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!
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!
How to make double chocolate cookies
- Cream the butter and sugar together. Start by creaming butter and sugar in your mixer for 3 minutes until light and fluffy.
- Beat in the egg and vanilla extract and mix until combined.
- 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.
- 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.
- 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.
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.
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.
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!
- 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)
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.
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.
Preheat oven to 350°F/180°C degrees. Line two large baking sheets with parchment paper. Set aside.
Take cookies out of the fridge and if they’re too cold/hard to handle, leave them for a few minutes on the counter.
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.
Store cookies in an airtight container for up to 4 days. Cookies can be frozen for up to a month.
*I prefer using Dutch-processed cocoa powder for it’s extra rich and chocolatey flavor, but you can use natural cocoa powder, too.