These Double Chocolate Chip Cookies have a slightly crisp outer shell and are dense, fudgy, and gooey on the inside, almost like a brownie. Pull the first batch out of the oven in less than 30 minutes!
This Double Chocolate Chip Cookie Recipe Is Irresistible!
Crispy, chewy, and loaded with ooey gooey chocolate chips, this Double Chocolate Chip Cookies Recipe checks all the boxes!
There are a few reasons why these cookies are so irresistible.
For one, there’s a secret ingredient that makes them extra indulgent: a packet of instant chocolate pudding mix!
If you haven’t tried pudding cookies, you’ll be hooked! My Birthday Cake Pudding Cookies are another fan favorite.
These Double Chocolate Chip Pudding Cookies are like Girl Scout Cookies in that you want to stash them away and keep them all to yourself.
If you love Brownie Cookies, then you’re going to love these Double Chocolate Chip Pudding Cookies! Plus, they make a huge batch, so they’re great for bake sales, parties, and gifting!
Also, instead of semi-sweet chocolate chips, Double Chocolate Chip Cookies are loaded with both milk and dark chocolate chips. These get ooey and gooey when the cookies are fresh from the oven, and it’s so good!
Plus, this recipe also calls for brown sugar and white sugar, giving even more depth to the flavor.
So if you’re ever looking for an alternative to your usual Bakery Style Chocolate Chip Cookies recipe, these Double Chocolate Chip Cookies definitely fit the bill!
What Are Chocolate Chocolate Chip Cookies?
This decadent Double Chocolate Chip Cookies Recipe doesn’t just have double the chocolate chips (both dark and milk chocolate). Thanks to the addition of cocoa powder and chocolate pudding mix, the cookie is also chocolate-flavored.
Needless to say, they’re a real treat for chocolate lovers!
Double Chocolate Cookie Recipe Ingredients
- all-purpose flour
- Dutch-process cocoa powder
- instant chocolate fudge pudding mix
- salt
- baking soda
- salted butter
- light brown sugar
- granulated sugar
- large egg
- vanilla extract
- whole milk
- chocolate chips
Should I Use Semi-Sweet or Milk Chocolate Chips in Cookies?
Personally, I’m not a big milk chocolate fan and prefer using either semi-sweet or dark chocolate chips, but you can use milk chocolate if that’s what you like.
How Do I Make Double Chocolate Chip Cookies?
Luckily, it’s easy to make Double Chocolate Chip Cookies from scratch. The recipe calls for pudding mix, which helps make it chewy, but don’t prepare the pudding before adding it; you just add the powder mix. If you follow this recipe, you’ll be sinking your teeth into a chocolaty chewy cookie in no time!
Step 1: Preheat oven to 350 degrees and line a baking sheet with parchment paper, and set aside.
Step 2: In a large bowl or stand mixer fitted with a paddle attachment, beat the butter and sugars until light and fluffy.
Step 3: Beat in the eggs and vanilla until fully combined, and scrape down the sides as needed.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Add the dry ingredients to the wet ingredients a little at a time while mixing on low until fully combined.
Step 6: Then, fold in the chocolate chips.
Step 7: If baking right away, use a #24 cookie scoop to portion out your cookie dough into 2-ounce servings. Placing scoops about 2 inches apart on the baking sheet.
Step 8: Bake the cookies for 9 to 11 minutes; remove them from the oven. Allow them to cool for 2 minutes on the pan before transferring them to a cooling rack.
Chocolate Chocolate Chip Cookie Recipe Storage
These cookies can be left out for a few hours uncovered and will stay tender and fresh for about 3 days in an airtight container at room temperature. They will last for 1 to 2 weeks in a heat-sealed bag at room temperature.
Can You Freeze These Cookies?
Absolutely! You will want to let the cookies cool completely to room temperature, then flash freeze them on a baking sheet for 1 hour before transfer to a freezer bag and squeezing out any excess air.
You don’t want to add the cookies straight to the bag because they are so tender they will break and smush, so flash freezing is a must.
Double Chocolate Chip Cookie Recipe FAQs
Most of the time, when people think of double chocolate chip cookies, they are thinking of chocolate cookie dough with chocolate chips in it. In my Triple Chocolate Cookies, I actually use a chocolate cookie dough base and three different kinds of chocolate chips!
The surface of the cookies will have a more matte appearance than glossy.
