Double Chocolate Chip Cookies

By Samantha Seneviratne

Updated February 2, 2026

  • Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 3
Total Time
1 hour plus at least 24 hours' chilling
Rating
5(3,989)
Comments
Read comments

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.)

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:9 to 10 big cookies

  • 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

  • 1 large egg

  • 2 teaspoons pure vanilla extract

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

Ingredient Substitution Guide
Nutritional analysis per serving

64 grams carbs; 53 milligrams cholesterol; 442 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 20 grams fat; 4 grams fiber; 235 milligrams sodium; 5 grams protein; 47 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

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

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
3,989 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

owen

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

Schroderc

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.

PSS

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.

Joshua B

First of all, these cookies are AMAZING. As perfect a chocolate cookie as you're going to find. Some IMPORTANT notes: 3.5 ounces of this dough is a huge cookie, and definitely much, much bigger than a "golf ball." I ended up using a scoop that yielded a 1.75 ounce ball of dough (leaving the bottom flat). 11 minutes is the perfect bake time at this size. Bang the baking sheet about two minutes before taking them out so the dough flattens a bit.

Gary Flanigan

What exactly is the point of the long time in the fridge?

Dha243

An easy way to make uniform cookies like this—place in a foil or plastic wrap lined square pan (8x8 or 9x9). Chill. Turn over into a cutting board; remove wrap. Cut in squares—6x6, 8x8, however large or small you want. I do this for lots of cookie recipes, including Viennese crescents and jam thumbprints at Christmas time. Great method, thanks to Cooks Illustrated magazine.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.