There’s something magical about biting into a warm, gooey cookie loaded with puddles of melted chocolate. I’ve always had a soft spot for chocolate chip cookies, but when I really want to indulge, I turn to these Double Chocolate Cookies. They’re deeply rich, perfectly chewy, and full of intense chocolate flavor that satisfies every time. Whether you’re baking for a crowd or just treating yourself, these cookies never fail to impress.

I created this recipe after countless trials, trying to find that perfect balance between fudgy and soft. The cocoa base adds depth, while the combination of chocolate chunks and chips delivers that dreamy molten center. These cookies are pure comfort and, in my opinion, the definition of chocolate heaven.

Extra chocolaty: Cocoa powder plus chunks of real chocolate make each bite decadently rich.
Chewy and soft: The texture hits that sweet spot between fudgy and soft-baked.
Quick to make: No chilling time required—just mix, bake, and enjoy.
Perfect for any occasion: From casual cravings to party platters, they’re always a hit.
Customizable: You can easily add nuts, white chocolate, or even a sprinkle of sea salt.

What Kind of Chocolate Should I Use?

For these Double Chocolate Cookies, I like to use a combination of semi-sweet chocolate chunks and dark chocolate chips. The chunks melt into those irresistible gooey pockets, while the chips give structure and a slight snap. You can also use chopped chocolate bars if you prefer uneven, rustic pieces. If you’re a fan of milk chocolate, feel free to sub that in—just know the cookies will be a bit sweeter. I recommend at least 60% cacao for that rich depth.

Options for Substitutions

Sometimes you just need to work with what you have—or cater to different dietary needs. Here’s how you can adapt this recipe:

Flour: All-purpose flour works best, but you can swap in a 1:1 gluten-free baking mix if needed.
Butter: For a dairy-free version, use a plant-based butter. Make sure it’s the stick variety, not the spreadable kind.
Sugar: Light brown sugar adds moisture, but dark brown sugar gives an even richer molasses note. You can also use coconut sugar for a refined sugar-free option.
Egg: Substitute with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan version.
Cocoa Powder: Dutch-processed gives the cookies a deep color and smooth flavor, but natural cocoa powder works in a pinch.

Unsalted Butter
This is the base of the cookie dough and brings that rich, buttery flavor. Make sure it’s softened to room temperature for easy creaming.

Brown Sugar
Brown sugar keeps the cookies soft and chewy while adding a subtle caramel note that complements the chocolate beautifully.

Granulated Sugar
Adds structure and a touch of crispness around the edges, balancing the chewiness from the brown sugar.

Egg
The egg binds everything together and adds moisture. It also helps create that soft, tender center.

Vanilla Extract
Just a splash enhances the overall flavor and brings out the best in the chocolate.

All-Purpose Flour
Provides structure to the cookie. It’s important to measure it correctly to avoid a cakey or dry texture.

Cocoa Powder
The key ingredient for a double chocolate cookie. I use Dutch-processed cocoa for a deep, intense flavor and smooth texture.

Baking Soda
Helps the cookies rise slightly and spread just enough while baking.

Salt
Balances the sweetness and intensifies the chocolate flavor. Don’t skip it—it makes a big difference.

Chocolate Chunks
These melt into gooey pools inside the cookie. I usually chop up a good-quality chocolate bar for this.

Chocolate Chips
They add little bursts of chocolate and help maintain structure so the cookies don’t fall apart when warm.

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy. This usually takes about 2–3 minutes with a hand or stand mixer. The creaming process helps incorporate air, giving the cookies a light, tender bite.

Step 2: Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Mix until everything is fully combined and smooth. Scrape down the sides of the bowl to ensure even mixing.

Step 3: Mix the Dry Ingredients Separately

In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the cocoa and leavening agents are evenly distributed.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.

Step 5: Fold in the Chocolate

Use a spatula to fold in the chocolate chunks and chips. Distribute them evenly through the dough so every bite gets that double chocolate punch.

Step 6: Scoop and Shape

Scoop the dough into 2-tablespoon-sized balls and place them on a parchment-lined baking sheet. Leave a couple of inches between each cookie to allow for spreading.

Step 7: Bake

Bake in a preheated oven at 350°F (175°C) for 9–11 minutes. The edges should look set, but the centers will still look a little soft—that’s what gives them that gooey finish.

Step 8: Cool

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They’ll continue to firm up as they sit.

How Long to Cook the Double Chocolate Cookies

These cookies bake at 350°F (175°C) for 9 to 11 minutes. Keep an eye on them—when the edges are set and the centers look slightly underbaked, they’re ready. They’ll firm up as they cool, giving you that soft, fudgy middle. Overbaking is the enemy here, so trust the timing even if they look a bit soft in the center.

