Double Chocolate Cookies
Posted Feb 09, 2020, Updated Feb 07, 2025
This post may contain affiliate links. Please read our disclosure policy.
The best double chocolate chip cookie recipe ever! These chocolate cookies have soft centers, chewy edges and are irresistibly chocolatey. They are easy to make in 5 minutes, and chilling is optional!
These chocolate cookies actually feature three types of chocolate: cocoa powder, chocolate chips and a chopped chocolate bar.
With soft and chewy centers and crisp edges, they are everything a cookie should be, and so much more (also try these double chocolate cookie bars).
These chocolate cookies are adapted from our famous chocolate chip cookie recipe (with thousands of 5-star reviews). All I had to do was swap out some of the flour with cocoa powder, add some chopped chocolate on top and presto – you now have a fudgy chocolate cookies recipe that is just as good (or dare I say better) than our beloved classic chocolate chip cookies.
Double Chocolate Cookies: Ingredients & Substitutions
- Salted Butter. Unsalted butter, vegan butter, or softened (not melted) coconut oil work well.
- White Sugar. organic cane sugar is a good substitute for white granulated sugar.
- Flour. to make the chocolate cookies gluten-free, use an all-purpose gluten free flour.
- Sea Salt. if using iodized table salt, reduce the amount by half.
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips, and choose your favorite variety: milk, dark, semisweet, even white.
- Chopped chocolate. 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, use a salted caramel chocolate bar!
- Flaky sea salt. This is optional, but I consider flaky sea salt “adult sprinkles” and it tastes exceptional added to these chocolate cookies.
How to Make Chocolate Cookies
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!
Begin by combining the dry ingredients. I recommend sifting the cocoa powder into the dry ingredients (as pictured below) to ensure you remove any lumps, but it’s not required.
Then, 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 for 1 minute. Then, beat in eggs and vanilla until fluffy.
Next, mix in the dry ingredients until combined and stir in the chocolate chips.
Chill the 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 delicious.
Roll & Bake
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).
Then, evenly space the dough balls on the prepared baking sheets and gently press 3-4 pieces of chopped chocolate into the tops of each cookie.
Bake the double chocolate chip cookies in the preheated oven for 8 minutes. Do not over-bake. These cookies bake very fast (especially if you use a small cookie scoop).
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 & Serve
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!
Store
Store Double Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
How to Freeze Chocolate Cookies
Or, freeze the cookies in one of two ways:
- Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
- Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.
Chocolate Cookies Recipe FAQ
You know these cookies are done when the tops and edges are just barely set. Be very careful not to over bake – they have a short bake time of 8-9 minutes.
Absolutely, this recipe doubles very well. You can click on the “2X” button in the recipe card for ingredient measurements of a double recipe.
Yes, you can freeze these double chocolate chip 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..
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
The Best Double Chocolate Cookies
Equipment
Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 2 eggs
- 2 ½ cups flour
- ½ cup unsweetened cocoa powder sifted
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon baking powder
- 2 cups semisweet 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 for 1 minute.
- Beat in eggs and vanilla for an additional 1 minute.
- Add the dry ingredient mixture and beat until incorporated.
- Stir in the chocolate chips on low speed.
- Tightly cover dough with plastic wrap or transfer dough to an airtight container and chill for 30 minutes (optional).
- 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 the cookies sit on the baking pan for 2-5 minutes before removing to cooling rack.
Video
Notes
- Salted Butter. Unsalted butter, vegan butter, or softened (not melted) coconut oil work well.
- White Sugar. organic cane sugar is a good substitute for white granulated sugar.
- Flour. to make the chocolate cookies gluten-free, use an all-purpose gluten free flour.
- Sea Salt. if using iodized table salt, reduce the amount by half.
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips, and choose your favorite variety: milk, dark, semisweet, even white.
- Chopped chocolate. 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, use a salted caramel chocolate bar!
- Flaky sea salt. This is optional, but I consider flaky sea salt “adult sprinkles” and it tastes exceptional added to these chocolate cookies.
- Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
- Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies are amazing! My family love these. I love the addition of the chopped chocolate onto the cookies. I used Ghirardelli 60% Cacao Bittersweet Chocolate. Then adding a little flaked sea salt and you have one of the best cookies. Thank you for this recipe!
I’m so happy you love these Lynn, they’re our favorites!
What happens if you add an extra egg?
Why would you want to add another egg? What’s the reason?
Can you add nuts so they don’t taste so rich?
You absolutely can replace some of the chocolate chips with nuts.
These cookies are amazing! My family loves them. Thanks for sharing this fantastic recipe!
hank you Lynn!!
Recommend this recipe seriously. It’s wonderful, I’d replaced some chocolate chips with walnuts, chewy &crispy, sweetness is right. I microwaved leftover for 20 seconds, they were still good.
Thank you so much Jenny!
Love these cookies amazing do you have any reheating directions?
These are my favorite cookies too, Summer! I like to warm them in the microwave for about 7 seconds to restore the fresh from the oven taste!
Absolutely delicious. I dont have a stand mixer so I mixed everything by hand and it was super easy. Very yummy and chocolatey. I topped it with a bit of crushed up skor and it was amazing!
Thank you so much! LOVE the idea of topping it with a fun chocolate bar!
I decided this year I was going to learn to bake… I have always loved cooking but baking was not my cup of tea. I have tried a few of your recipes and they are all fabulous! People actually request my cookies… MY cookies… I never thought that would happen 😂 You are spot on with “the best”. I make one of your cookies recipes at least once a week and they are gone in no time. Thank you and keep the recipes coming!
This recipe… to be written in golden letters and framed on the kitchen wall!!!!
Can’t say enough thank you’s for it! 🙂 <3
Made me feel like cooking god!
Will be sharing it around and trying all of your recipes!