Best Double Chocolate Chip Cookies


Super Chocolaty Crispy cookies are hard to resist. If you are a chocolate lover you will absolutely love them.


Cookies are one of my favorite things to bake, eat, and gift. There’s nothing like the look on someone’s face when you present him or her a fresh batch of homemade chocolate chip cookies. Warm, crisp and sweet and gooey. Seriously… what’s not to love?


I like a crunchy cookie that is neither dry nor hard, but crisp with a rich, moist and buttery texture, but not too chewy. Too many specifications…….. ahhh! That’s very me😁


And after several attempts, I finally ended up with my perfect version. What I like most about this recipe is that you can actually change the cookies texture by adjusting the baking temperature and time.

A very easy and a NO FAIL recipe with just 3 simple steps, cream the eggs, butter, sugar, and vanilla until fluffy, then add the dry ingredients, and mix with the help of a stand mixer. Portion it out on a silicon cookie mat or a baking sheet and bake it. Voila! your cookies are done in 11 minutes.


SERVES: 20-24     PREP TIME: 10 minutes      COOK TIME: 11 minutes  TOTAL TIME: 21 minutes plus 5 minutes cooling time


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temp
  • 1/4 cup castor sugar
  • 1/3 cup unsweetened cocoa
  • 1/3 cup unsweetened cocoa
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup semi-sweet chocolate chips



  1. Preheat oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, light brown sugar and vanilla extract until light and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating to combine, then stir in the chocolate chips.
  4. Portion out cookies into rounded tablespoons and place on the prepared baking sheet.
  5. Bake for 8 minutes or until edges of the cookie are firm. They will still look soft don’t worry they will continue to cook as they cool.
  6. Once the cookies are done allow your cookies to cool for 5 minutes on the baking sheet then transfer them to a wire rack to cool completely.

Enjoy your cookies with milk or your favorite cup of coffee.

TIPS:  Baking your cookies at a low temperature will give that crispy outer texture with a soft and moist inside.

NOTE: These cookies can be stored in an airtight container at room temperature for about 3 days or else you can store in the freezer for up to 3-4 months.

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