These Double Chocolate Cookies are all gooey and chewy deliciousness! Rich fudge cookies with lots of chocolate chips, you’re going to love this recipe!
Looking for more awesome cookie recipes? You should definitely try these Walnut Chocolate Chip Cookies and Chewy Nutella Cookies.
Double Chocolate Cookies Recipe Details
I love soft, chewy cookies, and these Double Chocolate Cookies are the best. They pull apart to reveal sweet melted chocolate on the inside. And even better, they’re incredibly easy to make!
- Taste- Rich, sweet, and chocolaty, these cookies are the perfect treat.
- Texture- These Double Chocolate Cookies are so soft and chewy, with melted chocolate practically oozing from each one.
- Ease- This recipe is so easy to follow. You can also make extra and freeze them so you always have some on hand.
- Time- It takes less than half an hour to make a batch of these Double Chocolate Cookies. No chill time for the dough makes this super simple.
What You’ll Need
- Dry ingredients- All-purpose flour, Dutch-processed cocoa powder, Baking powder, and Salt
- Wet ingredients- Unsalted butter, Eggs, Vanilla extract, Granulated sugar, Golden brown sugar, and Semi-sweet chocolate chips
How to Make Double Chocolate Cookies
- Combine the dry ingredients. Using a mesh sieve over a mixing bowl, sift in the flour (precisely measured), cocoa powder, salt, and baking powder. Set aside.
- Mix the wet ingredients together. In another bowl, add the sugars and melted butter. Whisk them all together thoroughly. Then, add the egg and egg yolk, as well as the vanilla. Whisk again until smooth.
- Combine the wet and dry ingredients. Mixing gently with a spatula, add the dry ingredients to the wet.
- Add in the chocolate chips. Reserving 1/4 cup of the chocolate chips, add the rest into the chocolate cookie dough. Mix them in as evenly as possible.
- Scoop out the dough. Using a medium-sized cookie scoop, scoop out heaping mounds of cookie dough and place them about 2 inches apart on a parchment paper-lined baking sheet. If you want, you can roll them into balls in your hands or leave them as is, it’s up to you.
- Add the reserved chocolate chips. Top each cookie dough ball with a few chocolate chips.
- Bake. Bake the cookies for 9 minutes at 350 degrees Fahrenheit. Then, let them cool slightly before serving.
Recipe Tips
- Spoon and level the flour when measuring- Scooping flour into a measuring cup can pack it in, inadvertently adding too much and drying out your dough. Instead, spoon the flour into the cup and level it off with a knife to get the precise amount.
- Use a spatula to mix the cookie dough- This is a great tool for mixing dough because it is too thick for a whisk or spoon. It also forces you to fold the dry and wet ingredients together, keeping the dough from becoming overworked and tough.
- Place the cookies 2 inches apart- This cookie dough spreads quite a bit, so place the dough balls 2 inches apart on the baking sheet so they don’t meld into each other.
- Add extra chocolate chips on top- To get that picture-perfect cookie, round out the balls in your hands and add some extra chocolate chips on top before baking. Press slightly to make sure they don’t fall off while in the oven.
Add-ins and Substitutions
- Add nuts- Try these Double Chocolate Cookies with walnuts, almonds, pecans, or macadamia nuts for a little extra crunch.
- Make them gluten-free- Using gluten-free flour in place of the regular all-purpose flour is all you need to do to make these gluten-free.
- Substitute different types of chocolate– You can also make these cookies with white chocolate chips, dark chocolate, or even peanut butter flavored chips.
- Add mint- If you love mint chocolate treats, then add a little mint extract to the wet ingredients to make these into mint chocolate cookies. Perfect for the holidays!
FAQs
Do I have to use Dutch-processed cocoa?
No, you don’t have to, but it is highly recommended. Dutch cocoa is darker in color and has a smoother flavor because some of the acidity has been neutralized. If you decide to substitute regular cocoa powder, you will need to substitute the baking powder with baking soda, and use half the amount.
