Double Chocolate Cookies are a dream for anyone who loves chocolate in every bite. These cookies are packed with rich cocoa powder and loaded with melty chocolate chips that create a soft, chewy texture with a slightly crispy edge. If you’re a chocolate fan, this treat really hits the spot.
I love making these cookies when I need a little comfort food that feels special but doesn’t take too long to bake. One of my favorite things about this recipe is how the chocolate chips melt just enough to make every cookie gooey and irresistible. Sometimes I sneak a warm cookie right out of the oven—it’s hard to resist!
These cookies are perfect served with a glass of cold milk or even a cup of coffee if you want a little kick. I’ve shared them with friends and family, and everyone always asks for the recipe because they’re that good. If you want a simple dessert that looks fancy but is easy to make, these double chocolate cookies are the way to go.
Key Ingredients & Substitutions
All-Purpose Flour: This forms the cookie’s structure. If you need gluten-free, try a gluten-free flour blend, but check if it includes xanthan gum for better texture.
Cocoa Powder: Unsweetened cocoa gives that deep chocolate flavor. Natural or Dutch-processed cocoa works, though Dutch-processed is smoother and less bitter.
Butter: I use unsalted butter melted and cooled. It helps mix ingredients well and adds richness. You can swap with coconut oil for a dairy-free option, but the flavor changes slightly.
Chocolate Chips: Semisweet or bittersweet are great here. If you want sweeter cookies, go for milk chocolate chips. For a more intense chocolate hit, add a few chunks of dark chocolate.
How Do I Get Gooey Melting Chocolate Inside?
Getting those melty chocolate spots means folding chocolate chips into the dough and adding a few extra on top before baking. Here’s how:
- Don’t overmix the dough once you add the chocolate chips to keep them intact.
- Press a few chips gently onto each dough ball before baking.
- Bake just until the edges set but the center looks soft (9-11 minutes). Cookies continue to firm up while cooling.
- Serve warm or reheat briefly for a gooey result.
This little trick creates those luscious pockets of melted chocolate you see in the photo!
Equipment You’ll Need
- Mixing bowls – I use these to combine ingredients easily and keep things organized.
- Whisk or spoon – perfect for mixing wet ingredients smoothly.
- Sift or fine-mesh strainer – helps mix dry ingredients evenly and prevents lumps.
- Cookie scoop or spoon – makes uniform cookies so they bake evenly.
- Baking sheet – large enough to hold all cookies without crowding, for even baking.
- Parchment paper – keeps cookies from sticking and makes cleanup easier.
- Wire rack – cools the cookies properly and helps them stay crisp around the edges.
Flavor Variations & Add-Ins
- White or milk chocolate chips – for a sweeter, creamier twist.
- Chopped nuts (like walnuts or pecans) – add crunch and a nutty flavor.
- Extra espresso powder – enhances the chocolate flavor for a richer taste.
- Mint extract or peppermint candies – bring a fresh minty flavor that pairs perfectly with chocolate.
Double Chocolate Cookies
Ingredients You’ll Need:
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (175g) semisweet or bittersweet chocolate chips (plus extra for topping, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 10 minutes to bake the cookies. Let them cool for 5 minutes on the baking sheet, so plan for roughly 25 minutes total from start to finish. Super quick and you’ll soon have warm, chocolatey cookies to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and make cleanup easier.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting helps combine them well and removes any lumps, which makes for smoother cookie dough.
3. Combine Wet Ingredients:
In a large bowl, whisk the melted and cooled butter with sugar until it’s smooth and evenly combined. Then, add the egg and vanilla extract, and whisk again until the mixture looks creamy and fully mixed.
4. Make the Cookie Dough:
Gradually add your dry ingredients into the wet ingredients. Mix just until you don’t see any more flour — don’t overmix, or the cookies might turn out tough. Fold in the chocolate chips so they’re spread evenly through the dough.
5. Form and Bake the Cookies:
Drop rounded tablespoons of dough onto your lined baking sheet, spacing each about 2 inches apart. If you like, press a few extra chocolate chips on top of each cookie ball for extra melty spots.
Bake for 9-11 minutes. The cookies will look set around the edges but may still be soft in the middle — that’s perfect for a chewy, gooey cookie!
6. Cooling and Serving:
Let your cookies cool on the baking sheet for 5 minutes so they set up just right, then transfer them to a wire rack to cool completely if you want to eat them later. Or enjoy one warm for that amazing melty-chocolate experience.
Can I Use Cocoa Powder Substitutes?
Yes! You can use either natural or Dutch-processed cocoa powder. Dutch-processed cocoa is smoother and less acidic, which may slightly change the flavor, but both work well in this recipe.
How Do I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container—it helps retain moisture!
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the refrigerator for up to 2 days before baking. This can actually improve the flavor and texture. Just scoop and bake straight from the fridge when ready.
What Can I Substitute for Butter?
If you need a dairy-free option, melted coconut oil works well as a 1:1 substitute. It may add a hint of coconut flavor but keeps the cookies moist and rich.
