This post may contain affiliate links, view our disclosure.
This easy double chocolate chip cookies recipe uses cocoa powder and chocolate chips in the dough for soft, chewy, decadent cookies.
If you’re craving something sweet, cookies are a good option, especially if chocolate is involved! And cookies are even better if they’re double chocolate. But when cookies support a great cause, it’s the best-case scenario.
For the fourth year in a row, fellow food blogger Julie organized an event called the Good Cookies Food Bloggers’ Valentines Event to support Cookies for Kid’s Cancer. (Last year, I shared my small batch bakery style chocolate chip cookie recipe for this event.)
Cancer is the leading cause of children’s disease-related death in the U.S. Right now, 40,000 children here are actively battling cancer. And less than 4% of the National Cancer Institute’s budget goes to childhood cancer. This is why Julie got involved. Last year, she raised $76K through this event! That is absolutely amazing, right?!
The goal is to raise $3,000 in donations. The three event sponsors (Dixie Crystals, MediaVine, and OXO) have each agreed to match the donations up to $3,000! You can read more about this event on Julie’s blog here or donate (edited: this event ended and we met our goal!).
A Note For My Readers: I have so much respect for Julie for her incredible work supporting such a great cause. And thank you, Dear Readers, for reading and considering donating. Please do what you can, even if it’s just helping to spread the word about childhood cancer awareness. xoxo, Faith
Inspiration For This Double Chocolate Chip Cookies Recipe
I first came up with this recipe a few years back when I lived in DC. Mike (my now ex-husband), asked me for a homemade version of the Subway Double Chocolate Chip Cookies and that’s exactly what I came up with. I can’t believe it took me so long to share the recipe! These cookies are his absolute favorite and I still send a box of them to him for his birthday every year.
If you like the Subway Double Chocolate Chip Cookies, you’ll love these!
These cookies are slightly crisp outside with a chewy texture inside. They have rich chocolate flavor, thanks to the use of cocoa powder in the dough.
I use a little bit of espresso in the dough, which helps pull out the complex flavor notes of chocolate. Don’t skip the molasses, it adds depth and helps make these cookies chewy.
And of course the double chocolate part of these cookies comes from the fact that these chocolate cookies are studded with chocolate chips!
Chocolate Chocolate Chip Cookies Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Flour – Use regular all-purpose flour.
- Unsweetened cocoa powder – This adds rich chocolate flavor. Use natural cocoa powder here, not “Dutch processed”.
- Baking soda – The leavening agent in this cookie that helps us achieve the perfect texture.
- Salt – To create a balanced flavor profile and season the dough so the cookies aren’t bland.
- Unsalted butter – For rich flavor and crispy-outside, chewy-inside texture.
- Sugar – Use regular granulated white sugar here.
- Egg – An egg adds moisture and helps create the texture we’re going for.
- Egg yolk – Helps create the rich, chewy texture of these cookies.
- Blackstrap molasses – Adds rich notes of molasses and caramel, and helps make these cookies chewy.
- Pure vanilla extract – Enhances the flavor and aroma, and helps pull out the nuances of chocolate.
- Instant espresso powder – Helps bring out the flavor notes of chocolate.
- Semisweet chocolate chips – Cocoa powder in the dough + chocolate chips = double chocolate chip cookies! Instead of chocolate chips, you can use chocolate chunks (or a chopped chocolate bar for puddles of chocolate).
How to Make Double Chocolate Chip Cookies
These cookies are as easy to make as regular chocolate chip cookies! However, it’s important to give the dough time to chill in the fridge for at least one day. This helps create the perfect flavor and texture.
- Make the dough. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside. Beat together the butter and sugar, and then beat in the egg, egg yolk, molasses, vanilla, and dissolved espresso. Stir the dry ingredients into the wet and fold in the chocolate chips.
- Chill. Cover the dough and refrigerate for at least 1 day, but up to 3 days.
- Scoop. Preheat oven to 335F and let dough rest at room temperature 45 minutes. Line 2 half sheet pans with silpat liners.
- Bake. Use a 1/4-cup scoop to measure out the dough and roll it into balls. Bake 6 cookies per half sheet pan one pan at a time until golden along the outside, but still a touch doughy in the center, about 13 to 14 minutes. Cool before removing from the trays.
Storage
I store these cookies the same way I store other types of drop cookies, such as regular chocolate chip cookies. Layer them cookies between wax paper in an airtight container and store at room temperature for up to 1 week.
Tips For the Best Chocolate Chocolate Chip Cookies Recipe
- Using a combination of granulated white sugar + molasses gives us more control of the result than using brown sugar. (If you’ve ever opened a bag of brown sugar that seemed more dry and clumpy than normal you’ll know exactly what I’m talking about!) However, you can use 1 1/3 cups of lightly packed light brown sugar instead of the white sugar and molasses.
