• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact/Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ร—
    Home ยป Recipes ยป Cookies

    Double Chocolate Chip Cookies

    Updated: Mar 5, 2025 โ€ข Published: Mar 3, 2017 by Sam Merritt โ€ข 96 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of double chocolate chip cookies, top image of three cookies stacked, bottom image of multiple cookies close together cooling on marble slab

    These soft and chewy double chocolate chip cookies are studded with melty chocolate chips and infused with a small amount of coffee for a rich taste. No chilling and no mixer needed! Recipe includes a how-to video!

    Stack of three double chocolate chip cookies.

    Why I Love This Recipe

    • These double chocolate chip cookies start with my favorite cookie base: melted butter. This makes for the richest, butteriest, softest cookies, and as a bonus, it means there is no need for a mixer!
    • Incredible chocolatey flavor that comes from blooming the cocoa powder and adding instant coffee to the dough. Both are easy, but highly effective!
    • No chilling required! You can bake the dough right after making it, which is just about the best thing ever. I have lots more no-chill cookie recipes you can try (like my chocolate snickerdoodles), if you are impatient like me 😉
    • Soft and chewy texture with the perfect amount of spread, thanks to carefully selected ingredients like cornstarch and an extra egg yolk.

    Quick note before we begin, this is one of my older recipes that I am updating and just slightly altering. I now add the cocoa powder straight into the butter; this helps bloom the cocoa and intensify the chocolate flavor. As a bonus, it also helps the butter to cool faster, so you can get on to making your cookies faster! Either method you use will make perfectly good cookies, but I prefer this newer method now.

    What You’ll Need

    Not to be confused with my double chocolate chunk cookies (which are a bit more gourmet-style), these cookies use mostly basic ingredients. They’re simple to make with an anything-but-basic taste.

    Overhead view of ingredients including cocoa powder, chocolate chips, brown sugar, and more.
    • Egg + egg yolk. We are omitting the second egg white today (save it for candied pecans or meringues!), as adding it would make our cookies more cakey and dry instead of fudgy and dense.
    • Cornstarch. Because we are using melted butter, these cookies are thinner than a cookie made with creamed butter and sugar. Rather than add more flour, which can dilute the buttery flavor and rich chocolate goodness, we add a small amount of cornstarch for structure.
    • Cocoa powder. I use natural cocoa powder, but I think Dutch processed cocoa would work fine here as well. The flavor will be a bit more intense.
    • Instant coffee. I like to add a small amount of instant coffee to these cookies to help further enhance their rich chocolate flavor. It’s a minimal addition that gives the cookies a great flavor boost (without making them taste like coffee). I use this in so many of my chocolate recipes, like my chocolate cake, rocky road cookies and chocolate zucchini bread.
    • Chocolate chips. You can use your favorite; I like semisweet or dark chocolate. Milk chocolate and white chocolate will be sweeter, but they will still work!

    SAM’S TIP: As with my “worst” chocolate chip cookies, I like to reserve a few chocolate chips for topping my cookies as soon as they come out of the oven. They will soften at first and then re-solidify. Extra chocolate and extra scrumptious-looking cookies–it’s a win-win!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Double Chocolate Chip Cookies

    The dough comes together easily and quickly, and so long as none of your ingredients are too warm there’s no need for chilling the dough.

    Make the Dough

    Overhead view of a bowl of chocolate cookie dough with chocolate chips.

    Melt the butter, then immediately stir in the cocoa powder while the butter is still hot. This will simultaneously bloom the cocoa (extracting the most flavor!) and cool the butter. Even after adding the cocoa, you’ll still likely need to let the mixture sit a bit (until it’s completely cool to the touch!) before you add any other ingredients to it, though. Otherwise your sugars will melt and you’ll have a runny mess!

    Stir in the sugars and eggs once the butter has cooled, then add the vanilla. Set this aside while you whisk your dry ingredients together in a separate bowl, then gradually fold them into the butter mixture. Add your chocolate chips last, reserving a few for pressing in the tops of your cookies after baking, if desired. I do all of this with a spatula or a wooden spoon; while you could use an electric mixer if you wanted, it’s not very necessary since we’re working with melted butter (no creaming needed!).

    Roll & Bake the Cookies

    Overhead view of a tray of double chocolate chip cookies.

    Scoop and roll the dough. I use about 2 Tablespoons of dough per cookie. To help make them more uniform and pretty, I’ll roll the dough between my palms and then form each dough ball so that it is slightly taller than it is wide (like an egg) before placing it on the baking sheet.

