These Double Chocolate Chip Cookies whip up easily and are intensely chocolatey with rich, chewy texture! They’re perfect for Valentine’s Day or anytime you want a decadent chocolate cookie.
I made these cookies to support a very important cause: Good Cookies Food Bloggers’ Valentines Event organized by Julie!
Cookies are always good, especially if chocolate is involved! And cookies are even better if double chocolate is involved. But when cookies support a great cause, it’s the best-case scenario.
For the fourth year in a row, Julie from The Little Kitchen organized an event called the Good Cookies Food Bloggers’ Valentines Event to support Cookies for Kid’s Cancer.
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?!
Last year, I shared my Small Batch Bakery Style Chocolate Chip Cookie Recipe for this event.
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 here or donate here.
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
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 a 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 of flavor and helps make these cookies chewy.
And of course the double chocolate part of these Double Chocolate Chip Cookies comes from the fact that these chocolate cookies are studded with chocolate chips!
Double Chocolate Chip Cookies Recipe Ingredients:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter
- Sugar
- Egg
- Egg yolk
- Blackstrap molasses
- Pure vanilla extract
- Instant espresso powder
- Semisweet chocolate chips
See the recipe card below for specific measurements.
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 step greatly improves the flavor and texture of these cookies.
Steps For Making These Double Chocolate Chip Cookies:
- Make the dough.
- Chill the dough; don’t be tempted to skip this step! Cover the dough and refrigerate for at least 1 day, but up to 3 days. Let the dough rest at room temperature for 45 minutes before baking.
- Bake the dough.
- Cool the cookies.
- Store the cookies!
See the recipe card below for detailed instructions.
How to Store Cookies
I store these cookies the same way I store drop cookies like regular Chocolate Chip Cookies. Layer these cookies between wax paper in an airtight container and store at room temperature for up to 1 week.
Double Chocolate Chip Cookies Calories
Talk of calories can sometimes take the fun out of eating a cookie, lol! But if you’re being mindful of your calorie intake, it’s important.
These cookies are decadent and quite large, so just one cookie is a serving! Honestly, they’re so rich you might be satisfied with just half a cookie.
Here is the nutrition information for one of these cookies:
- 362 kcals
- 47g carbohydrates
- 4g protein
- 19g fat
More Chocolatey 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)
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Double Chocolate Chip Cookies
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
- 1 1/4 cups sugar
- 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
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
- Beat together the butter and sugar (the 1 1/4 cups sugar + 1 tablespoon 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.
- Cover the dough and refrigerate for at least 1 day, but up to 3 days.
- Preheat oven to 335F and let dough rest at room temperature 45 minutes. Line 2 half sheet pans with silpat liners.
- 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.
Helpful Tips
- It's important to give the dough time to chill in the fridge for at least one day. This step greatly improves the flavor and texture of these cookies.
- To store these cookies, layer them between wax paper in an airtight container and store at room temperature for up to 1 week.
Nutrition
A Huge Thank-You to All the Other Bloggers Who Participated in This Event
Please check out what they made!
- 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
- Paleo Almond Butter Cookies from Taryn of Hot Pan Kitchen
- 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
- Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
- Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
- Andes Mint Cookies from Rebekah of Kitchen Gidget
- Chocolate Pots from Kristin of On the Home Front
- 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
- Mini Chocolate Lava Kiss Cakes from Sue of It’s Okay to Eat the Cupcake
- 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
- Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
- 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
- Confetti Cookies from Amy of The Nifty Foodie
- 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
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
chocolate chips cookies are amazing..I am excited about this version.