Double Chocolate Cookies

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Every time I bake these Double Chocolate Cookies, my kitchen fills with the most irresistible aroma of melted chocolate and warm sugar. I can’t help but sneak a bite of the dough before it even hits the oven. The combination of rich cocoa and gooey chocolate chips makes each cookie a decadent treat that’s impossible to resist.

I wanted to create a cookie that was chewy yet soft, packed with bold chocolate flavor without being overly sweet. This recipe came after countless tests to perfect the texture and balance of flavors. I always keep a jar of these on the counter because they disappear faster than I can make them.

What I also love about these cookies is how versatile they are. Whether you’re baking for a holiday tray, a weekend indulgence, or just to satisfy that chocolate craving on a random Tuesday night, these cookies never disappoint. If you’re a chocolate lover like me, you might also want to check out my Cherry Chocolate Cheesecake or my Chocolate Peanut Butter Dream Bars for more dessert bliss.

Why You’ll Love This Double Chocolate Cookies Recipe

These Double Chocolate Cookies are perfect for anyone who craves something indulgent yet easy to make. You’ll love how quickly the dough comes together and how heavenly your kitchen smells as they bake. They’re the ideal mix of chewy edges and soft, fudgy centers. Plus, they stay moist for days, making them great for make-ahead treats or gifting. Whether you enjoy them with a glass of milk, a cup of coffee, or straight off the baking tray, these cookies are bound to become your go-to chocolate fix.

Ingredients

Flour provides the structure of the cookies, keeping them chewy yet tender. Cocoa powder deepens the chocolate flavor with a hint of bittersweet richness. Baking soda ensures the cookies rise just enough without losing their dense, fudgy texture. Salt enhances and balances the sweetness of the chocolate. Butter gives that classic creamy mouthfeel and keeps the cookies moist. Brown sugar adds a subtle caramel undertone, while granulated sugar keeps the texture just right. Eggs bind everything together, making the dough smooth and luscious. And of course, chocolate chips bring bursts of molten chocolate goodness in every bite.

How to Make Double Chocolate Cookies

Step 1: Cream Butter and Sugars

Start by creaming the softened butter with both the brown sugar and granulated sugar until light and fluffy. This step is crucial for a tender cookie texture.

Step 2: Add Eggs and Vanilla

Beat in the eggs one at a time, followed by a splash of vanilla extract to round out the flavor.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly incorporate this into the wet mixture until just combined.

Step 4: Fold in Chocolate Chips

Gently fold in the chocolate chips, being careful not to overmix.

Step 5: Scoop and Bake

Scoop dough onto a lined baking sheet and bake in a preheated oven until the edges are set but the centers are still soft. Let them cool on the sheet for a few minutes before transferring to a rack to cool completely.

Recipe Variations and Possible Substitutions

If you’d like to switch things up, try adding chopped walnuts or pecans for some crunch. For an even richer experience, substitute half of the chocolate chips with chunks of dark chocolate. You can also sprinkle a pinch of flaky sea salt on top just before baking to give them a gourmet twist. If you prefer, swap the butter for coconut oil to add a subtle coconut aroma and make them dairy-free.

Serving and Pairing Suggestions

These Double Chocolate Cookies are divine on their own, but they pair beautifully with a cold glass of milk or a steaming mug of hot cocoa. For a decadent dessert, sandwich a scoop of vanilla or coffee ice cream between two cookies for the ultimate ice cream sandwich. They’re also perfect for cookie platters at parties or as a sweet little gift wrapped in a cellophane bag tied with a ribbon.

Storage and Reheating Tips

Store your cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. If you’d like to enjoy them warm again, pop a cookie in the microwave for about 10 seconds for that just-baked softness. You can also freeze the baked cookies for up to 3 months and thaw at room temperature whenever a craving strikes.

FAQs

How do I keep Double Chocolate Cookies soft?

Be careful not to overbake them. Take them out when the centers still look slightly underdone, as they continue to set while cooling.

Can I freeze Double Chocolate Cookie dough?

Absolutely. Scoop the dough onto a baking sheet and freeze. Once solid, transfer to a freezer bag. Bake straight from frozen, just adding a minute or two to the baking time.

What kind of cocoa powder is best for Double Chocolate Cookies?

I recommend using unsweetened natural cocoa powder for a classic taste, but Dutch-processed cocoa can also work if you prefer a smoother, less acidic flavor.

Why did my Double Chocolate Cookies turn out dry?

Overmixing the dough or overbaking are common culprits. Mix just until combined and keep a close eye on baking time for best results.

Related Recipe You’ll Like

If you love these Double Chocolate Cookies, you’ll definitely want to try my Sopapilla Cheesecake Bars for another indulgent dessert that’s just as easy and crowd-pleasing.

Save and Share This Recipe for Later

Don’t forget to pin this Double Chocolate Cookies recipe to your favorite dessert board on Pinterest so you can always find it when the chocolate craving hits. Share the love by sending this recipe to your friends and family, or posting your cookie creations on Instagram and tagging me. Everyone deserves a bite of this chocolate heaven!

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