Double Chocolate Chip Cookies
Updated Feb. 2, 2026
- Total Time
- 1 hour plus at least 24 hours' chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/145 grams all-purpose flour
- ¾cup/75 grams Dutch-process cocoa powder
- ¾teaspoon kosher salt
- ½teaspoon baking powder
- ½teaspoon baking soda
- 10tablespoons/141 grams unsalted butter, at room temperature
- ¾cup/150 grams dark brown sugar
- ⅔cup/133 grams granulated sugar
- 1large egg
- 2teaspoons pure vanilla extract
- 2cups/305 grams semisweet or bittersweet chocolate discs (or use 2 cups/340 grams chocolate chips)
Nutritional analysis per serving (10 servings)
442 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 4 grams dietary fiber; 47 grams sugars; 5 grams protein; 235 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- Step 2
In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
- Step 3
With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
- Step 4
Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3½ ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.
Private Notes
Comments
If you want to make smaller cookies, you can make the circles of dough smaller. I’m six and even I can do it.
I haven't made these cookies but made very similar soft batter cookies. Instead of refrigerating for 24 hrs try this. Place batter in bowl in freezer for 30 mins. No longer because then they will be too hard. Use ice cream scoop to form cookies. Place on tray with parchment. Place trays in fridge for 2 hrs then bake. This cuts down chill time down from 24 hrs to only 2.5 hours. After baking put cookies & parchment on rack. They are too soft to move off of parchment right after baking.
I make a chocolate chip cookie that you let rest for 24-36 hours in the refrigerator too. The dough gets extremely difficult to work with, once chilled, so I make into balls prior to refrigerating. Hope this helps.
I made these cookies as written. Pretty easy and basic dough. I made into 9 cookie balls and refrigerated for a couple hours and baked exactly 18 minutes. They are perfect and wonderful but really rich, like brownies. I can’t believe I’m saying this but maybe too much to eat at once. Next time I’ll make into smaller cookies and bake less time. I used Hersey’s unsweetened cocoa and regular chocolate chips because that’s what I had. I have no regrets.
I will definitely try the full 24 hrs in refrig next time. 18 min is way too long for the bake time. My first tray burnt at 18 min. My second batch were bigger, and I scooped it more like a drop cookie, then folded, to get a craggier cookie. Baked for 12 min. They spread more, had a soft center. Next time I would even bake for 10 min instead, they really do firm up when cooling. Final note. I used dark brown sugar instead of light. Baker said in video either was fine. I think the dark was too much. Will stick to light.
This cookie needs a 24 hour chill. I have seen some alternatives to not waiting the 24 hours so I did both. Day 1: After making the cookies I chilled the dough, for about two hours, removed half and made a tray of the cookies and they were ok. They weren’t bad, they weren’t the best, the molasses flavor from the dark brown sugar was glaring and honestly not the rich chocolate cookie I was expecting or wanted. I wouldn’t make them again. Day 2: perfection. No notes. This was a different cookie. She was soft. She was rich. She was chocolate cookie I was looking for. The nuisances of flavor were developed and the cookie had a depth to it I wasn’t expecting. You could have told me this was a completely different recipe if I hadn’t made them myself. Being from Orlando Gideons is all the hype. Their famous cookies are so good because of their chill time and often double chill method. CHILL THE DOUGH FOR 24 hrs it’s worth the wait.