Chocolate/ Cookies/ Dessert/ easy/ quick

Double Chocolate Cookies

June 14, 2022

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.

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

5 from 3 votes
Double Chocolate Cookies
Prep Time: 10 mins
Cook Time: 10 mins
Chilling time: 1 hr
Total Time: 1 hr 20 mins
YIELD: 20 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!


Ingredients
  • 1 cup (130g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/113g) butter, softened
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 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.

 

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11 Comments

  • Reply
    dina
    January 31, 2014 at 2:48 pm

    they look delish!

    • Reply
      Shiran
      February 1, 2014 at 1:13 pm

      Thank you! They are delish 🙂

  • Reply
    Daphne
    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
      February 28, 2014 at 12:23 pm

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

  • Reply
    Pearl Bautista
    September 5, 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
      September 6, 2015 at 4:09 am

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

  • Reply
    Samantha
    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
      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
    Sonja
    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
      November 18, 2018 at 2:53 pm

      Yes you can 🙂

  • Reply
    Louise
    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 😀

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