Tips for Perfect Double Chocolate Cookies

Use room temperature butter: It creams better with the sugar and gives the cookies a lighter texture.
Don’t skip the chilling if it’s warm in your kitchen: While this recipe doesn’t require chilling, if your dough feels too soft, a 15–20 minute rest in the fridge will help.
Weigh your flour: Too much flour will make the cookies dry. If possible, use a kitchen scale.
Save some chocolate chunks: Press a few extra pieces on top of each dough ball before baking for a bakery-style look.
Let them cool on the tray: This helps the centers set just enough while staying gooey.
Use good quality cocoa and chocolate: Since chocolate is the star here, better quality equals better taste.

Watch Out for These Mistakes While Cooking

Overbaking the cookies: This is the number one way to lose that gooey center. Pull them out when the edges are set but the middle still looks soft.
Using cold butter: It won’t cream properly with the sugars, leading to dense cookies.
Not measuring flour correctly: Too much flour makes cookies cakey. Always spoon and level or use a scale.
Skipping the salt: Even a pinch makes a big impact on flavor—don’t leave it out.
Crowding the baking sheet: Give each cookie room to spread or they’ll merge into each other.
Not mixing dry ingredients separately: This can result in uneven distribution of leavening and cocoa.
Overmixing the dough: This can make the cookies tough. Mix until just combined.

What to Serve With Double Chocolate Cookies?

A Glass of Cold Milk

The classic combo—perfect for dipping and balancing the rich chocolate flavor.

Fresh Berries

Strawberries or raspberries add a bright contrast and slight tartness that complements the deep cocoa notes.

Vanilla Ice Cream

Make ice cream sandwiches or simply serve a warm cookie under a scoop.

Coffee or Espresso

A bold, bitter cup pairs beautifully with the sweetness of the cookies.

Whipped Cream or Chocolate Mousse

Add a light, creamy element to round out a dessert plate.

Salted Caramel Drizzle

Drizzle a little over warm cookies for an extra indulgent twist.

Nut Butter

Spread almond or peanut butter over a cooled cookie for a satisfying snack.

Chocolate Milkshake

If you’re a true chocoholic, double down with a cookie on the side of a thick shake.

Storage Instructions

Store the cooled Double Chocolate Cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container with them—the cookies will absorb moisture from the bread and stay fresh longer.

For longer storage, you can freeze the baked cookies for up to 3 months. Just wrap them individually and store in a zip-top freezer bag. When ready to eat, thaw at room temperature or warm in the microwave for about 10–15 seconds for that just-baked texture.

If you prefer to freeze the dough, scoop it into balls and freeze them on a tray. Once solid, transfer to a freezer-safe bag. Bake from frozen, adding an extra 1–2 minutes to the baking time.

Estimated Nutrition

(Per one cookie, assuming 24 cookies per batch)

Calories: 180
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 90mg
Total Carbohydrates: 24g
Dietary Fiber: 2g
Sugars: 15g
Protein: 2g

These are general estimates and can vary based on the exact brands and quantities used.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can make the dough up to 48 hours in advance. Store it in the fridge covered tightly, and let it come to room temperature for about 20 minutes before scooping and baking.

Can I use milk chocolate instead of dark or semi-sweet?

Absolutely. Milk chocolate will give a sweeter and creamier flavor. Just note the cookies may be slightly less rich.

How do I make these cookies gluten-free?

Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for best texture.

Why did my cookies turn out flat?

Flat cookies can result from butter that’s too soft or from skipping the chilling step in a warm kitchen. Try chilling the dough before baking next time.

Can I double the recipe?

Yes, this recipe doubles very well. Use two baking sheets and rotate them halfway through the baking time for even results.

Do I need to chill the dough?

Not required for this recipe, but if your kitchen is warm or your butter was too soft, chilling for 15–20 minutes can help control spread.

Can I add nuts to the dough?

Definitely! Chopped walnuts or pecans work beautifully—add about ½ cup to the dough along with the chocolate.

How do I know when they’re done baking?

Look for set edges and slightly soft centers. They’ll continue to cook a bit on the baking sheet after you pull them from the oven.

Conclusion

These Double Chocolate Cookies are everything I crave in a dessert—rich, soft, and absolutely bursting with chocolate. Whether you’re making them for a cozy night in, sharing at a party, or stashing a batch in the freezer for emergencies (yes, that’s a thing!), they never disappoint. I’ve tested and tweaked this recipe to be easy, reliable, and ridiculously delicious. Give them a try—you might just find your new favorite cookie.

Why You’ll Love This Double Chocolate Cookie Recipe