Double Chocolate Chip Cookies

By Samantha Seneviratne

Updated Jan. 6, 2026

Double Chocolate Chip Cookies
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
1 hour plus at least 24 hours' chilling
Rating
5(3,689)
Comments
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With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven. Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can’t find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.

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Ingredients

Yield:9 to 10 big cookies
  • 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)
Ingredient Substitution Guide
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

  1. Step 1

    In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
3,689 user ratings
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Comments

owen

If you want to make smaller cookies, you can make the circles of dough smaller. I’m six and even I can do it.

Schroderc

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.

PSS

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.

Snuffy

We cheated and baked the first batch after a sped-up "fast freeze" for an hour or so in the freezer, rather than a proper chill. They were good. Refrigerated the rest and baked them up the following day - OMG, FANTASTIC. You could really taste the difference. It's worth the extra time & hassle.

Lena

Made these yesterday and YUM even though we had dark chocolate chips instead of Bittersweet. Also did not have a lot of time and wanted to bake (eat) them so the dough was chilled for just 3 hours. Will see next time what difference 24hrs chilling makes. This is a great recipe!

Nancy Morris

Might be my new favorite cookie!! I made these exactly according to the recipe, using Callebaut 56% cacao discs. I refrigerated it in a slab for 24 hours. The dough was about 1K, so 100g each for the 9-10 per batch. Because this is a huge cookie, and sometimes you want (OK, ought to have) a smaller one, I baked some at 100g each for 18 mins, some at 75g for 16 mins, and some at 50g for 14 mins. All rotating half-way through. All came out PERFECT! As long as you can plan ahead, I think that resting cookie dough makes a huge difference. It allows the dry ingredients the time to absorb the wet. However, I’m sure these are amazing with a quick chill in the freezer if you don’t have the time for the full rest.

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