• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pretty. Simple. Sweet.
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
menu icon
go to homepage
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baking Course
    • About Me
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×
    Home » Recipes » Chocolate

    Double Chocolate Cookies

    Published: Jun 14, 2022 · Modified: Jan 5, 2023 by Shiran · This post may contain affiliate links · 13 Comments

    Jump to Recipe

    Moist and chewy chocolate cookies baked with loads of chocolate chips! Fudgy on the inside and slightly crunchy on the outside, these cookies are super chocolatey and guaranteed crowd pleaser!

    Fudgy and chewy classic double chocolate cookies | prettysimplesweet.com

    These double chocolate cookies are unlike any other cookie you’ve had before. If you’re a chocoholic like me, you’re going to take one bite and think you’ve gone to heaven!

    The cookies are slightly crunchy on the outside, soft and chewy on the inside, with TONS of chocolate chips in every bite. Dunk one in a glass of milk or eat a few along side a hot cup of hot chocolate for an amazing, chocolatey treat!

    Fudgy and chewy classic double chocolate cookies | prettysimplesweet.com

    How to make double chocolate cookies

    1. Cream the butter and sugar together. Start by creaming butter and sugar in your mixer for 3 minutes until light and fluffy.
    2. Beat in the egg and vanilla extract and mix until combined.
    3. Add the dry ingredients. Combine the dry ingredients in a bowl first. Then, add them to the mixing bowl and mix together on low speed. The batter will be thick and sticky.
    4. Chill. Shape the dough into a disc shape as best you can and wrap in plastic wrao. Place in the fridge for at least 1 hour. This will make the dough will be less sticky and more manageable, and the cookies won’t spread too much while baking. 
    5. Bake. If the dough is too hard to handle when you take it out of the fridge, let it sit on the counter for a few minutes. Form rounded balls of dough (the size of 2 tablespoons) and place onto a prepared baking sheet, leaving about 3 inches (8 cm) between each cookie. Bake for about 8-10 minutes, just until the edges start to set. 

    Optional tip: Sprinkle the cookies with coarse sea salt and press in a few extra chocolate chips before baking.

    Would you like to save this recipe?

    We'll email this recipe link to you, so you can come back to it later!

    Fudgy and chewy classic double chocolate cookies | prettysimplesweet.com

    Tips for making double chocolate cookies

    • Don’t overmix the cookie dough. Once you add the dry ingredients, be gentle with the dough and only mix until the ingredients come together. Overmixing will make the cookies less soft and more dense.
    • Use Dutch-processed cocoa powder. While you can use natural cocoa powder, Dutch-processed has a rich, darker chocolatey flavor which really makes these cookies taste exceptional.
    • Underbake the cookies. I like to slightly underbake my cookies for extra fudginess and softness. Overbaking will make them dry.
    • To freeze cookies, place them in a freezer-safe container or double wrap them in plastic wrap and place them in the freezer for up to 2 months. To thaw, place in the fridge or on the countertop for a few hours.
    Fudgy and chewy classic double chocolate cookies | prettysimplesweet.com

    More of my favorite cookie recipes

    • Chewy Peanut Butter Cookies: Thick and chewy bakery-style cookies made with creamy peanut butter and Reese’s peanut butter chips.
    • Brown Sugar Cookies: Soft, chewy, and full of warm spices and flavors.
    • Chocolate Chunk Cookies: These gooey chocolate chip cookies require no mixer to make.
    • White Chocolate Macadamia Nut Cookies: Super soft with melty chunks of white chocolate and toasty macadamia nuts.
    • Red Velvet Chocolate Chip Cookies: These gorgeous cookies are made with a hint of cocoa powder and tons of melty chocolate chips.
    5 from 4 votes
    Print

    Double Chocolate Cookies

    Slightly crunchy on the outside and soft and chewy on the inside, these decadent double chocolate cookies are loaded with chocolate chips. They're a chocolate lover's dream!

    Prep Time 10 minutes
    Cook Time 10 minutes
    Chilling time 1 hour
    Total Time 1 hour 20 minutes
    YIELD 20 cookies

    Ingredients

    • 1 cup (130g) all-purpose flour
    • ½ cup (50g) unsweetened cocoa powder*
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup (1 stick/113g) butter, softened
    • ½ cup (100g) brown sugar
    • ½ cup (100g) granulated sugar
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • ¾ cup (130g/4.5 oz) chocolate chips
    • coarse sea salt, to sprinkle on top (optional)

    Instructions

    1. In a large bowl sift together the flour, cocoa, baking soda and salt. Using a mixer fitted with the paddle attachment, beat butter and sugars for 3 minutes until fluffy. Next, beat in the egg and vanilla extract and mix until combined. Add the dry ingredients and beat on medium-low speed just until combined, or mix by hand with a wooden spoon. Don’t overmix – mix just until combined. Fold in chocolate chips. The batter will be thick and sticky.
    2. Chill the dough in the refrigerator for at least 1 hour or overnight. This will help your cookies stay thick and spread less while baking.
    3. Preheat oven to 350°F/180°C degrees. Line two large baking sheets with parchment paper. Set aside.

