There’s something deeply comforting about a classic cookie moment, especially when it’s packed with rich cocoa flavor in my favorite Double Chocolate Cookies. I still remember the first time I baked them myself—the aroma of chocolate filling the kitchen and the warm, chewy bites that melted my worries away. These cookies quickly became more than just a treat; they turned into a cozy ritual that brings my family together around the kitchen table.
What Makes These Double Chocolate Cookies Special
What makes these Double Chocolate Cookies truly special is how approachable they are for any fellow food lover who loves a bit of chocolate indulgence without complicated fuss. I tested many chocolate cookie recipes along the way, tweaking ingredients and textures, until this version emerged as the perfect balance between chewy chocolate cookies and a satisfying chocolate cookie dough that holds double chocolate chips with pride. It’s the kind of recipe that makes you feel comforted and creative all at once.
At Carmen Wausa, my goal is always to offer dishes that transform your home kitchen into a happy place filled with warmth and connection—and these Double Chocolate Cookies fit that philosophy perfectly. The recipe is designed to be doable, with cookie baking tips that make your experience joyful instead of intimidating. I can’t wait for you to see how they come together and bring beautiful moments to your family!
Ingredients
Here’s a surprisingly simple yet heartwarming list of ingredients for your Double Chocolate Cookies:
- 1 cup (2 sticks) unsalted butter, softened
Using butter instead of margarine gives your chocolate cookie dough a richer flavor and better texture. - 1 cup granulated sugar
Sweetness with a pleasant balance that lets the chocolate shine. - 1 cup packed brown sugar
Adds moisture and depth to these chewy chocolate cookies. - 2 large eggs
Helps bind everything while keeping the dough soft. - 2 teaspoons pure vanilla extract
Elevates every bite with warmth and familiarity. - 2 cups all-purpose flour
Choose a good quality flour from your local market for best structure. - 3/4 cup unsweetened cocoa powder
This cocoa powder is the heart of your chocolate cookie dough flavor. - 1 teaspoon baking soda
For just the right lift and softness. - 1/2 teaspoon salt
Balances sweetness and brings out the chocolate. - 2 cups double chocolate chips
Be generous here! Using rich double chocolate chips gives that melt-in-your-mouth sensation that makes these so special.
For your Double Chocolate Cookies, sourcing top-notch cocoa powder and chocolate chips makes a noticeable difference. If you want to splurge on one ingredient, make it the chocolate chips to enjoy those bursts of chocolate in every bite. For a family-friendly switch, you can use dark or milk chocolate chips depending on your little ones’ preferences, and don’t hesitate to add chopped nuts or a pinch of espresso powder for a deeper chocolate flavor.
Keep your butter softened but cool—it helps your chocolate cookie dough come together smoothly without turning greasy. If you’re prepping ahead, you can measure and mix the dry ingredients in advance and store them in an airtight container for up to a week. This way, baking your Double Chocolate Cookies feels even easier!
Let’s Make This!
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup and even baking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is the foundation for that chewy chocolate cookie texture you’ll love.
- Beat in the eggs one at a time, followed by the vanilla extract. Keep mixing until your chocolate cookie dough looks smooth and glossy.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures your Double Chocolate Cookies bake evenly without any surprises.
- Gradually add the dry ingredients into the wet mixture, stirring just until combined. Don’t over-mix here—it helps keep your cookies tender and chewy.
- Fold in the double chocolate chips evenly through the chocolate cookie dough. This is where those lovely little pockets of chocolate shine through!
- Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 10 to 12 minutes. You’ll know your Double Chocolate Cookies are ready when the edges look set but the centers still feel soft. Remember, they continue to cook slightly as they cool.
- Let the cookies rest on the baking sheet for 5 minutes after removing from the oven before transferring to a wire rack. This step helps them finish firming up without losing that perfect chewiness.
Don’t worry if your first batch looks a little different from the pictures. Cookie baking can have little quirks in every kitchen! If your cookies spread too much, chill the cookie dough for 30 minutes before scooping. If they’re a little dry, try reducing baking time by a minute next round. This step-by-step method makes this Double Chocolate Cookies experience enjoyable and approachable for you.
While your Double Chocolate Cookies are baking, take a deep breath and enjoy that amazing chocolate scent filling your kitchen—it’s a reward on its own!