Do I need to chill the dough?
No, you don’t. For these Double Chocolate Cookies, you aren’t required to chill the dough because they are expected to spread as they bake (which is why they are placed 2 inches apart). Chilling the dough will result in rounder, fluffier cookies, which we don’t really want this time.
Serving Suggestions
As far as I’m concerned, everything works with chocolate. But here are a few dessert suggestions to serve with these Double Chocolate Cookies:
- Cakes: Tiramisu Cake (VIDEO) and Chocolate Cheesecake Bars are tasty accompaniments to these cookies.
- Cookies: If you’re putting together a cookie tray, don’t forget some Monster Cookies and Lofthouse Frosted Sugar Cookies.
- Cake pops: Handheld and adorable, these Oreo Cake Pops (VIDEO) and Red Velvet Cake Pops Recipe (VIDEO) go so well with Double Chocolate Cookies.
- Ice Cream: Serve your favorite ice cream on the side or in between two cookies for a delicious ice cream sandwich. Try this tasty Ube Ice Cream for something different.
- Coffee: Whether it’s a basic hot coffee or a fancier Caramel Frappuccino or Iced Caramel Macchiato, coffee and chocolate cookies are the best combo.
Make These Double Chocolate Cookies in Advance
Make ahead: These Double Chocolate Cookies can be frozen as dough balls or once they’ve been baked and cooled. Just place them in an airtight container to avoid them becoming stale or getting freezer burn.
Storing: You can store these Double Chocolate Cookies in an airtight container for up to 5 days at room temperature.
Freeze: To freeze the dough, place the scooped cookie dough balls on a baking sheet and freeze for about an hour. Once they’ve hardened, you can then place them in a ziplock freezer bag. Baked and cooled cookies can be put in a container with wax paper between each layer to avoid sticking. The cookies and dough will last for 8-12 months in the freezer.
More Yummy Cookies!
- Jumbo Chocolate Chip Cookies
- Banana Oatmeal Cookies
- Chocolate Thumbprint Cookies
- Linzer Cookies with Raspberry Jam
- Almond Flour Chocolate Chip Cookies
Video Recipe Here
Double Chocolate Cookies
These Double Chocolate Cookies are so rich and gooey. If you love moist chocolate chip cookies, you're going to love this recipe.
Print Pin Rate Servings: 18 cookies
Calories: 166kcal
Ingredients
- 1 cup all-purpose flour
- 1/3 cup dutch cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup unsalted butter melted
- 1/2 cup golden brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk at room temp
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- The first thing you want to do is measure out 1 cup of all-purpose flour. And make sure to spoon it in and level it off with a knife. Measuring flour properly is super important in baking.
- Now place a mesh sieve on top of your mixing bowl and add the flour in along with 1/3 cup dutch cocoa powder, 1/4 tsp salt, and 1 tsp baking powder.
- Now gently sift the dry ingredients into your bowl. If you see any larger clumps, just press them in with the back of a spoon. Now set the dry ingredients aside for later.
- In a separate bowl add 1/3 cup unsalted melted butter along with 1/2 cup granulated sugar and 1/2 cup of golden brown sugar. 
- Using a whisk thoroughly mix the sugar in the melted butter together.
- Now add one large egg plus 1 large egg yolk. Then pour in 1 tsp of vanilla extract.
- Now grab your whisk again and mix it very well. You want the consistency to be very smooth so this might require a little bit of elbow grease.
- Now grab your sifted dry ingredients and add them to the butter and sugar mixture. Mix them gently with a spatula.
- Now before adding in 1 cup of semisweet chocolate chips, reserve about 1/4 cup. They will be used to top the cookies before baking. 
- Now mix in the chocolate chips into the dough and evenly as possible.
- Line your baking sheet with parchment paper and grab your cookie scoop. ( I used a medium size)
- Scoop out heaping mounds of the chocolate cookie dough onto your baking sheet. Making sure to space them about at least 2 inches apart. 