    4. Take cookies out of the fridge and if they’re too cold/hard to handle, leave them for a few minutes on the counter.
    5. Drop rounded balls of dough (the size of 2 tablespoons) onto prepared baking sheet, leaving about 3 inches (8 cm) between each cookie. Sprinkle cookies with coarse sea salt if you like. Bake for about 8-10 minutes, just until the edges start to set. Leave to cool on the pan for 10 minutes and then carefully transfer to a wire rack to cool completely.
    6. Store cookies in an airtight container for up to 4 days. Cookies can be frozen for up to a month.

    Recipe Notes

    *I prefer using Dutch-processed cocoa powder for it’s extra rich and chocolatey flavor, but you can use natural cocoa powder, too.

     

    More Chocolate

    • Chocolate Panna Cotta with shaved chocolate and a dollop of whipped cream.
      Chocolate Panna Cotta (Easy)
    • 11 Cookies and cream oreo desserts with 6 different desserts showcased.
      11 Oreo Cookie Desserts You’ll Love
    • Cookies and cream cupcake split in half, topped with black cocoa cream cheese frosting and an oreo garnish.
      Cookies and Cream Cupcakes with Oreos
    • Homemade chocolate pudding made with cocoa and chocolate.
      Creamy Chocolate Pudding

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. dina says

      January 31, 2014 at 2:48 pm

      they look delish!

      Reply
      • Shiran says

        February 01, 2014 at 1:13 pm

        Thank you! They are delish 🙂

        Reply
    2. Daphne says

      February 27, 2014 at 9:45 pm

      I just made these, and they’re delicious! Thanks so much for posting the recipe. The hardest part was definitely the waiting! 🙂

      Reply
      • Shiran says

        February 28, 2014 at 12:23 pm

        I’m glad you liked it Daphne! Thank you so much for sharing 🙂

        Reply
    3. Pearl Bautista says

      September 05, 2015 at 12:42 pm

      Just want to say… Your recipes are awesome! I’ve used several of then and Always always always yummmmm!!! Thank you for sharing! God bless you!

      Reply
      • Shiran says

        September 06, 2015 at 4:09 am

        Thank you so much for sharing! It makes me so happy 🙂

        Reply
    4. Samantha says

      October 24, 2018 at 10:46 pm

      Can I bake 2 sheets at a time? Would I have to change the positions of the racks in my oven?

      Reply
      • Shiran says

        October 25, 2018 at 5:18 am

        Hi Samantha, you can bake 2 cookie sheets at a time, I recommend to rotate the pans from top to bottom and front to back about halfway through baking.

        Reply
    5. Sonja says

      November 18, 2018 at 1:27 pm

      I made these once and they were STUNNING! Do you think i could also stuff them with cookie/biscoff butter?

      Reply
      • Shiran says

        November 18, 2018 at 2:53 pm

        Yes you can 🙂

        Reply
    6. Louise says

      June 27, 2022 at 6:25 am

      Amazing recipe; the cookies turn out deliciously morish! I have searched for ages for a good double choc cookie recipe and could never find one dark or fudgy enough! Finally I’ve found the holy grail with your recipe! This is my go to chocolate cookie recipe and better than all the rest, thank you so much 😀

      Reply
    7. Melissa says

      January 28, 2024 at 2:53 pm

      Delicious soft cookies – kids and adults agree!! It made 20 cookies at 35 grams each. Baked for 10 minutes as you suggested and left them on the pan to cool. Heavenly!!

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        February 07, 2024 at 11:53 am

        Thank you, Melissa! So glad you enjoyed these.

        Reply

    Primary Sidebar

    Hi, I'm Stephanie! Join me in my kitchen, where we’ll be making simple and classic desserts and learning the science of baking along the way.

    More about me →

    Find A Recipe

    Recent Popular Recipes

    • Refreshing Watermelon Juice
    • Creamy orange curd in a jar with a spoonful of curd being removed, flanked by fresh oranges.
      How To Make Orange Curd
    • Citrusy orange cupcakes with a swirl of orange cream cheese frosting surrounded by fresh oranges.
      10 Orange Flavored Desserts You’ll Love
    • Shaved asparagus salad with chive blossom vinaigrette dressing.
      Shaved Asparagus Salad with Chive Blossom Vinaigrette
    Shop King Arthur Baking for all your baking needs!

    Footer

    ↑ back to top

    Website Policies

    • Privacy Policy
    • Terms of Use
    • Testimonial Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Pretty. Simple. Sweet.