Double chocolate cookies were the recipe I turned to one rainy afternoon when I needed a little extra comfort and all I had were baking basics and three kinds of chocolate. I remember the first bite so clearly—crisp edges and a melt-in-your-mouth center loaded with chocolate chips and chunks—it was like a brownie and a cookie had the perfect baby.

Now they’re one of my most-requested bakes because they’re rich fudgy and satisfy even the most intense chocolate cravings. These cookies strike the perfect balance between soft chewy texture and deep cocoa flavor and they’re just as good fresh out of the oven as they are a day later with a glass of milk.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Unsalted butter – Gives richness and helps create a tender texture
Brown sugar – Adds moisture and a subtle caramel depth
Granulated sugar – Balances sweetness and helps the cookies spread
Eggs – Bind everything together and provide structure
Vanilla extract – Rounds out and enhances the chocolate flavor
All-purpose flour – Forms the base of the dough
Cocoa powder – Adds deep chocolate flavor to the dough itself
Baking soda – Helps the cookies rise slightly while staying chewy
Salt – Balances and highlights the chocolate
Chocolate chips – Milk chocolate chips for creamy sweet bits
Dark chocolate chunks – Add richness and a bold cocoa bite
White chocolate chips – Optional for contrast and extra sweetness

Tools You’ll Need

Mixing bowls – One for wet ingredients and one for dry
Hand or stand mixer – Helps cream butter and sugars until light and fluffy
Measuring cups and spoons – For precise baking
Whisk – Great for mixing dry ingredients evenly
Spatula – For folding in the chocolate chips without overmixing
Cookie scoop – Ensures even-sized cookies for uniform baking
Baking sheet – Holds the cookies while they bake
Parchment paper – Prevents sticking and promotes even browning
Cooling rack – Cools cookies without making the bottoms soggy

Instructions

Step 1:

I start by preheating the oven to 350°F and lining my baking sheets with parchment paper so the cookies won’t stick.

Step 2:

In a large bowl I beat the softened butter with both sugars until light and creamy which takes about 2 to 3 minutes using a mixer.

Step 3:

I add the eggs one at a time then stir in the vanilla extract and mix until everything is smooth and blended.

Step 4:

In another bowl I whisk together the flour cocoa powder baking soda and salt then I gradually add this dry mix to the wet ingredients and mix until just combined.

Step 5:

I fold in the chocolate chips and chunks with a spatula making sure every scoop of dough gets a little bit of everything.

Step 6:

Using a cookie scoop I portion the dough onto my prepared baking sheets spacing the cookies a couple of inches apart.

Step 7:

I bake the cookies for 9 to 11 minutes until the edges are set but the centers still look slightly soft then I let them cool on the sheet for 5 minutes before moving them to a cooling rack.

Tips

For extra gooey centers I press a few extra chocolate chips onto the tops of the dough balls before baking. I also like chilling the dough for 30 minutes to prevent too much spreading. If you want a more intense chocolate hit use dark cocoa powder instead of regular.

Ways to Serve

These double chocolate cookies are heavenly on their own but I love pairing them with vanilla ice cream or sandwiching two around a scoop of frozen whipped cream. They’re perfect for dessert trays lunchboxes or cozy nights in with a warm drink.

Frequently Asked Questions

Can I freeze Double Chocolate Cookies?

Yes you can freeze both the baked cookies and the raw dough balls just bake a few extra minutes from frozen.

Can I use all one kind of chocolate?

Absolutely use whatever chocolate chips or chunks you prefer the mix just adds variety and fun.

Why are my cookies too flat?

Try chilling the dough for 30 minutes and make sure your baking soda is fresh and active.

See You in the Kitchen

I hope you bake a batch of these Double Chocolate Cookies soon because they’re the perfect fix for when only chocolate will do. Soft rich and so simple to make they’re bound to become a regular in your recipe rotation.

Happy Cooking!