Double Chocolate Cookies are a sweet treat that chocolate lovers will absolutely adore. These cookies have a rich, chocolatey dough packed with extra chocolate chips, making them soft, chewy, and full of gooey goodness in every bite. The deep chocolate flavor combined with little chunks of melted chocolate creates a perfect balance of sweetness and decadence.
I love making these cookies whenever I want to treat myself or impress friends with something simple but delicious. One tip I have is to not overbake them—take them out of the oven when they’re still a bit soft in the middle because they firm up as they cool. That way, you get a perfectly chewy center that feels like a warm hug from the inside.
These cookies go great with a cold glass of milk or a cozy cup of coffee, making them perfect for an afternoon snack or a late-night comfort food. I often make a big batch and share them because they disappear fast whenever there’s chocolate involved. They’re the kind of cookie you’ll want to keep on hand for whenever you need a little pick-me-up or just want to enjoy that classic chocolate cookie magic.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt in your cookies. If you want a dairy-free option, try coconut oil—it adds a subtle flavor and works well in chocolate recipes.
Sugars: Both brown and granulated sugars add moisture and sweetness. You can swap brown sugar for coconut sugar for a slightly different taste and a bit healthier option.
Cocoa Powder: Unsweetened cocoa powder gives that deep chocolate flavor. You can use Dutch-processed cocoa for a smoother taste, but adjust baking soda since it reacts differently.
Chocolate Chips: Semi-sweet chips balance sweetness and bitterness. Feel free to use dark chocolate chips for richer flavor or white chocolate chips for contrast.
Sea Salt Flakes: Sprinkling a little salt on top enhances the chocolate’s flavor. If you don’t have sea salt flakes, a light dusting of regular salt works too.
How Do You Get Soft, Chewy Centers Without Overbaking?
Soft centers are the secret to perfect double chocolate cookies. Here’s how to nail it:
- Watch the time: Bake for 9-11 minutes and keep an eye. Edges should be set while centers look slightly soft.
- Use parchment paper: It prevents sticking and helps cookies bake evenly.
- Cooling is key: Let cookies cool on the pan for 5 minutes so they set without overbaking.
- Don’t overmix: Mix dry and wet until just combined to keep cookies tender.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to comfortably mix all ingredients without spilling.
- Electric mixer or whisk – an electric mixer makes creaming butter and sugars quick and easy.
- Measuring cups and spoons – for accurate ingredient amounts, which is key to good cookies.
- Baking sheets – a standard size with a flat surface helps the cookies bake evenly.
- Parchment paper – prevents sticking and makes cleanup easier.
- Cookie scoop or spoon – ensures uniform cookies for even baking.
- Wire cooling rack – lets cookies cool completely without sogginess.
Flavor Variations & Add-Ins
- Swap semi-sweet chips for dark chocolate or white chocolate chips for different flavor profiles.
- Add chopped nuts like walnuts or pecans for crunch and extra richness.
- Mix in a teaspoon of espresso powder to intensify the chocolate flavor.
- Stir in peppermint extract or orange zest for a refreshing twist.
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
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips (plus extra for topping if desired)
- Sea salt flakes (optional, for sprinkling on top)
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 5-10 minutes for cooling. Overall, plan for around 30 minutes from start to finish, making it a quick and rewarding treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.
2. Mix the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Next, beat in the eggs one at a time, then stir in the vanilla extract until everything is well combined.
In another bowl, whisk the flour, cocoa powder, baking soda, and salt together. Gradually add these dry ingredients to your wet mixture, stirring just until combined—don’t overmix! Finally, gently fold in the chocolate chips so they’re evenly spread through the dough.
3. Shape and Bake the Cookies:
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For an extra chocolatey touch, press a few additional chocolate chips on top of each cookie and sprinkle with sea salt flakes if you like a little salty contrast.
Bake in the preheated oven for 9-11 minutes, or until the edges look set but the centers still seem soft. This ensures the cookies stay chewy and fudgy.
4. Cool and Enjoy:
Allow the cookies to cool on the baking sheet for about 5 minutes. This helps them firm up without overbaking. Then transfer them to a wire rack to cool completely. Serve these delicious double chocolate cookies warm or at room temperature with your favorite beverage—milk is a classic choice!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for this recipe to get the right creamy texture when mixing. If your butter is frozen, thaw it in the fridge overnight or soften it quickly by microwaving in short bursts at low power.
Can I Substitute All-Purpose Flour with Gluten-Free Flour?
Yes, you can! Use a 1:1 gluten-free baking flour blend that contains xanthan gum for best results. Keep in mind the texture might be slightly different but still delicious.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 3 months—just thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before baking. Chilling helps enhance the flavors and improves the cookie’s chewiness. Just bring the dough to room temperature slightly before scooping and baking.
