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.
How to make
>>Tip: I highly recommend mixing the cookies by hand. You can use an electric mixer, but hand mixing helps to avoid overworking the dough.
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. 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).
Add the sugars. It will be a little thick and sandy at this point but 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.
Tips
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 ¼ 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.
Baking: 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.
More easy cookie recipes!
More easy cookie recipes!
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Easy Chocolate Chocolate Chip Cookies
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 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 ¼ teaspoon table salt.
- Slightly underbaking the cookies helps to keep them soft.
- Nutrition values are estimates.
Marieke
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
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
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
Thank you so much!!
Caroline Burnette
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
Thank you!
Jody
WOWZA!!! 😋
Kate
Thank you!
Wiliam Eckman
Delicious......!
Kate
Thank you!
Dhenny
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
Thank you! I'm glad that you liked the cookies!
Teresa Nguyen
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
Thank you so much!
Maria
Loved this cookies and everything you make. You're a great baker ❤
Kate
Thank you so much!
Waa’d
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
I think if you used a small egg + the yolk from a second egg that that would be fairly close.
Shayne Manahan
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
Thank you so much!