These deep, dark, Double Chocolate Cookies will satisfy even your most intense chocolate cravings. They’re soft, chewy and loaded with chocolate flavor.
Do you ever get that impossible to resist craving for something chocolate? Well my friends, these delighful Double Chocolate Cookies are here to help.
A good amount of cocoa powder and bittersweet chocolate chips combine to create an intensely chocolate experience, almost like a brownie in cookie form. They stay fresh and wonderful for days but I can pretty much guarantee they won’t last that long.
Table of contents
Creamed mixture: Butter, granulated sugar, light brown sugar, an egg, and pure vanilla extract
Dry ingredients: All-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Chocolate chips: Bittersweet chocolate chips (I use Ghirardelli Bittersweet 60%).
How to Make Double Chocolate Cookies
- Creamed mixture: In a large mixing bowl, use an electric hand mixer to beat the butter, granulated sugar, and brown sugar until well combined and creamy, about 3 to 4 minutes. Add the egg and vanilla, beating for another minute until incorporated.
- Dry ingredients: In a separate bowl, whisk together the flour, cocoa powder , baking soda, and salt.
- Combine: Add the dry mixture to the butter mixture and beat again until well combined.
- Chocolate chips: Use a spoon to mix in the chocolate chips. Cover and refrigerate the dough for at least an hour or more.
- Scoop: Using a medium cookie scoop (1 ½ tablespoon) scoop the chilled dough then use your hands to roll it into a ball and transfer it to a parchment paper lined baking sheet. Fill the baking sheet, placing the dough about 2-inches apart.
- Bake: Bake in a preheated 350 degree F oven for 10 to13 minutes, or just until set – they will spread slightly and form cracks on top. The cookies will seem slightly soft but don’t be tempted to bake them longer. Remove from the oven and allow them cool on the baking sheet for 3 to 4 minutes, then transfer to wire racks to cool completely.
Tips for the Best Double Chocolate Cookies
Don’t overbake: Bake the cookies just until set, and then get them out of the oven. They may appear slightly soft but don’t be tempted to bake them longer. They will set up as they cool and be perfectly soft, chewy, and delicious.
Chill the dough: Refrigerate the dough for an hour or more before baking and return it to the fridge in between batches. Chilling the dough helps the cookies maintain their shape and prevents excessive spreading. If the dough is too stiff to scoop and roll, let it rest at room temperature for 5 to 10 minutes.
Picture perfect cookies: Just before baking, press a few extra chocolate chips into the tops of the cookie dough mounds to make them picture perfect!
Use a cookie scoop: To ensure uniform cookie sizes, use a cookie scoop to portion out the dough. You can better control the baking time if the cookies are even-sized.
Room Temperature: Place the completely cooled cookies in an airtight container and refrigerate at room temperature for up to 4 to 5 days.
Freezer: For longer-term storage, you can freeze Double Chocolate Cookies. Arrange them on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer-safe container or zippered plastic storage bag. Thaw the cookies at room temperature or warm them briefly in the microwave before serving.
More Cookie Recipes You’ll Love
- Almond Joy Cookies
- Toffee Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Chewy Chocolate Dipped Oatmeal Cookies
- Check out my entire collection of delicious cookie recipes!
Double Chocolate Cookies
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup light brown sugar
- 1 egg
- 1½ teaspoons pure vanilla extract
- 1¼ cups all-purpose flour, spooned and leveled
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cups bittersweet chocolate chips, I use Ghiardelli Bittersweet 60%
- Preheat oven to 350 degrees F.
- In a large mixing bowl, use an electric hand mixer to beat the butter, granulated sugar, and brown sugar until well combined and creamy, about 3 to 4 minutes. Add the egg and vanilla, beating for another minute until incorporated.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry mixture to the butter mixture and beat again until well combined. Use a spoon to mix in the chocolate chips. Cover and refrigerate the dough for at least an hour or more.
- Remove the chilled dough from the refrigerator. Line a cookie sheet with parchment paper (or alternately, leave it ungreased).
- Using a medium cookie scoop (1 ½ tablespoon), scoop the dough, use your hands to roll it into a ball, and transfer it to the cookie sheet. Repeat to fill the cookie sheet (12 cookies), placing the balls about 2-inches apart. Refrigerate the remaining dough in between batches.
- Bake for 10 to13 minutes in the preheated oven, or just until set – they will spread slightly and form cracks on top. The cookies will seem slightly soft but don't be tempted to bake longer. Remove from the oven and allow them to cool on the cookie sheet for 3 to 4 minutes, then transfer to wire racks to cool completely.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This recipe was originally published on February 7, 2015. It has been updated with new text and images.