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You are here: Home / Cookies / Double Chocolate Cookies

Double Chocolate Cookies

Last updated on December 29, 2020. Originally published February 9, 2020 12 Comments

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The BEST easy double chocolate chip cookie recipe ever! These chocolate cookies have soft centers, chewy edges and are irresistibly chocolatey. They come together in 5 minutes and require only 30 minutes of chilling time! 

Front view of a double chocolate cookie with a bite taken out of it

If you believe that there is no such thing as “too much chocolate,” then you are in the right place, and this is definitely the chocolate cookie recipe for you. 

These double chocolate chip cookies actually feature three types of chocolate: cocoa powder, chocolate chips and a chopped chocolate bar. With soft and doughy middles and chewy edges, they are everything a cookie should be, and so much more. 

These chocolate cookies are adapted from our famous chocolate chip cookie recipe (with over 700 5-star reviews). I replaced some of the flour with cocoa powder, added some chopped chocolate on top and presto, I created a fudgy chocolate cookie that is just as good (or dare I say better) than our beloved classic chocolate chip cookies. 

overhead view of a double chocolate cookie

Double Chocolate Cookies: Ingredients & Substitutions

Before we jump in and discuss how to make chocolate cookies, let’s chat about the ingredients. These double chocolate chip cookies are made with simple ingredients you likely already have on hand! As always, I recommend making this chocolate cookie recipe as written for the best results. 

  • Salted Butter. Unsalted butter works well too, however I recommend tasting the dough to ensure that it’s salted to your liking! A vegan butter substitute works well in this chocolate cookie recipe too! 
  • White Sugar.  I always use Wholesome Organic Cane Sugar  to make this double chocolate chip cookie recipe. But any white, granulated sugar works well.
  • Brown sugar. I recommend using light brown sugar in this recipe for the best results.
  • Flour. I recommend using an unbleached, all-purpose flour to make these double chocolate chip cookies! Readers have reported using all-purpose gluten-free flour with great results!
  • Sea Salt. I exclusively bake and cook with pure sea salt, so if you use salt other than sea salt (like iodized table salt) I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste!
  • Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups!
  • Chopped chocolate. This is another place to get creative with this recipe. I usually use 60-70% dark chocolate bars chopped up to press into the tops before baking. However any variety of chopped chocolate – including flavored bars- may be used. For example, my family loved when I used a salted caramel chocolate bar. 
  • Flaky sea salt. This is totally optional, but I am a huge fan of sweet treat with a great salty flare, and adding flaked sea salt to the top of these chocolate cookies just does it for me! 

overhead photo of the ingredients in this double chocolate cookie recipe

How to make Double Chocolate Chip Cookies

Ok, now that we’ve discussed the ingredients, let’s chat about how to make double chocolate cookies. I love this recipe because they are easy to make. Plus, chilling is optional, but recommended. We make fudgy cookies without having to chill overnight or get super messy rolling!

Combine dry ingredients

Begin this chocolate cookies recipe by combining the dry ingredients. I recommend sifting the cocoa powder into the dry ingredients (as pictured below) to ensure you remove any lumps. 

two overhead photos showing how to make chocolate cookies

Beat wet ingredients

In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined. Then, beat in eggs and vanilla until fluffy.

two overhead photos showing how to make chocolate cookies

Add dry ingredients & chocolate chips

Mix in the dry ingredients until combined. Add chocolate chips and beat on low speed to combine.

two overhead photos showing how to make chocolate cookies

Chill the double chocolate chip cookie dough (optional)

Next, transfer the chocolate cookie dough to an airtight container or wrap it tightly with plastic wrap and chill for at least 30 minutes (and up to overnight). 

This step is optional, however I have found that I prefer the results of the chilled cookie dough. Cookies baked after chilling have a shiny appearance, while those baked without chilling look more dull. Both taste exactly the same though! 

front view of the double chocolate cookie dough in the mixer

Roll into balls

After the dough has chilled, rolled the chocolate cookies into balls using a cookie scoop to ensure they are uniform in size (so they bake evenly). 

Can I freeze double chocolate cookie dough? 

