Double Chocolate Chip Cookies Recipe • 5★

Updated February 2, 2026

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

5:43Credit...The New York Times Cooking

With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven. Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can’t find them, chocolate chips make a fine substitute; there's no need to adjust the baking time. (Watch the video of Samantha Seneviratne making Double Chocolate Chip Cookies here.)

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1 cup/145 grams all-purpose flour

¾ cup/75 grams Dutch-process cocoa powder

¾ teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

10 tablespoons/141 grams unsalted butter, at room temperature

¾ cup/150 grams dark brown sugar

⅔ cup/133 grams granulated sugar

2 teaspoons pure vanilla extract

2 cups/305 grams semisweet or bittersweet chocolate discs (or use 2 cups/340 grams chocolate chips)

Step 1In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.

In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.

Step 2In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.

In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.

Step 3With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.

With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.

Step 4Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 ½ ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 ½ ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

If you want to make smaller cookies, you can make the circles of dough smaller. I’m six and even I can do it.

I haven't made these cookies but made very similar soft batter cookies. Instead of refrigerating for 24 hrs try this. Place batter in bowl in freezer for 30 mins. No longer because then they will be too hard. Use ice cream scoop to form cookies. Place on tray with parchment. Place trays in fridge for 2 hrs then bake. This cuts down chill time down from 24 hrs to only 2.5 hours. After baking put cookies & parchment on rack. They are too soft to move off of parchment right after baking.

I make a chocolate chip cookie that you let rest for 24-36 hours in the refrigerator too. The dough gets extremely difficult to work with, once chilled, so I make into balls prior to refrigerating. Hope this helps.

Insanely good, intensely chocolatey. Depending on how big you shape the dough balls, and how cold they are when you put them into the oven, they will not melt dow and become flat very quickly, which can lead to over-baking. These cookies definitely do not need more that 12-13, max. If you notice the cookies still seem too tall after 8-10 minutes, take the tray out of the oven and bang it once or twice on the counter, then return the tray to the oven. This will help the cookies flatten.

Mine came out sandy in texture-maybe I should have used superfine sugar? And I’d prefer small as they were INTENSE!

Wow. Not often does a recipe come out looking exactly like the picture. I followed the cookie weight and baking time because I wanted the bakery giant cookie look, and these did not disappoint. Added 1 tbsp of espresso powder. Great recipe, amazing cookies!

Source: https://cooking.nytimes.com/recipes/1018459-double-chocolate-chip-cookies