I still remember the first time I tasted truly great Double Chocolate Cookies. It was at a small family gathering, thanks to my cousin Mia, who baked a batch that disappeared faster than I could grab a second. The richness of cocoa, the melty pockets of chocolate chips, and the perfect chewy texture made those Double Chocolate Cookies unforgettable. Since then, they’ve become a regular in my kitchen, especially when I want a no-fail treat that brings smiles to friends and family alike.
Double Chocolate Cookies are more than just a cookie to me—they’re a simple way to turn everyday moments into something special. Whether it’s a quick after-school snack or a casual weekend get-together, these cookies bring warmth and sweetness without any fuss. What makes them stand out is how easy they are to whip up, using everyday pantry staples without stressing over complicated steps or rare ingredients. The combination of rich cocoa and chocolate chip cookies shines through with a simplicity that feels just right for home cooks.
If you’ve been hunting for a chocolate cookie recipe that’s reliable, tasty, and simple to make, these Double Chocolate Cookies might just be your next go-to. They’re chewy, rich, and perfect for sharing or savoring solo. I’m excited to share my kitchen-tested tips and tricks with you. Grab your mixing bowl, and let’s make some magic happen with double the chocolate and none of the hassle.
For those who love a good chocolate chip cookie but crave an extra chocolatey punch, this version of Double Chocolate Cookies is built for you. If your family loves these, they might also enjoy the heartwarming charm of heart-shaped chocolate chip cookies or the fun twist of my Chocolate Mint Crinkles. Home cooks looking for reliable, crowd-pleasing recipes will appreciate how versatile and easy these Double Chocolate Cookies are.
What You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
My secret to rich flavor starts with real butter—feel free to use salted if that’s all you have, but skip adding extra salt later. - 1 1/2 cups granulated sugar
You can swap half with brown sugar for a bit of extra chew and depth. - 2 large eggs
No need for fancy eggs here; regular large eggs do the trick perfectly. - 2 teaspoons vanilla extract
You’ll find this in the regular spice aisle, and it adds warmth that balances the deep cocoa flavor. - 1 3/4 cups all-purpose flour
Plain and simple, this is the base every reliable chocolate cookie recipe needs. - 3/4 cup unsweetened cocoa powder
This is the heart of your rich cocoa cookies. If you don’t have unsweetened, Dutch-processed works too but expect a slightly different color and flavor. - 1 teaspoon baking soda
For just the right rise and texture. - 1/2 teaspoon salt
Helps bring out the chocolate flavor. - 1 1/2 cups semi-sweet chocolate chips
Here’s where the “double” chocolate comes in. You can switch these for chunks, or try bittersweet for a less sweet bite.
A quick kitchen tip: If you’re short on time, freeze your butter for 15 minutes before softening—it speeds up the prep and keeps your dough from getting runny.
No problem if you don’t have cocoa powder on hand—I’ve used instant hot cocoa mix once in a pinch, and while it’s sweeter, it did add a nice chocolate flavor to my Double Chocolate Cookies.
This recipe covers all your bases with ingredients you probably already have—because good Double Chocolate Cookies should be doable on a busy weeknight or for an unexpected sweet tooth moment.
Leftover dry ingredients store well in airtight containers, so you can plan your next batch without re-buying.
Let’s Cook It Together!
- Start by preheating your oven to 350°F (175°C). Preparing the oven first saves you time later and ensures an even bake for your Double Chocolate Cookies.
- Cream your softened butter with the granulated sugar. Using a hand mixer or stand mixer, beat until fluffy and pale—this usually takes about 3-4 minutes. This step is key for the chewy double chocolate cookies texture.
- Mix in the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Don’t rush here; this combo helps hold your dough together perfectly.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Breaking up dry lumps before adding to your wet mix keeps your Double Chocolate Cookies smooth and even.
- Gradually add the dry ingredients to the wet mixture. Beat on low speed just until everything is combined. Over-mixing here can make your Double Chocolate Cookies tough, so patience is your friend.
- Fold in the chocolate chips evenly with a spatula. This is where your chocolate cookie recipe really shines—feel free to sneak a few chips as you go.
- Drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing about 2 inches apart. For chewy double chocolate cookies, aim for slightly larger scoops.
- Bake for 10-12 minutes. The edges should look set while the centers are still slightly soft—don’t worry, they continue to cook as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience here helps your cookies set to the perfect chew.
From start to finish, this Double Chocolate Cookies recipe takes about 30-35 minutes, including prep and baking. While the cookies bake, use this time to tidy your kitchen or pour yourself a glass of milk.
If your Double Chocolate Cookies come out flat or cracking too much, make sure your butter isn’t too soft and check your oven temperature is accurate.
