Chocolately goodness anyone? These Chewy Double Chocolate chunk cookies are rich and delicious a favorite recipe turned chocolate that doesn’t use any brown sugar. Add in those extra chocolate chips for a rich and delicious cookie recipe.
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I love chocolate, so it’s safe to assume that anything double chocolate cookies has my name all over it. This recipe is a chocolate sugar cookie recipe adapted from my White Chocolate Dipped Christmas Cookie. It’s a great base cookie recipe.
I’ll link more of those adapted recipes below. But first I want to let you know how delicious this cookie recipe is. It’s soft, chewy and delicious. The cookie uses 2 kinds of fats, both butter and vegetable oil which makes all the difference.
This recipe also is a copycat of the Double Chocolate Chip Cookies Subway too. Yum!
I also use Dutch Process Cocoa for a deep dark brown color along with rich flavor. You could substitute Hershey’s Cocoa Powder but the cookies won’t be as dark and rich in chocolate.
Shopping List Needed
Fats: Both butter and Vegetable Oil are used in this recipe. This helps give a delightful texture of crispy on the outside and soft and chewy on the inside
Sugars: A combination of white sugar and powdered sugar give a great balance of sweetness and keep the cookie soft
Flour: All purpose flour. The trick is in how to measure the flour. Use a Kitchen scale to properly measure ingredients.
If you do not have a scale then make sure to stir and lift the flour before gently scooping into measuring cup. Do not tap or shake the measuring cup to settle the flour. That will result in adding too much flour and cookies will be dry.
Additional Ingredients: Egg, Baking Soda, Baking Powder and Almond Extract. All pretty standard ingredients in the home and pantry.
Chocolate: As I mentioned I use Dutch Process cocoa along with Semi Sweet Chocolate Chips.
How to make Double Chocolate Cookies Recipe
Start with ingredients that are room temperature. Allowing butter and egg to sit at room temperature will make a difference when it comes to creaming the ingredients together.
Preheat Oven to 350 Degrees
In a large mixing bowl or stand mixer cream butter and sugar together until light and fluffy. Add eggs and vanilla and continue to cream together scraping down the sides of the bowl as needed. Slowly add vegetable oil.
Then add dry ingredients slowly a little at a time until mixed together. Hand stir in chocolate chips and get ready to scoop!
Prepare baking sheet with a sheet of parchment paper or use cooking spray. Scoop dough using a medium cookie scoop and drop onto cookie sheet.
Bake for 7-9 minutes and remove from oven allowing to cool before moving to wire rack to cool completely
Optional: Add additional chocolate chips to cookie dough on cookie sheet
How to Store Cookies
Cookies can be stored in a sealed container or Zip-loc bag for up to a week. They do not need to be refrigerated. Cookies can be frozen for up to 3 months.
When making cookies I find it best to use ingredients that are room temperature. This includes butter and eggs. Room temperature butter will cream with sugar and become light and fluffy where cold butter only tends to mash.
Hershey’s Double Chocolate Chip Cookies are a favorite recipe by many. They are delicious hot out of the oven with a tall cold glass of milk. With each bite melted chocolate chips add to the richness of flavor. Something I truly love.
More Recipes Adapted from this recipe
Like I mentioned, this recipe is a favorite and I adapt it to so many great cookie recipes. Here are some of our favorites
- Funfetti Cookies
- Circus Animal Cookies
- Grinch Cookies
- Snowman Cookies
- Pumpkin Snickerdoodle Cookies
- Lemon Cookies
Make ahead and Freeze
This recipe is ideal for making the cookie dough and freezing for later. It’s best to shape cookie dough into cookies and placing on a baking sheet. Then freeze as a batch. Store frozen cookie dough in a zip-loc back or airtight container.
When ready to bake, pull out of freezer and thaw and bake as directed. Hot fresh cookies whenever you want!
Double Chocolate Chip Cookie
- 1/2 Cup Butter Softened
- 1/2 Cup Sugar Granulated
- 1/2 Cup Powdered Sugar
- 1/4 Cup Vegetable Oil
- 1 Egg
- 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 1 1/3 Cup Flour
- 1/3 Cup Dutch Process Cocoa
- 2 Cup Chocolate Chips
- Preheat Oven to 350 Degrees
- Cream Butter and white sugar until light and fluffy. About 2 minutes
- Add Vegetable Oil and powdered sugar and creaming the butter mixture together. This will take a minute or two to come together.
- Mix in Cream of Tartar and Baking Soda as well as Vanilla Extract and add the egg. Mix all ingredients to combine.
- Gradually add flour to mixture and mix well. Add flour 1 cup at a time.
- Hand stir chocolate chips
- Using a medium cookie scoop, scoop dough and roll in sugar in medium bowl. Then carefully place of baking sheets with parchment paper
- Bake cookies for 7-9 minutes. Cookies are done when edges barely turn golden. Do not over bake
- Allow cookies to cool on baking sheet for 2 minutes before moving to cooling rack.
- Cookies need to completely cool before storing.
- Optional – press additional chocolate chips on top of cookie dough scoops