Thick, golden-edged cookies packed with semi-sweet and dark chocolate chips. These easy double chocolate chip cookies have a soft middle, plenty of chocolate in every bite, and a generous bakery-style shape.

For more dessert inspiration that doesn’t require turning on the oven, take a look at the Easy No-Bake Sweets Collection – 100 Recipes.

Why you’ll love these double chocolate chip cookies

• Two kinds of chocolate: semi-sweet chips bring sweetness while dark chocolate adds a deeper cocoa flavor.
• Big, bakery-style scoops: the rough, tall dough portions bake into substantial cookies.
• Simple pantry ingredients: baking powder, baking soda, and cornstarch help give the cookies a tender texture.
• Quick bake: they’re in the oven for just 13–16 minutes.

Ingredients you’ll need

• 2¼ cups (285 g) all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ¾ cup (150 g) dark brown sugar
• ¼ cup (50 g) granulated sugar
• 2 cold eggs
• 1 tablespoon vanilla extract
• 1 cup (225 g) unsalted butter, slightly softened
• A pinch of salt
• 1¼ cups (215 g) semi-sweet chocolate chips, plus extra for topping
• ¾ cup (180 g) dark chocolate chips

Butter: Let the butter soften slightly so it creams smoothly with the sugars, but keep it cool rather than melted. Chocolate: Use a mix of semi-sweet and dark chips for the contrast of flavors and textures.

How to make double chocolate chip cookies

1. Heat the oven. Preheat to 350°F (180°C). Line a baking sheet with parchment paper.
2. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and cornstarch. Set aside.
3. Cream the butter and sugars. In a large bowl, beat the slightly softened butter with the brown and granulated sugars until light and fluffy.
4. Add the eggs and vanilla. Beat in the cold eggs one at a time, then add the vanilla. Continue mixing for 3–4 minutes, until the mixture looks pale and the sugar is well incorporated.
5. Finish the dough. Gradually add the dry ingredients and mix only until combined. Fold in the semi-sweet and dark chocolate chips without overmixing.
6. Scoop and top. Scoop 3–4 tablespoons of dough for each cookie. Keep the tops rustic rather than rolling them smooth, and press a few extra chocolate chips on top. Arrange four cookies per sheet, leaving about 4 inches between them.
7. Bake. Bake on the middle rack for 13–16 minutes, until the edges are lightly golden. If baking more than one batch, bake in batches so the cookies have plenty of room to spread.
8. Cool. Leave the cookies on the baking sheet for a few minutes to set, then move them to a cooling rack. The centers will finish setting as they cool.

Tips for the best cookies

• Measure the flour accurately; too much can make the cookies dry. For the most consistent result, weigh it if you have a kitchen scale.
• Mix the dry ingredients into the butter mixture just until no dry flour remains. Overmixing can make cookies dense.
• Keep the dough portions tall and slightly rough for a thicker, rustic look.
• Watch the first batch closely because ovens vary. Take the cookies out when the edges are lightly golden; the centers may still look soft.

Frequently asked questions

Can I use only one type of chocolate chip?

Yes. Use the same total amount of chocolate chips, choosing semi-sweet, dark, or a mix based on your preference.

Why do the cookies need space on the baking sheet?

These are large scoops and will spread in the oven. Four cookies per sheet with about 4 inches between them gives them room to bake without running together.

How do I know when they’re done?

Look for lightly golden edges after 13–16 minutes. They may feel soft in the center when they come out; let them rest on the pan so they can set.

Can I make smaller cookies?

Yes. Use a smaller scoop and begin checking earlier, since smaller cookies bake faster. The exact yield and bake time will depend on the size you make.

Double Chocolate Chip Cookies

Thick, bakery-style cookies with golden edges and a soft center, loaded with semi-sweet and dark chocolate chips.

Prep: about 20 minutes · Bake: 13–16 minutes per batch · Oven: 350°F (180°C) · Yield: about 12–16 large cookies, depending on scoop size

Ingredients

• 285 g (2¼ cups) all-purpose flour
• 1½ tsp baking powder
• 1 tsp baking soda
• 1 tsp cornstarch
• 150 g (¾ cup) dark brown sugar
• 50 g (¼ cup) granulated sugar
• 2 cold eggs
• 1 tbsp vanilla extract
• 225 g (1 cup) unsalted butter, slightly softened
• Pinch of salt
• 215 g (1¼ cups) semi-sweet chocolate chips, plus extra for topping
• 180 g (¾ cup) dark chocolate chips

Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment.
2. Whisk flour, baking powder, baking soda, and cornstarch in a bowl.
3. Beat butter with both sugars until light and fluffy. Beat in eggs one at a time, then vanilla; mix 3–4 minutes until pale.
4. Gradually mix in dry ingredients just until combined. Fold in both kinds of chocolate chips.
5. Scoop 3–4 tablespoons per cookie, keep the tops rough, and add extra chips. Place four cookies on each sheet, about 4 inches apart.
6. Bake on the middle rack for 13–16 minutes, until the edges are lightly golden. Let rest on the pan for a few minutes before transferring to a rack.

Allergens: Contains wheat, dairy, and eggs. Check chocolate labels for additional allergen information.

Save this recipe for your next baking day, and explore the Easy No-Bake Sweets Collection – 100 Recipes for even more sweet treats.