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Stack of cookies on plate.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies are rich, fudgy, and ultra-soft. These jumbo cookies are a chocolate-lover's dream and 100x tastier than any store-bought cookie.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Cuisine American
Servings 12 Cookies
Calories 168 kcal


  • 9 Tbsp Butter (Softened at room temperature)
  • 1/4 Cup Granulated Sugar
  • 1/2 Cup Brown Sugar
  • 1 Egg OR "Flax Egg" (See notes)
  • 1 tsp Vanilla Extract
  • 1 Cup + 2 Tbsp Flour
  • 2 1/2 Tbsp Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 Cup Chocolate Chips (dark or milk)


  • Preheat the oven to 350F and line a baking tray with parchment paper or a silicone mat.
  • In a large bowl, use a wooden spoon to cream the softened butter, granulated sugar, and brown sugar. Add in the egg/flax egg and vanilla extract then stir until well-incorporated.
  • In a separate bowl, sift and whisk together the flour, cocoa powder, baking soda, and salt. Add half of the dry ingredients to the wet, mixing well before adding the remaining half. Fold in chocolate chips.
  • Use an ice cream scoop or roll the dough into balls and evenly space onto the baking tray. Do not flatten the dough.
  • Bake for 10-12 minutes. Remove from the oven and let the cookies set and cool on the tray for at least 3 minutes.


  • Flax egg: This recipe uses 1 flax egg. Combine 1 tablespoon of ground flax and 3 tablespoons of water. Allow the mixture to thicken up in the refrigerator for 10 minutes before using.
  • High Altitude: No adjustments needed.
Keyword Double Chocolate Chip Cookies