    Bake until the edges are set and the centers are still a bit underdone, about 10 minutes.

    SAM’S TIP: If your cookies are spreading more than you’d like, your butter may have just been a bit too warm. Just cover your dough and chill it in the fridge for 15-30 minutes before making your next batch.

    Two halves of a double chocolate chip cookie stacked on top of each other.

    Frequently Asked Questions

    Why aren’t my cookies spreading?

    The most likely reason for this is accidentally adding too much flour to your dough. This can be very easy to do if you measure your flour with cups instead of a kitchen scale. I have a whole post on how to measure flour that you can reference if this happens to you. You can fix this by lightly flattening the cookies before and after baking and/or adding a splash of milk (or your reserved egg white) to the batter to help thin it a bit.

    Can I freeze the dough?

    Absolutely! I recommend you follow the instructions in my post on how to freeze cookie dough if you’d like to do this.

    How do I make a half batch?

    Most of the ingredients in this recipe will halve just fine (especially if you use a kitchen scale!), but the egg can get tricky. For this recipe, I recommend using just one whole egg when making a half batch.

    Bite missing from a chocolate cookie made with chocolate chips.

    You’ll notice that in my video below, I add the cocoa powder in with the dry ingredients. That is how I used to make these cookies (and it still works great!), but I now prefer to add the cocoa in with the melted butter instead.

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Stack of three double chocolate chip cookies.

    Double Chocolate Chip Cookies

    These soft and chewy double chocolate chip cookies are studded with melty chocolate chips and infused with a small amount of coffee for a rich taste. No chilling and no mixer needed!
    Recipe includes a how-to video!
    4.95 from 37 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 25 cookies
    Calories: 171kcal
    Author: Sam Merritt
    YouTube video

    Ingredients

    • 1 cup (226 g) unsalted butter melted and cooled at least 10-15 minutes
    • 1 ¼ cup (250 g) brown sugar packed
    • ½ cup (100 g) sugar
    • 1 egg + 1 egg yolk room temperature
    • 1 ½ teaspoons vanilla extract
    • 2 ¼ cups (263 g) all-purpose flour
    • ½ cup (50 g) natural cocoa powder
    • 2 teaspoons cornstarch (cornflour in UK)
    • 1 teaspoon baking powder
    • ¾ teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon instant coffee grounds optional
    • 1 ½ cup (255 g) semisweet or dark chocolate chips plus additional for topping, if desired

    Instructions

    • Preheat oven to 350F (177C) and line cookie sheets with parchment paper.  Set aside.
    • In a large bowl, combine your melted, cooled butter, and sugars.  Stir until well-combined.
      1 cup (226 g) unsalted butter, 1 ¼ cup (250 g) brown sugar, ½ cup (100 g) sugar
    • Add egg and egg yolk, stir well.
      1 egg + 1 egg yolk
    • Stir in vanilla extract.  Set aside.
      1 ½ teaspoons vanilla extract
    • In a separate, medium-sized bowl, whisk together dry ingredients (flour, cocoa powder, cornstarch, baking powder, salt, baking soda, and instant coffee grounds.
      2 ¼ cups (263 g) all-purpose flour, ½ cup (50 g) natural cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking powder, ¾ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon instant coffee grounds
    • Gradually add dry ingredients to wet, stirring well until ingredients are well incorporated.
    • Stir in chocolate chips.
      1 ½ cup (255 g) semisweet or dark chocolate chips
    • Drop cookie dough by rounded 1 ½ Tbsp-sized scoops onto cookie sheet.  Use your fingers to gently form the dough so that it is slightly higher than it is wide (think egg-shaped rather than round).
    • Bake on 350F (177C) for 10 minutes (cookies should still seem slightly underbaked in centers, this is OK, allow them to cool completely on pan and they will finish cooking but still be soft)
    • If desired, gently press additional chocolate chips into the tops of cookies shortly after removing from the oven.

    Notes

    *NOTE:  I made these cookies multiple times and never needed to chill the dough.  However, if your cookies come out too flat/paper thin, try chilling the dough 15-30 minutes before baking

    Nutrition

    Serving: 1cookie | Calories: 171kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 99mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 236IU | Calcium: 23mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Recipes

    • Two halves of a chocolate cookie stacked on top of each other.
      Ultimate Chocolate Cookies
    • Close-up view of a double chocolate chunk cookie surrounded by more cookies and chocolate chunks.
      Double Chocolate Chunk Cookies
    • two halves of a chocolate fudge cookie stacked to show its soft, fudgy center
      Fudge Cookies
    • Inside out chocolate chip cookies made with chocolate cookie dough and white chocolate chips.
      Inside Out Chocolate Chip Cookies

    More Easy Cookie Recipes

    • Arrangement of black bottom cookies with the center cookie broken in half showing a cream cheese center.
      Black Bottom Cookies
    • Thick and soft gourmet sugar cookies that have been rolled in sugar before baking.
      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies
    • Overhead view of egg cookies made with lemon curd on a cooling rack.
      Egg Cookies

    Reader Interactions

    Comments

    1. Javeria Hussaini

      December 12, 2019 at 9:30 pm

      H! I donโ€™t have corn starch what can i do to substitute?

