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For all our chocoholics, these double chocolate chip cookies are about to become your new obsession. With double the chocolate and double the deliciousness, they are chewy, rich, and completely irresistible.
I struggled to find the perfect name for them whether it should be chocolate chip chocolate, chocolate chocolate chip, or simply double chocolate chip but one thing is certain this cookie recipe is absolutely divine.
I’m actually more of a fruit dessert kind of gal, and Cade is a chocolate lover, but when I make these cookies, it’s me who can’t stop eating them. I may have even grabbed a couple and eaten them alone in the pantry so I didn’t have to share with my kids. Shhhhhh…yes, I am one of those moms!
Ingredients You’ll Need
These double chocolate chip cookies are the best cookies for chocolate cravings. It starts like classic chocolate chip cookies and then we add all the chocolate! They could actually be called triple chocolate chip cookies because we have chocolate coming from three different directions. Yummmmm!
- Unsalted Butter: Adds richness and helps create a soft, tender texture.
- Eggs: Bind the dough and provide structure and moisture.
- Sugar: Sweetens the cookies and helps them spread slightly.
- Brown Sugar: Adds moisture, deeper flavor, and a chewier texture.
- Vanilla Extract: Enhances and rounds out the chocolate flavor.
- All-Purpose Flour: Gives the cookies structure and helps them hold their shape.
- Salt: Balances the sweetness and boosts overall flavor.
- Baking Soda: Helps the cookies rise and stay soft.
- Devil’s Food Pudding: Makes the cookies super soft, rich, and extra chocolatey.
- Cocoa Powder: Deepens the chocolate flavor and darkens the dough.
- Chocolate Chips: Add pops of melty chocolate throughout the cookies. (Use whatever kind you like! Milk chocolate chips, dark chocolate chips, semi-sweet chocolate chips, or even white chocolate chips work great!)
Jump down to the recipe card for all the exact measurements.
What Kind of Cocoa Powder is Best?
For the richest flavor and deepest color, use a high-quality unsweetened cocoa powder. Natural cocoa powder works great in these cookies because it delivers a bold chocolate taste and reacts well with the leavening for a soft, tender texture.
If you want an even more intense, almost fudgy chocolate flavor, you can use Dutch process cocoa powder, but it may make the cookies slightly denser. Both options work, so choose based on the flavor you prefer and what you already have in your pantry.
How to Make Double Chocolate Chip Chocolate Cookies
These double chocolate chip cookies are so simple it’s dangerous! They’re a chocolate lover’s dream!
- Mix: Combine all the wet ingredients in a medium bowl and mix evenly.
- Whisk: Combine all the dry ingredients in a separate bowl.
- Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold: Add the chocolate chips and fold them in.
- Scoop: Scoop dough using a cookie scoop onto a prepared cookie sheet.
- Bake: In a 350 degree oven, bake until slightly underdone.
- Cool: Cool in a single layer on a wire rack and enjoy!
Head to the recipe card to for all the detailed instructions.
Tips for Perfect Double Chocolate Chip Cookies
Watch the bake time: Every oven is different, so keep an eye on your cookies. Remove them when they look slightly underdone. They’ll finish setting on the baking sheet as they cool.
Use instant pudding only: Make sure you buy INSTANT pudding, not cook-and-serve. The cook-and-serve version will not work in this recipe.
Add the pudding mix dry: Don’t prepare the pudding as the box instructs. Treat the dry mix like any other dry ingredient and stir it directly into the dough.
Make them pretty: For bakery-style cookies, press a few extra chocolate chips or chunks on top of each dough ball before baking. It’s an easy extra step that pays off.
Finish with sea salt: A light sprinkle of flaked sea salt adds amazing flavor and makes the cookies look gorgeous. Totally optional, but highly recommended.
Storage and Make Ahead Instructions
These double chocolate chip cookies are perfect for making ahead. You can scoop the dough onto a baking sheet, cover it with plastic wrap, and refrigerate it until the next day. When you are ready to bake, let the dough sit at room temperature for 15–30 minutes before putting the cookies in the oven.
You can also freeze the dough for longer storage. Simply scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze for about 2 hours. Once solid, transfer the dough balls to a freezer-safe bag.
Frozen cookie dough keeps well for up to 3 months. When you’re ready to bake, let the dough sit on the counter for about 30 minutes to soften slightly, then bake as directed. Baked cookies should be cooled completely and stored in an airtight container at room temperature.
Pudding makes these double chocolate chip cookies the most soft and moist cookies, not to mention the delicious chocolate flavor. Trust me, you’ll want to put pudding in all your cookies from now on! They’re so irresistible, they may not even make it off the baking sheet before they’re gone!
More COOKIE RECIPES You’re Going to Love:
Watch How to Make Chocolate Cookies…
Prevent your screen from going dark
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Preheat oven to 350 degrees F.
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Combine butter, eggs, sugars, vanilla in large bowl until evenly mixed
2 Cups Butter, 4 Eggs, 1 ½ Cups Sugar, 2 Cups Brown Sugar, 2 teaspoons Vanilla
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In a separate bowl combine flour, salt, baking soda, cocoa and pudding
5 Cups Flour, 2 teaspoons Salt, 2 teaspoons Baking Soda, ½ Cup Cocoa, 1 Box Pudding
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Slowly add the dry ingredients into the large bowl of wet ingredients.
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Once ingredients are combined slowly mix in chocolate chips. Scoop into ¼ cup balls or smaller if you prefer and roll into balls to get the shiny coating.
3 Cups Chocolate Chips
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Place on greased cooking sheet.
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Bake for 8-10 minutes
*I buy my pudding at walmart. If I can’t find Devil’s food I’ll use chocolate fudge or plain chocolate. Or we love a combo of two, but you must use a kitchen scale to use one box and add the second box until you hit 5.1 ounces.
*These cookies work awesome to make and scoop the dough onto a cookie sheet, cover with plastic and store in the fridge until baking the next day. Remove for 15-30 minutes from the fridge before baking. You can also freeze the dough, but setting it out for 30 minutes will help them not look like golf balls when baking. Or transfer to the fridge that morning and bake that night.
Serving: 1g, Calories: 191kcal, Carbohydrates: 27g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 29mg, Sodium: 181mg, Potassium: 27mg, Fiber: 1g, Sugar: 18g, Vitamin A: 225IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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