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Freshly baked double chocolate chip cookies with melty chocolate chips on a kitchen counter.

Double Chocolate Chip Cookie Mix

This Double Chocolate Chip Cookie Mix is a quick and easy homemade solution for chocolate cravings and gift-giving. Just add a few simple wet ingredients and bake in minutes for warm, chewy, rich cookies with crispy edges and gooey chocolate centers!
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Course: Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Shelf Life: 90 days
Total Time: 22 minutes
Servings: 24 cookies
Calories: 180kcal
Cost: $10

Equipment

  • 1 Mixing bowl Large, for combining ingredients
  • 1 Whisk To mix dry ingredients
  • 1 Wooden spoon For stirring in chocolate chips
  • 1 Measuring cups/spoons Accurate ingredient portioning
  • 1 Airtight Jar For storage or gifting
  • 1 Baking sheet For baking cookies
  • 1 Parchment paper Prevents cookies from sticking
  • 1 Cookie scoop Optional, for even cookie sizing

Ingredients

  • 1 ¾ cups All-purpose flour Can use gluten-free blend
  • ½ cup Unsweetened cocoa powder Regular or dark cocoa
  • 1 teaspoon Baking soda Helps cookies rise
  • ½ teaspoon Salt Enhances flavor
  • ¾ cup Granulated sugar Adds sweetness
  • ½ cup Brown sugar packed Adds moisture & chewiness
  • 1 cup Semi-sweet chocolate chips Use dairy-free for vegan option
  • Optional Chopped walnuts or pecans For extra texture

Wet Ingredients (to add when baking):

  • 2 large Eggs Room temperature
  • 1 cup Unsalted butter softened Can use plant-based alternative
  • 2 teaspoon Vanilla extract Enhances flavor

Instructions

  • Whisk together flour, cocoa powder, baking soda, and salt.
  • Stir in granulated sugar and brown sugar until well combined.
  • Fold in chocolate chips (and nuts if using).
  • Transfer mix to an airtight jar for storage.
  • Preheat oven to 350°F (175°C) and line a baking sheet.
  • Cream butter, eggs, and vanilla in a bowl.
  • Add the cookie mix and stir until just combined. Combine
  • Scoop dough onto a baking sheet, spacing 2 inches apart.
  • Bake for 10-12 minutes until edges are set.
  • Let cool on the sheet for 5 minutes before transferring to a rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 40g | Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.5g | Cholesterol: 25mg | Sodium: 80mg | Potassium: 90mg | Fiber: 1.5g | Sugar: 14g | Vitamin A: 200IU | Calcium: 15mg | Iron: 1mg