      Reply
      • Javeria Hussaini

        December 13, 2019 at 7:49 am

        Thank you! But also these are cookies is it the same effect?

        Reply
        • Sam

          December 13, 2019 at 2:05 pm

          Whoops, sorry Javeria! The cookies won’t be quite as soft/tender and may spread more without the cornstarch, I would substitute with flour.

      • Cassie

        June 11, 2024 at 4:25 am

        5 stars
        In a pinch, I successfully substituted dry pudding mix in the same amount as listed for cornstarch. Apparently dry pudding mix is mostly made of cornstarch and sugar. Good luck!

        Reply
    2. Missy

      October 19, 2019 at 7:13 pm

      5 stars
      These are the best double chocolate chip cookies I have ever tasted!!
      It was so easy and my family has just about ate the whole batch tonight!
      I will definitely make these again and I will even add them to my list of cookies to make for Christmas.

      Reply
      • Sam

        October 19, 2019 at 8:47 pm

        Thank you so much, Missy! I am so glad you enjoyed the cookies so much! ๐Ÿ™‚

        Reply
    3. Danielle

      May 04, 2019 at 10:47 pm

      I make your worst chocolate chip cookies alllll the time so I knew these would be good! They turned out delicious, but I had to flatten them myself because they stayed in balls. Did I use too much flour?

      Reply
      • Sam

        May 05, 2019 at 3:19 pm

        Hi Danielle! Most likely if they didn’t spread much then it is because too much flour was used. I recommend stirring the flour then gently spooning it into a measuring cup and leveling it off or using a kitchen scale. I hope that helps!

        Reply
    4. Mary

      April 26, 2019 at 11:01 am

      5 stars
      What can I say…I really love your recipes!!!
      Today I made this recipe and these cookies are the best chocolate chip cookies I ‘ve ever had!So delicious, so chewy!Heavenly taste!

      Reply
      • Sam

        April 26, 2019 at 5:08 pm

        I am so glad you enjoyed the cookies so much, Mary! ๐Ÿ™‚

        Reply
    5. 'The Baker'

      April 23, 2019 at 7:20 am

      trying now… but how many should I expect to get

      Reply
      • Sam

        April 23, 2019 at 12:03 pm

        It should make about 2 dozen cookies. ๐Ÿ™‚

        Reply
    6. Barb

      December 20, 2018 at 2:47 pm

      5 stars
      I made 3 batches of this last night. Hands down the BEST cookie recipe I have ever, ever used! Thank you thank you!

      Reply
      • Sam

        December 20, 2018 at 4:04 pm

        Thank you so much, Barb! I am so glad you enjoyed them. ๐Ÿ™‚

        Reply
    7. Selah

      October 25, 2018 at 5:17 pm

      Hi there!
      I cannot find a better word for this little morsels of heaven other then phenomenal! I have tried and tried to find an outstanding cookie to be known for and these are the ones that will hit my family like a bomb! I am planning to make these for a monthly dance my siblings and I go to. I’m excited for there is nothing there that will taste like these!!! I am still young, but I don’t think I will ever taste a cookie as good as these!! Thank you for developing this incredible recipe, Sam!!

      Sweetly,
      Selah

      Reply
      • Sam

        October 25, 2018 at 6:03 pm

        Thank you so much, Selah! I really appreciate the positive feedback. I am glad you enjoyed them! โ˜บ๏ธ

        Reply
        • Selah

          October 26, 2018 at 3:09 pm

          5 stars
          Your welcome! Anything to make you improve!!

          Sweetly,
          Selah

    8. Mari

      August 07, 2018 at 10:29 pm

      5 stars
      “These are the best homemade cookies I’ve ever had!” proclaimed my boyfriend’s teenage son with a mouthful of cookie. These were absolutely delicious and the texture was perfect. I omitted the instant coffee because I didn’t have any but the flavor was still spot on. This recipe will be made again an again!

