This Double Chocolate Chip Cookies Recipe is one every home baker needs in their collection. After years of testing cookies for my small home bakery and my blog, I've perfected this one to be soft, chewy, and rich with chocolate in every bite. These cookies bake up beautifully every time and are sure to become a family favorite.
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This post was originally posted on 10/30/2020 and updated on 10/14/2025.
I first made these Double Chocolate Chip Cookies with my Great Aunt Lois when I was a kid. My sister and I spent countless weekends at her house, baking cookies, crafting at the kitchen table, and playing games until bedtime. Those simple moments are some of my favorite childhood memories, and every time I bake these cookies, the smell of chocolate takes me right back to her cozy kitchen and those happy weekends together.
Why We Love These Chocolate Chocolate Chip Cookies
- They have the perfect texture of soft centers and chewy edges.
- A simple drop cookie that comes together easily with simple pantry staples.
- They bake up beautifully every time, even for beginner bakers.
- The cookies stay soft for days, making them great for making ahead and lunchbox treats.
- The cookies and cookie dough are freezer friendly, so you can always have cookies available.
- They're always a hit at parties, bake sales, and family gatherings.
Double Chocolate Chip Cookies Recipe Ingredients
- Salted Butter
- Brown Sugar
- Honey
- Large Eggs
- Pure Vanilla Extract
- Baking Soda
- Salt
- Unsweetened Cocoa Powder
- Unbleached All Purpose Flour
- Semi-Sweet Chocolate Chips
- White Chocolate Chips
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter, but I suggest adding an extra ½ teaspoon of salt to the cookie dough.
- Honey: I like using a light colored honey. If you have an allergy to honey you can substitute with light corn syrup or agave.
- Pure Vanilla Extract: I'm a huge believer in using pure extracts. They give the best natural flavor. Some imitation extracts can leave an unpleasant after taste in your baked goods.
- Cocoa Powder: I like using Hershey's cocoa powder for this recipe. You can use a dutch cocoa powder and it will be more rich. You can also use Hershey's Special Dark cocoa powder. It adds great chocolate flavor!
- All Purpose Flour: I have made these cookies with all purpose flour, whole wheat flour and a blend of both. They have all turned out fabulous. Cookies made with all whole wheat flour were a bit more heavy but still chewy and delicious.
- Semi Sweet Chocolate Chips: If you want a sweeter cookie you can use milk chocolate chips. I really like using dark chocolate chips too, but dark chocolate is my favorite!
- White Chocolate Chips: I like to use a combination of semi-sweet and white chocolate chips for these cookies. They remind us of the Subway cookies, but better! You can omit the white chocolate and use more semi-sweet chocolate chips, or you can sub with another kind of chocolate like: milk chocolate chips, dark chocolate chips, peanut butter chips or butterscotch chips.
How to Make Chewy Double Chocolate Chip Cookies
- First, preheat the oven to 350°F, and line at least two cookie sheets with parchment paper or lightly grease them with non stick cooking spray.
- Next, in the bowl of a stand mixer fitted with the paddle attachment, or with a large bowl and hand beater, cream together the softened butter, brown sugar and honey until light and fluffy. This will take 2-3 minutes.
Pro Tip: Spray your measuring cup with non-stick cooking spray before measuring the honey. The honey will slide right out with no sticky messes to worry about.
- Then, add the eggs, one at a time, beating well after each egg until dough is creamy.
- Now mix in the vanilla extract.
- Add the dry ingredients: baking soda, salt, cocoa powder and all purpose flour. Mix on low until a dough forms.
- Lastly, fold in all the chocolate chips!
- Using a medium sized cookie scoop or a heaping and rounded tablespoon, place cookie dough balls 2 inches apart on prepared cookie sheets. Dot the tops of the cookie dough with extra white chocolate chips for an extra pretty presentation.
- Bake the cookies in preheated oven for 10-12 minutes. The cookies will look a little underdone in the middle, but that is exactly what you want them to look like. Let the cookies cool on the pan for 5 minutes and then remove to wire rack to cool completely.
Pro Tip: Once the cookies come out of the oven use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookie to create perfectly round cookies.
If you love chocolate cookies don't miss my recipes for double dark chocolate chip cookies, gourmet chocolate peanut butter chip cookies, chocolate peppermint cookies and these large brownie cookies. All chocolatey and absolutely divine!
Storing Cookies
Storing: Place cooled cookies in an airtight container between layers of wax paper. Keep them in a cool dry place and they'll last at least a week. If you notice the leftover cookies starting to get a little dry, add a small piece of bread or a flour tortilla to the container with the cookies. It will add moisture back into the cookies, but I doubt you'll need to with these cookies.
Freezing: These cookies freeze well! Place the baked and cooled cookies in a freezer safe airtight container in single layers, between pieces of wax paper or in a freezer bag. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours.
Freezing Cookie Dough
To freeze the double chocolate chip cookie dough, place portioned cookie dough scoops on a parchment lined sheet pan and place in freezer. Once the dough is frozen, place the dough balls in a freezer safe container or freezer bag. Don't forget to label and date! Freeze for up to 4 months.
To bake the frozen cookie dough, bake as directed in the instructions and add 2-3 minutes to the baking time.
Heather's Favorite Tools for this Recipe
- My MOST favorite tool in my kitchen is my KitchenAid Stand Mixer. It's the best ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookie sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set. These aluminum sheet pans from Nordic Ware are a great option too.
- A medium sized cookie scoop that holds about 2 tablespoons is great for these cookies. Again I use the pampered chef one but this medium scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- Or this silicone baking mat is great for baking too!
- You can package these cookies up for family and friends in these Self Sealing Cellophane Bags. They are the best!
Tips for Chocolate Chocolate Chip Cookies
- Gather all the ingredients before you start. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be dry.
More Cookie Recipes:
- Classic Chocolate Chip Cookies
- Iced Oatmeal Cookies
- Ultimate Peanut Butter Cookies
- Brown Butter Chocolate Chip Cookies
- Frosted Cookies and Cream Cookies
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Chewy Double Chocolate Chip Cookies
Ingredients
- 1½ cups salted butter, softened
- 1 cup brown sugar
- ½ cup honey
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 2 cups unbleached all purpose flour
- 12 oz semi-sweet chocolate chips
- 1½ cups white chocolate chips
Instructions
- Preheat oven to 350°F and line cookie sheets with parchment paper or lightly grease with non-stick cooking spray.
- In the bowl of a stand mixer fitted with paddle attachment or with a large bowl and hand beater, cream together the softened butter, brown sugar or honey until light and fluffy. About 2-3 minutes.
- Add eggs, one at a time, beating well after each egg until creamy.
- Mix in the vanilla extract.
- Add baking soda, salt, cocoa powder and all purpose flour. Mix on low just until combined.
- Fold in semi sweet chocolate and white chocolate chips. Add a few white chips on top of cookie dough to make them extra pretty.
- Using a medium sized scoop or a heaping and rounded tablespoon, place cookie dough 2 inches apart on prepared cookie sheets.
- Bake cookies for 10-12 minutes. The cookies will look a little underdone in the middle, but that is exactly the way you want them!
- Let cookies cool 5 minutes on pan, then remove to wire rack to cool completely.
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