Double Chocolate Chip Cookies are always a hit! A blend of semi-sweet and white chocolate chips make these cookies impossible to resist. 

What is your favorite cookie? For me, when it comes to cookies, you can’t really go wrong with the classic chocolate chip. But when you want a little bit more sweetness, adding another kind of chocolate really ups the deliciousness of the cookie. That is exactly what I did here with these Double Chocolate Chip Cookies. 

And it should come as a shock to no one that my family absolutely loved them! They are chewy with the perfect amount of crispness and, of course, double the chocolate.

Let’s talk about what you’ll need to make them. 

Double Chocolate Chip Cookies Ingredients: 

You will need all the usual suspects to make these Double Chocolate Chip Cookies: flour, sugar, vanilla, baking soda and salt. There are just a couple of places the ingredients differ. 

  • BROWN AND GRANULATED SUGAR: You’ll use a combination of both sugars in this recipe. I like the complexity of flavor that brown sugar adds so I use more of that and less granulated sugar. 
  • WHITE CHOCOLATE CHIPS: The second chocolate in these double chocolate chip cookies is white chocolate. White chocolate adds a subtle, buttery vanilla flavor to the cookies. 
  • MELTED BUTTER: Instead of softened butter, this cookie recipe calls for melted butter. Melted butter gives cookies a bit of a chewier texture. 

Step by Step Photos and Instructions: 

Making Double Chocolate Chip Cookies is just as easy as making your favorite chocolate chip cookies. I’ve included step by step photos here so that you can follow along every step of the way. Keep in mind that the cookie dough does need to be chilled for at least 30 minutes so be sure to plan ahead. 

Beat together butter and sugar.
Sift together dry ingredients.
Add dry ingredients to wet ingredients. Fold in chocolate chips.
Chill.
Bake.
  • STEP #1: Use a hand-mixer to beat together sugars and butter until creamy. This should take 2 – 3 minutes. 
  • STEP #2: Sift together flour, baking soda and salt. 
  • STEP #3: With the hand mixer on low, slowly beat in the flour until the mixture is combined. Fold in the white chocolate chips and semi-sweet chocolate chips. 
  • STEP #4: Use a cookie scoop to make rounded balls of cookie dough. Top with a couple extra chocolate chips if desired. Place on a parchment paper lined baking sheet and chill for at least 30 minutes. 
  • STEP #5: When ready to bake, preheat oven to 350 degrees. Place cookies on a cookie sheet, about 2 inches apart. Bake in preheated oven for 10 minutes. Allow to cool slightly and serve. 

Storage: 

Store any leftover cookies in an air-tight container. They will be freshest if eaten within a few days. 

Looking for more cookie recipes? Try these! 

Brownie Cookies are a delicious combination of two easy dessert recipes; brownies and cookies! They come together in a snap and are always a crowd pleaser. 

Turn your leftover candy into cookies with these Twix Cookies. Soft, chewy and full of caramel chocolate candies, you’re going to love them!

Chewy, chocolaty, Biscoff and Dark Chocolate Chip Cookies are loaded with dark chocolate chips and sweet cookie butter.

Note: Originally published in 2009. Updated in 2026 with new photos, step by step photos, nutrition information and a slightly modified recipe that now includes chilling time. 

Double Chocolate Chip Cookies
15m
Prep
10m
Cook
25m
Total

Servings

36

Ingredients

  • 1/2 cup unsalted butter (melted, cooled)
  • 1 cup brown sugar (packed )
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (plus more for topping, if desired )
  • 1/2 cup white chocolate chips (plus more for topping, if desired )

Instructions

  1. In one bowl, whisk together melted butter, brown sugar and white sugar until smooth. Whisk in eggs one at a time. Whisk in vanilla.
  2. In a separate bowl sift flour, baking soda and salt.
  3. Slowly whisk flour mixture into sugar mixture.
  4. Fold in chocolate chips.

