Double Chocolate Cookies are a chocolate lover’s dream come true! These cookies are packed with rich cocoa and studded with melty chocolate chips that make every bite soft, chewy, and full of chocolate goodness. You get a deep chocolate flavor from the dough itself, plus the sweet surprise of extra chocolate chunks throughout.
I love making these cookies when I need a little sweet pick-me-up or when friends come over for a cozy chat. The smell of chocolate filling the kitchen feels like an instant hug. One of my favorite tricks is to chill the dough before baking — it helps the cookies stay thick and soft instead of spreading too thin.
These cookies taste just as good warm right out of the oven as they do cooled down with a glass of milk. I often pack some up as a little homemade gift because they never fail to bring smiles. If you’re looking for chocolate cookies that hit every spot perfectly, double chocolate is where it’s at!
Key Ingredients & Substitutions for Double Chocolate Cookies
Butter: Using unsalted butter gives you control over saltiness. Softened butter creams well with sugar to create a light, tender cookie. For dairy-free, try vegan butter or coconut oil.
Brown Sugar: Adds moisture and chewiness while enhancing chocolate flavor. If you don’t have brown sugar, mix white sugar with a teaspoon of molasses.
Cocoa Powder: Unsweetened cocoa gives the dough its deep chocolate color and flavor. Dutch-processed cocoa has a smoother taste, but natural cocoa works fine too. Just stick to the one your recipe calls for.
Chocolate Chips: Semi-sweet chips balance chocolate richness with sweetness. Feel free to substitute with dark or milk chocolate chips, or chopped chocolate bars for gooey pockets of melted chocolate.
Flour: All-purpose flour is the best choice here for the right texture. You can swap in a gluten-free blend if needed, but it may slightly change the cookie’s softness.
How Do You Get Perfectly Soft and Gooey Double Chocolate Cookies?
The secret is to balance baking time and dough temperature. Here’s how to nail it:
- Don’t overbake. Stop when edges look set but centers are still soft. Cookies continue to firm as they cool.
- Chill the dough. Letting dough rest for an hour or overnight helps flavors develop and keeps cookies from spreading too thin during baking.
- Use room temperature butter. Creamed butter traps air, making cookies lighter and softer.
- Drop consistent dough balls. Using a scoop helps cookies bake evenly and look uniform.
Following these tips makes double chocolate cookies moist, rich, and luscious—just like in the photo!
Equipment You’ll Need
- Mixing bowls – I use a large bowl to combine ingredients easily and to mix everything thoroughly.
- Hand or stand mixer – makes creaming butter and sugars quicker and smoother.
- Measuring cups and spoons – ensure accuracy for the perfect texture and flavor.
- Cookie scoop or tablespoon – helps shape cookies uniformly for even baking.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easier.
- Baking sheet – a flat, sturdy surface for baking the cookies evenly.
- Cooling rack – lets cookies cool evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Swap semi-sweet chips for dark or milk chocolate chips for different sweetness levels and flavors.
- Add chopped nuts like walnuts or pecans for crunch and extra richness.
- Mix in a teaspoon of espresso powder to enhance the chocolate flavor without making it taste coffee-like.
- Try adding a pinch of chili powder or cinnamon for a spicy, warming twist that complements the chocolate.
How to Make 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
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips or chunks
- Optional: ½ cup chopped dark chocolate for extra gooeyness
How Much Time Will You Need?
Prepare for about 15 minutes of mixing and shaping time, plus 9–11 minutes baking time. Cooling takes an additional 5 minutes on the tray, and then you can transfer them to cool completely or enjoy them warm right away!
Step-by-Step Instructions:
1. Get Ready to Bake:
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep the cookies from sticking and make cleanup easy.
2. Make the Dough:
In a big bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture feels light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add these dry ingredients to the wet mix and stir just until combined. Don’t overmix, or your cookies might turn out tough.
3. Add the Chocolate:
Fold in the semi-sweet chocolate chips and, if you like extra gooey bites, add the chopped dark chocolate pieces too. This gives your cookies that wonderful molten chocolate surprise.
4. Shape and Bake:
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches of space between each so they have room to spread. Bake for 9–11 minutes—stop baking when the edges are set but the centers still look soft. They might seem a little underdone, but they’ll firm up as they cool.
5. Cool and Enjoy:
Leave your cookies on the baking sheet for 5 minutes after taking them out of the oven. Then move them to a wire rack to cool completely if you want them to hold their shape well. Of course, eating them warm when the chocolate is all melty is always a winner!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for creaming with sugar, but if you only have frozen, thaw it in the fridge overnight and let it come to room temperature before mixing. Cold butter won’t cream properly and can affect cookie texture.
Can I Make the Dough Ahead of Time?
Absolutely! Chilling the dough for at least an hour or overnight actually improves the flavor and prevents cookies from spreading too much. Just cover the bowl tightly or wrap the dough in plastic wrap before refrigerating.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer keeping, freeze them in a sealed bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute Different Types of Chocolate?
Yes! You can swap semi-sweet chips with milk or dark chocolate chips based on your preference. Chopped chocolate bars work great too for uneven melty pockets. Just keep the total amount about the same.