- These cookies are decadent and quite large! If you prefer, you can make them half this size (using 2 tablespoons of dough per cookie) and adjust the bake time accordingly.
Frequently Asked Questions
The extra egg yolk in this cookie recipe adds fat and moisture. It results in richer, fudgier cookies with the perfect chewy texture.
Melted butter helps create cookies that are fudgy and chewy inside and crispy outside. The butter should still be hot when you mix it with the sugar (to help the sugar dissolve), but the mixture shouldn’t be hot when you add the eggs (otherwise you run the risk of scrambled eggs).
Note that this cookie recipe calls for chilling the dough for at least 1 day or up to 3 days. This ensures that these cookies will not flatten or over-spread even though the butter was melted.
If you’re looking for cookies that are chewy inside and crispy outside, you found them! Here we stack a few techniques for no-fail results every time.
Ingredients make a big difference. To start, the right ratio of fat to sugar to flour is crucial. And we melt the butter so the sugar dissolves. We also add molasses. An extra egg yolk helps too!
Additionally, the method is important. Don’t skip the 1 day chill time, and be sure to take the dough out of the fridge 45 minutes before you scoop it. Lastly, don’t over-bake!
Follow this recipe and you’ll end up with the perfect chewy/crispy cookie texture.
More Chocolate Cookie Recipes to Try
- Fudgy Dark Chocolate Cookie Sandwiches with Raspberry Buttercream for Two
- Chocolate Whoopie Pies with Cheesecake Buttercream (Low Carb)
- Thin and Crispy Chocolate Malted Milk Ball Cookies
- Crunchy Chocolate Chip Cookies (Keto)
- Salted Dark Chocolate Cookies (Gluten Free, Grain Free)
Let’s Connect
Did you enjoy this post? Please let me know in the comments below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Double Chocolate Chip Cookies Recipe
Email This Recipe
Get this recipe link emailed straight to your inbox!
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoons salt
- 3/4 cup unsalted butter melted and cooled slightly
- 263 grams granulated white sugar (about 1 1/4 cups + 1 tablespoon sugar)
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons blackstrap molasses
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon instant espresso powder dissolved in 1 teaspoon hot water
- 1 cup semisweet chocolate chips
Instructions
- Make the dough. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.Beat together the butter and sugar, and then beat in the egg, egg yolk, molasses, vanilla, and dissolved espresso.Stir the dry ingredients into the wet and fold in the chocolate chips.
- Chill. Cover the dough and refrigerate for at least 1 day, but up to 3 days.
- Scoop. Preheat oven to 335F and let dough rest at room temperature 45 minutes. Line 2 half sheet pans with silpat liners.
- Bake. Use a 1/4-cup scoop to measure out the dough and roll it into balls. Bake 6 cookies per half sheet pan one pan at a time until golden along the outside, but still a touch doughy in the center, about 13 to 14 minutes. Cool before removing from the trays.
Notes
- Chill Time: It’s important to give the dough time to chill in the fridge for at least one day. This helps create the perfect flavor and texture.
- Storage: Store these cookies layered between pieces of wax paper in an airtight container at room temperature for up to 1 week.
- Cookie Size: These cookies are decadent and quite large! If you prefer, you can make them half this size (using 2 tablespoons of dough per cookie) and adjust the bake time accordingly.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
A Huge Thank-You to All the Participating Bloggers
- Brownie Cups from Julie of The Little Kitchen
- Valentine’s Day Delight Recipe from Jennifer of The Rebel Chick
- Strawberry Cake Rolls from Coleen of The Redhead Baker
- Perfect M&M Cookies from Carlee of Cooking With Carlee
- Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
- Pink Glitter Drink fo Valentine’s Day from Jenn of Ever After in the Woods
- Andes Mint Cookies from Rebekah of Kitchen Gidget
- Red Velvet Cake Mix Cookie Bars from Melissa of Persnickety Plates
- Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
- Nutella Cookies from Raquel of Organized Island
- Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
- Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
- Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
- Butterscotch Cookies from Marlynn of Urban Bliss Life
- Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
- Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
- Cherry Cheesecake Bars from Laura of Untwisted Vintage
- Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
- Chocolate Heart Cookies from Meaghan of the decorated cookie
- Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
- Salted Caramel Bars from Marybeth of Baby Savers
- Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
- Valentine’s Day Cookie Cake from Bree of Baked Bree
- Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
- Valentine’s Blondie Bars from Becca of The Salted Cookie
- Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
- Ancho Chili Brownies from Dee of Meatloaf and Melodrama
- Heart Shaped Spritz Cookies from Holly of A Baker’s House
- Strawberry Macarons from April of April Erhard
This post was first published on An Edible Mosaic on February 10, 2020 and updated on February 9, 2026.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
chocolate chips cookies are amazing..I am excited about this version.