- Now you can leave them as they are or you can roll each ball into your hand for a prettier looking cookie. But that’s optional though.
- Now top each cookie with a few of those chocolate chips we reserved earlier and bake the cookies at 350 degrees Fahrenheit for about 9 minutes. Once they’re baked, let the cookies slightly cool before enjoying them.
Notes
FAQs answered in the post above
- Do I have to use Dutch cocoa?
- Should I chill the dough?
- How to make them ahead of time
Nutrition
Calories: 166kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 40mg | Potassium: 122mg | Fiber: 2g | Sugar: 15g | Vitamin A: 123IU | Calcium: 26mg | Iron: 1mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Anna says
Hi! My batter ended up really wet even if I followed your recipe exactly 🙁 Not sure if it was supposed to be like that but should I not put the additional egg instead?
simplyhomecooked says
Hi Anna, the consistency of the batter can vary depending on the type of flour used and the size of the eggs. If the batter was too wet, you can add a few tablespoons of flour at a time. I hope this helps you! Let me know if you have anymore questions.
Leen says
İ lovee this recipe it doesn’t want many ingredients and very easy t o make I’m making it for the second time thakyou
simplyhomecooked says
Glad to hear you love these chocolate cookies! Very awesome that this recipe will now be a repeat recipe in your home 🙂 Thank you so much for taking the time to leave your review! I hope you find many more delicious recipes on my blog 🙂
Gel Jimenez says
So happy that I followed this for my First Time Baking! The recipe is so simple yet well detailed, one that will truly help a beginner like me or a professional baker. More power to you Dina! Can’t wait to learn more from your channel and blog page.
Sending love from the Philippines! <3
simplyhomecooked says
Thank you so much!! I really appreciate your support and taking the time to leave your feedback 🙂 I am very happy that you loved these chocolate cookies and that you found this recipe easy to follow 🙂 I hope you find many more delicious recipes on my blog and share them with family and friends in the Philipines! 🙂
Pallavi says
Hi Dina,
These cookies have become a weekend staple at my household and they finish in a blink…my 3 year old just loves baking them with me.
I wanted to try tripling the recipe and freezing half of it. Any tips for freezing ?
Once making from frozen do I thaw or just pop them at 350F? Will I need to put them in oven longer or not?
Thanks,
Pallavi
simplyhomecooked says
Hi Pallavi 🙂 So excited to hear you and your family love these double chocolate cookies so much! Makes me happy when my recipes are repeated so many times 🙂 Thank you for your awesome feedback 🙂
Freezing works great for these chocolate cookies! After you form them into round dough balls, freeze them on a baking sheet with parchment paper. You don’t want to freeze them all together because they will stick together. After they are frozen you can place them in a ziplock bag or an airtight container.
Let the dough balls thaw at room temperature for about an hour prior to baking them. If you want to bake them right away you will have to add a little extra bake time. Also, if they are still frozen then they won’t flatten out as much.
I hope that helps and I hope you find many more delicious recipes on my blog 🙂
Pallavi says
Thanks for the quick tips.
Will try and let you know how that goes over the long weekend
simplyhomecooked says
You are very welcome!
Thank you 🙂
I ❤️ Chocolate says
I made these using 1/2 whole wheat flour and 1/2 coconut sugar. These are perfect chocolate cookies—soft and fudgey! Thank you for the wonderful recipe. Next time I am tripling it to have some cookies to freeze 😍
simplyhomecooked says
You are very welcome! Glad to hear your variation worked perfectly to make these chocolate cookies 🙂 Thank you for your feedback and so happy to hear this will be a repeat recipe in your home 🙂
Pallavi says
Hi,
I was wondering if I can use whole wheat flour instead …will iI need to make any other alterations to the recipe?
Also can I use all brown sugar and no granulated ?
Thanks
simplyhomecooked says
Hi, I have never tried using only whole wheat flour to make these cookies so I am not sure how it will turn out. However, I know that most people that use whole wheat flour for cookies mix it half and half with the whole wheat flour.