There are a lot of factors that go into the texture of a cookie. Everything from the temperature of your butter to chilling to the type of liner you bake them on. These cookies are soft and fudgy and not at all crunchy and cannot but adapted into a crunchy cookie.
A chewy cookie starts with its foundation and the way the butter, flour, leavening agents, eggs, and sugars are prepared, and the temperature they start at. However, this recipe goes the extra mile by using a pudding mix, which has cornstarch in it and yields soft and tender cookies.
If you pressed the cookies too much, they could be slightly flat. You would also want to check that you used the right leaving agent and that it wasn’t expired.
These are so good; my husband Matt even says these are the second-best cookies I’ve ever made. (If you’re curious, they’re right behind my Bourbon Toffee Brown Butter Chocolate Chip Cookies, another must-try cookie recipe.)
More Delicious Chocolate Recipes
- Caramel Brownies – For cakey brownie fans!
- Black Magic Cake – The most indulgent chocolate cake ever!
- Chocolate Cupcakes – Perfect for parties!
- Chocolate Chip Cookie Bars – These bar cookies are perfect for potlucks!
- Mississippi Mud Pie – An indulgent dessert perfect for holidays!
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If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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This post was originally published in 2014 and was updated in 2019 and again in 2023 with slight recipe changes and improvements.
Double Chocolate Chip Cookies Recipe
Ingredients
- 1¾ cups all-purpose flour 210g
- ½ cup Dutch cocoa powder 50g
- 1 (3.4oz.) box instant chocolate fudge pudding mix unprepared
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ½ cup salted butter 110g
- ¾ cup light brown sugar packed, 150g
- ¼ cup granulated sugar 55g
- 1 large egg room temperature
- 1½ teaspoons pure vanilla extract
- 3 ounces whole milk
- 1½ cups chocolate chips see notes
Instructions
Cookies
- Preheat the oven to 350°F and line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together 1¾ cups all-purpose flour, ½ cup Dutch cocoa powder, 1 (3.4oz.) box instant chocolate fudge pudding mix, ½ teaspoon salt, and ¾ teaspoon baking soda. Set aside.1¾ cups all-purpose flour, ½ cup Dutch cocoa powder, ½ teaspoon salt, ¾ teaspoon baking soda, 1 (3.4oz.) box instant chocolate fudge pudding mix
- Cream together ½ cup salted butter, ¾ cup light brown sugar , and ¼ cup granulated sugar in a large bowl or stand mixer fitted with a paddle attachment and cream for 2 minutes.¾ cup light brown sugar, ¼ cup granulated sugar, ½ cup salted butter
- Add in 1 large egg and 1½ teaspoons pure vanilla extract and beat until fully incorporated.1 large egg, 1½ teaspoons pure vanilla extract
- Add the dry ingredients and 3 ounces whole milk , alternating between them 3 times, beginning with flour and ending with milk. Mix for about 1 to 2 minutes The dough should be thick but soft, greasy but not sticky.3 ounces whole milk
- Fold in 1½ cups chocolate chips just until incorporated.
- Use a #24 cookie scoop to measure the dough into balls about 2oz. each.
- Place the cookie dough balls on the prepared baking pan at least 2 inches apart and gently press the dough down to flatten slightly. Top with extra chocolate chips for presentation before baking.
- Bake for 8 to 10 minutes until the edges are just set and the dough looks more matte than glossy.
- Allow the cookies to cool on the pan for 15 minutes before transferring them to a wire rack with a spatula to cool completely. Bake the other pan of cookies. These cookies are very soft right after baking and will firm up while they cool.
Notes
- Regular instant chocolate pudding can be used in place of chocolate fudge in the dough.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Paula says
So disappointed in these and the time and ingredients wasted. I planned on them for an Easter treat but cannot bring them as a hostess gift. Pre-baking, I thought the batter was very bland so I added mini semi-sweet chocolate chips along with the M&M’s. Underbaked my first batch hoping for a fudge-y interior. No luck. Baked the recipe time using a different cookie sheet, little help. I think it must be the pudding mix that gives the cookie an artificial cake mix taste. And, the outside never got slightly crisp.
Andrie says
I have made these couple of times. They were always fudgy when they came out of the oven but next day I found them hard and dry. So this time I used only 1 cup pf flour and they have stayed super fudgy even next day. I also used only 1/4 c of both sugars as I find North American deserts too sweet. Thanks again.