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!
Let’s Connect!
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!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
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?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Comments & Reviews
Cherie Rosenstein says
Your instructions for these double chocolate chip cookies does not have a baking time.
Bake at 350 for HOW LONG????
Please let me know so I can make them. They look positively yummy!
Rebecca Hubbell says
This recipe has been around forever and you’re the first person to mention it, I just added the time. So strange that it wasn’t there.
April says
I made these with King Arthur gluten free flour for my mom and they turned out fantastic. I will be keeping this recipe and using it for everyone. Thank you.
Rebecca Hubbell says
So glad you all enjoyed them! And yes, the King Arthur one for one flour is such a great substitution!
Haileigh says
Absolute best double chocolate chip cookies that I’ve ever made. I used all mini semi-sweet chips, and they melted and distributed throughout the cookies perfectly. I will definitely be using this recipe over and over again. SO good.
Rebecca Hubbell says
I’m so glad you enjoyed them, Haileigh, they are quite yummy!
Laura says
I made these with my daughter for her b-day. THEY…ARE…AMAZING!! We are keeping this recipe!!! Thanks so much for sharing!!!
Rebecca Hubbell says
So glad you all enjoyed them, Laura, they’re some of our favorite cookies!
fabiola@notjustbaked says
Seriously, making these for dessert!
Megan @ MegUnprocessed says
Those are beautiful pudding cookies, so moist and crisp on the outside.
Sara says
These cookies are really good but don’t over bake them! They may still look a bit shiny when they come out of the oven but that doesn’t mean they are raw. I baked the first two batches too long and they were like crispy hockey pucks! The last few batches I baked for less time and they were perfect!
Kristin says
I just made the dough but I noticed that the instructions do not say when to add the 1/4 cup cocoa to the mixture. I decided to whisk it into the flour and baking soda. Maybe you could add this to the instructions.
Rebecca says
Hi Kristin, thanks so much for pointing this out, I must have skipped over it when writing out the instructions, but you put it in in the right spot. Funny how of all the people who’ve made this recipe, you’re the first to let me know. I’ve fixed it for the future. Thanks again and enjoy the cookies!
Nia says
Hi! Imade the cookies just now but they arent gooey,only soft like a brownie. Do i have to reduce the baking time ? Maybe around 9-10min? I baked it at 175C. i weight it 20gr each cookie. Is it too small?
Btw, the taste is amazing ! Gonna add some coffee flavour next time. will make this again till i got that gooey-ness!
Thanks
Rebecca says
Hi Nia,
20g is a little small, I think you need it to be 22.5g or more, at least that’s the size I make them. The gooeyness comes from the chocolate chips, which may harden as they cool. So they should be gooey when they’re fresh out of the oven, but may not be as they set. Hope this helps!
Adriana says
I made these the other day and I have to say they are the best pudding cookies ever. I will have to go and buy more pudding as I am going to make them again this weekend. They were really not that hard to mix as some mentioned. Thank you again for such a great recipe.
Rebecca says
I’m so glad you loved them, they’re probably our favorites too and the kind we make the most!
Ashley says
I don’t see where it says to chill the dough but one of the comments said their dough was chilling in the fridge. Does the dough need to be refrigerated before cooking?
Rebecca says
Hi Ashley, the original recipe called for the dough to be chilled for 2 hours, but some readers found the dough to be really tough to work with afterward so I removed that step. I’ve made them both ways several times. When you chill the dough, you get a puffier cookie with a slightly crisp crust like in the photos. If you choose to go straight from mixing to baking, the cookies will spread out a bit, and will still be chewy and delicious, but won’t have that outer crunch. If you decide to chill the dough, I recommend letting it sit for 15 to 20 minutes to soften after removing it from the fridge and piecing off for the cookies. I hope that helps!
Sherri Parsons says
I made these, added 2 tsp of instant espresso powder, used mini m&Ms for the milk chocolate and Hershey’s Dark cocoa powder. I also used mini semi sweet chips and made smaller cookies (1.25 oz). They were very good! Will make again!
Rebecca says
Ooooohh, I might have to try these with espresso powder next time! I love the way it richens the chocolate!
Jeffery says
These cookies look crazy good! I never usually buy into the ‘secret ingredient!’ type recipes, but I am a believer of the pudding trick after seeing these cookies 🙂 They look so chewy and delicious!
Lisa says
Just pulled these out of the oven and oh my word, so so so good!!!!!!!!!!!!!!!!
Rebecca says
I’m so glad you love them! They’re definitely some of our favorites!
Joni says
Delicious!!! ??
Kathy says
These look so delicious that I just made them and they are in the ‘fridge chilling as we speak. However, the dough is extremely stiff and in fact so stiff that I had to ask my DH to stir in the chocolate chips and it wasn’t easy for him either. I triple checked the recipe thinking I must have left something out but don’t think I did. Are yours the same before they are baked?
Rebecca says
Hi Kathy,
Yes, the dough will be very stiff for these cookies. In the future you could always reduce the flour by 1/4 to 1/2 cup and they’ll be a little easier to work with but won’t give you the crusty outside with a soft center, they’ll just be soft and there’s nothing wrong with that. When you take the dough out of the fridge, let it set for a bit, it will make it a little easier to work with. These are some of my husband’s favorite cookies, I hope you guys enjoy them too!
Donna says
Would like to make but I can’t get cocoa chips only powder?? What would be the measurement for using that pls
fickrj5@gmail.com says
Unfortunately cocoa powder and chocolate chips are not interchangeable. But you could make your own chocolate chips at home, here’s how: http://www.wikihow.com/Make-Chocolate-Chips
penny says
can i use chocolate finely chooped instead of chocolate chips?
fickrj5@gmail.com says
I would think so as the dough will be cold so it shouldn’t melt before going in the oven depending on how fine you wanted to chop it. you can easily switch out chunk or mini chocolate chips for the regular ones! Enjoy, these are some of our favorite cookies!
jeanne says
do we prepare the instant pudding or just open the package and pour in?
fickrj5@gmail.com says
Just pour in.
Simoni says
Hi. These sound and look absolutely amazing! Could you please help me substitute the eggs with something? I Dont eat egg and I I’m dying to try these. Also not sure if I’ll be able to get a package pudding where I live. Any suggestions for that?
Would be super grateful if you could help me out. Thanks!
fickrj5@gmail.com says
I’ve never made them without eggs, but common eggs substitutes in baking are 1/4 unsweetened apple sauce or 1/4 cup mashed ripe banana. As for the pudding, powdered sugar is a very similar component, though it lacks some of the emulsifiers, so I can’t make any promises but it’s probably your best bet. Try 3/4 cups.