Serving & Presentation
Nothing beats sharing warm Double Chocolate Cookies with loved ones, especially fresh from the oven. For the best experience, serve these chewy chocolate cookies on a simple white platter to let the rich chocolate color pop.
Pair them with a glass of cold milk or a warm mug of coffee for a classic combination that always brings smiles. On special occasions like birthday celebrations or cozy family movie nights, these Double Chocolate Cookies create the sweetest moments and feel like an effortless indulgence.
If you want to add a little elegance, dust the cookies lightly with powdered sugar or sprinkle a tiny pinch of sea salt on top right after baking. It’s a small touch that makes every bite feel a bit more festive.
Leftovers? Don’t toss them! Store your Double Chocolate Cookies in an airtight container at room temperature for up to 5 days. Reheat them briefly in the microwave for that just-baked warmth. Or get creative by crumbling them over vanilla ice cream for an easy dessert upgrade.
I’ve also loved experimenting with seasonal variations by adding a dash of cinnamon or swapping half the cocoa powder for matcha powder for a chocolate-green tea twist. If you enjoy this Double Chocolate Cookies recipe, you might want to check out other classics like my Chocolate Cut Out Heart Cookies or the always-loved Chocolate Chip Cookies Best Easy Recipe.
FAQs
- Can I make this Double Chocolate Cookies dough ahead of time?
Absolutely. Chilling the dough overnight actually boosts flavor and helps the cookies keep their shape when baking. Just cover it tightly and scoop as needed. - What if I don’t have unsweetened cocoa powder?
Try Dutch-processed cocoa for a milder taste, but reduce baking soda to ½ teaspoon to keep the chemistry balanced. You can find solid options at your local grocery or online. - How do I know when my Double Chocolate Cookies are perfectly done?
Look for set edges with slightly soft centers. It’s okay if the center looks a little underbaked—it firms up while cooling and stays chewy. - Can I swap the butter for oil or margarine?
Butter is best for flavor and texture, but if needed, solid coconut oil works as a substitute. Avoid margarine as it can make your chocolate cookie dough greasy. - Why are my cookies flat and spread out?
This usually happens if the dough is too warm or the baking soda is old. Try chilling the dough before baking and double-check your leavening agents. - Can I add nuts or other mix-ins?
Yes! Chopped walnuts or pecans add a nice crunch. You can also fold in mini marshmallows for a fun twist. Many readers love the versatility of this chocolate cookie recipe. - Where can I find more cookie baking tips for Double Chocolate Cookies?
My community has found helpful tips in recipes like the Soft and Chewy Chocolate Cookies – Completely Delicious or Sally’s classic Double Chocolate Chip Cookies Recipe – Sally’s Baking. Another favorite for cookie inspiration is the Sourdough Chocolate Chip Cookie — The Boy Who Bakes.
Why This Double Chocolate Cookies Will Become Your New Favorite
This Double Chocolate Cookies recipe reflects everything I stand for in home cooking—approachable comfort food that brings people closer. It’s simple enough for a busy day but feels special enough for any occasion. The chewy chocolate cookies have just the right edge, and the chocolate cookie dough is forgiving for all levels of experience.
My Double Chocolate Cookies Success Tips:
- Always soften butter to room temperature, not melted or cold
- Don’t overmix the dough to keep it tender and chewy
- Watch your baking time closely for soft centers that finish setting after baking
I’ve also enjoyed creating variations like adding a hint of orange zest, sprinkling sea salt on top before baking, and swapping half the chips with white chocolate for a pretty contrast. The classic double chocolate chip cookie version, though, wins the most smiles every time!
I encourage you to make this Double Chocolate Cookies part of your baking repertoire—it’s a warm, satisfying recipe that feels like a hug in cookie form. I’m confident you’ll enjoy every bite and every moment sharing these with your loved ones.
When you try this recipe, please drop a note or photo! It brings me so much joy to see fellow food lovers creating comforting memories. Happy baking!
And if you want even more cookie inspiration, here are some favorites: Orange Clove Cookies, Chocolate Cut Out Heart Cookies, or check out Chocolate Chip Cookies Best Easy Recipe.
Double Chocolate Cookies
Rich and fudgy double chocolate cookies made with both cocoa powder and chocolate chips for an irresistible chocolate lover’s treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped dark chocolate or chocolate chunks (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips and chopped dark chocolate, if using.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra gooey cookies, skip the chopping of dark chocolate and use only chocolate chips or add a sprinkle of sea salt on top before baking.