Double Chocolate Cookies are a treat for anyone who loves rich, chocolaty flavors. These cookies bring together two types of chocolate—cocoa powder in the dough and gooey chocolate chips throughout—for a deep, satisfying chocolate experience. They’re soft in the center with slightly crisp edges, making every bite just perfect.
I always find that baking these cookies fills the whole house with the best chocolate smell, which makes waiting for them to cool down the hardest part! What I love most is how easy they are to make, yet they look and taste like something special from a bakery. If you’re a chocolate fan, these cookies are seriously going to become a favorite go-to.
My favorite way to enjoy these double chocolate cookies is with a cold glass of milk or alongside a scoop of vanilla ice cream for a little extra treat. They’re perfect for sharing with friends or as a sweet pick-me-up on a cozy afternoon. Whenever I bake them, I always have to make an extra batch just in case because they tend to disappear really fast!
Key Ingredients & Substitutions
Butter: Using unsalted, softened butter helps control the salt level and creates a tender cookie. You can swap with coconut oil for a dairy-free version but expect a slight change in flavor and texture.
Sugars: The mix of granulated and brown sugar adds balance — granulated for sweetness and brown sugar for moisture and chewiness. If you only have one kind, brown sugar alone works but cookies may be softer.
Cocoa Powder: Unsweetened cocoa powder is key for that rich chocolate base. Dutch-processed cocoa gives a milder taste, while natural cocoa is more intense. Either works but adjust salt slightly if you switch.
Chocolate Chips: Semi-sweet chips are classic, but you can use milk chocolate for sweeter cookies or dark chocolate for a richer, less sweet bite. For vegan cookies, look for dairy-free chips.
How Can I Get Soft, Chewy Cookies Instead of Hard Ones?
The trick to soft, chewy double chocolate cookies lies in mixing and baking time:
- Cream the butter and sugars well. This adds air and makes cookies light but still chewy.
- Don’t overmix once you add flour and cocoa. Overmixing develops gluten and makes cookies tough.
- Bake just until edges set but centers look soft. Usually 9-11 minutes here; cookies firm up as they cool.
- Cool cookies on the baking sheet for 5 minutes. This helps them finish baking gently without drying out.
Following these steps will give you that perfect soft center and chewy texture every time. If you want extra softness, try adding a tablespoon of cornstarch to the dry ingredients.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing ingredients and smaller bowls for ingredients prep. They help keep everything organized and make mixing easier.
- Electric hand mixer or stand mixer – makes creaming butter and sugars quick and smooth, saving time and effort.
- Measuring cups and spoons – accurate measurement ensures the cookies turn out just right.
- Baking sheets – a sturdy, flat sheet is perfect for baking evenly crispy edges.
- Parchment paper or silicone baking mats – keeps the cookies from sticking and makes cleanup easier.
- Cooling rack – lets cookies cool without getting soggy and helps them stay crisp around the edges.
Flavor Variations & Add-Ins
- White chocolate chips – swap out semi-sweet for a sweet, creamy contrast to the rich chocolate dough.
- Add chopped nuts – pecans or walnuts add crunch and depth of flavor.
- Stir in a teaspoon of espresso powder – enhances the chocolate flavor and adds a subtle coffee kick.
- Swirl in peanut butter or caramel chips – for a different sweet and salty combo that pairs beautifully with chocolate.
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
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 10 minutes to bake each batch. Plus, allow a few minutes for cooling. Overall, you can expect around 30 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking and make cleanup easier.
2. Mix the Wet Ingredients:
In a large bowl, use a mixer to cream the softened butter with the granulated sugar and brown sugar until the mixture looks light and fluffy. Then, beat in the eggs one at a time, making sure each is well combined. Stir in the vanilla extract.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps evenly distribute the leavening and cocoa.
4. Bring It All Together:
Slowly add the dry ingredient mixture to your wet ingredients. Mix gently until everything is just combined—avoid overmixing to keep the cookies tender. Fold in the semi-sweet chocolate chips so they’re spread throughout the dough.
5. Shape and Bake:
Drop rounded tablespoons of cookie dough onto your prepared baking sheets, spacing them about 2 inches apart to leave room for spreading. Bake in your preheated oven for 9 to 11 minutes. The cookies should look set around the edges but still soft in the middle.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Now, you’re ready to serve and enjoy with a cold glass of milk or your favorite drink!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter at room temperature for proper creaming with the sugars. If your butter is frozen, thaw it in the fridge overnight or soften it quickly by microwaving in short bursts, being careful not to melt it.
Can I Substitute the Sugar in This Recipe?
You can swap granulated sugar with coconut sugar or all brown sugar if needed, but this may slightly affect the texture and sweetness. For a healthier option, try using a natural sweetener like maple syrup, but reduce the liquid elsewhere to balance moisture.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 5 days to keep them soft and fresh. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. Thaw at room temperature before enjoying.
Can I Make These Cookies Vegan?
Yes! Use vegan butter or coconut oil and replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let it sit for a few minutes). Also, make sure to use dairy-free chocolate chips for a fully vegan treat.