Yes! At this point, you can freeze the cookie dough balls in an airtight container for up to two months. To bake, simply remove them from the freezer and arrange them on a baking sheet lined with parchment paper to thaw, then bake according to the recipe instructions. 

two photos showing how to make double chocolate cookies reicpe

Press in chopped chocolate

Place the double chocolate cookie dough balls onto a baking sheet lined with parchment paper and gently press 3-4 pieces of chopped chocolate into the tops of each cookie. 

front view of a hand placing chocolate on top of chocolate cookie dough balls

Bake the double chocolate chip cookies

Bake the double chocolate chip cookies in the preheated oven for 8 minutes. DO NOT OVER BAKE. These chocolate cookies bake very fast (especially if you use a small cookie scoop) and you absolutely do not want to over-bake them. 

I found that in my convection oven they bake in 8 minutes without much wiggle room. The edges and top should be slightly puffed and just set. They will deflate a little as they cool.

If desired, sprinkle a touch of flaked sea salt on the top of each cookie as soon as they are removed from the oven. 

Cool & Enjoy!

Let the chocolate cookies sit on the baking pan for 2-5 minutes before removing to cooling rack to cool completely. Then, dig in! I like to eat them slightly warm for that gooey chocolate cookie factor!

overhead view of 18 double chocolate cookies on a cooling rack

Store

Store these double chocolate cookies in an airtight container at room temperature for up to 5 days. 

Can you freeze chocolate cookies?

Yes, you can freeze these chocolate cookies for up to 1 month in the freezer if they are baked. However, I recommend freezing the dough balls, thawing and then baking them fresh for the best results..

More cookie recipes: 

If you love cookies then you need to try some of our favorite cookie recipes!

  • Like I said before, we are mildly famous for our chocolate chip cookie recipe, or try our white chocolate chip cookies!
  • These are the BEST oatmeal cookies you’ll ever eat (and easy to make too). 
  • This giant chocolate chip chocolate chip cookie cake is better than store-bought and perfect for any occasion!
  • You can’t go wrong with a classic peanut butter cookie (or peanut butter blossoms, or flourless peanut butter cookies). 
  • We love these snickerdoodle cookies, cut-out sugar cookies and soft gingerbread cookies during the holidays!
  • For an easy and irresistible dessert, try this Skillet Cookie (Pizookie) recipe! It’s like eating warm cookie dough and it comes together in 20 minutes flat!
  • These snowball cookies are a Christmas classic, along with these chocolate crinkle cookies. 

front view of two chocolate cookies, one with a bite taken out

 

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Double Chocolate Cookies

Laura
The BEST easy double chocolate chip cookie recipe ever! These chocolate cookies have soft centers, chewy edges and are irresistibly chocolatey. They come together in 5 minutes and require only 30 minutes of chilling time!
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 8 mins
Chilling time 30 mins
Total Time 50 mins
Course cookies, Dessert
Cuisine American
Servings 30 cookies

Equipment

  • KitchenAid Mixer
  • measuring spoons
  • measuring cups
  • spatula
  • baking sheet
  • glass batter bowl
  • cookie scoop
  • Parchment Paper

Ingredients
 
 

  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 tsp vanilla
  • 2 eggs
  • 2 ½ cups flour
  • ½ cup unsweetened cocoa powder sifted
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp baking powder
  • 2 cups chocolate chips
  • 6 oz chopped chocolate
  • Optional: Flaked sea salt for the tops

Instructions
 

  • In a medium bowl combine flour, baking soda, sea salt, baking powder, and sifted cocoa powder. Set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined.
  • Beat in eggs and vanilla until fluffy.
  • Mix in the dry ingredients until combined.
  • Add chocolate chips and beat on low speed to combine.
  • Tightly cover dough with plastic wrap or transfer dough to an airtight container and chill for 30 minutes.
  • Preheat oven to 375 degrees F. Line 3 baking sheets with parchment paper, and set aside.
  • Use a 1 – 1 ½ TBS cookie scoop to measure out dough and then roll it into balls. Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.
  • Gently press 2-4 pieces of chopped chocolate onto the tops of each cookie.
  • Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just *BARELY* set, and starting to crackle around the edges.
  • If desired, sprinkle with flaked sea salt.
  • Let them sit on the baking pan for 2-5 minutes before removing to cooling rack.

