much more easily than most doughs do, and then the first round I baked didn’t spread very well. Much of the shape was still the same as before baking, though they tasted great!
But I do want to share the workaround I used for the rest of the cookies – using some of the advice Kate shares here. I turned the oven down to 325, and for the next round I tried rolling them into smooth balls and flattening them instead of just dropping them like I normally would. The bake time ended up being about 12 minutes. This gave me the smooth, relatively flat shape I was looking for.
Just thought I’d share for anyone who might have this issue!
Kate Dean says
Hi! I’m glad that you made it work, but the dough shouldn’t be crumbly or dense. How are you measuring your flour?
alexander says
i love that they aren’t way too sweet like i was scared they would be, i also just love how quick and simple these are too make
Kate Dean says
Thank you!
Maddie says
Have you ever frozen the dough? Let it thaw and then baked at a later time?
Kate Dean says
I freeze the dough in scoops, and then I bake the dough frozen.
Maddie says
Thank you! That’s what I did, I’m not a confident baker so I asked still! We did make a few of them today and man are they GOOD!
Andrea Ford says
Sooo delicious! The cookies are easy to make. I share these cookies with my coworkers and they raved about them! I made a double patch because I know they’ll want more than just one.
Thank you for sharing this recipe.
Kate Dean says
Thank you! I’m so glad that the cookies were a hit!
Stevie says
These cookies are so delicious!
Kate Dean says
Thank you!
Lelani says
Followed exactly but used chopped Hershey’s nuggets milk and dark chocolate with almonds and creamy with almonds and toffee instead of chips. YUMMY!😋
Kate Dean says
Thank you!
Deanna says
Absolutely delicious chocolate chocolate chip cookies. I’ve made these now a couple of times. Mine took exactly 10 minutes to bake. Everyone loves them! Thanks so much for sharing.
Easy and quick to make ❤️
Kate Dean says
Thank you so much!
elias says
Best recipe I’ve ever used.
Kate Dean says
Thank you!
Lucy says
Me and my friend made these cookies together and they were fast and easy to make and they taste amazing!
Kate Dean says
Thank you!
Katie says
Can you freeze the cookies after baking them?
Kate Dean says
You can! The cookies should keep for about 1 month in the freezer.
Renée says
Loooove it i do the 3x cookie batch
Kate Dean says
Thank you!
Alma says
Best chocolate chocolate chip cookies ever. Recipe was easy to follow and the cookies are delicious and soft
Kate Dean says
Thank you!
Jay says
So good!!!
Can you leave the dough in the refrigerator overnight?
Kate Dean says
Thanks! Yes, it does set up quite a bit in the fridge, so I’d recommend setting it out to come up a bit in temperature while you preheat the oven.