Double chocolate chip cookies with Hershey’s cocoa powder and Tollhouse semi-sweet chocolate chips, a chocolate lover’s dream with every bite!

Recipe Inspiration

I love cookies. Plain and simple! When I first got married, the only thing I truly knew how to make were chocolate chip cookies – the recipe on the back of the Tollhouse chocolate chips bag! I was a prize to behold! Thankfully my husband loved me and didn’t marry me for my cooking abilities! HA! I’m proud to say I’ve come a long way since those early days!

Now, almost 17 years being married and lots of cooking experiences behind me, I love to spend my time altering basic cookie recipes and add in a bunch of ingredients to try new flavors! Some of my favorite cookies are Chocolate-Cherry-Almond Cookies, Loaded Peanut Butter Chocolate Chip Cookies, Pumpkin Oatmeal Chocolate Chip Cookies – Non Cakey, Flourless Monster Cookies and The Best Chocolate Chip Cookies (this recipe is what had me featured in my hometown newspaper before!) (p.s. there’s even more listed at the bottom of this post!)

Today’s recipe is for a double chocolate chip cookie! A chocolate cookie base made with unsweetened cocoa powder and the traditional chocolate chip cookie ingredients and then filled with extra semi-sweet chocolate morsels! Perfect for the chocolate lover…and me! 🙂

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How To Make Double Chocolate Chip Cookies

Making double chocolate chip cookies is actually really easy. The base is very similar to a traditional chocolate chip cookie, except unsweetened cocoa powder is added. This is what gives it the “double” chocolate.

While unsweetened cocoa powder is actually very bitter and rather disgusting by itself, once it’s mixed together with the brown and white sugars, butter and eggs, it takes on a totally different flavor and becomes quite appetizing! (So much that you’ll want to lick the bowl! …like me! This is my weakness!)

If you’d prefer to swap out the semi-sweet chocolate chip morsels for white chocolate, check out my recipe for Chocolate White Chocolate Chip Cookies.

Step 1: Cream wet ingredients

In a large mixing bowl, cream together butter, brown sugar, granulated sugar and vanilla. Add eggs one at a time (I know that brown sugar and granulated sugar are technically dry ingredients, but these are always mixed together with the wet ingredients when baking)

Step 2: Mix dry ingredients

In a small bowl, mix together unsweetened cocoa powder, salt, baking soda and flour

Step 3: Add in flour mixture to wet mixture

Using either a stand mixer or a hand-held electric mixer, gradually add the flour mixture to the butter mixture, mixing as you add. The batter will be thick like brownie batter. Carefully mix in chocolate chips on a slow speed so that you don’t break the chips

Step 4: Bake

Spoon out 1″ cookie balls on a baking sheet 3″ apart. Place a couple of chocolate chips on top of each cookie ball. Bake at 300°F for 16 minutes or until done.

Double Chocolate Chip Cookies | Gathered In The Kitchen

I also baked a batch of these cookies monster sized = extra big! Because who doesn’t love a huge cookie?!? If you choose to go this route, the cookies do tend to get a bit fluffy/puffy in the center but have crispy exterior rim. Who doesn’t love a soft on the inside but crispy on the outside cookie?!?

Serve these cookies with a glass of milk or stuffed inside of your kid’s lunchboxes for school! …heck, why not wrap up a couple of extras for their friends! (this is what I do all of the time so I don’t end up eating every last cookie or dessert I make!)

Recipe Card

I would love to hear from you if you make these soft double chocolate chip cookies! Please be sure to come back and leave me a comment telling me what you thought of them! Also, PIN this recipe so you can save it for later!