Name: Double Chocolate Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Unsalted Butter; Brown Sugar; Granulated Sugar; Egg; Vanilla Extract; All-Purpose Flour; Unsweetened Cocoa Powder; Baking Soda; Salt; Chocolate Chunks or Chips

These Double Chocolate Cookies are pure decadence—soft in the center, chewy around the edges, and filled with pools of melted chocolate that make every bite feel like a hug. I baked them on a whim one rainy afternoon, craving something rich and comforting, and they turned out to be everything I didn’t know I needed. The mix of cocoa powder and gooey chocolate chunks delivers an indulgent hit for any chocolate lover.

I’ve made them for parties, packed them in lunchboxes, and even mailed them to friends—they travel well, stay soft for days, and honestly disappear faster than I can make them. The best part? The dough comes together in one bowl, and there’s no need to chill it unless you want an extra thick cookie. Let’s dive into why these Double Chocolate Cookies might just become your go-to treat.

Why You’ll Love These Double Chocolate Cookies

Extra rich and chocolatey thanks to both cocoa powder and chunks of melted chocolate.
Quick and easy—no mixer or chill time needed.
Soft, chewy texture with gooey centers and slightly crisp edges.
Perfect for freezing the dough or the baked cookies.
Crowd-pleasing favorite for kids and adults alike.

What Kind of Chocolate Should I Use for Double Chocolate Cookies?

The kind of chocolate you use really shapes the personality of these cookies. I love using a mix of chopped semi-sweet chocolate and dark chocolate chunks—this gives you both intense flavor and those dreamy melted puddles. Chocolate chips work too, but they don’t melt quite the same way. If you’re after maximum meltiness, go with chopped bars. For a sweeter result, milk chocolate is totally fine; just be aware the overall flavor will be a bit less intense.

Options for Substitutions

Don’t worry if you’re missing an ingredient or need to swap things to suit your pantry—these cookies are pretty forgiving.

Butter: You can use margarine or plant-based butter for a dairy-free option.
Egg: Substitute with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) if you’re keeping things vegan.
Flour: All-purpose flour is ideal, but a 1:1 gluten-free baking flour blend will also work.
Cocoa Powder: Dutch-processed cocoa gives a deeper flavor, but unsweetened natural cocoa can be used instead.
Sugar: Brown sugar can be swapped for white sugar if needed—though I recommend using at least some brown sugar for that chewy texture.

Ingredients for These Double Chocolate Cookies

Each ingredient in this recipe plays a role in delivering those rich, fudgy cookies you see in the photo.

Unsalted Butter: Adds moisture, richness, and that classic cookie flavor. Melted butter gives these cookies their chewy texture.
Brown Sugar: Adds sweetness and chewiness, plus a hint of molasses for depth.
Granulated Sugar: Helps create those slightly crisp edges and balances the flavor.
Egg: Binds the ingredients and provides structure.
Vanilla Extract: Rounds out the chocolate flavor with warmth and aroma.
All-Purpose Flour: The base that holds everything together—gives the cookies their shape.
Unsweetened Cocoa Powder: The source of that deep, chocolatey flavor. Dutch-processed gives the richest results.
Baking Soda: Helps the cookies rise just enough to stay soft and thick.
Salt: Enhances all the flavors and balances the sweetness.
Chocolate Chunks or Chips: The star of the show—melty, gooey pockets of chocolate in every bite.

Step 1: Melt the Butter

Start by melting the butter until just liquid—either in the microwave or on the stove. Let it cool slightly so it doesn’t cook the egg when mixed.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add in the egg and vanilla extract, and mix until fully combined and glossy.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures everything is evenly distributed.

Step 4: Make the Dough

Add the dry ingredients to the wet mixture and stir with a spatula or wooden spoon until a thick dough forms. Fold in the chocolate chunks or chips last.

Step 5: Shape the Cookies

Scoop the dough into balls—about 2 tablespoons each—and place them on a parchment-lined baking sheet. You can gently press a few extra chocolate chunks on top if you want picture-perfect cookies.

Step 6: Bake

Bake in a preheated oven at 350°F (175°C) for 9–11 minutes, just until the edges are set and the centers still look slightly soft.

Step 7: Cool

Let the cookies rest on the baking sheet for 5–10 minutes before transferring them to a wire rack. They’ll firm up as they cool, keeping that soft center intact.

