Double Chocolate Cookies are everything you want when chocolate craving strikes—soft, chewy, and packed with two kinds of chocolate: cocoa powder in the dough and melty chocolate chips throughout. If you love rich, chocolatey treats, these cookies are the perfect cozy snack to enjoy with a glass of milk or your favorite hot drink.
I love making these cookies because the batter is so easy to mix up, and the smell of fresh-baked chocolate fills the whole kitchen. One little tip that always works for me is to chill the dough for a bit before baking; it helps the cookies stay super soft inside and just a little crisp on the edges. Plus, it makes resisting the raw dough much harder!
These cookies are great for sharing too, whether it’s at a family gathering, a birthday party, or simply when friends drop by for coffee. I’ve found that everyone has their own favorite chocolate chip snack, but double chocolate cookies tend to win almost every time—they feel special but still comfy enough to eat any day. Honestly, a batch of these in the house feels like a little chocolate celebration waiting to happen.
Key Ingredients & Substitutions
Unsweetened Cocoa Powder: This gives the cookies their deep chocolate flavor. Dutch-processed cocoa is milder, but natural cocoa adds a richer, slightly tangy taste. Either works; try both to see which you prefer.
Butter: Using softened unsalted butter ensures a tender cookie. You can swap for margarine or coconut oil, but flavor and texture may vary a bit.
Granulated & Brown Sugar: The combo balances sweetness and moisture. Brown sugar adds chewiness and a slight caramel note. For a healthier twist, try coconut sugar.
Chocolate Chips: Semi-sweet chips offer a good balance of sweet and bitter. You can use dark chocolate chunks for more intense flavor or white chocolate chips for a twist.
Flaky Sea Salt (optional): Sprinkling salt on top boosts the chocolate flavor and adds a nice contrast. If you don’t have flaky sea salt, use a tiny pinch of regular salt or skip it.
How Can You Get Soft, Gooey Cookies Every Time?
Keep an eye on the baking time, as overbaking is the most common mistake. Here’s what I do:
- Preheat oven fully before baking cookies to ensure even cooking.
- Watch carefully around 9 minutes – cookies should look set on edges but still soft in centers.
- Remove cookies and let them rest on the tray for 5 minutes; they’ll firm up gently without losing their softness.
- Chilling dough for 30 minutes before baking helps control spread and improves texture.
Following these steps gives you that fudgy inside and slight crisp outside, just like in the photo!
Equipment You’ll Need
- Mixing bowls – I use these to blend ingredients smoothly and keep everything organized.
- Whisk or electric mixer – helps bring the dough together quickly and smoothly.
- Measuring cups and spoons – for accurate measurement, making sure your cookies turn out just right.
- Baking sheets – a sturdy, flat surface for baking cookies evenly.
- Parchment paper or silicone mats – keeps cookies from sticking and helps cleanup.
- Cookie scoop or tablespoon – shapes the dough into uniform cookies for even baking.
Flavor Variations & Add-Ins
- Use dark chocolate or chocolate chunks instead of chips for a richer flavor.
- Mix in chopped nuts, like walnuts or pecans, for crunch and extra flavor.
- Add a teaspoon of espresso powder to the dough for a mocha twist.
- Stir in shredded coconut or marshmallows for a fun, chewy texture.
Double Chocolate Cookies
Ingredients You’ll Need:
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips, plus extra for topping
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 9-11 minutes to bake per batch. Allow an additional 5 minutes for cooling before enjoying your cookies.
Step-by-Step Instructions:
1. Prepare to Bake:
First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup much easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This will ensure your cookies have a smooth and even chocolate flavor.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter with both the granulated and light brown sugars until the mixture is creamy and smooth—this usually takes about 2-3 minutes.
4. Add Egg and Vanilla:
Next, add the egg and vanilla extract to the butter and sugar mixture. Beat until everything is fully combined and nice and fluffy.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix gently, just until the flour mixture is blended in. Over mixing can make the cookies tough, so stop as soon as it’s combined.
6. Fold in Chocolate Chips:
Carefully fold the chocolate chips into the dough, ensuring they are evenly spread throughout.
7. Scoop & Shape Cookies:
Using a cookie scoop or spoon, place rounded tablespoons of dough onto your baking sheets. Leave about 2 inches between each cookie so they have room to spread. For an extra chocolate touch, press a few more chips on top of each cookie dough ball.
8. Bake Your Cookies:
Bake in your preheated oven for 9 to 11 minutes. The edges should look set, but the centers will still appear soft and slightly undercooked—that’s perfect for a chewy, fudgy cookie.
9. Add a Finishing Touch:
Right after removing the cookies from the oven, sprinkle a small pinch of flaky sea salt over each one if you like a little salty contrast with the chocolate.
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes to set up a bit, then transfer them to a wire rack to finish cooling. Enjoy them warm for melty chocolate or at room temperature for a tender bite.
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for this recipe to ensure the sugars cream properly, giving you that tender, chewy texture. If your butter is frozen, let it sit at room temperature for about 30-60 minutes until soft but not melted.
Can I Substitute Chocolate Chips with Other Types of Chocolate?
Absolutely! You can use chopped dark chocolate, milk chocolate, or even white chocolate chips. Just be aware that different chocolates will slightly change the sweetness and meltiness of your cookies.
How Should I Store Leftover Cookies?
Store your double chocolate cookies in an airtight container at room temperature for up to 4 days. To keep them soft, you can add a slice of bread to the container—its moisture helps maintain cookie freshness.
Is It Possible to Make the Dough Ahead of Time?
Yes! You can refrigerate the dough in an airtight container for up to 3 days. Just bring it to room temperature for 10-15 minutes before scooping and baking, or bake straight from the fridge—just add an extra minute or two to the baking time.
