If you’ve ever dreamed of sinking your teeth into the ultimate fudgy treat, double chocolate cookies are about to become your new obsession. With their tender edges, soft centers, and bursts of gooey chocolate, these cookies are the delicious escape every chocoholic deserves. Whether you want an easy dessert that feels extra-special or a pick-me-up for your midday slump, this batch will steal the show (and your heart). Let’s roll up our sleeves and bake a batch of these irresistible double chocolate cookies!

Double Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of double chocolate cookies is in their simplicity—each ingredient plays an essential role in creating their signature flavor and irresistible texture. Here’s what you’ll need, plus a few tips to make every bite unforgettable:

All-purpose flour: The backbone of the cookie, flour gives just the right structure so your cookies are soft but hold together beautifully.
Unsweetened cocoa powder: For that deep, rich chocolate flavor, cocoa powder is your superstar ingredient.
Baking soda: This creates that perfect cookie spread and a touch of lift, preventing the cookies from being too dense.
Salt: Just a pinch brightens up all the chocolate notes and keeps the flavors balanced.
Unsalted butter (softened): Butter is key for richness and helps the cookies bake up tender and flavorful.
Brown sugar: Adds a subtle molasses depth and extra chewiness for a decadent bite.
Granulated sugar: Sweetens things up and encourages those slightly crispy edges everyone loves.
Large egg: The egg binds it all together and gives you a lovely, cohesive dough.
Vanilla extract: Don’t skip it—this little splash brings warmth and complexity to the chocolate.
Semisweet or dark chocolate chips (or chunks): The second punch of chocolate! Use your favorite chips or chopped chocolate bars for irresistibly melty pockets.

How to Make Double Chocolate Cookies

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cookie removal later. This simple step also helps the cookies bake evenly.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, cocoa powder, baking soda, and salt. By blending these dry ingredients first, you’ll avoid any lumps and get an even chocolatey flavor in every bite.

Step 3: Cream the Butter and Sugars

In a separate, larger bowl, beat the softened butter with brown and granulated sugars. Keep mixing until the combination is light and creamy—this usually takes 2-3 minutes with an electric mixer. Creaming the butter and sugars sets the stage for soft, yet perfectly structured double chocolate cookies.

Step 4: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Mix until everything is combined and the mixture looks smooth. This ensures a moist, flavorful dough that comes together easily.

Step 5: Combine Dry and Wet Ingredients

Gradually add the whisked dry ingredients to your butter mixture. Stir gently, just until you see no more streaks of flour. Overmixing can lead to tough cookies, so stop as soon as things look blended and chocolatey.

Step 6: Fold in Chocolate Chips

Now for the magic! Gently fold in your chocolate chips or chunks, distributing them evenly throughout the dough. Every double chocolate cookie deserves plenty of melty chocolate in each bite.

Step 7: Scoop and Space the Dough

Using a cookie scoop or large spoon, measure out about 1½ tablespoons of dough for each cookie. Place them two inches apart on your lines baking sheet; some spreading will happen, and you want to avoid cookie collisions.

Step 8: Bake

Slide your baking sheet into the oven and bake for 10 to 12 minutes. The edges should look set, but the centers will be slightly soft—that’s your cue for rich, fudgy double chocolate cookies. Resist the urge to overbake!

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for five minutes; this allows them to firm up just enough. Then transfer to a wire rack to finish cooling—or sneak one warm, because nothing beats a fresh double chocolate cookie.

How to Serve Double Chocolate Cookies

Garnishes

Want to take your double chocolate cookies up a notch? Sprinkle them with a touch of flaky sea salt right after baking to enhance the chocolate intensity, or dust with a little powdered sugar for a beautiful finish. If you’re feeling extra decadent, drizzle with melted chocolate and let it set for a cookie that looks straight out of a bakery.

Side Dishes

These cookies are extraordinary all on their own, but they’re also delicious served alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a warming touch, enjoy them with a chilly glass of milk, a rich hot chocolate, or a mug of dark roast coffee.

Creative Ways to Present

Get playful with your presentation! Stack the double chocolate cookies and tie them with bakers’ twine for a charming edible gift, or layer them in a cookie jar lined with parchment for a cozy, homey look. For parties, offer them on a platter with fresh berries and mini chocolate bars for a stunning dessert board.

Make Ahead and Storage

Storing Leftovers

If you have any cookies left (which is a real challenge!), store them in an airtight container at room temperature for up to five days. They’ll stay soft and chewy, especially if you tuck in a slice of bread to keep the moisture just right.

Freezing

Double chocolate cookies freeze like a dream! You can freeze the baked cookies in a zip-top bag for up to three months. For even fresher results, scoop and freeze the raw dough balls—then bake straight from the freezer, adding a minute or two to the bake time.

Reheating

To restore that just-baked magic, warm a cookie in the microwave for about 10 seconds. If you prefer the oven, arrange the cookies on a tray and heat at 300°F (150°C) for 3-5 minutes; they’ll be soft, warm, and ready to eat.

FAQs

Can I use milk chocolate or white chocolate chips instead?

Absolutely! You can swap in milk chocolate or white chocolate chips, or even a combination, depending on your personal preference. The base recipe is flexible, so feel free to customize your double chocolate cookies with your favorite flavors.

Why are my cookies coming out too flat?

If your double chocolate cookies are spreading too much, check that your butter isn’t overly soft or melted, and measure your flour accurately. Chilling the dough before baking for just 15 minutes can also help hold their shape.

Can I make these cookies gluten-free?

Yes! Substitute a 1:1 gluten-free baking flour for the all-purpose flour, and your double chocolate cookies will turn out every bit as delicious and fudgy. Just make sure the baking blend includes xanthan gum for best results.

How do I make my cookies extra fudgy?

For ultra-fudgy double chocolate cookies, slightly underbake them: pull them out when the edges are set but the middle still looks a bit soft. They’ll finish firming up as they cool, giving you that luscious brownie-like center.

What’s the best way to get uniformly shaped cookies?

Using a cookie scoop is the secret tool! It ensures every double chocolate cookie is the same size, so they bake evenly and look picture-perfect on your cooling rack.

Final Thoughts

These double chocolate cookies are truly a labor of love for anyone who can’t resist a rich, chocolatey treat. Don’t be surprised if they disappear in a flash—one bite is all it takes to win over even the toughest cookie critics. Give this recipe a try and watch as it becomes a sweet staple in your kitchen!