One shortcut I use is chilling my dough for 15 minutes before baking. It isn’t mandatory but offers better shape and texture if you have the time.
Making these Double Chocolate Cookies repeatedly taught me the importance of not over-mixing and being gentle when folding in chocolate chips. These tiny details make all the difference between good and great.
For more baking inspiration, check out the classic twist on chocolate treats with Double Chocolate Chip Cookies – Sally’s Baking or try the chewy take on the Chewy Chewy Double Chocolate Chip Cookies – Sugar Geek Show. The Double Chocolate Chip Cookies from Preppy Kitchen also offer some fun tips for texture.
How to Serve & Enjoy It!
These Double Chocolate Cookies shine whenever I serve them slightly warm, just out of the oven, with a cold glass of milk. The contrast between warm, melty chocolate and cool milk always gets a happy murmur from anyone around.
They’re my go-to for casual get-togethers, school lunches, or even a cozy weekend treat. For something extra, I sometimes pair these rich cocoa cookies with a scoop of vanilla ice cream—turning them into a simple dessert that feels a little fancy.
If you want to add a personal touch, sprinkle a pinch of flaky sea salt over the cookies right after baking. The salt cuts through the sweetness and raises the flavor profile in a lovely way.
Leftover Double Chocolate Cookies? No worries—crumble them over yogurt or ice cream bowls for a chocolatey crunch, or pack them for snack time the next day.
Seasonally, these cookies work wonderfully around the holidays, especially if you swap in peppermint chips or add a dash of cinnamon for a subtle festive twist.
Guests usually ask for the recipe as soon as they try these. If your family loves this, they’ll also enjoy the elegant simplicity of chocolate cut-out heart cookies.
Your Questions Answered
Can I make this Double Chocolate Cookies ahead of time?
Absolutely! The dough can be stored in the fridge for up to 3 days. It even tastes better after chilling because the flavors meld. You can also freeze shaped dough balls for up to a month—just pop them frozen into the oven and add a couple of minutes to baking.
What’s the best substitute for cocoa powder in this chocolate cookie recipe?
I’ve tried using hot cocoa mix, and while sweeter, it works okay if you adjust the sugar down slightly. You can also try Dutch-processed cocoa, which gives a milder flavor.
How do I adjust this Double Chocolate Cookies for more or fewer servings?
It scales well! Just multiply ingredients by the number of batches you want. If halving, watch the baking time—the cookies may bake faster in smaller batches.
Can I make these cookies without eggs?
Yes! You can replace each egg with ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flax + 3 tablespoons water). The texture changes slightly but stays chewy.
What if I want to make the cookies more cake-like instead of chewy?
Add a teaspoon of baking powder and replace half the butter with vegetable oil. It’s not my favorite for Double Chocolate Cookies, but it’s a good option if you prefer cakier texture.
How do I keep Double Chocolate Cookies fresh?
Store in an airtight container at room temperature for up to 5 days or freeze cooked cookies for longer storage.
Can I use different types of chocolate chips?
Definitely. Dark, milk, or white chocolate chips all work. Sometimes I mix half semi-sweet and half milk chocolate chips for variety.
If you want more chocolate cookie recipe ideas, you’ll love these takes from Sally’s Baking or Sugar Geek Show.
Final Thoughts
Double Chocolate Cookies hold a special place in my recipe collection because they’re simple, crowd-pleasing, and irresistible every single time. No fuss, no stress, just rich cocoa goodness in a chewy, delightful cookie.
My Best Double Chocolate Cookies Tips:
1. Use softened, not melted butter for best texture.
2. Don’t over-mix your dough once the flour is added.
3. Chill your dough when you have time for better shape and flavor.
I’ve tested three successful variations: adding espresso powder for a mocha twist, swapping half the chocolate chips with white chocolate, and mixing in a little orange zest for a fresh note. The classic semi-sweet chocolate chip version gets requested most often in my home.
I hope you’ll take this recipe and make it your own, tweaking with your favorite chips or a sprinkle of nuts. These Double Chocolate Cookies are as much about sharing warmth and simple joy as they are about chocolate flavor.
So go on, bake a batch, gather your people, and enjoy one of the easiest and best chocolate cookie recipes around. You’ve got this!
If you’re interested in more heartwarming cookie ideas, check out my Chocolate Mint Crinkles for a minty twist or the charming chocolate cut-out heart cookies.
Happy baking, fellow cooks!
Double Chocolate Cookies
Indulge in rich, fudgy double chocolate cookies with a perfect balance of cocoa and chocolate chips, delivering a decadent treat for any chocolate lover.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually blend dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips evenly throughout the dough.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10 to 12 minutes, or until the cookies are set and edges are slightly crisp.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
For an extra chocolate boost, sprinkle a few sea salt flakes on top of each cookie before baking.