Double Chocolate Cookies are the ultimate treat for chocolate lovers! These cookies are packed with rich cocoa and loaded with melty chocolate chips, making every bite soft, chewy, and bursting with chocolate flavor. They have a little crisp edge with a gooey center that’s just irresistible.
I love baking these when I need a quick pick-me-up or want to impress friends without a lot of fuss. One of my favorite things is how easy they come together, but they taste like you spent hours perfecting them. Plus, the double dose of chocolate means there’s never a dull moment with these cookies!
These cookies are perfect straight from the oven with a cold glass of milk or even crumbled over some vanilla ice cream for a cozy dessert. Whenever I bake a batch, they always disappear fast because everyone loves that deep chocolate taste. They’re an easy way to make any day feel a little sweeter.
Key Ingredients & Substitutions for Double Chocolate Cookies
Butter: Using unsalted butter lets you control the salt better. Room temperature butter is key for creamy batter. You can swap with margarine or coconut oil for a dairy-free option, but expect a slight texture change.
Sugars: I use both granulated and brown sugar to balance sweetness and keep cookies chewy. Brown sugar adds moisture and a hint of caramel flavor. You could try coconut sugar for a more natural touch.
Cocoa Powder: Unsweetened cocoa powder gives that deep chocolate flavor. Dutch-processed cocoa works too and gives a milder, smoother taste. Just use the same amount.
Chocolate Chips: Semi-sweet chips add bursts of melty chocolate. You can switch to dark, milk, or white chocolate chips depending on your preference. Chopping a chocolate bar also works well.
Flour: All-purpose flour provides structure here. For gluten-free needs, a cup-for-cup gluten-free blend can work, but check if it needs added xanthan gum for binding.
How to Make Double Chocolate Cookies Soft and Chewy Every Time?
The secret to chewy, soft cookies lies in mixing and baking time. Here’s what I do:
- Don’t overmix the dough. Once you add dry ingredients, stir just until combined to avoid tough cookies.
- Chill the dough optional. Chilling helps but isn’t required here. It thickens the dough and prevents cookies from spreading too much.
- Watch the baking time closely. Bake just until edges look set but centers still look soft. They’ll firm up as they cool.
- Cool on the baking sheet first. Let the cookies rest for a few minutes off the oven so they don’t break apart when moving.
Equipment You’ll Need
- Mixing bowls – I suggest using a large bowl for mixing everything together smoothly.
- Hand or stand mixer – makes creaming the butter and sugars faster and easier.
- Measuring cups and spoons – for accurate ingredient portions, which help the cookies turn out just right.
- Silicone spatula or wooden spoon – for folding in the chocolate chips gently.
- Baking sheets – line with parchment paper or silicone mats to keep cookies from sticking.
- Cookie scoop or spoon – helps make evenly-sized cookies so they bake uniformly.
- Wire rack – for cooling the cookies without sogginess and letting air circulate around them.
Flavor Variations & Add-Ins
- White chocolate chips and macadamia nuts – for a sweet and crunchy twist that pairs well with the rich chocolate.
- Adding a pinch of cinnamon or chili powder – gives a spicy kick that enhances the chocolate flavor.
- Stir in chopped nuts like walnuts or pecans – for extra crunch and a nutty flavor.
- Use dark or milk chocolate instead of semi-sweet – change the sweetness profile to suit your mood or palette.
Double Chocolate Cookies
Ingredients You’ll Need:
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
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus 9-11 minutes to bake. You can expect around 25-30 minutes total from start to finish. The cookies cool quickly but are delicious warm or at room temperature.
Step-by-Step Instructions:
1. Get Your Oven Ready:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats, so the cookies don’t stick.
2. Mix the Wet Ingredients:
In a large bowl, beat the softened butter with both the granulated and brown sugars until creamy and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to bring all those sweet flavors together.
3. Combine the Dry Ingredients:
Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. This ensures everything is evenly spread out before mixing with the wet ingredients.
4. Bring It All Together:
Slowly add the dry ingredients into the wet mixture. Stir gently, mixing just until everything is combined—don’t overmix or your cookies might turn tough. Fold in the chocolate chips so they’re spread evenly through the dough.
5. Scoop and Bake:
Use a cookie scoop or spoon to drop big tablespoons of dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie to give them room to spread.
Bake the cookies for 9-11 minutes. The edges should look set, but the centers can still be soft—this will keep them chewy as they cool.
6. Cool and Enjoy:
Once out of the oven, let the cookies cool right on the pan for about 5 minutes—this helps them hold their shape. Then, transfer to a wire rack to cool completely or enjoy them warm for melty gooey chocolate bites. These cookies are perfect anytime you want a chocolatey treat!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for creaming with the sugars to get a smooth dough. If you only have frozen butter, thaw it in the fridge overnight and then let it sit at room temperature until soft before baking.
Can I Substitute Almond Flour or Gluten-Free Flour?
You can swap all-purpose flour with a cup-for-cup gluten-free blend for a gluten-free version. Almond flour isn’t ideal here since it changes texture and moisture, but mixing it with all-purpose flour might work if you like experimenting.
How Should I Store Leftover Cookies?
Store your cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature before enjoying.
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts, pecans, or even a dash of sea salt on top add great flavor and texture. Just fold them into the dough along with the chocolate chips before baking.