Video

Notes

Ingredients & Subsitutions 

  • Salted Butter. Unsalted butter works well too, however I recommend tasting the dough to ensure that it’s salted to your liking! A vegan butter substitute works well in this chocolate cookie recipe too! 
  • White Sugar.  I always use Wholesome Organic Cane Sugar  to make this double chocolate chip cookie recipe. But any white, granulated sugar should work!
  • Brown sugar. I recommend using light brown sugar in this recipe for the best results!
  • Flour. I recommend using an unbleached, all-purpose flour to make these double chocolate chip cookies! Readers have reported using all-purpose gluten-free flour with great results!
  • Sea Salt. I exclusively bake and cook with pure sea salt, so if you use salt other than sea salt (like iodized table salt) I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste!
  • Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups!
  • Chopped chocolate. This is another place to get creative with this recipe. I usually use 60-70% dark chocolate bars chopped up to press into the tops before baking. However any variety of chopped chocolate - including flavored bars- may be used. For example, my family loved when I used a salted caramel chocolate bar. 
  • Flaky sea salt. This is totally optional, but I am a huge fan of sweet treat with a great salty flare, and adding flaked sea salt to the top of these chocolate cookies just does it for me! 
Keyword Double chocolate chip cookies, Double chocolate cookies, paleo chocolate cookies
Tried this recipe?Let us know how it was!

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

You might also like:

Vegan Peanut Butter Eggs
Chia Pudding Recipe
Healthy Double Chocolate Zucchini Muffins

Filed Under: Chocolate, Christmas, Cookies, Dessert, Recipe Videos, Recipes Tagged With: chocolate, cookies, dessert

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Previous Post: « Easy Homemade Vegetable Soup
Next Post: Chocolate Chip Skillet Cookie (Pizookie) »

Reader Interactions

Comments

  1. Anjani Raja

    January 3, 2021 at 10:42 am

    5 stars
    They just came out of the oven and are easily the best cookies ive ever baked. I love this recipe!

    Reply
  2. Daniella

    December 6, 2020 at 1:43 am

    5 stars
    I’m a total novice baker and these cookies come out perfectly every time! Everyone’s obsessed with them and they’re so easy! Thanks for the recipe!

    Reply
  3. Eurica M.

    October 30, 2020 at 3:32 pm

    5 stars
    I love all your cookie recipes! So yummy and very easy to make!

    Reply
  4. Sallie

    August 23, 2020 at 2:32 am

    5 stars
    Absolutely amazing!!! Better than any other cookie I have eaten! And I eat a LOT of cookies! So simple and insanely delicious. Many many thanks 🙂

    Reply
  5. Ally

    August 18, 2020 at 6:11 pm

    5 stars
    these are amazing!! so soft and gooey i love them

    Reply
    • Laura

      August 19, 2020 at 7:37 am

      I’m so glad you love them Ally!

      Reply
  6. Princess Reyes

    July 2, 2020 at 6:50 pm

    Hi! My oven is conventional but with an option of fan, should i add 25deg more on the oven temp or ahould i open my fan and have the thermometer dial at 350degF? Appreciate your reply. Thank you.

    Reply
  7. Lala

    April 22, 2020 at 11:32 pm

    Hi.
    If i want to chilled or freeze the dough ball. Do i need to thaw it before baking?
    And how long will it last?

    Reply
  8. Indi

    March 30, 2020 at 11:17 am

    5 stars
    Oooooooooh, these make me feel all tingly they look so nice. Definitely gonna try them.

    Reply
  9. Shari

    February 12, 2020 at 1:19 pm

    5 stars
    I love making your recipes. I’m usually more the basic oatmeal or chocolate chip cookie type, but I love your double chocolate cookies. They are so gooey and easy to make. 🤗

    Reply
  10. Emily Swanson

    February 9, 2020 at 7:10 am

    5 stars
    Whenever you put chocolate and double in the same sentence together, I’m all in! 🙂 We’ve been loving your oatmeal cookies lately, but now I’m ready to do this one.

    Reply
    • Laura

      February 22, 2020 at 7:34 am

      Thank you Emily!

      Reply

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About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

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