Double Chocolate Cookies are the perfect treat for anyone who loves rich, chocolatey goodness. These cookies are packed with cocoa powder and loaded with both dark and milk chocolate chips, giving every bite a deep, satisfying chocolate flavor. They’re soft in the middle with just a little crisp around the edges, making them hard to resist.
I always find myself craving these cookies when I need a little pick-me-up or want to share something sweet with friends. I like to melt a few extra chocolate chips on top while they’re still warm—that little touch takes them to the next level! Baking these brings such a cozy feeling to the kitchen, and I love how the house fills with the smell of chocolate.
These cookies are perfect for packing in lunchboxes, serving with a glass of cold milk, or enjoying with a cup of coffee in the afternoon. They’re also great for sharing at parties or just keeping around for when you need a chocolate fix. I guarantee once you try these, they’ll become your go-to chocolate cookie recipe.
Key Ingredients & Substitutions
Butter: Using unsalted, softened butter gives the cookies a rich, creamy texture. You can substitute with margarine or coconut oil, but keep in mind the flavor and texture may change slightly.
Sugars: The mix of granulated and brown sugar balances sweetness and moisture. Brown sugar adds chewiness. If you only have white sugar, you can use all granulated, but the cookies might be less chewy.
Cocoa Powder: Unsweetened cocoa powder provides deep chocolate flavor. Dutch-processed cocoa is smoother and less bitter, which works well here. Regular cocoa powder works fine too.
Chocolate Chips: I like a mix of semi-sweet and dark chips for a balance of sweetness and intensity. You can swap chips for chunks or even chopped chocolate bars for melty pockets of chocolate.
How Do You Get Soft and Chewy Double Chocolate Cookies Every Time?
Key to soft, chewy cookies is controlling baking time and dough temperature. Here’s how:
- Beat butter and sugars until smooth to add air and help the cookies rise gently.
- Add eggs one at a time for even mixing.
- Don’t overmix the dough once flour is added to avoid tough cookies.
- Space dough balls well on the baking tray so they spread evenly.
- Bake for just 9-11 minutes. The cookies might look soft and underdone—this is good. They firm up as they cool.
- After baking, let them cool on the sheet for a few minutes before moving to a rack. This helps them set but stay soft inside.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to mix everything easily and a smaller one for dry ingredients.
- Electric mixer or whisk – makes beating the butter and sugars quick and smooth.
- Measuring cups and spoons – helps get the right amount of each ingredient every time.
- Silicone baking mat or parchment paper – prevents sticking and makes cleaning easy.
- Baking sheets – choose sturdy ones that heat evenly for perfect cookies.
- Cooling rack – keeps cookies from soggy bottoms and helps them cool evenly.
Flavor Variations & Add-Ins
- Add crushed nuts like walnuts or pecans into the dough for crunch and nutty flavor.
- Swirl in a spoonful of peanut butter or almond butter before baking for a rich, nutty twist.
- Mix in white chocolate chips or chunks for a contrast to the dark chocolate.
- Stir in a teaspoon of espresso powder to boost the chocolate flavor without changing the sweetness much.
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
- 2 teaspoons 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 (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 about 10 minutes to bake each batch. Cooling the cookies another 5 minutes is recommended before enjoying them. Overall, you’ll spend around 30-40 minutes from start to finish, depending on how many batches you bake!
Step-by-Step Instructions:
1. Get Ready:
Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Mix the Wet Ingredients:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is creamy and smooth. Then add the eggs one at a time, mixing well after each. Stir in the vanilla extract to add a lovely aroma.
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This helps evenly distribute the ingredients and avoid lumps.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients, mixing only until just combined. Avoid overmixing to keep your cookies tender.
5. Add the Chocolate Chips:
Fold the chocolate chips evenly throughout the dough, ensuring every bite is packed with melty chocolate.
6. Shape and Bake the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie so they have room to spread while baking. Bake for 9 to 11 minutes until the edges look set but the centers are still soft. They might look slightly underbaked, but don’t worry—they’ll firm up as they cool.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or store at room temperature to enjoy anytime with milk or your favorite drink!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for smooth mixing and the right cookie texture. If you only have frozen butter, let it thaw at room temperature until soft but not melted before starting.
Can I Substitute Gluten-Free Flour?
Yes! Use a 1-to-1 gluten-free baking flour blend to replace the all-purpose flour. Just make sure the blend contains xanthan gum or a similar binder to keep your cookies from crumbling.
How Should I Store Leftover 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 for up to 3 months; thaw at room temperature before enjoying.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped nuts, dried fruit, or white chocolate chips all make delicious additions. Just fold them into the dough along with the chocolate chips before baking.
