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 and 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
- Cookie sheets
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅓ cups all-purpose flour¹
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt2
- 3/4 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 mostly melted.
- Whisk the butter until it is completely melted.
- Add the sugars; mix until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in 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
Joanne C says
Delicious and super easy! I doubled the recipe and used half semi sweet chocolate chips and half butterscotch chips. Made 44 cookies. My new #1 go-to recipe. Thank you.
Kate says
Thank you! Those sound like good changes!
Paula says
My husband loves these! And me too!
Kate says
Thank you!
Brenda says
Just made them, delicious and easy
Kate says
Thank you!
jorjia mclellan says
Amazing! Only just found the recipe and it worked so well. Also ver y handy to memorise at the top of my head :)
Kate says
Thank you!
Jack says
There’s a tip that says I should be weighing my flour… Yet there’s no metric measurement for the flour? Help?
Kate says
Hi! If you click on “metric” directly beneath the ingredients, it will pull up the weights.
Kyeanne says
These were very easy to make and I was happy I could easily mix by hand instead of mixer. I think i made them a little big so i baked them for 12 minutes and they were perfect!
Kate says
Thank you! I’m glad that the recipe was easy and worked out well for you!
Nikki knopp says
These are amazing!!!! And SO SO easy!!!
Kate says
Thank you!!!
yazmin says
Made these and the regular version. For us the salt was a little too much. We followed the 1/4 tsp tip for regular table salt.
Kate says
Hi! I’m surprised that 1/4 teaspoon of salt was too much, but you can certainly adjust that to your tastes!
Chris says
Made this for my girls this is their new favorite after nap snack.
Kate says
Yay!! I’m so glad that your girls liked the cookies!
Marieke says
Hi! I absolutely love these cookies and have made them soo many times already, but now I’m wondering if this dough is OK to refrigerate or even freeze so that I can make it a day ahead of baking the cookies?
Kate says
Hi! Yes, you can chill the dough. Just cover the surface with plastic wrap and store in an airtight container. I’ve frozen the dough in scoops, and I’ve also frozen the baked cookies. You may find that you need to add additional baking time for chilled or frozen dough.
Sabrina says
This was one of the best recipes I’ve ever made from scratch. Thank you! I’m having a hard time staying out of them!
Kate says
Thank you so much!!
Caroline Burnette says
Just wow! Just made these easily for a late night treat and they are a new favorite! A perfect cross between a brownie and a gooey cookie! Thank you for this amazing and simple recipe!! Underbaking them just a little to keep them soft is the secret!!
Kate says
Thank you!
Jody says
WOWZA!!! 😋
Kate says
Thank you!
Wiliam Eckman says
Delicious……!
Kate says
Thank you!
Dhenny says
I tried the recipe a little afraid it would go wrong, but it turned out to be absurdly delicious.
Thank you so much for sharing with us, I hope yours works out!
Kate says
Thank you! I’m glad that you liked the cookies!
Teresa Nguyen says
Absolutely amazing recipe, I’ve probably made this cookie at least 10 times now. It’s such an easy dessert to make and satisfies my 2am sweet tooth LOL! Thank you so much for sharing Kate
Kate says
Thank you so much!
Maria says
Loved this cookies and everything you make. You’re a great baker ❤
Kate says
Thank you so much!
Waa’d says
Can I replace 1 large egg to 2 small eggs? because I don’t have large eggs. I am really want to try this recipe ?
Kate says
I think if you used a small egg + the yolk from a second egg that that would be fairly close.
Shayne Manahan says
It’s my first time to bake cookies when I followed your recipe and it was a success. Thank you for sharing your recipe.. Baking these heaven sent goodies always bring happiness in our home. Thank you so much! ❤️❤️❤️
Kate says
Thank you so much!
Melissa says
AH….YUM!!!
Kate, first time baking your chocolate chocolate chip cookies 🍪 and they’re fabulous like all the reviewers have stated. I added toasted walnuts to cut the sweetness a bit and they’re perfectly delicious!!
Thank you for sharing your recipes. I love baking & cooking from scratch when I have time!
Kate says
Thank you! I’m so glad that you liked the cookies!