Yes, you can use all brown sugar. I hope you love these chocolate cookies 🙂
Pallavi says
Thanks Dina for quick response. My 4 yo daughter and I made them today – I used half-half of whole wheat and all purpose flour and used only brown sugar keeping all measurements same. I used Hershey cocoa.
The dough was a bit sticky and I had to add more flour (1/4 cup) but it still didn’t get to the consistency in your video.
I had to bake them in 3 lots, the first two actually turned out really fudge like and spread well but the 3rd lot was more dome like so not sure what happened there.
Any comments or observations from you to do this better next time
simplyhomecooked says
Hi 🙂 Regarding the sticky consistency, it may have been due to the whole wheat flour. I don’t use it for my cookies so I am not sure how it normally bakes.
Regarding the final batch of cookies being more dome-like. It is most likely from the melted butter starting to stiffen up again. Since it was sitting for some time it starts to harden a bit and doesn’t flatten out as fast.
Hope that helps and I hope you perfect your cookies next time 🙂
Pallavi says
Thanks for the quick response Dina.
I used half and half of whole wheat and all purpose flour and all brown sugar. I kept all other ingredients and measurements same however the dough turned out a bit sticky and I added more flour (1/4 cup) to get it to consistence in your video but it was still sticky .
The cookies turned out ok though, the last lot didn’t expand much and was more like domes ….so what could I have done differently.
Thanks,
Pallavi
Fiona says
DELISH! Really satisfied with how these turned out even with the few alterations I made to the recipe.
I went with butter that was softened but still cool, I only had regular cocoa powder so I swapped out the baking powder for baking soda like the recipe calls for and I ended up baking them at 350 for 8 minutes and second batch for 10. I like a moist, chewy cookie and these were just that!
Super awesome 🙂
simplyhomecooked says
Fiona, I am so happy to hear that these double chocolate cookies were a success for you! They really are a chewy chocolate delight. Thank you for taking the time to write such a sweet recipe review. I really appreciate it!
Beverly Mae Nisbeth says
Hello Dina. In December I commented that I would make these cookies. I did and they were fabulous – silk on the chocoholic’s palate. I would like to quadruple the recipe and want to know the following:
Is the batter at any time at risk for over mixing using a heavy duty electric stand mixer?
Folks, if you’re a chocolate lover, do try this recipe. Not your regular store- bought variety, these cookies are decadent with a slightly crispy exterior and moist, fudgey, and brownie-like interior. Chocoholics, unite!
Thanks so much again, Dina, for this fabulous recipe.
Beverly Mae Nisbeth
simplyhomecooked says
Thank you so much, Beverly! You are so kind! No need to worry about overmixing these in a heavy-duty mixer. This will not affect the way they bake up 🙂
MADELINE A SMITH says
I am making these cookies for the first time. Should the brown sugar measurement be packed?
simplyhomecooked says
Yes, the brown sugar should be packed. I hope you love this recipe! 🙂
Beverly Mae Nisbeth says
Folks, if you are a chocolate lover, this recipe is for you! These cookies are decadent with a slightly crispy outside and a moist, fudgey, brownie-like inside. I call them the adult decadent dark double chocolate chip cookies. Try the recipe – you won’t be disappointed.
Chocoholics unite!
Beverly Mae Nisbeth
simplyhomecooked says
Thank you for your kind words, Beverly! I am a HUGE chocolate lover so this is probably my favorite cookie. I am actually enjoying some of these chocolate cookies as I write this to you lol. I always keep a batch of frozen cookie dough in my freezer for a quick chocolate cookie fix 🙂
Beverly Mae Nisbeth says
Hello Dina. I messaged you in December saying I would make these cookies. I did and they’re utterly fabulous – like silk on a chocoholic’s palate.
I would like to quadruple the recipe and have a question:
Is the batter at any point at risk of being over mixed since I’ll be using an electric heavy duty stand mixer?
