Rich, indulgent, and utterly satisfying these double chocolate chip cookies are a chocoholic’s dream. With a harmonious blend of cocoa powder and semi-sweet chocolate chips, every bite bursts with rich chocolatey goodness. The cookies boast soft, chewy centers that melt in your mouth, balanced perfectly with lightly crisp edges for texture contrast.

The best part? These double chocolate chip cookies come together effortlessly using simple, pantry-friendly ingredients. Whether you’re a seasoned baker or a beginner, this recipe ensures success, delivering bakery-quality results from the comfort of your kitchen.

Ingredients Breakdown

The secret to these irresistible double chocolate chip cookies lies in the thoughtful selection and preparation of ingredients:

The Butter Advantage: Softened butter is the cornerstone of the cookie’s creamy, luxurious texture. By allowing the butter to soften to room temperature, you ensure even mixing and a dough that holds together beautifully.
Sweeteners in Harmony: The combination of light brown sugar and granulated sugar creates a nuanced sweetness. Brown sugar lends moisture and a subtle molasses flavor, while granulated sugar provides a slight crunch and stability to the cookies.
High-Quality Chocolate Chips: Investing in premium semi-sweet chocolate chips, such as Ghirardelli or Guittard, elevates the flavor profile. The rich, velvety chocolate ensures a decadent bite every time.
The Role of Pecans: Chopped pecans introduce a delightful crunch and a nutty undertone, enhancing the cookie’s complexity. They also balance the sweetness with a subtle earthy note.

Step-by-Step Baking Instructions

Achieving cookie perfection is a straightforward process when you follow these steps:

Preparing the Baking Environment: Start by preheating your oven to 375°F. Adjusting the oven racks to the middle and upper thirds ensures even heat distribution, preventing over- or under-baking. Lining baking sheets with parchment paper provides a non-stick surface, making cleanup effortless.
Mixing the Dry Ingredients: Combine flour, baking soda, and salt in a large bowl. Passing the cocoa powder through a fine sieve eliminates lumps, ensuring smooth incorporation and a consistent chocolate flavor. Whisk until the mixture is well-blended.
Creating the Perfect Dough: Cream the softened butter with both sugars and vanilla extract until the mixture is light and fluffy. This aeration step is crucial for soft cookies. Add eggs one at a time, mixing thoroughly to emulsify the dough. Gradually incorporate the dry ingredients into the wet mixture on low speed until a cohesive dough forms. Finally, fold in the chocolate chips and pecans.
Chilling the Dough: Rest the dough in the refrigerator for 30 minutes. This step firms up the dough, making it easier to handle and ensuring the cookies hold their shape during baking.
Shaping and Baking: Roll the chilled dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Bake for 8–10 minutes, just until the cookies are puffed and slightly set around the edges. Allow them to cool briefly on the baking sheet before transferring to a wire rack.

Recipe Tips & Frequently Asked Questions

Achieving the Right Consistency: If the dough feels too crumbly, add a teaspoon of milk to bring it together.
Avoiding Common Mistakes: To prevent spreading, chill the dough thoroughly and avoid overloading the baking sheet.
Storing Dough and Baked Cookies: Refrigerate unused dough for up to 72 hours or freeze for later. Store baked cookies in an airtight container to maintain freshness.
Optional Add-Ins: Customize the cookies by incorporating white chocolate chips, dried cranberries, or shredded coconut.
Why Does My Cookie Dough Seem Crumbly? The butter may not have been softened enough or the flour may have been over-measured. Ensure precise measurements and softened butter for best results.
Can I Freeze the Dough? Absolutely! Roll the dough into balls, freeze on a tray, and then transfer to a freezer-safe bag for storage. Bake directly from frozen, adding 1–2 minutes to the bake time.
What If I Don’t Have Pecans? Walnuts, almonds, or sunflower seeds make excellent substitutes. Alternatively, skip the nuts entirely and add extra chocolate chips.
How Do I Keep My Cookies Soft? Store cookies in an airtight container with a slice of bread to maintain moisture. Reheat for a few seconds in the microwave for a freshly baked feel.

What to Serve With This Double Chocolate Chip Cookies Recipe

Double chocolate chip cookies are delightful on their own, but pairing them with complementary flavors elevates the experience.

Enjoy them with a cold glass of whole milk or creamy oat milk to balance the rich chocolate. Coffee lovers will find these double chocolate chip cookies pair wonderfully with a dark roast or mocha latte. For a decadent dessert, use the cookies to create ice cream sandwiches with vanilla or salted caramel ice cream.

Variations to Try

This double chocolate chip cookies recipe offers endless opportunities for customization:

Swap pecans for additional chocolate chips to make nut-free cookies.
Opt for bittersweet chocolate chips to deepen the chocolate intensity.
Use gluten-free all-purpose flour as a direct substitute for a gluten-free variation.

Wrapping It All Up

Double chocolate chip cookies bring the joy of baking to life, combining simplicity with indulgence. Whether you’re savoring them fresh from the oven or sharing with friends, these cookies are a testament to the magic of homemade treats. Experiment with add-ins, pair with your favorite beverages, and, most importantly, enjoy every delicious bite!

Double Chocolate Chip Cookies

Delight in these rich, chewy double chocolate chip cookies with crisp edges, packed with cocoa, chocolate chips, and pecans for the ultimate homemade treat.

Print Pin Rate

Course: Cookies, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 30

Servings: Cookies

Author: Jessica Harmon

Ingredients

2 sticks 1 cup unsalted butter, softened
1 cup packed light brown sugar
¾ cup granulated sugar
2¼ cups plus 2 tablespoons all-purpose flour measured precisely (spooned and leveled)
¼ cup plus 2 tablespoons cocoa powder sifted for smoothness (see note)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips use high-quality brands like Ghirardelli or Guittard
1 cup chopped pecans

Instructions

Preheat your oven to 375°F and adjust the racks to the middle and upper thirds. Prepare two baking sheets by lining them with parchment paper for easy cleanup and even baking.
In a large mixing bowl, combine the flour, baking soda, and salt. Pass the cocoa powder through a fine-mesh sieve to eliminate any lumps, then whisk everything together until well-blended.
Using an electric mixer, beat the softened butter with the brown sugar, granulated sugar, and vanilla extract until the mixture is creamy and smooth, about one minute. Crack in the eggs, one at a time, and beat on medium speed for approximately two minutes, or until the mixture is light and airy.
Gradually incorporate the dry ingredients into the butter mixture on low speed. The dough may initially appear crumbly but will come together as you continue mixing. Once fully combined, fold in the chocolate chips and chopped pecans using a spatula or the mixer on low speed.
Chill the cookie dough in the refrigerator for about 30 minutes, allowing it to firm up for easier handling. Roll the chilled dough into balls roughly the size of a tablespoon, spacing them about 2 inches apart on the prepared baking sheets.
Bake the cookies for 8 to 10 minutes, or until they appear puffed and slightly set around the edges. Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Repeat the process with any remaining dough.
Store the cookies in an airtight container to maintain freshness for up to three days. Enjoy their rich, chocolatey flavor with every bite!

Rich Double Chocolate Chip Cookies