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Double Chocolate Cookies Recipe

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Rich, fudgy double chocolate cookies with crispy edges and soft, chewy centers loaded with melty chocolate chips. These bakery-style treats are incredibly easy to make and deliver intense chocolate flavor in every bite!

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined with no lumps. Set aside.
  3. Combine wet ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined, about 1 minute.
  4. Add eggs and vanilla: Add the eggs and vanilla extract to the butter mixture. Whisk vigorously until the mixture is smooth, glossy, and slightly thickened, about 1-2 minutes.
  5. Incorporate dry ingredients: Add the flour mixture to the wet ingredients. Using a rubber spatula or wooden spoon, stir until just combined. Don’t overmix—stop as soon as you no longer see dry flour streaks.
  6. Fold in chocolate chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.
  7. Shape cookies: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart (they will spread while baking).
  8. Bake: Bake for 9-11 minutes, until the edges are set but the centers still look slightly underdone. The cookies will appear puffy and soft—don’t overbake!
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes (this is crucial for the right texture), then transfer to a wire rack to cool completely.
  10. Serve and enjoy: Once cooled, serve immediately or store in an airtight container. These cookies are best enjoyed within the first few days while they’re at peak freshness!

Notes

  • Don’t overbake! The cookies will look underdone in the center when you remove them, but they’ll continue cooking on the hot pan.
  • For extra-thick cookies, chill the dough for 30 minutes before baking.
  • Room temperature eggs incorporate better and create a smoother batter.
  • Measure cocoa powder by spooning it into the measuring cup and leveling off—don’t pack it down.
  • For more dramatic appearance, press a few extra chocolate chips into the tops of the cookies immediately after removing from the oven.

Nutrition

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