Double Chocolate Cookies are a chocolate lover’s dream come true! These cookies are packed with rich cocoa and loaded with melty chocolate chips, giving you a perfect balance of fudgy and chewy in every bite. They’re simple, sweet, and full of that deep chocolate flavor that feels like a warm hug.
I love making these cookies when I want something quick but still impressive. The dough is easy to mix up, and the whole kitchen smells amazing while they bake. My favorite part? Letting them cool just enough so the chocolate chips stay gooey but don’t fall apart when you pick them up. It’s that sweet spot that makes these cookies irresistible!
These cookies are perfect for sharing with friends or keeping all to yourself on a cozy night. I also like to pair them with a cold glass of milk or a cup of coffee for a little treat. They bring back fun memories of baking with family and are always a hit at any get-together.
Key Ingredients & Substitutions
All-purpose flour: This gives cookies their structure. For gluten-free baking, try a 1-to-1 gluten-free flour blend. Avoid replacing it with almond or coconut flour alone, as they change texture a lot.
Cocoa powder: Unsweetened cocoa powder adds deep chocolate flavor and color. Dutch-processed cocoa works too and gives a smoother taste. If you’re out, natural cocoa can substitute but expect a slight tang.
Butter: I recommend unsalted, softened butter for creaminess and flavor. Margarine can be used in a pinch but may affect texture. For dairy-free, use vegan butter sticks with similar fat content.
Sugars (granulated & brown): Granulated sugar helps cookies spread, while brown sugar adds moisture and chewiness. Dark brown sugar adds more molasses flavor but light brown works just fine.
Chocolate chips: Using semisweet or bittersweet chips balances sweetness and richness. Milk chocolate chips work for softer, sweeter cookies. For extra texture, try mixing chips and chopped chocolate chunks.
How Can You Get Perfectly Chewy, Gooey Double Chocolate Cookies?
Timing and temperature are key to soft, gooey cookies with chewy edges.
- Soften butter—not melt it—to ensure proper mixing and texture.
- Beat butter and sugars until light and creamy; this traps air for lighter cookies.
- Don’t overmix after adding flour; mix just until combined to avoid tough cookies.
- Scoop dough evenly for uniform baking and consistent thickness.
- Bake for 9-11 minutes until edges are set but centers look slightly undercooked—this keeps them soft.
- Let cookies cool 5 minutes on the sheet to firm up a bit, but eat warm to enjoy gooey chocolate.
Equipment You’ll Need
- Mixing bowls – I use a medium and large bowl to keep ingredients organized and easy to stir.
- Electric mixer – makes creaming butter and sugar quick and smooth.
- Whisk – helps combine dry ingredients evenly.
- Cookie scoop or tablespoon – ensures all cookies are the same size for even baking.
- Parchment paper – prevents sticking and makes cleanup easier.
- Baking sheet – sturdy and flat for even heat distribution.
Flavor Variations & Add-Ins
- White chocolate chips – add a sweet, creamy contrast to the rich cocoa flavor.
- Chopped nuts (walnuts or pecans) – add crunch and nutty flavor; fold into dough before baking.
- Espresso powder – enhance chocolate flavor with a hint of coffee; sprinkle into dry ingredients.
- Marshmallow bits – for a gooey surprise inside each bite; fold in with chocolate chips.
Double Chocolate Cookies
Ingredients You’ll Need:
- 1 cup (115g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/3 cup (65g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (175g) semisweet or bittersweet chocolate chips (plus extra for topping)
- Flaky sea salt (optional, for sprinkling)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 9-11 minutes of baking time. After baking, give the cookies 5 minutes to cool on the tray before moving them to a wire rack to cool completely. Overall, you’ll have delicious warm cookies ready in around 30 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt so they’re well combined. Set this dry mix aside for now.
2. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together. Mix them until the texture is light and creamy—this usually takes about 2 to 3 minutes. This step helps give the cookies their perfect softness.
3. Add Egg and Vanilla:
Beat in the egg and vanilla extract into the butter mixture until everything is smoothly combined and looks glossy.
4. Combine the Dry and Wet Ingredients:
Slowly add the dry ingredients into the butter mixture, mixing just until everything is blended. Avoid overmixing here—it keeps the cookies nice and tender.
5. Fold in the Chocolate Chips:
Gently fold in the chocolate chips evenly into the dough. The dough should be rich and chocolaty with chips ready to melt beautifully when baked.
6. Shape and Bake the Cookies:
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet. Space them about 2 inches apart so they have room to spread. Press a few extra chocolate chips on top of each dough ball if you want that extra melty look.
Bake the cookies in your preheated oven for 9 to 11 minutes. You want the edges to look set but the center still soft—this helps keep the gooey texture you love.
7. Cool and Serve:
Take the cookies out of the oven and, if you like, sprinkle lightly with flaky sea salt while they’re still warm for a lovely sweet-and-salty touch. Let the cookies cool on the baking sheet for about 5 minutes so they firm up a bit, then move them to a wire rack to cool completely.
Enjoy these warm or at room temperature—they’re bursting with gooey, double chocolate deliciousness every time!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for this recipe to ensure the sugar and butter cream together properly. If you only have frozen butter, thaw it in the fridge overnight and then leave it at room temperature until softened but not melted before mixing.
Can I Substitute the Chocolate Chips?
Absolutely! You can use milk chocolate, white chocolate chips, or even chopped dark chocolate bars. Just keep the quantity the same for best results. Mixing different types can add a fun twist to the flavor.
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3-4 days. To keep them soft and gooey, add a slice of bread to the container—it helps maintain moisture. You can also freeze baked cookies for up to 2 months.
Can I Make the Dough Ahead of Time?
Yes! Chill the cookie dough in an airtight container for up to 48 hours before baking. This actually improves the flavor and texture. When ready, let the dough sit at room temperature for a few minutes to soften slightly before scooping and baking.
