If you’re a true chocolate lover, these Double Chocolate Cookies are about to become your new obsession! They’re everything you could want in a cookie: soft, deeply fudgy, studded with gooey chocolate chips, and blissfully easy to whip up at a moment’s notice. Whether you’re baking for friends, family, or just your own sweet tooth, this recipe promises decadent results every single time. Let’s dive into the details and make your kitchen smell like pure happiness!

Double Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Double Chocolate Cookies lies in their straightforward, everyday ingredients. Each one plays a pivotal role in delivering cookies that are irresistibly rich and delightfully chewy, with a perfect balance of sweetness and chocolate in every bite.

Unsalted butter (1 cup, softened): Gives the cookies their melt-in-your-mouth texture and rich flavor.
Granulated sugar (1 cup): Adds sweetness and helps the cookies spread just right.
Packed brown sugar (1 cup): Adds a hint of caramel flavor and extra chewiness to every bite.
Large eggs (2): Bind everything together and give the cookies structure.
Vanilla extract (2 teaspoons): Amplifies the chocolate notes and gives warmth to the dough.
All-purpose flour (2 cups): The backbone of the cookie, providing essential lift and body.
Unsweetened cocoa powder (2/3 cup): The secret to a deeply fudgy and chocolatey cookie.
Baking soda (1 teaspoon): Ensures your cookies bake up with just the right amount of puff.
Salt (1/2 teaspoon): Balances the sweetness and enhances the chocolate flavor.
Semisweet chocolate chips (2 cups): The ultimate mix-in for gooey, melty pockets of chocolate throughout.

How to Make Double Chocolate Cookies

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so your Double Chocolate Cookies come off easily and don’t stick. This little prep step sets you up for perfect, effortless baking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat them together until the mixture is light, creamy, and slightly fluffy — this helps incorporate air and gives the cookies a wonderfully soft texture.

Step 3: Add Eggs and Vanilla

One at a time, crack in the eggs, beating well after each addition. Add the vanilla extract and mix until fully combined. This liquid combo creates a smooth, glossy base that blends beautifully with the dry ingredients later on.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together flour, unsweetened cocoa powder, baking soda, and salt. Whisking helps distribute the cocoa and soda evenly, giving your Double Chocolate Cookies their consistent color and soft crumb throughout.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mix, stirring just until you see no more streaks of flour. Overmixing can lead to tough cookies, so stop as soon as the dough comes together — you want these treats tender!

Step 6: Stir in the Chocolate Chips

Fold in those glorious chocolate chips so every scoop of dough has an extra chocolate boost. If you want to customize, mix in a handful of dark chocolate or even white chocolate chips for extra flair.

Step 7: Scoop and Arrange

Use a tablespoon or cookie scoop to drop rounded mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. This ensures the cookies bake evenly and don’t merge into one giant (admittedly tempting) blob.

Step 8: Bake to Perfection

Bake for 9 to 11 minutes. You’re looking for set edges and slightly soft, underdone centers — the hallmark of the perfect Double Chocolate Cookie. Let the cookies cool on the baking sheet for 5 minutes before carefully moving them to a wire rack.

How to Serve Double Chocolate Cookies

Garnishes

When it comes to garnishing your Double Chocolate Cookies, a sprinkle of flaky sea salt on top adds a fabulous contrast to the rich chocolate — or try drizzling with melted chocolate for an extra touch of decadence.

Side Dishes

Pair your cookies with a cold glass of milk for classic comfort, or serve alongside fresh berries for a lively and colorful dessert plate. Hot espresso or coffee also make these treats feel extra special during an after-dinner catchup.

Creative Ways to Present

Stack them high on a pretty cake stand, tuck a few in parchment and tie with a ribbon for thoughtful gifts, or sandwich them with ice cream for an over-the-top dessert. Double Chocolate Cookies truly shine wherever they’re served!

Make Ahead and Storage

Storing Leftovers

Keep your cookies tender and fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to five days — if they somehow last that long!

Freezing

These Double Chocolate Cookies freeze beautifully. After cooling, layer them with parchment in a freezer-safe container. You can also freeze the unbaked dough balls and bake straight from frozen for homemade cookies anytime.

Reheating

To revive that fresh-baked taste, pop a cookie in the microwave for 8 to 10 seconds. The chocolate chips will turn melty again, and your kitchen will fill with that just-baked aroma in an instant.

FAQs

Can I use dark chocolate chips instead of semisweet?

Absolutely! Dark chocolate chips will add a slightly more intense, bitter edge to your Double Chocolate Cookies. Feel free to mix and match or even use white chocolate for an entirely new vibe.

What makes Double Chocolate Cookies different from regular chocolate chip cookies?

The double dose of chocolate — both cocoa powder and plenty of chocolate chips — gives these cookies a much richer, more pronounced chocolate flavor and a gorgeous dark color that classic chocolate chip cookies just can’t match.

Can I make Double Chocolate Cookies gluten-free?

Yes, you can use a standard 1:1 gluten-free flour blend in place of the all-purpose flour. The results will be just as delicious and decadent!

Why did my cookies turn out flat?

If your cookies are spreading too much, the butter may have been too soft, or the dough wasn’t chilled. Try chilling the dough for 20 minutes before baking to help maintain a wonderful, thick shape.

How do I know when my Double Chocolate Cookies are done baking?

They’re ready when the edges look set but the centers still seem a bit soft; they’ll continue to firm up as they cool. Don’t overbake, as this can lead to dry cookies rather than that dreamy fudgy middle.

Final Thoughts

There’s just something magical about baking and sharing Double Chocolate Cookies — they’re cozy, crowd-pleasing, and downright irresistible. Grab your ingredients and treat yourself to a warm batch soon; you’re going to love every single bite!

Double Chocolate Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

Author: Emma
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in these decadent Double Chocolate Cookies that are rich in chocolate flavor and loaded with chocolate chips. These cookies are soft, chewy, and perfect for satisfying any chocolate craving.

Ingredients

Scale

For the cookies:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
Bake: Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 9–11 minutes or until the edges are set but the centers are still soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.