      Reply
      • Sam

        August 13, 2018 at 10:04 pm

        Woohoo, I am THRILLED to hear this! Thank you for commenting, Mari!

        Reply
    9. Emma

      June 18, 2018 at 11:39 am

      Hey Sam! I want to try these cookies but we don’t have packed brown sugar where I live. What can I substitute that with? And would I get the same results?
      Thank you!

      Reply
      • Sam

        June 18, 2018 at 2:27 pm

        Hey Emma! It’s just regular brown sugar, the “packed” is just for US readers who use measuring cups and is to let them know that they should tightly pack it into the measuring cup to measure it properly. I hope that helps!

        Reply
    10. Babs Freeman

      March 20, 2018 at 11:44 am

      5 stars
      I just made these, but added a couple things! I added chopped pecans and caramel pieces with the chocolate chips! I call them my turtle cookies! They are amazing!

      Reply
      • Sam

        March 21, 2018 at 9:26 am

        That sounds AMAZING, I need to make my own turtle cookies now!

        Reply
    11. Sadaf

      November 18, 2017 at 2:25 pm

      Hi! Was just wondering what kind of cocoa powder does this recipe call for? Is it unsweetened natural cocoa powder (so not dutch )process)? Or, is it just regular sweetened cocoa powder? I’m new to baking and I want to be just sure!

      Reply
      • Sam

        November 18, 2017 at 2:27 pm

        Hi Sadaf! It calls for natural unsweetened cocoa powder. I hope you love the cookies!! ๐Ÿ™‚

        Reply
    12. MJ

      June 17, 2017 at 8:23 pm

      5 stars
      Best cookies ever! I have made these twice and both times came out perfect with the same result. Very hard with other cookie recipes I have tried; sometimes they come out great, and sometimes not so much. A question for you though. Do you use melted butter in all of your chocolate chip cookie recipes or just the double chocolate chip recipe? Do you have a recipe for regular chocolate chip cookies that you would like to share? I must say, after making these and falling in love with these, it will be very hard to match up, but I do like a regular chocolate chip cookie from time to time, as well as my daughter. Thanks so much for sharing this recipe!

      Reply
      • Sam

        June 19, 2017 at 10:23 pm

        I’m so glad you enjoyed the cookies, MJ! And I don’t use melted butter in *all* of my cookies, but I do in very many of them. You have got to check out my “Worst” chocolate chip cookies, they use melted butter and are one of my most popular recipes, I think you will love them! Here is the recipe: sugarspunrun.com/worst-chocolate-chip-cookies/

        Reply
    13. Kelly

      March 20, 2017 at 12:22 pm

      5 stars
      Sam, I made these cookies over the weekend. I followed the recipe to the letter and they turned out so good. Its Monday morning and they are all gone! You can taste the butter flavor thru the chocolate. Texture and chocolate flavor were outstanding. One if not the best cookie recipes I have made. So easy and wonderful. We all enjoyed them weigh to much:) Thank you for all your hard work in perfecting your recipes!!

      Reply
      • Sam

        March 30, 2017 at 9:08 am

        Kelly, I am so thrilled to hear that you enjoyed the cookies so much! I am glad that you appreciate the effort that goes into developing the recipes, and thank you so much for coming back and commenting to let me know how they turned out. Have a wonderful day!! ๐Ÿ™‚

        Reply
    14. MKD

      March 06, 2017 at 4:02 pm

      I’m trying these next , yum.

      Reply
    15. Mikaru86

      March 03, 2017 at 1:53 pm

      5 stars
      Once again, this post comes at the perfect time. I was planning on making some chocolate chip cookies this week (and maybe finally trying the maple syrup I picked up a while ago to spice up the cookies). But this looks too perfect not to try out immediately.

      Reply
      • Sam

        March 04, 2017 at 7:09 pm

        Haha, I’m glad that the timing worked out so well! I hope you like them! ๐Ÿ™‚

        Reply
    Newer Comments »
    4.95 from 37 votes (6 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    Glass of watermelon lemonade garnished with fresh mint and lemon slices.

    Watermelon Lemonade

    golden brown funnel cake dusted with powdered sugar on a white plate

    Funnel Cake Recipe

    collage of blueberry recipes

    Blueberry Recipes

    Serving of blueberry cobbler topped with a scoop of vanilla ice cream in a white dish.

    Blueberry Cobbler

    collage of summer salads, chicken salad, cuccumber, fruit, and pasta salad

    Summer Salads

    sugar cookies shaped and colored like watermelon slices

    Watermelon Sugar Cookies

    More Spring Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    โ†‘ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    ยฉ 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.