Double Chocolate Cookies
Posted Feb 09, 2020, Updated Feb 07, 2025
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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 by far are the best cookie I have had ever. I used a combination of dark chocolate bars and sea salt caramel bars per cookie. The sea salt finish on top is the best.
I’m so glad you love them, Patty!!
tell me how many they makeeeee!!!!!
It says in the recipe card – 30 cookies!
Hicimosmesta receta dos veces y nos encantó!! De hecho no saben igual si se pasan la cocción por eso es importante respetar la receta! Thanks Laura desde Perú
Gracias, Gorgina!
WOW this is a really good cookie!! Chewy, chocolatey perfection. I really liked the hint of finishing salt. Thank you for your very clear and specific tips regarding things like bake time. I definitely would have over baked them.
Oh man! These are soo good! I made your chocolate chip and thought nothing could beat them. But these…. they rival them. Chewy chocolate goodness. I used a smaller scoop, lowered the cook time and they are just so good. Thank you!
Hi! Can I substitute the chocolate to peanut butter chips? Thanks!
Yes absolutely that would be a delicious choice!
Hi there,
Please clarify – for the flour, the US measurement is one cup. But for the metric, the flour is 313g. 1 US cup = 240g. I’m noticing this because my dough is wet so I’m thinking this (313) is not enough flour? Thank you for the wonderful recipes.
Hello! I love making these and I use sea salt and white chocolate chips. Curious why these go in the fridge for 30 minutes but your (amazing) regular chocolate chip cookies do not? Can the refrigeration be skipped? Thanks!!!
I have skipped the refrigeration abd they’re just a touch flatter but still beautiful and delicious.
I love these cookies. They are perfect, my family love them.
But I changed a little the sugar part because my family and I don’t eat a lot of sugar. So, I only put 1 cup brown sugar packed and 1/2 cup granulated sugar.
They were so delicious!!
Sorry if I wrote something wrong, I’m still learning English.
These turn out perfect every time!!