For all our chocoholics out there, we bring you chocolate chip chocolate cookies! Yes, that’s double the chocolate and double the delicious! Soft, moist, and oh so chocolatey!

I had a hard time coming up with a name for this recipe. Should it be “chocolate chip chocolate”? “Chocolate chocolate chip”? Or maybe just “double chocolate chip”? Sheesh! It’s hard to know, but what I do know for sure is that these are DIVINE!

A cooling rack with chocolate chocolate chip cookies. The cookies have melted chocolate chips and there are bits of chocolate on the parchment paper lined cooling rack.

I’m actually more of a fruit dessert kind of gal, and Cade is all about the chocolate, but when I make these cookies, it’s me who can’t stop eating them. I may have even grabbed a couple and eaten them alone in the pantry so I didn’t have to share with my kids. Shhhhhh…yes, I am one of those moms!

What Ingredients Do You Need for Chocolate Chip Chocolate Cookies?

This recipe starts like regular chocolate chip cookies and then we add all the chocolate! They could actually be called triple chocolate chip cookies because we have chocolate coming from three different directions. Yummmmm!

  • Butter (unsalted)
  • Eggs
  • Sugar
  • Brown Sugar
  • Vanilla
  • Flour
  • Salt
  • Baking Soda
  • Devil’s Food Pudding (see section below)
  • Cocoa
  • Chocolate Chips

Jump down to the recipe card for all the exact measurements.

Chocolate chocolate chip cookies on a cooling rack. There are melted chocolate pieces in the cookies.

How to Make Chocolate Chip Chocolate Cookies

These cookies are so simple it’s dangerous!

  • Combine all the wet ingredients in a bowl and mix evenly.
  • Combine all the dry ingredients in a separate bowl.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • Add the chocolate chips and fold them in.
  • Scoop balls onto a greased cookie sheet.
  • Bake.
  • Consume!

Head to the recipe card to for all the detailed instructions.

Parchment paper on a wire cooking rack with the best chocolate chocolate chip cookies fresh from the oven. The cookies are a deep chocolate with melted chocolate chips in them.

Where Can I Find Devil’s Food Pudding?

I buy pudding at Walmart. I know Walmart is usually lacking but for some reason they excel at pudding. They have so many flavors. Occasionally, I can’t find the Devil’s Food Jello pudding flavor, so I’ll grab chocolate fudge or just plain ol’ chocolate. Just be sure to not get sugar free.

You can also use a combination of chocolate puddings. You’ll need two of the small boxes of pudding, and you will use one whole box and just part of the second box. Use a kitchen scale to measure exactly 5.1 ounces.

Why Use Pudding in Cookies?

Pudding makes the most soft and moist cookies, not to mention the delicious chocolate flavor. Trust me, you’ll want to put pudding in all your cookies from now on!

A freshly baked chocolate chocolate chip cookie. It is soft and filled with melted chocolate chips.

Can These Cookies Be Made Ahead of Time?

These are a great make ahead cookie! Scoop the dough onto a cookie sheet and then cover the cookie sheet with plastic wrap. Store them in the refrigerator until you’re ready to bake them the next day. When you are ready to bake them, let them sit on the counter for 15-30 minutes to come to room temperature.

Can You Freeze Cookie Dough?

The best way to freeze cookie dough is to freeze cookie dough is to scoop the cookie dough into balls and drop on a parchment lined cookie sheet.

Freeze for 2 hours and then transfer the frozen dough to freezer bags.

When you are ready to bake them, let them sit out on the counter for 30 minutes to come to room temperature and then bake as directed.

A soft warm chocolate chocolate chip cookie that is being broken in half. It is soft and moist with melted chocolate chips.

Tips for Making the Best Chocolate Chip Chocolate Cookies

  • It’s very important that you purchase INSTANT pudding and not the cook and serve kind. The cook and serve style of pudding won’t work for this recipe.
  • When adding in the instant pudding mix, add it like any other dry ingredient. You don’t actually make the pudding mix like it says on the box. Just stir it into the dough like you would normal flour.
  • To make our homemade chocolate chip cookies even prettier, we like to add a few extra chocolate chips (or chocolate chunks as seen in the photos) on top of the dough balls right before baking. It’s an extra step, but it’s so worth it!
  • We like to sprinkle a little flaked sea salt on top. That salt on top gives the best flavor! It’s totally optional, but makes for much prettier pictures! 🙂

How Long Will Cookie Dough Keep In The Freezer?

Cookie dough will keep for 3 months in the freezer.

How Do You Store Cookies?

Let cookies cool completely and then store in an airtight container at room temperature.

Two chocolate chocolate chip cookies stack on top of each other. The top cookie has a bite taken out of it. The cookies are soft and moist and have melted chocolate pieces in them.

Have you decided what the best name for this recipe should be? Leave us a comment and let us know what you think! For now it’s chocolate chip chocolate cookies. Chocolate twice which just means yes and yes again!

More COOKIE RECIPES You’re Going to Love:

Video How to Make Chocolate Cookies

The Best Chocolate Cookies

4.36 from 14 votes
Servings: 60
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 2 Cups Butter, Unsalted and softened (4 sticks)
  • 4 Eggs, large
  • 1 1/2 Cups Sugar
  • 2 Cups Brown Sugar
  • 2 teaspoons Vanilla
  • 5 Cups Flour
  • 2 teaspoons Salt
  • 2 teaspoons Baking Soda
  • 1/2 Cup Cocoa
  • 1 Box Pudding, 5.1 oz. (large) instant Devil’s Food *see note
  • 3 Cups Chocolate Chips


  • Preheat oven to 350 degrees F.
  • Combine butter, eggs, sugars, vanilla in large bowl until evenly mixed
    2 Cups Butter, 4 Eggs, 1 1/2 Cups Sugar, 2 Cups Brown Sugar, 2 teaspoons Vanilla
  • In a separate bowl combine flour, salt, baking soda, cocoa and pudding
    5 Cups Flour, 2 teaspoons Salt, 2 teaspoons Baking Soda, 1/2 Cup Cocoa, 1 Box Pudding
  • Slowly add the dry ingredients into the large bowl of wet ingredients.
  • Once ingredients are combined slowly mix in chocolate chips.Scoop into 1/4 cup balls or smaller if you prefer and roll into balls to get the shiny coating.
    3 Cups Chocolate Chips
  • Place on greased cooking sheet.
  • Bake for 8-10 minutes


*I buy my pudding at walmart. If I can’t find Devil’s food I’ll use chocolate fudge or plain chocolate. Or we love a combo of two, but you must use a kitchen scale to use one box and add the second box until you hit 5.1 ounces. 
*These cookies work awesome to make and scoop the dough onto a cookie sheet, cover with plastic and store in the fridge until baking the next day. Remove for 15-30 minutes from the fridge before baking. You can also freeze the dough, but setting it out for 30 minutes will help them not look like golf balls when baking. Or transfer to the fridge that morning and bake that night. 


Serving: 1gCalories: 191kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 29mgSodium: 181mgPotassium: 27mgFiber: 1gSugar: 18gVitamin A: 225IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet
Cuisine: American

Recommended Products


A cooling rack with chocolate chocolate chip cookies. The cookies have melted chocolate chips and there are bits of chocolate on the parchment paper lined cooling rack.


When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.