Want to know how to make a good ol’ chocolate chip cookie even more delicious? Use even more chocolate chips! These Double Chip Chocolate Chip Cookies use regular chips, and mini chips, to pack rich, decadent chocolate in every bite.
I know I’ve said this before, but, repeat after me: “There is no such thing as too much chocolate”.
These cookies are buttery, they’re chocolately, they’re brown sugary, and they’re heavenly. Double Chip Chocolate Chip Cookies are packed full of all the wonderful flavors that make a chocolate chip cookie THE cookie classic.
Key Ingredients
Butter – I use Land O’ Lakes salted butter. No, this isn’t sponsored, it’s just what I prefer and what I use when testing for consistency. You want the butter at room temperature which allows for more air pockets to form when it is creamed with the sugar. When baking, that air expands and helps produce a thicker, softer cookie. I’ve also made this recipe with melted butter and it worked fine, but in taste testing things side-by-side, room temp butter won out for the slight variations in texture.
Brown Sugar – Light brown sugar is, to me, what makes a chocolate chip cookie special. It’s essential for producing chewy, moist cookies with a rich caramel note. This recipe was tested with both light brown sugar and dark brown sugar. The dark brown sugar imparted too much moisture to the mix. Make sure to grab light brown sugar for this recipe.
Granulated Sugar – There is just a touch of granulated sugar in this recipe. In testing, I found that it produced cookies with the slightest crispy edge which balanced the fudgy centers perfectly!
Eggs + Egg Yolk – Adding an extra yolk to the cookie dough increases the fat content, producing cookies that are richer, denser and fudgier in texture. Adding the whole egg, instead of just the yolk, would add more moisture and protein to the mix resulting in a cakier cookie.
Chocolate Chips (Two Kinds!) – In testing, I found that there was a noticeable difference between using one size of semi-sweet chips, and using part “regular sized” chips, and part mini chips. Using a combination of chips yielded a better overall texture, and a more even distribution of chocolate chips (and who doesn’t like that).
The Process
First thing’s first – gather the ingredients and set out the butter.
In a mixing bowl, using an electric mixer or wooden spoon, cream together softened butter and both types of sugar. Add the eggs and egg yolk and mix well.
Next add in the dry ingredients. Add the chocolate chips after you blend the dry ingredients halfway, and stir until combined.
Cover the bowl, and pop it in the fridge to chill the dough for at least 2 hours, or overnight.
Before you get ready to start scooping and rolling dough balls, preheat the oven.
Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Recipe Tips for Double Chip Chocolate Chip Cookies
For evenly sized cookies, I highly suggest a #40 (¾oz) disher.
The post-bake swirl doesn’t just create perfectly round edges – gathering up the cookie into a more rounded shape yields a fudgier center.
Double Chip Chocolate Chip Cookies
Equipment
- Mixing Bowls
- Wooden Spoon
- Hand or Stand Mixer (optional)
- measuring cups
- measuring spoons
- Baking Sheet(s)
- Parchment Paper
- Pastry Ring or Biscuit Cutter (optional)
- Cooling Rack
- #40 Disher (optional)
Ingredients
- ½ cup butter, softened (1 stick)
- 1 cup light brown sugar, packed
- 3 Tbsp granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1 ¾ cup all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp table salt
- 1 cup semi-sweet chocolate chips
- ½ cup semi-sweet mini chocolate chips
Instructions
- In a mixing bowl, cream together the softened butter and brown sugar using a wooden spoon, hand mixer or stand mixer. Add the granulated sugar, egg and egg yolk, and vanilla, mixing to combine between each addition.
- In a separate bowl, combine the all-purpose flour, baking soda, baking powder and salt. Stir to combine. Add the dry mixture to the wet ingredients and stir to mostly combine.
- Add both kinds of chocolate chips, and mix until fully combined but do not overmix.
- Cover and chill dough at least 2hrs, or overnight.
- When ready to bake, preheat oven to 350°F, and line a baking sheet with parchment paper.
- Scoop cookie dough with a spoon, cookie scoop, or #40 disher, and roll into balls approximately 1in in diameter. Place dough balls on the parchment-lined baking sheets about 2in apart.
- Bake cookies until they are light golden brown around the edges, and the centers look soft, but just set.
- **If desired, swirl the freshly baked cookies with a pastry ring or biscuit cutter to gather the cookie together with perfectly rounded edges.
- Allow cookies to cool on the sheet pan for about 5min before transferring to a cooling rack to cool completely.
- Store cooled cookies in an airtight container for 3-5 days at room temperature. See Recipe Notes for tips on freezing.
Notes
Let the cookies cool completely before storing. Place them in an airtight container at room temperature for up to 3 days. To Freeze Double Chip Chocolate Chip Cookies…
These cookies freeze beautifully before or after baking. If freezing before baking –
Scoop cookie dough into balls, and place on a parchment lined cookie sheet. Freeze until hardened, then place in a freezer bag or container for up to 3 months. You can bake straight from frozen, adding 2-3min to the baking time. I highly suggest a test cookie if you decide to bake straight from frozen. If the cookies are browning too quickly, then allow the cookie dough to sit at room temp for about 10min prior to baking. If freezing after baking –
Place baked, room temperature cookies in a freezer-safe bag or container and freeze for up to 4 months. To enjoy, thaw a room temperature or gently warm in the microwave for 10-15 seconds.
Recipe Notes
Substitutions and Variations:
Chocolate Chips – Really change it up and use any chocolate chips you like! 72% Dark Chocolate, Semi-Sweet, White Chocolate, all work well in this recipe.
Add nuts – Adding ½ – ¾ cup chopped, toasted pecans works great here for people who think chocolate chips cookies are better with nuts (hi mom).
Troubleshooting Double Chip Chocolate Chip Cookies
The Cookies Spread –
If the butter was melted instead of softened, the cookies might spread more…
If the cookie dough was not chilled long enough, the cookies might spread more…
If the flour was under-measured, the cookies could spread more…
If the oven runs cold, the cookies will spread more before the outer edges set…
If the leavening agents are expired, the cookies may turn out flatter…
The Cookies Are Underdone –
The oven temp may be inaccurate, or might have hot or cold spots. A dedicated oven thermometer can help if you suspect this is going on…
The dough balls are too large – aim for no larger than 1.5in in diameter…
A dark pan can cause the cookie edges to brown before the middle is adequately baked…
Or they may simply just need a minute or two longer in the oven.
Cookies are too crispy –
Overbaking – Take the cookies out of the oven when the edges are set and just start to turn golden. The centers will look a little under done but they will continue to cook on the hot pan until it cools.
Sugar – Granulated sugar promotes crispness and spread. Measure carefully and do not swap out brown sugar for granulated sugar in this recipe.
Inaccurate Flour Measurement – Too little flour means a higher ratio of sugar which can cause a spread, brittle, crispy cookie.
Dark Baking Sheets – Dark metal pans absorb more heat and may cause the edges of the cookies to crisp and brown much faster than lighter pans.
Looking for More?
If you’re looking for more cookies, look no further than these fun and festive Soft and Chewy M&M Cookies, or go for white chocolate chips and try these Spicy White Chocolate and Lime Cookies.
If you’re looking for even more chocolate, these Chocolate M&M Cookies double down with a chocolate cookie dough AND chocolate candy pieces.
And if you’re looking for something for specific dietary needs, these Eggless Oat Flour Chocolate Chip Cookies are the perfect way to honor your sweet tooth.
