Why You’ll Love This Recipe

If you’re a fan of chocolate, these double chocolate cookies will be your new favorite. The dough is made with a blend of cocoa powder and melted chocolate, which results in a deep, intense chocolate flavor. The added chocolate chips in the batter make these cookies even more irresistible. Soft on the inside with just the right amount of crispiness on the edges, each bite is a chocolate lover’s dream. Plus, they’re easy to make and perfect for sharing with friends or family.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
4 oz dark chocolate, melted and cooled
1 cup semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
Beat in the egg and vanilla extract until fully combined.
Add the melted dark chocolate to the butter mixture and stir until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips until evenly distributed throughout the dough.
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: Approximately 24 cookies
Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 20-22 minutes

Variations

White Chocolate Chips: Swap out the semi-sweet chocolate chips for white chocolate chips for a sweet and creamy contrast to the dark chocolate.
Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the dough for a refreshing minty flavor paired with the chocolate.
Nutty: Stir in chopped walnuts or pecans to the dough for a bit of crunch and extra flavor.
Vegan: Replace the butter with a plant-based butter substitute and use dairy-free chocolate chips to make this recipe vegan-friendly.

Storage/Reheating

Storage: Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months.
Reheating: If you’d like to enjoy them warm, microwave the cookies for 10-15 seconds, or warm them in an oven at 300°F (150°C) for a few minutes.

FAQs

How can I make the cookies chewier?

To make your cookies chewier, slightly underbake them so that they remain soft in the center. You can also add an extra tablespoon of brown sugar to enhance the moisture.

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate for dark chocolate, but the flavor will be sweeter and less intense.

Can I use margarine instead of butter?

Yes, margarine can be substituted for butter, though the flavor and texture may vary slightly.

How do I know when the cookies are done baking?

The edges should be set, and the centers should still look a little soft. They will firm up as they cool.

Can I make the dough ahead of time?

Yes, you can prepare the cookie dough in advance and refrigerate it for up to 24 hours. Just allow the dough to soften slightly before scooping and baking.

How can I make these cookies gluten-free?

Use a gluten-free all-purpose flour blend in place of regular all-purpose flour for a gluten-free version of these cookies.

How do I prevent my cookies from spreading too much?

Make sure your butter is softened, not melted, and chill the dough for 30 minutes before baking. This will help control the spread of the cookies.

Can I freeze the cookie dough?

Yes, you can freeze the dough. Scoop the dough onto a baking sheet and freeze for 1-2 hours. Then, transfer the dough balls to a zip-top bag or container and store in the freezer for up to 3 months.

Can I add other add-ins to the cookies?

Absolutely! Feel free to add chopped chocolate, dried fruit, or even candy pieces to customize your cookies.

Are these cookies suitable for gifting?

Yes, these cookies make an excellent homemade gift. Simply pack them in a cute box or tin for an extra special treat.

Conclusion

Double chocolate cookies are a fantastic indulgence for any chocolate lover, offering a rich, melt-in-your-mouth experience with every bite. With a few simple ingredients and easy-to-follow steps, you’ll have a batch of these irresistible cookies ready to enjoy in no time. Whether you’re baking them for yourself or sharing with others, these cookies are sure to be a hit!

Double Chocolate Cookies

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Double chocolate cookies combine velvety chocolate dough with gooey, melted chocolate chips for a rich, decadent treat perfect for any chocolate lover.

Author: Laura
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-22 minutes
Yield: Approximately 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully combined.
Add the melted dark chocolate to the butter mixture and stir until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips until evenly distributed throughout the dough.
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For chewier cookies, slightly underbake them and add an extra tablespoon of brown sugar.
These cookies can be made gluten-free by using a gluten-free flour blend.
For a different texture, try adding chopped nuts or dried fruit to the dough.
Freeze the dough for up to 3 months and bake fresh cookies whenever you like!

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 18g
Sodium: 100mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg