Nora
Soft, rich, and loaded with gooey chocolate chunks, these Double Chocolate Cookies are a chocolate lover’s dream. Each bite is a perfect mix of crisp edges and a fudgy center that practically melts in your mouth. Whether you need a bake sale hit or a weekend indulgence, this cookie recipe is bound to impress.
The beauty of these cookies lies in their simplicity. With pantry staples and just one bowl, you can whip up a bakery-quality treat at home. If you’re craving comfort food that doesn’t hold back on cocoa, this one checks all the boxes.
What Is the Double Chocolate Cookie?
Double Chocolate Cookies are made with a chocolate-based dough and include chocolate chips or chunks mixed in, giving them double the chocolate impact. The dough uses unsweetened cocoa powder for depth and semi-sweet chocolate pieces for melty pockets throughout.
These cookies differ from standard chocolate chip cookies because they deliver a bold cocoa punch in every bite. Think of them as brownies in cookie form—chewy, decadent, and intensely chocolaty.
Why You’ll Love This Recipe
- Ultra fudgy texture: Soft centers with crackled tops for bakery-style appeal.
- Easy to make: No chilling required, and the dough comes together in one bowl.
- Customizable: Add walnuts, sea salt, or white chocolate chips for variations.
- Crowd-pleaser: Loved by kids and adults alike, these cookies disappear fast.
Ingredients for Double Chocolate Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chunks or chips
How To Make the Double Chocolate Cookies
Step 1: Cream the Butter and Sugars
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Step 2: Add the Wet Ingredients
Beat in the egg and vanilla extract until fully incorporated.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined.
Step 4: Fold in Chocolate Chunks
Gently stir in the chocolate chunks or chips. Avoid overmixing to maintain a tender texture.
Step 5: Scoop and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop tablespoon-sized scoops of dough onto the sheet, spacing them a couple inches apart.
Bake for 9–11 minutes until the edges are set but centers still look slightly underbaked.
Step 6: Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm for maximum gooeyness.
What to Serve with Double Chocolate Cookies
These cookies shine on their own but are also incredible with:
- A cold glass of milk
- Vanilla ice cream for DIY cookie sandwiches
- Coffee or espresso for a bold pairing
- A side of fresh berries for a tangy contrast
Top Tips for Perfecting Double Chocolate Cookies
- Use room temp butter: This helps achieve the ideal creamy texture when mixing.
- Don’t overbake: Pull them when the centers look slightly soft. They’ll firm up while cooling.
- Add flake salt: A pinch on top before baking enhances the chocolate flavor.
- Chop your chocolate: For bigger melty pockets, chop a bar instead of using chips.
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies or the raw dough balls for up to 3 months. Bake from frozen, just add an extra 1–2 minutes to the bake time.
FAQs
Perfect cookies come from a balance of proper measurements, mixing technique, and timing. Use room temperature butter, measure ingredients carefully, and don’t overbake. Slightly underbaked centers create a soft, chewy texture.
Adding an extra egg increases moisture and richness. It contributes to a chewier texture and a more tender crumb. However, too much egg can make cookies cakey, so balance is key.
You can add cocoa powder, but adjustments are needed. Reduce flour slightly to maintain texture. Cocoa deepens the chocolate flavor, but without proper ratios, the dough may become dry or crumbly.
A good starting ratio is 1/4 cup cocoa powder for every 1 cup of flour. This ensures rich chocolate flavor without affecting the dough’s structure. Adjust based on desired intensity.
Most recipes use one or the other. Baking soda promotes spread and chewiness. Baking powder gives lift. Double chocolate cookies often use baking soda for dense, fudgy texture.
For double chocolate cookies, no flattening is needed. Letting them spread naturally preserves a thick, gooey center. Flattening can cause them to over-spread and become crispy.
Want More Dessert Ideas?
You might also love the Chocolate Raspberry Drip Cake, a dramatic centerpiece layered with fruity contrast.
Try the Cherry Chocolate Cheesecake if you enjoy rich creaminess with a pop of cherry.
For another cookie-style treat, bake Banana Bread Cookies — soft, nostalgic, and perfect for sharing.
Want to get fancy? The Whipped Shortbread Cookies offer a melt-in-your-mouth alternative with elegant flair.
And don’t miss the ultra-easy Chocolate Instant Pudding for a quick chocolate fix.
Save and Share This Double Chocolate Cookies
You can pin this recipe for later or print it out for your next cookie craving.
If you bake these Double Chocolate Cookies, I’d love to hear how they turned out. Did you try extra add-ins or keep it classic? Share your baking wins or tweaks in the comments—they help others too!
📌 Save this to your ‘Chocolate Treats’ board so it’s ready whenever your sweet tooth strikes.
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Double Chocolate Cookies
Equipment
- Mixing Bowl
- Electric mixer
- Baking sheet
- Parchment paper
Ingredients
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chunks or chips
Instructions
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla; beat until well combined.
- Whisk flour, cocoa powder, baking soda, and salt separately. Gradually mix into the wet ingredients.
- Fold in chocolate chunks or chips gently.
- Scoop dough onto parchment-lined baking sheet. Bake at 350°F for 9–11 minutes.
- Cool on sheet for 5 mins, then transfer to wire rack.