Double Chocolate Cookies

Jump to Recipe

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!

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


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. 

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. 

overhead view of a double chocolate cookie

Double Chocolate Cookies: Ingredients & Substitutions

overhead photo of the labeled ingredients in this double chocolate cookie recipe
  • 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.
front view of 6 chocolate cookies with sea salt on top

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.

two overhead photos showing how to make chocolate cookies

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.

two overhead photos showing how to make chocolate cookies

Next, mix in the dry ingredients until combined and stir in the chocolate chips.

two overhead photos showing how to make chocolate cookies

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.

front view of the double chocolate cookie dough in the mixer

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). 

two photos showing how to make double chocolate cookies recipe

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. 

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

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. 

overhead photo of 12 baked chocolate cookies on a baking sheet lined with parchment paper

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!

overhead view of 18 double chocolate cookies on a cooling rack

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:

  1. 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. 
  2. Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month. 
front view of a stack of 7 double chocolate cookies - the top one has a bite taken out of it

Chocolate Cookies Recipe FAQ

How do you know when chocolate cookies are done?

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.

Can I double this recipe?

Absolutely, this recipe doubles very well. You can click on the “2X” button in the recipe card for ingredient measurements of a double recipe.

Can you freeze chocolate cookies?

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..

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

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

The Best Double Chocolate Cookies

Laura
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!
5 from 40 votes
Course cookies, Dessert
Cuisine American
Servings 30 cookies
Calories 247
Prep Time5 minutes
Cook Time8 minutes
Chilling time30 minutes
Total Time50 minutes

Ingredients 
 

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

Ingredient Substitution 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.
Store
Store these double chocolate cookies in an airtight container at room temperature for up to 5 days. 
How to Freeze Chocolate Cookies
  1. 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. 
  2. Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month. 

Nutrition

Serving: 1cookie | Calories: 247kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 184mg | Potassium: 88mg | Fiber: 2g | Sugar: 23g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!



latest recipes

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating




43 Comments

  1. 5 stars
    These have to be the best cookies I’ve ever made. They were such a hit with the family everyone loved them.
    If you decide to make those cookies don’t forget the salt flakes at the end, they make the cookie even better 😉

  2. 5 stars
    I made these with substituting one cup of flour with fresh ground einkorn flour the sea salt on top was perfect!

  3. 5 stars
    Had a craving and these were the PERFECT hit for my tummy!! Gonna take some to work 🙂

    I normally don’t review. That’s how good these are!

  4. 5 stars
    These were incredible!!! I halved the recipe as is and I used 1 cup semi sweet chunks, maybe 1/4 of dark chocolate chips and topped with cyprus sea salt flakes. These are almost like a cookie brownie!

    1. I’m so glad you love them! If you want a true cookie brownie – you should also give these Brownie Cookies a try! They’re a little more work than these double chocolate cookies, but are legit like brownies in cookie form! 😉

  5. 5 stars
    I’m just a 10 year old I made it my mom helped me and it was AMAZING I liked it a lot because I love choclate and it’s the best cookie recipe I ate/made I baking is one of my hobbies.
    To anyone reading this comment I’d reccomend you to make this it’s the best!! **✿❀ ❀✿**

  6. 5 stars
    These cookies are the BOMB! When I first made them my Grandma wouldn’t go near cookies now she can’t stop eating them!

  7. 5 stars
    I made this with combo of whole wheat (1-1/2 c) and almond flour (1 c). I also added 1/2 c raisins which I totally love to mix with most of my cookies. Instead of brown sugar I used only 1 cup coco sugar.
    Everything turned out great and my family loves the cookies.

  8. Hi Joy I just need to know that how many cookies does it make with 1× ingredients? and 2nd question can make it 4× just like 2× and 3× by doubling and trippling ?

    1. 1x makes 30 set of cookies.
      2x makes about 60 batch of cookies
      3x makes 90 set of cookies.
      Everything doubles the amount.

  9. hello Laura,
    I always make choco chip cookies and since I’m fond of raisins/sultanas, I always blend in a half cup of raisins. I will try this recipe and will post my comments when I’m done.