Double Chocolate Cookies are a dream come true for anyone who loves rich, chocolatey treats. These cookies are packed with both cocoa powder and plenty of gooey chocolate chips, giving you a deep chocolate flavor in every bite. The outside is slightly crisp while the inside stays soft and chewy, making them a perfect chocolate fix anytime.
I love making these cookies when I want to treat myself or surprise friends with something special. There is something so comforting about the smell of chocolate baking in the oven that puts me in a great mood every time. My little tip is to chill the dough before baking—it helps the cookies keep their shape and stay nice and thick.
These double chocolate cookies are fantastic on their own, but I especially enjoy them with a glass of cold milk or a cup of coffee. Sometimes, I even warm them up for a few seconds to get that melty chocolate feel all over again. They’re one of those easy, happy treats that always bring smiles, whether it’s a casual snack or part of a cozy get-together.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the saltiness in these cookies. If you want a dairy-free option, try coconut oil, but note it might change the texture slightly.
Sugars: The combo of granulated and brown sugar adds sweetness and chewiness. Brown sugar keeps the cookies soft, but if you only have white sugar, they’ll be a bit crispier.
Cocoa Powder: Unsweetened cocoa powder is key for rich chocolate flavor. Dutch-processed cocoa gives a milder taste, while natural cocoa is tangier.
Chocolate Chips/Chunks: Semisweet chips are classic, but you can swap in dark, milk, or even white chocolate for different tastes. Chunks melt better and create gooier pockets.
Flaky Sea Salt: This is optional but highly recommended! It adds a pleasant contrast and highlights the chocolate’s sweetness.
How Can I Make These Cookies Soft and Chewy, Not Dry or Flat?
Achieving soft, chewy double chocolate cookies is all about mixing and baking time.
- Cream the Butter and Sugars Well: Beat them until fluffy. This traps air, giving your cookies a nice texture.
- Don’t Overmix After Adding Flour: Stir until just combined to avoid tough cookies.
- Chill the Dough: If time allows, chill for 30 minutes to an hour. This helps the dough firm up and prevents cookies from spreading too much.
- Watch the Bake Time: Take cookies out when edges are set but centers still look soft. Residual heat will finish baking, keeping them gooey inside.
- Cooling: Let cookies cool on the baking sheet for a few minutes before moving to a wire rack. This helps them set without losing softness.
Equipment You’ll Need
- Mixing bowls – I use large ones to mix the dough comfortably and avoid spills.
- Electric mixer or whisk – makes creaming butter and sugars faster and easier.
- Measuring cups and spoons – ensures you add the right amount of each ingredient.
- Silicone spatula – great for scraping down bowls and folding in chocolate chips smoothly.
- Baking sheet – a flat, sturdy one to hold the cookies while baking.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Cooling rack – helps cookies cool evenly and stay crispy on the outside.
Flavor Variations & Add-Ins
- White chocolate chips or chunks – for a sweet, creamy contrast.
- Chopped nuts (walnuts, pecans) – add crunch and complement the chocolate.
- Peanut butter or almond butter – mix into the dough for a nutty flavor and richness.
- Espresso powder – enhances the chocolate flavor; perfect if you like a hint of coffee.
Double Chocolate Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips or chunks
- Flaky sea salt (optional, for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10 minutes per baking batch. Including cooling time, you can expect the entire process to take about 30 to 40 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats so your cookies won’t stick and cleanup is a breeze.
2. Make the Cookie Dough:
In a large bowl, cream the softened butter with granulated and brown sugars until the mixture looks light and fluffy. Then, beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add these dry ingredients to the wet butter mixture and stir just until combined. Be careful not to overmix.
3. Add Chocolate and Scoop Cookies:
Fold the chocolate chips or chunks evenly into the dough. Using a spoon or cookie scoop, place rounded dough balls (about 1.5 tablespoons each) on the lined baking sheets, leaving space between them for spreading. Optionally, sprinkle a tiny pinch of flaky sea salt on top of each ball for a perfect sweet and salty flavor boost.
4. Bake, Cool, and Enjoy:
Bake the cookies for 9 to 11 minutes. You want the edges to be set but the centers still soft. Let them cool on the baking sheet for 5 minutes so they firm up a bit, then transfer to a wire rack to cool completely. Enjoy them warm for melty chocolate goodness, or keep them in an airtight container for up to a week.
Can I Use Frozen Butter for the Dough?
It’s best to use softened butter for this recipe to ensure proper creaming with the sugars. If your butter is frozen, let it thaw at room temperature for about 30-60 minutes before starting.
Can I Substitute the All-Purpose Flour?
You can use a gluten-free all-purpose blend if needed, but make sure it includes xanthan gum for structure. The texture might be slightly different but still delicious!
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed bag for up to three months. Thaw at room temperature before enjoying.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts, pecans, or even a sprinkle of espresso powder work wonderfully to enhance the chocolate flavor and add texture. Just fold them in along with the chocolate chips.