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
Linda says
Hi, Kate!
Planning to make this recipe. Have you ever tried freezing the cookies? Will it work?
Kate says
Hi! I have! I’ve frozen the cookie dough and the baked cookies. If you’d like to freeze the dough, you can flash freeze scoops of dough until frozen through. Then transfer them to a freezer-safe container. When you bake the frozen dough, there’s no need to thaw it. You will, however, need to add a few minutes to the baking time.
To freeze the baked cookies, just bake as-directed. Let the cookies cool on a wire cooling rack to room temperature. Then place them in a freezer-safe container.
Hope that helps!
Lisa says
Just made one batch and making second batch. Thank you! These are fabulicious!!! Thank you! Weighed ingredients. Nice not having to take out stand mixer. Know I’m going to explore your other cookie recipes. Any suggestions of what I should try next?
Cristina says
Delicious – rich, gooey, chocolatey. Recipe works when halved too :)
Kate says
Thank you!
Marti Sweetin says
Best chocolate cookies I have made!
Kate says
Thank you so much!
Lisa says
If you feel weighing the flour is best, how many grams would it be?
Kate says
It’s 160g of ap flour. Immediately underneath the “ingredients” label in the recipe, there’s a box that says “metric”. If you click on that, it will give you the weights for the ingredients. =)
Christina says
super easy recipe & super yummy!!
Kate says
Thank you!
Dee says
Simple and delicious.
Kate says
Thank you!
Jordan says
Excellent chocolate chocolate chip cookie recipe! Not too deeply chocolatey like some double chocolate chip cookies can be. These cookies are sweet and leave you wanting more! I have also made them swaping the chocolate chips with peanut butter chips and they are a hit that way as well! I have not been disappointed with any of your recipes yet. Thanks for sharing!!
Kate says
Thank you so much!
Debbie Royle says
Awesome cookies!
I’d like to know if it might be possible to substitute the Vanilla for Orange essence or juice?
I also want to try doubling the quantities and adding crushed nuts to them.
Kate says
Thanks! Yes, you could use orange essence or orange extract in place of the vanilla. The flavor of the orange juice would probably get lost in the cookies.
Kirsten says
This recipe is perfect; I would not change a thing
Kate says
Thank you so much!
RobinK says
Made these for my granddaughter’s softball team!! What a hit! No pun intended! Delish!! May substitute chocolate chips with white and really good with those as well!
Kate says
Thank you! I’m so glad that they were a hit!
Jolie says
Sooo good! I loved how they turned out! They were very rich and that salty sweetness.
Kate says
Thank you so much!
Lizbeth Cayetano says
Came out perfectly! My whole family approved 👍🏽
Kate says
I’m so glad!
Lexi says
Help! I totally butchered this recipe and I don’t know how. I don’t have a flour sifter so I did what was recommended to spoon flour into measuring cup. The dough was pretty crumbly and not very sticky. I measured out 1.5 Tbsp but when the cookies came out after 8 minutes they were the exact same ball shape and didn’t flatten at all so I pressed them with a fork and put them back in a couple minutes but now they’re just big messy blobs. What did I do wrong?
Kate says
It sounds like there was too much flour in the dough. If you don’t have a sifter, you can stir the flour up before lightly spooning it into the measuring cup. Flour packs easily, and stirring it or sifting it helps to break it up. Please let me know if you have any other questions!
Lexi says
Thank you for responding, I tried again and they turned out perfect! Love this recipe!
Kate says
I’m so glad that they worked out well for you that time!!
JoCho says
Absolutely #1 go to cookie recipe 2023. I use half chocolate chips half butterscotch. Crowd favorite!!
Kate says
Thank you so much!