We love everything about these jumbo, bakery-style Double Chocolate Chip Cookies. They’re thick and chewy, easy to make, and are a fraction of your local bakery cookie cost.
Some of my other favorite cookie recipes include I these Biscoff Cookies, Oatmeal Chocolate Chip Cookies, Browned Butter Chocolate Chip Cookies, or Chocolate Mint Cookies!
Join me in Double Chocolate Cookie Bliss
I am your A-typical chocolate lover that will always pick a jumbo, Double Chocolate Chip Cookie over any other baked good on the table. (With the caveat that the cookie is homemade–this is an important distinction! I’m never tempted by a store-bought cookie).
I particularly love that these chocolate cookies are giant, thick and chewy, and I love how affordable they are to make from home. Cookie shops charge over $4 per cookie! Save the money and make a big, delicious batch to share with your friends.
How to make Double Chocolate Chip Cookies:
Make Chocolate Cookie Dough: Add flour, baking powder, baking soda and salt to medium bowl. In a seperate bowl cream together butter, sugar and brown sugar, then add eggs and vanilla and mix until combined. Gradually add flour mixture to wet ingredients and stir in chocolate chips.
Refrigerate and Scoop: Cover bowl and refrigerate dough for at least 30 minutes. Measure out ¼ cup portions of dough and roll into balls. Place cookie dough on a lined baking sheet, 2 inches apart.
Bake at 375 for 12 to 15 minutes or until set around the edges. (Do not over bake.) Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely.
Make Ahead and Freezing Instructions:
To Make Ahead: The cookie dough can be made up to 3 days ahead of time, stored in the fridge.
To Freeze: Freeze cookie dough for up to 3 months. For baked cookies, allow them to cool completely then store in a freezer safe bag for up to 3 months.
More Chocolate Treats:
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Recipe
Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat.
Dry ingredients: flour, cocoa powder, baking powder, baking soda and salt in medium bowl; set aside.
Wet ingredients: butter, sugar and brown sugar in a separate mixing bowl and beat for a few minutes until creamed together. Add egg and vanilla and mix until combined.
Combine: Gradually mix in the flour mixture until combined. Stir in chocolate chips.
Refrigerate: Cover bowl and refrigerate dough for 30 minutes (or up to 3 days stored in an air-tight container).
Scoop dough using a ¼ cup measuring cup to make them uniform in size. Place on a baking sheet 2 inches apart.
Bake for 12 to 15 minutes or until set around the edges (don’t over bake!). Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely
Calories: 333kcalCarbohydrates: 46gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 46mgSodium: 216mgPotassium: 115mgFiber: 2gSugar: 31gVitamin A: 408IUVitamin C: 1mgCalcium: 48mgIron: 2mg
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I originally shared this recipe February 2020. Updated April 2024.
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