Double Chocolate Cookies are the perfect treat for anyone who loves a rich chocolate fix. These cookies are packed with both cocoa powder and generous chunks of chocolate, giving them a deep, chocolaty flavor that’s soft and chewy on the inside with just a little crisp around the edges.
I always find that these cookies bring a little extra happiness to any day. Whenever I bake them, the whole house fills with the warm smell of melting chocolate, and it’s impossible not to sneak a bite right out of the oven. My favorite part is how gooey the chocolate chips stay even after baking—it’s like a little chocolate surprise in every bite!
These cookies are great on their own, but I love serving them with a cold glass of milk or even with a scoop of vanilla ice cream for a simple but delicious dessert. If you’re sharing them, watch out because they disappear fast—I’ve learned it’s best to bake a big batch to keep everyone happy.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level better. If you need a dairy-free option, try coconut oil or a plant-based butter substitute.
Sugars: A mix of granulated and brown sugar gives these cookies a nice balance of sweetness and chewiness. Brown sugar adds moisture and depth, but you can use all granulated sugar if needed.
Cocoa Powder: Unsweetened cocoa powder brings that deep chocolate flavor. Make sure to use a good quality one for best taste. If you want a milder chocolate, Dutch-processed cocoa works well too.
Chocolate Chips: Semi-sweet chips are classic, but mixing in dark chocolate chips adds richness. You can also chop a chocolate bar for bigger melty pockets.
How Can I Get Soft, Chewy Double Chocolate Cookies Every Time?
Soft and chewy cookies come from a few key steps:
- Cream the butter and sugar well. This traps air and gives the cookies a lovely texture.
- Don’t overmix once you add flour. Stir just until combined to avoid tough cookies.
- Bake until edges are set but centers look slightly soft. Cookies continue to cook as they cool, so pulling them out early keeps them chewy.
- Let cookies cool on the baking sheet. This allows them to firm up without becoming hard.
These tricks help get that gooey center with a just-right outside. I like to add a few extra chips on top of the dough balls before baking for a tempting melty look.
Equipment You’ll Need
- Mixing bowls – I suggest using a large bowl for mixing the dough easily.
- Electric hand or stand mixer – makes creaming the butter and sugar faster and more thorough.
- Measuring cups and spoons – for accurate ingredient amounts.
- Baking sheets – a sturdy, flat surface to bake your cookies evenly.
- Parchment paper or silicone baking mats – to prevent sticking and make cleanup simple.
- Cooling rack – for letting the cookies cool down without becoming soggy on the bottom.
Flavor Variations & Add-Ins
- Use dark or bittersweet chocolate chips instead of semi-sweet for a richer flavor.
- Mix in chopped nuts like walnuts or pecans for added crunch.
- Add a teaspoon of instant espresso powder to intensify the chocolate taste.
- Swirl in a tablespoon of peanut butter or caramel before baking for extra richness.
How to Make Double Chocolate Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups semi-sweet chocolate chips (or a mix of semi-sweet and dark chocolate chips)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 10-12 minutes for baking. Plus, give the cookies 5 minutes to cool on the baking sheet before moving them to a wire rack. So, from start to finish, it’s about 30 minutes to enjoy fresh, warm double chocolate cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, warm your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Cream the Butter and Sugars:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
3. Add Eggs and Vanilla:
Mix in the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract until everything’s combined nicely.
4. Mix Dry Ingredients:
In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This helps get all the dry ingredients evenly blended.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the butter mixture. Stir gently until just combined—avoid overmixing to keep your cookies tender.
6. Add Chocolate Chips:
Fold in the chocolate chips evenly so every cookie will have plenty of melty chocolate in each bite.
7. Scoop and Bake:
Drop rounded tablespoons of cookie dough onto your prepared baking sheets. Make sure to space them about 2 inches apart; the cookies will spread a bit while baking.
Bake for 10-12 minutes. The edges should look set, but the centers can still be soft—this keeps them chewy.
8. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes—this helps them firm up a little. Then transfer to a wire rack to cool completely or enjoy them warm for that perfect gooey chocolate moment!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for creaming, but if you only have frozen butter, thaw it in the fridge overnight or at room temperature until soft. Softened butter helps create the right texture and fluffiness in the dough.
How Should I Store Leftover Double Chocolate Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute All-Purpose Flour with Gluten-Free Flour?
Yes! Use a 1-to-1 gluten-free baking flour blend that contains xanthan gum or another binder. This will help maintain the texture and structure close to the original cookies.
Is It Okay to Add Nuts or Different Mix-Ins?
Absolutely! You can mix in chopped nuts like walnuts or pecans, or even swap some chocolate chips for white chocolate or butterscotch chips to customize the flavor.
