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A close-up stack of four glistening double chocolate chip cookies, a feature of our easy cookie recipes collection. The top cookie is broken to show a gooey, fudgy center.

Easy Cookie Recipes: The Ultimate Double Chocolate Chip Cookie

The only easy cookie recipe you'll ever need for double chocolate chip cookies. This guide delivers glistening, cracked tops with an unbelievably gooey, fudgy center and pools of melted chocolate. Perfect for enthusiastic home cooks.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 185
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Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, melted 113g
  • 1/2 cup granulated sugar 100g
  • 3/4 cup packed light brown sugar 165g
  • 1 large egg, plus 1 egg yolk
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour 125g
  • 1/2 cup unsweetened cocoa powder 60g
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp instant espresso powder Optional, to enhance chocolate flavor
  • 1/2 cup semi-sweet chocolate chips 85g
  • 4 oz semi-sweet or dark chocolate bar, roughly chopped 113g
  • 1 tsp flaky sea salt for sprinkling

Equipment

  • 2 Baking sheets
  • Parchment Paper
  • 2 Mixing bowls
  • Whisk and Spatula

Method
 

Create the Cookie Foundation
  1. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined and glossy.
  2. Whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth.
Combine Dry and Wet Ingredients
  1. In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
  2. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined. Fold in the chocolate chips and chunks.
Chill and Bake
  1. Cover the bowl and chill the dough for at least 30 minutes.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the sheets, leaving 2 inches of space between them.
  3. Sprinkle with flaky sea salt. Bake for 11-13 minutes, until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before moving to a wire rack.

Notes

Don't Skip the Chill: Chilling the dough is essential for thick, fudgy cookies and to prevent spreading.
Use Chopped Chocolate: Using a chopped baking bar creates those beautiful, large melted pools.
Bang the Pan: For more pronounced cracks, you can carefully drop the baking sheet on the counter once or twice midway through baking.
Reserve Some Chocolate: Press a few extra chocolate chunks into the tops of the dough balls before baking for a bakery-style look.