Thanks so much again for this fabulous recipe!
Beverly Mae Nisbeth
Jenny says
Quick question, if I want to make them gluten free should I use xanthan gum and substitute any ingredients besides the flour?
simplyhomecooked says
Hi Jenny, I have never tried these using xanthan gum so I am honestly not too sure how they will turn out. I do have a recipe for gluten-free chocolate chips though. They are so good! Here is a link: Gluten-free chocolate chip cookies
Beverly Mae Nisbeth says
I plan to make these cookies. However, I won’t be using Dutch processed cocoa but Hershey’s Special Dark. Am I to use 1/2 tsp baking soda instead of the 1 tsp baking powder? Thank you.
simplyhomecooked says
Hi, Beverly, you can use Hershey’s special dark cocoa without replacing or changing any other ingredients 🙂
Huda Moolji says
Hey i wanted to ask what ratio i should follow if i want to double the recipe?
simplyhomecooked says
Hi Huda, there is no ratio to follow if you double the recipe. You would just use twice as much ingredients as the original recipe. I hope that helps.
Beth says
do these stay fudgey even if I put them in the fridge?
simplyhomecooked says
Hi Beth, the cookies should remain fudgey even after refrigeration. Just make sure to keep them in an airtight container.
Zainab Ali says
Hello
U said 350 degree Fahrenheit but can u tell me the temperature in celsius
simplyhomecooked says
Hi, per google, 350 degrees Fahrenheit is equal to 176.6 degrees celsius. I hope you love this recipe. Let me know how it goes 🙂
anabella says
Hi, I wanted to ask if I use white chocolate chips, how much should I cut the sweetness by? Thanks
simplyhomecooked says
Hi Anabella, you can use about 1/4 cup less of chocolate chips if you use the white ones. I hope you love the recipe!
Prisha Verma says
Hi…just made em…loved em…I halved the sugar and the chocolate chips. My cookies came out light and cakey instead of fudgy and chewy. What could I have done wrong?
simplyhomecooked says
Hi Prisha Verma, I think that happened since the sugar content was cut in half. That will change the texture.
Marina Bratkov says
They are so good 💯 best cookies
simplyhomecooked says
Thank you Marina! So happy to hear that you loved these chocolate cookies! 🙂
Veronica says
Great recipe. I just wanted to ask a question. For this cookie, I used melted butter and the cookies turn out amazing. However, I did notice the bottom being slightly greasy after baking or when I was rolling them. Why would this happen? Did I not use enough flour or should I have used softened butter instead?
simplyhomecooked says
Hi Veronica, if the chocolate cookies turned out greasy, you might want to use softened butter then instead 🙂
Yong says
Hi Dina, could you please also provide the ingredient in gram? I tried to bake this today, but my cookies doesn’t flatten at all. Is it because the cookie dough is too big? Please advise! Thank you!
simplyhomecooked says
Hi Yong, unfortunately, I do not have this recipe in grams. I think it would help to lower your oven temperature and the cookies will flatten out more 🙂 It also helps to measure the flour properly. I always spoon it into a measuring cup and level it off with the back of a knife.
Nina says
Made these today and I accidentally put baking soda instead of baking powder 😫 but it was still delicious! I’d like to ask if I could reduce the amount of sugar? If so, what new measurements would you recommend? I will be making this again but this time with baking powder and hopefully less sugar. Thanks!
simplyhomecooked says
Hi Nina, if you prefer the cookies to be less sweet, add 1/4 cup of granulated sugar instead of 1/2 cup 🙂
Kris says
These cookies were out of this world delicious! Thank you so much for sharing this amazing recipe! We followed it exactly, using Dutch processed cocoa, and they were beautiful, chewy, fudgy and fabulous! If anyone reading this is wondering if they should make them, just do it!! Yum!!
simplyhomecooked says
Wow, Kris! Thank you for your awesome review! You are so kind! I am thrilled to hear that you enjoyed these double chocolate cookies so much 🙂