When I’m craving a cookie that’s rich, fudgy, and loaded with chocolate, this Double Chocolate Chip Cookie recipe is my go-to. I love that it makes a big double batch (about 35–40 cookies), so there’s always enough to share—or to stash away for myself. The best part is how versatile they are: if I’m in the holiday spirit, I’ll mix in crushed peppermint candy to make them festive for Christmas, but when I just want to savor that deep chocolate flavor, I keep them classic and simple. Either way, these cookies always disappear fast, and I know you’ll love them as much as I do.
INGREDIENTS NEEDED TO MAKE IT:
- 2 ½ cups all-purpose flour (315g) – I use flour as the base of these cookies to give them structure and help balance out all the rich chocolate.
- 1 cup unsweetened cocoa powder (80g) – This makes the cookies super chocolatey and gives them that deep, fudgy flavor.
- 2 teaspoons baking soda – I add baking soda so the cookies rise just a little and stay soft and chewy.
- 1 teaspoon salt – A little salt brings out the chocolate flavor and keeps the cookies from being overly sweet.
- 1 ½ cups unsalted butter (340g), softened – Butter gives these cookies richness and makes them soft and tender.
- 2 cups granulated sugar (400g) – This adds sweetness and helps give the edges a little crisp bite.
- 1 cup brown sugar (200g) – I like using brown sugar because it makes the cookies chewier and adds a touch of caramel flavor.
- 4 eggs – Eggs hold everything together and keep the cookies soft and moist.
- 2 teaspoons vanilla extract – Vanilla rounds out all the chocolate and peppermint flavors perfectly.
- 2 cups semisweet chocolate chips (350g) – I love adding chocolate chips for extra melty pockets of chocolate in every bite.
- 1 ½ cups crushed peppermint candy (225g) (optional) – This adds a festive crunch and peppermint flavor, perfect for the holidays. You can leave it out if you just want double chocolate cookies.
- 1 cup Nestle Hot Cocoa Peppermint Chips (optional) – If I can find these, I swap out one cup of chocolate chips for these peppermint cocoa chips instead of using peppermint candy—it makes the cookies extra festive and minty.
WHY I LOVE THIS RECIPE
- I love that this recipe makes a big double batch of cookies, perfect for sharing with family or keeping some for myself.
- I can make them festive for Christmas with peppermint candy or keep them plain and extra chocolatey when I just want that rich flavor.
- These cookies always come out soft, chewy, and packed with chocolate chips, which makes them hard to resist.
Time needed: 30 minutes
- Mix dry ingredients:
Preheat oven to 350°F (175°C). Line two air bake cookie sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream butter & sugars:
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). - Add eggs & vanilla:
Beat in eggs one at a time, then mix in vanilla extract. - Combine:
Slowly add the dry mixture to the wet ingredients until just combined. Fold in the good stuff: Stir in chocolate chips and 1 cup of the crushed peppermint candies. Save the rest for topping. - Scoop:
Drop dough balls (about 2 tablespoons each) onto prepared baking sheets, spacing 2 inches apart. - Top with peppermint:
Sprinkle the remaining crushed peppermint candies on top of each cookie. - Bake:
Bake 10–12 minutes, until edges are set but centers look slightly soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
FAQ – COMMON QUESTIONS AND PRO COOKING TIPS:
Yes, you can use salted butter, but consider adjusting the added salt in the recipe to achieve the desired balance.
If you’re out of brown sugar, you can substitute it with an equal amount of granulated sugar, though the texture and flavor may vary slightly.
While the recipe calls for unsweetened cocoa powder, you can use Dutch-processed cocoa powder, but note that it might affect the leavening process, so adjust baking soda accordingly.
Spoon the flour into the measuring cup and level it off with a flat edge. Avoid packing the flour, as this can lead to excess, affecting the cookie texture.
If you’re out of milk, you can use alternatives like almond milk or even water, but keep in mind that it may slightly alter the flavor.
Tips & Tricks for Perfect Cookies:
- Room Temperature Ingredients: I always make sure butter and eggs are at room temp—it helps everything mix evenly.
- Don’t Overmix: I stop mixing as soon as the dough comes together to keep cookies tender.
- Chill the Dough: For thicker cookies, I sometimes chill the dough for 30 minutes.
- Use Quality Chocolate: Semi-sweet chocolate chips are my favorite, but I mix in peppermint chocolate for festive flavor.
Christmas chocolate cookie recipe VARIATIONS:
- Peppermint Extract: Infuse the cookie dough with 1/4 teaspoon of peppermint extract for a burst of cool and refreshing peppermint flavor.
- Crushed Candy Cane: Gently fold 2-3 tablespoons of crushed candy cane into the cookie dough to create delightful peppermint speckles and a hint of crunch.
- Nestle Peppermint Hot Cocoa Morsels: Incorporate 1 cup of Nestle Peppermint Hot Cocoa Morsels into the cookie dough. These morsels will melt during baking, creating pockets of rich peppermint-infused chocolate.
- Holiday Sprinkles: Enhance the festive look by adding a handful of holiday-themed sprinkles into the dough. Choose colors that match the holiday season, such as red and green.
- Mint Chocolate Chips: Mix in mint-flavored chocolate chips along with the regular chocolate chips for a double chocolatey and minty experience.
how to store and freeze leftover cookies?
I like to keep leftover cookies fresh by storing them in an airtight container at room temperature for about 4–5 days. If I know I won’t eat them that quickly, I freeze them instead. To freeze, I let the cookies cool completely, then place them in a freezer-safe bag or container with parchment paper between the layers so they don’t stick together. They’ll keep well in the freezer for up to 3 months, and when I’m ready to enjoy one, I just let it thaw at room temperature or warm it up for a few seconds in the microwave.
lOOKING FOR MORE COOKIE RECIPES? TRY THESE!
Butterscotch-Chocolate Chip Cookie
Easy Chocolate Chip Coconut Almond Cookies
FINAL THOUGHTS
I love making this Double Chocolate Cookies recipe because it’s easy, festive, and oh-so-chocolatey. Whether you’re making them for Christmas, a holiday party, or just to satisfy a chocolate craving, they’re always a hit. Leave me a comment if you try this recipe—I’d love to hear how your cookies turned out!
Double Chocolate Chip Cookies
Equipment
- Air Bake Cookie Sheet
Ingredients
- 2 ½ cups all-purpose flour (315g)
- 1 cup unsweetened cocoa powder (80g)
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups unsalted butter (340g) (softened to room temp)
- 2 cups granulated sugar (400g)
- 1 cup brown sugar (200g)
- 4 eggs
- 2 teaspoon vanilla extract
- 2 cups semisweet chocolate chips (350g)
- 1 ½ cups Optional: peppermint candy (225g)(crushed)(omit completely if you want plain double chocolate cookies)
- 1 cup Optional: Nestle Hot Cocoa Peppermint Chips) (if you can find them) (Use one cup of semi-sweet chocolate chips and one cup of the Hot Cocoa Peppermint Chips – omit the peppermint candy)
Instructions
- Prep the oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream butter & sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add eggs & vanilla: Beat in eggs one at a time, then mix in vanilla extract.
- Combine: Slowly add the dry mixture to the wet ingredients until just combined. Fold in the good stuff: Stir in chocolate chips and 1 cup of the crushed peppermint candies. Save the rest for topping.
- Scoop: Drop dough balls (about 2 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
- Top with peppermint: Sprinkle remaining crushed peppermint candies on top of each cookie.
- Bake: Bake 10–12 minutes, until edges are set but centers look slightly soft.
- Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.
