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Crispy and Chewy Double Chocolate Chip Cookies

double chocolate chip cookies - featured image

These double chocolate chip cookies perfectly balance crispy edges with a chewy, gooey center, delivering rich chocolate flavor with a satisfying texture. Ideal for quick baking and crowd-pleasing occasions.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¼ cup (25g) unsweetened Dutch-processed cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, melted and cooled
  • ½ cup (100g) granulated sugar
  • 1 cup (200g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (90g) dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  4. Beat in the eggs one at a time, then add the vanilla extract. Mix until glossy and homogeneous.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined.
  6. Fold in the semi-sweet and dark chocolate chips evenly.
  7. Scoop dough onto baking sheets using a medium cookie scoop or tablespoon, spacing about 2 inches apart. Flatten slightly with your fingers.
  8. Bake for 10–12 minutes until edges are set and slightly crisp but centers remain soft.
  9. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Cool melted butter before mixing to avoid scrambling eggs. Mix dough just until combined to prevent tough cookies. Bake on middle rack and watch closely after 9 minutes to avoid overbaking. Dough can be refrigerated or frozen for later baking. For crispier cookies, bake a minute or two longer or use baking sheets without parchment.

Nutrition

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