  5. On a parchment paper lined cookie sheet, drop rounded teaspoonfuls of cookie dough. Cover and refrigerate for at least 30 minutes.

  6. When ready to cook, preheat oven to 350 degrees. Place cookies on baking sheet 2 inches apart. Bake in preheated oven for 10 minutes.

  7. Cool a few minutes on cookie sheet. Transfer to cooling rack to cool completely.

Notes

plus more for topping, if desired
Nutrition Facts
Amount per serving
Calories
118
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 71mg 3%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 2%
Total Sugars 11g
Protein 1g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Deseree

Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things.

10 Reviews

  1. Pierre April 23, 2010

    I should try these, they look nice and fat. I’m still on a quest for a cookie to crave. I’ve tested 10 so far and have documented the results. If you’re interested see:

    http://www.thegrinninggourmet.com/?page_id=178

    Btw, Baier’s issue may be that her oven is a bit colder than it should be. A cookie edge sets faster at high temperature and is then force to grow up rather than out.

  2. ashley h January 2, 2010

    I love your cookie pictures. im so happy i came across your site everything looks so good

  3. Deseree June 8, 2009

    Oh you’re from Portland! I grew up in Vancouver :) It is pretty low down there maybe that does have something to do with it. I am glad that you enjoyed those fudgy brownie cookies. Try them with ice cream sometime and I don’t think you could stop people from knocking down the cube walls ;-)

  4. Baier June 5, 2009

    Real as it gets, margerine seemed almost blasphemous. Yours came out so wonderfully, I can’t help but think it’s an altitude or humidity thing – we are rather low down and wet here in Portland, OR. I made the Fudge brownie cookies yesterday, and it was all I could do to keep people from knocking my cube walls down to get at them! Thanks Deseree!

  5. Deseree June 5, 2009

    Thanks Baier! I am glad that you and your co-workers enjoyed this recipe! You have tried so many different things! My first thought was to tell you to refrigerate the dough and make sure you have fresh baking soda, but you already did that :) My next question would be are you using real butter? If you are substituting margarine that can cause your cookies to flatten a bit. I’ll try to do some more research and see if I can find any other reasons why this might happen.

  6. Baier June 3, 2009

    I love this recipe! Actually, everyone at work loves this recipe too after I went around with a box last week! One question for you though – it seems no matter what I try, my cookies fall flat after coming out of the oven. I’ve got insulated cookie sheets, fresh baking soda, good flour (king arthur), I’m using parchment paper on top of the cookie sheets, and when they come out of the oven, they look fantastic – they stand about an inch tall! But no matter what I seem to try, they always wither. I’ve tried leaving them on the pan to cool completely, or for any amount of time from 2 minutes to 4 minutes; I’ve refridgerated the dough; I’ve frozen the dough; I’ve tried moving them immediately to racks (bad for the cookie, good for the cook, as those mistakes have to be cleaned up after they ooze through the rack!); I’ve tried cooling them on brown paper instead of racks, I’ve even slid the parchment paper from the cookie sheets directly onto racks to avoid disturbing them. Still Flat! If you’ve got advice, I’d LOVE to hear it.

  7. Deseree April 17, 2009

    Michelle: PB chips would be super yummy!
    Debbie: Chocolate cookies sound good now I want to bake them! :)
    Danielle: I have never tried to brown the butter first, maybe that will be for the next batch. Thanks for the suggestion!

  8. Danielle April 17, 2009

    I have become such a fan of melting, or even browning the butter, for chocolate chip cookies. I actually just made some last night with regular softened butter and the intense flavor just wasn’t there. I actually prefer white chocolate to brown chocolate, so these are particulary appealing to me. Yum!

  9. Debbie April 17, 2009

    I jsut baked all chocolate cookies last night and now I want these too!!!

  10. Michelle April 17, 2009

    Looks yummy. I like adding pb chips to my cookies too. You’ve made me want to go bake some.
    http://oneordinaryday.wordpress.com/

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