Rich, chewy Double Chocolate Chip Cookies made with cocoa, brown sugar, and lots of chocolate chips. Soft, gooey, and easy to bake!
Okay… confession time. You ever have a recipe that totally haunts you? Like, you just know it has the potential to be incredible but… nope, it keeps falling short?
Yep. That was me with this Double Chocolate Chip Cookies Recipe. For YEARS. I’m talking over a decade. Sounds dramatic? Probably. But if you knew how many slightly-too-dry or kinda-too-sweet batches I went through, you’d get it.
I started tweaking this old cookbook recipe sometime in my twenties (feels like a lifetime ago, honestly). Back then, I was just trying to make something cozy for movie nights. Instead, I embarked on a full-blown cookie odyssey.
There were some low points. Burnt edges. Dough that spread too much (seriously, ever had cookies become one giant blob? Been there). I almost gave up. Almost.
But then one day… it happened. The stars aligned. The dough came together, baked up perfectly, and I literally gasped pulling them out of the oven. They were that good. Soft but not cakey, chewy but not tough, loaded with chocolate in every single bite.
Now? This recipe is the one. The one my friends ask for on every special occasion. The one my mom sneaks into her purse when she visits (I see you, Mom). The one my neighbor calls “dangerous” because she can’t stop at just one.
Honestly… isn’t that exactly what we want from cookies?
Why You’ll Love This Double Chocolate Chip Cookies Recipe?
Let’s just put it out there: more chocolate = better. Always.
These cookies don’t hold back. Cocoa powder in the dough gives them that rich, almost brownie-like depth. Then we go ahead and toss in a mountain of semisweet chocolate chips. Because why not? Life is short.
The result? A cookie that hits every note. Soft middle, slightly crisp edges, and chocolate in every single bite. Not to mention, they smell amazing while baking. I’m talking can’t-wait-to-eat-one straight-off-the-sheet level amazing.
Oh — and they’re simple. No crazy steps or hard-to-find ingredients. Just good, honest, homemade cookies. You with me so far?
Ingredient Notes:
Before you rush off to bake, let’s break down what’s in these babies — and why.
-
Margarine: Yep, margarine. I know some folks might say “Why not butter?” but trust me, margarine gives them that soft, classic bakery texture. Butter works too… but it’s slightly different.
-
White + Brown Sugar: Together they balance each other out. Brown sugar adds moisture and that subtle, almost caramel note. White sugar keeps them from being too heavy.
-
Eggs: These pull everything together and make the cookies rich and soft.
-
Vanilla Extract: Not optional. It ties the whole thing together and makes the chocolate flavor pop.
-
Flour: The structure, obviously.
-
Baking Soda + Salt: Helps them rise and brings balance. Nobody wants just sweet — salt makes chocolate sing.
-
Unsweetened Cocoa Powder: The “double” in Double Chocolate. This brings deep, dark chocolate flavor to every bite.
-
Semisweet Chocolate Chips: Go big. I’m serious. More chips = better cookies. Period.
How To Make Double Chocolate Chip Cookies?
Step 1: Preheat and prep.
First up — crank that oven to 375°F. Grease your cookie sheets or line them with parchment paper (I’m lazy, so I always line them). Less scrubbing later, thank me later.
Step 2: Cream the margarine and sugars.
In a medium bowl, mix the margarine, white sugar, and brown sugar together until smooth. Not rocket science — just mix until it looks fluffy-ish. Add the eggs (one at a time, no shortcuts here), then stir in the vanilla. Smells like cookies already, right?
Step 3: Dry ingredients join the fun.
Sift in the flour, baking soda, salt, and cocoa powder. Mix gently. Don’t overdo it — this isn’t arm day.
Step 4: Bring on the chocolate chips.
Dump them all in. Stir until they’re evenly spread throughout the dough. If you sneak a few chips… same. We all do it.
Want To Save This Recipe?
Step 5: Roll and space.
Scoop tablespoonfuls, roll ‘em up, and space them out on your sheets. Give them room — they’re going to spread and you don’t want cookie blobs (unless you do… no judgment).
Step 6: Bake and cool.
Bake for 8-10 minutes. They’ll look a little underdone in the middle — that’s good. Don’t overbake. Let them cool for 2 minutes on the sheet, then move them to a wire rack.
Storage Options:
Real talk? These usually vanish by day two.
But if you do need to store them:
-
Room temp: Airtight container. Up to 5 days.
-
Freezer: Freeze baked cookies for up to 2 months or freeze the dough for bake-on-demand cookies.
Frozen dough = future you will be very thankful.
Variations and Substitutions:
Cookies are fun. Baking them should be too. Try these:
-
Butter instead of margarine: Slightly different texture but still awesome.
-
White chocolate chips or dark chocolate chips: Mix and match.
-
Add-ins like nuts: Pecans or walnuts are always welcome.
-
Gluten-Free?: Easy. Use a 1:1 gluten-free flour blend. Just make sure it has xanthan gum.
What to Serve with Double Chocolate Chip Cookies?
Yes, they’re incredible solo, but…
-
Glass of cold milk: Obviously.
-
Cup of coffee: For grown-up cookie moments.
-
Ice cream sandwich: Game changer.
-
With fruit: Fancy but fun — try raspberries or strawberries.
Frequently Asked Questions:
Can I use butter instead of margarine?
Yep. It works, though the texture will be a bit different (still tasty though).
How do I know when they’re done?
Edges set, center soft. They’ll firm up as they cool.
Can I freeze them?
Totally. Baked cookies and raw dough both freeze like champs.
So, what do you think? Ready to make the cookies that took me ten years to perfect?
Fair warning… once you bake this Double Chocolate Chip Cookies Recipe, you might get texts from friends like “Are you making more soon?” and “Can you drop some off?”.
Honestly? You’ll probably be sneaking bites before they’ve even cooled. That’s part of the magic.
Give them a go and let me know — how many did you eat straight off the tray?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Double Chocolate Chip Cookies Recipe
Ingredients
- 1 cup margarine softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup unsweetened cocoa powder
- 3 cups semisweet chocolate chips
Instructions
Prepare the baking equipment.
- Preheat the oven to 375°F (190°C). Lightly grease the cookie sheets or line them with parchment paper for ease of removal.
Combine wet ingredients.
- In a medium-sized mixing bowl, cream together the margarine, granulated sugar, and brown sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Incorporate dry ingredients.
- In a separate bowl, sift together the flour, baking soda, salt, and unsweetened cocoa powder. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
Add the chocolate chips.
- Fold in the semisweet chocolate chips until evenly distributed throughout the dough.
Shape the cookies.
- Roll tablespoon-sized portions of dough into balls. Place them approximately 1 inch apart on the prepared baking sheets to allow room for spreading.
Bake.
- Transfer the baking sheets to the preheated oven and bake for 8 to 10 minutes, or until the edges are set while the centers remain soft.
Cool.
- Remove the cookies from the oven and allow them to rest on the baking sheets for approximately 2 minutes. Carefully transfer them to wire racks to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
