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Double Chocolate Chip Cookies Recipe (

Double Chocolate Chip Cookies Recipe

Double chocolate chip cookies step-by-step recipe - a perfect soft-on-the-inside crisp on the outside cookies loaded with dark and white chocolate chips!
Course Dessert, Snack
Cuisine American, English
Keyword cookies, dessert, snacks
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 14 cookies
Calories 214kcal
Author Niveditha


  • Oven
  • Hand mixer
  • Mixing Bowls


Dry Ingredients:

Wet Ingredients:

  • 125 g Butter , UNSALTED, soft
  • 90 g Light Brown Sugar , soft
  • 35 g White Sugar
  • 1 tsp Vanilla Extract
  • 1 large Egg , approx. 50g
  • 125 g Dark Chocolate Couverture , minimum 70% cocoa solids


  • 150 g Mixed Chocolate Chips , (dark, milk and white)


Melting Chocolate:

  • Bring some water in a small saucepan to a rolling boil. Chop the Dark Chocolate Couverture up into rough bits. Add them to a clean and dry bowl.
  • Turn the heat down and place the bowl with the chocolate over the saucepan. Ensure there is enough gap,( i.e. the water shouldn't touch the bowl.)*
  • Let the bowl sit on the saucepan for 5-10 minutes or until all the chocolate melts. Remove the chocolate bowl from the heat and IMMEDIATELY wipe the bottom of the bowl with a cloth. Set the chocolate aside until use.*

Making the cookies:

  • Preheat the oven at 300 F / 150 C for 10 minutes.
  • Mix together all the dry ingredients and whisk to combine.
  • In a clean bowl, add and cream the butter and the sugars, using the mixer. Whisk until the butter and sugars are compleley incorporated and the mixture begins to get pale. Add the egg and whisk until the mixture gets fluffy.
  • Pour in the vanilla extract and the melted chocolate. Whisk until the chocolate is completely mixed in. Now, add the dry ingredients to it. Mix it using a spatula or mixer. Careful not to overmix.*
  • Tip in the chocolate chips and mix using the spatula until completely mixed in. Cover the bowl with a lid and chill in the refrigerator until the oven gets preheated.
  • Line a baking tray with parchment paper or silpat. Remove the cookie dough from the refrigerator.Using a small ice cream scoop, scoop out portions of cookie dough onto the lined baking tray. Leaving a space of 2 inches in between the balls and do not flatten it.
  • Place the tray in top rack of the oven and turn to bake mode*. Let it bake for 13-16 minutes dependign uopn your oven.*
  • Once done, remove from oven and let it cool on the tray for 10 minutes. Move the cookies to a cooing rack and let the cookies cool down completely.
  • Serve the Double Chocolate Chip Cookies with milk or ice cream!


  • Cookie Size: I use a medium ice cream scoop to make the cookie dough balls. This way I get 14 cookies, which are fairly medium sized. 
  • Spacing: Whatever size of scoop you use, ensure to leave 2 inches gap between the cookie dough balls.
  • Melting the chocolate: It is important that the bowl (with the chocolate) doesn't touch the saucepan with simmering water. Also, it is important that you wipe the bowl as soon as you remove it from the heat. These steps will prevent the chocolate from solidifying again and will give you a smooth and perfect melted chocolate.
  • The dough: Swiftly mix in the flour to the wet ingredients. Careful not to overmix as this would encourage gluten development.
  • Baking: You don't have to chill this dough for more than 10 minutes. Bake in the top rack oven for 15 minutes maximum at 150 C. This way you'd get thin spread out cookies. Scroll above for more details.
  • Chocolate Chips: I've used equal quantities of a mix of dark chocolate chips, milk chocolate chips and white chocolate chips. You can add whichever you like and mix up the ratios. I've added a 150 g, you can add up to 250 g of chocolate chips.


Serving: 1cookie | Sodium: 90mg | Sugar: 13.1g | Fiber: 1.2g | Potassium: 2.2mg | Cholesterol: 22.8mg | Calories: 214kcal | Monounsaturated Fat: 2.1g | Polyunsaturated Fat: 0.3g | Saturated Fat: 8.6g | Fat: 13g | Protein: 2.4g | Carbohydrates: 23.5g