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Double Chocolate Cookies

These Double Chocolate Cookies are rich, soft, and irresistibly fudgy, made with cocoa powder and plenty of chocolate chips. They bake with crisp edges and chewy centers, making them the perfect dessert for chocolate lovers.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
rest time 30 minutes
Servings: 24 cookies
Course: cookies
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup 226g unsalted butter, softened
  • 1 cup 200g light brown sugar, packed
  • ½ cup 100g granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups 250g all-purpose flour
  • ¾ cup 65g unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
Mix-Ins
  • 2 cups 340g semi-sweet chocolate chips
  • ½ cup dark chocolate chunks optional

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cookie scoop (2 tablespoon size)
  • Baking sheets
  • Parchment paper
  • Cooling rack

Method
 

  1. Step 1
  2. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Step 2
  4. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
  5. Step 3
  6. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. Step 4
  8. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  9. Step 5
  10. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  11. Step 6
  12. Fold in the chocolate chips and dark chocolate chunks using a rubber spatula.
  13. Step 7
  14. Using a cookie scoop, place about 2 tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  15. Step 8
  16. Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft.
  17. Step 9
  18. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Do not overbake; the cookies will continue to set as they cool.
  • Chill the dough for 30 minutes if you prefer thicker cookies.
  • Use high-quality cocoa powder and chocolate for the richest flavor.
  • Sprinkle flaky sea salt on top before baking for a gourmet finish.