Double Chocolate Cookies Recipe
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4.8
63 reviews
Excellent
Double Chocolate Cookies Recipe
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Double Chocolate Cookies blend softened butter with white and brown sugars, melted dark chocolate, cocoa powder, and chocolate chips to create deeply chocolatey dough. The addition of vanilla and careful mixing yields a dough that produces cookies with a rich, fudgy texture and bursts of chocolate from the chips. The baking process develops a balanced sweetness and robust chocolate flavor that's ideal for those seeking a dense, chocolate-forward cookie.
Description
The recipe for Double Chocolate Cookies starts with creaming softened butter and sugars until fluffy to incorporate air. Melted dark chocolate is folded in for an intense chocolate base. Vanilla extract adds aroma and depth. The dry ingredients—flour, cocoa powder, baking soda, and kosher salt—are combined separately to ensure even distribution before mixing into the wet ingredients. Once the dough just begins to come together, chocolate chips are stirred in, giving pockets of melting chocolate throughout the final cookie. Baking produces cookies that are rich and fudgy due to the combination of cocoa and melted chocolate, with a slightly chewy texture from the brown sugar and butter. These cookies suit chocolate lovers looking for a decadent baked treat.
The cookies can be enjoyed on their own or paired with a glass of milk. Homemade cookies like these also make thoughtful gifts or snacks for gatherings.
This recipe is adapted from Allrecipes.com and incorporates techniques inspired by Just So Tasty's chocolate cookie variations.
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Ingredients
- 1 cup butter softened (2 sticks, salted
- 1/2 cup white sugar
- 1 cup brown sugar
- 2/3 (4-oz) cup dark chocolate (50-60%), melted ∞
- 2 large egg
- 4 teaspoons vanilla
- 2 cups flour spooned and leveled
- 1 cup cocoa powder spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 cups chocolate chips dark or semi-sweet, or half of both
Instructions
- In a large bowl or stand mixer, beat the butter until light and fluffy, 2 minutes or so, scraping the edges.
- Add the white and brown sugar and beat 1 more minute, scraping bottom and sides.
- Add 2/3 cup (4 oz) dark chocolate (chop it with a knife if you aren't using chips) to a small bowl. Microwave in 20-30 second increments until it is getting smooth but there are still some lumps. Let it sit for 1 minute, then stir until it is completely smooth. (See photos) Beat the chocolate into the dough.
- Add eggs and vanilla and beat well, scraping the edges and bottom of the bowl.
- Add the flour, cocoa, baking soda and salt. Stir the dry ingredients together a bit with a small spoon so you don't end up with any lumps of salt or soda in your cookies. Then beat the dry ingredients into the dough.
- When the dough is just starting to come together and there are still streaks of flour, add the chocolate chips. You can use semisweet chocolate, dark chocolate, or any combination of the two. You can also use a bar of chocolate that you have chopped. (12 ounces)
- Beat in the chocolate chips and mix until the dry ingredients are completely incorporated. Don't over mix! Stop the mixer as soon as it all comes together.
- At this point you need to chill the dough. It's too sticky to handle right now, plus it has to be completely cold when it goes in the oven. Method 1: Cover the mixing bowl and stick it in the fridge. Wait 2-3 hours until completely chilled, then let it sit out on the counter until it is soft enough to shape into balls, then proceed with Step 10.
- Method 2: Cover the mixing bowl and put it in the freezer for 30 minutes. Take it out and shape the dough as described in Step 10. Place the shaped cookies onto a plate, cover with plastic wrap and refrigerate 30 minutes,
- To shape the dough into cookies, use a 1/4 cup measuring cup. I really like using flexible measuring cups. Pack the dough into a quarter cup, then turn out and use your hands to shape them into a "tall" cookies. They should be taller than they are wide. See photos.
- Preheat the oven to 350 degrees F.
- Once you have completely cold shaped cookies, place them on a baking sheet lined with parchment paper or a silicone baking mat. You can put 8 cookies on each pan. Make sure there are at least 2 inches in between each cookie.
- Bake for 10-11 minutes. DO NOT over bake. They should still look pretty soft in the middle when you take them out, but shouldn't be shiny anymore.
- Immediately after pulling the cookies out of the oven, press 3-4 chocolate chips on top of each cookie. This flattens the cookies a bit. If you don't want to add more chocolate chips, press gently on each cookie with the back of a spoon.
- Let cool on the pan for 5-10 minutes.
- Use a spatula to transfer to a cooling rack.
- Eat one now. With a tall glass of milk.
- When they are cool, store the rest in a large tupperware or ziplock bag. They will keep on the counter for 2-3 days.
Notes
- Use softened, salted butter for balanced richness and proper creaming.
- Melt the dark chocolate gently to avoid burning and encourage smooth incorporation into dough.
- Do not overbeat once dry ingredients are added to prevent tough cookies.
- Mix in chocolate chips last to preserve their shape and ensure pockets of melted chocolate in baked cookies.
- These cookies keep well in an airtight container for several days, maintaining softness.
Nutrition Information
Show Details
Serving
1cookie
Calories
316kcal
(16%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
52mg
(17%)
Potassium
157mg
(3%)
Fiber
3g
(12%)
Sugar
22g
(44%)
Vitamin A
348IU
(7%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 316kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Potassium | 157mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 348IU | 7% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
63 reviews
Excellent
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