These delicious Double Chocolate Cookies are soft, chewy, and bursting with chocolate flavor! My friends and family go absolutely crazy over these chocolate kissed cookies.
These chocolate packed cookies give off serious brownie vibes in the best way possible!
When you try them you’ll know why my family and I (and like half my neighborhood) are obsessed with them.
Each bite is soft, chewy, and bursting with chocolate flavor.
Along with my Brown Butter Chocolate Chip Cookies, these bad boys have been a big hit with family and friends. After rolling the dough into balls, I like to freeze half the dough balls so I can faceplant into one of these double chocolate cookies whenever the craving strikes!
Let’s go over the ingredients, shall we?
Chocolate Cookie Ingredients
- unsalted butter
- granulated + brown sugar
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- chocolate chips (mini and regualr)
- optional flaked sea salt for sprinkling
These simple ingredients result in the most AMAZING chocolate cookies!
My favorite brands of cocoa powder are Ghirardeli 100% Unsweetened Cocoa Powder, Divine Chocolate, and The Fresh Market’s store brand is outstanding too! Feel free to use your favorite variety! You can use dutch-processed cocoa powder or regular cocoa powder, just make sure you snag the unsweetened kind and not hot cocoa mix.
I like to use a combination of regular chocolate chips and mini chocolate chips for the ultimate chocolate-to-cookie ratio but they’re beyond flexible! Feel free to use all mini, all regular, or even chopped chocolate bar.
Just whatever you do – make these cookies!
Double Chocolate Cookies
This easy peasy recipe makes 20 large chocolate cookies.
I use a 3 tablespoon large cookie scoop (the large OXO cookie scoop is my favorite) and they yield the most perfect 3.5-4 inch cookies. They’re the size of my palm!
Prefer to make smaller cookies? A medium 1.5 TBSP cookie scoop will work as well! You’ll simply reduce the bake time as needed, checking the cookies for doneness around the 8 minute mark.
Use a large cookie scoop to portion dough evenly. Roll into balls and place on a parchment lined pan/plate in the freezer. Transfer to an airtight container or baggie once frozen. Bake from frozen at 350°F for 11-12 minutes. These dough balls will be good for at least a month frozen – if you can resist baking them all!
Double Chocolate Cookies
- ¾ cup unsalted butter softened to room temperature (170 grams)
- 1 cup granulated sugar (200 grams)
- ½ cup light brown sugar (100 grams) packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour (240 grams)
- ⅔ cup unsweetened cocoa powder (60 grams)
- 1 tsp baking soda
- ½ tsp salt
- ½ cup mini semi-sweet chocolate chips plus extra for topping
- ½ cup semi-sweet chocolate chips
- flaked sea salt for topping, optional
- Allow butter to soften to room temperature and measure out all ingredients.
- Preheat oven to 350° F.
- Line a large cookie sheet with parchment paper.
- In a large bowl, mix together the flour, cocoa powder, baking soda, and salt with a metal whisk. Set aside.
- In the bowl of a stand mixer with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, for about 2-3 minutes.
- Add the eggs one at a time, mixing after each. Add the vanilla.
- Next add flour mixture and mix on low speed until just combined, adding chocolate chips towards the end of the mixing process.
- Use a large 3 TBSP cookie scoop to portion dough evenly. Roll into balls and place on a plate or small baking pan. Chill in the fridge for 15 minutes prior to baking for the perfect cookie thickness.
- Ready to bake? Arrange cookies on parchment lined cookie sheet, spaced about 2.5 inches apart. Bake for 11 minutes.
- For the ultimate chocolate chip ratio and pretty presentation, press extra chocolate chips into the cookies once removed from oven and sprinkle with (optional) flaked sea salt. Allow to cool on the cookie sheet for 4-5 minutes then transfer to a wire cooling rack to fully cool.
- Repeat with remaining cookie dough *OR* place plate/pan remaining dough balls in the freezer and transfer to an airtight container or baggie once frozen. Bake from frozen at 350°F for 11-12 minutes.
- Leftover baked cookies are chewy and delicious! Store in an airtight container at room temperature for 2-3 days. Enjoy!
More Tasty Cookie Recipes to Try
- Chocolate Chip Walnut Cookies
- Vanilla Pudding Cookies with Rainbow Sprinkles
- Reeses Pieces Pudding Cookies
- READER FAVORITE: Homemade Cookie Cake
- Chocolate Brownie Crinkle Cookies
If you get a chance to try these soft and chewy double chocolate cookies, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!