How Long to Cook the Double Chocolate Cookies

Bake the cookies at 350°F (175°C) for 9 to 11 minutes. The sweet spot is when the edges are just set, but the center still looks soft. They’ll continue to cook a bit on the baking sheet as they cool. If you like your cookies extra gooey, stick closer to 9 minutes. For a firmer texture, go for the full 11.

Tips for Perfect Double Chocolate Cookies

Don’t overbake. The cookies might look underdone in the center when you pull them out—but that’s the key to their fudgy texture.
Use high-quality chocolate. Better chocolate makes a big difference in flavor and meltiness.
Chill for thicker cookies. If you want extra thick cookies, chill the dough for 30–60 minutes before baking.
Don’t skip the salt. A little salt balances all that sweetness and brings out the richness of the chocolate.
Use a cookie scoop. This keeps the cookies uniform in size, which helps them bake evenly.

Watch Out for These Mistakes While Cooking

Overmixing the dough: Once the dry ingredients are added, mix just until combined. Overworking the dough can make the cookies tough.
Using hot butter: Let the melted butter cool slightly before adding the egg, or you’ll risk scrambling it.
Baking too long: These cookies are meant to be soft and fudgy. Overbaking will dry them out quickly.
Skipping the chocolate chunks: Chips work, but chunks from a chocolate bar give those beautiful gooey pockets.
Crowding the baking sheet: Leave enough space between cookie dough balls—they spread!

What to Serve With Double Chocolate Cookies?

1. A Tall Glass of Cold Milk

Classic and perfect for dunking.

2. Vanilla Ice Cream

Make your own chocolate cookie ice cream sandwiches or serve warm cookies topped with a scoop.

3. Fresh Berries

The tartness of raspberries or strawberries balances the richness of the chocolate.

4. Whipped Cream

Serve a couple of cookies with a dollop of fresh whipped cream for a decadent dessert.

5. Espresso or Coffee

Chocolate and coffee are a match made in heaven—the bitterness of coffee enhances the sweet richness.

6. Salted Caramel Sauce

Drizzle over warm cookies for a gourmet twist.

7. Crushed Nuts

Top with chopped walnuts or pecans for added crunch and depth of flavor.

8. Greek Yogurt

For a lighter option, pair with plain or vanilla Greek yogurt on the side.

Storage Instructions

To keep your Double Chocolate Cookies fresh and chewy:

At Room Temperature: Store in an airtight container for up to 5 days.
In the Fridge: Not necessary, but they’ll last about a week if you prefer to refrigerate.
To Freeze: Freeze baked cookies in a zip-top bag for up to 2 months. To freeze dough, scoop into balls and freeze on a tray first, then transfer to a freezer bag. Bake from frozen—just add an extra minute or two to the bake time.

Estimated Nutrition

Per cookie (based on a batch of 20 cookies):

Calories: ~190
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 25g
Sugar: 15g
Fiber: 2g
Protein: 2g
Sodium: 120mg
Cholesterol: 25mg

These are estimates and can vary based on the exact ingredients and portions you use.

Frequently Asked Questions

Can I use cocoa powder alone without chocolate chunks?

Yes, but the cookies won’t have those gooey chocolate pockets. For maximum richness, keep the chunks in.

Can I double the recipe?

Absolutely! This recipe scales well—just use a larger mixing bowl and bake in batches.

Do I need to chill the dough?

Not required, but chilling helps create thicker cookies and intensifies the flavor.

What’s the best way to melt the butter?

Microwave it in short bursts or melt on the stovetop. Let it cool slightly before mixing.

Can I make these cookies gluten-free?

Yes—use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

Can I make them dairy-free?

You can use plant-based butter and dairy-free chocolate to make a delicious dairy-free version.

How can I make them less sweet?

Use dark chocolate chunks and reduce the granulated sugar by 1–2 tablespoons.

Can I use this dough to make a cookie skillet or bars?

Yes! Press it into a greased skillet or pan and bake at 350°F for about 18–20 minutes.

Conclusion

These Double Chocolate Cookies are everything you want in a chocolate dessert—deeply rich, tender, and overflowing with chocolate goodness. Whether you’re baking a batch for a crowd or hoarding them for yourself (no shame), this recipe delivers indulgence with minimal effort. You’ll find yourself coming back to it again and again, especially when that intense chocolate craving hits.