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!

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. 

Double Chocolate Cookies: Ingredients & Substitutions

• 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.

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.

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.

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

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.

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). 

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. 

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. 

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!

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. 

Chocolate Cookies Recipe FAQ

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