Double Chocolate Cookies

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These double chocolate cookies are packed with dark chocolate flavor, featuring chewy centers and melty chocolate chips in every bite. If you’re a chocolate lover, these are the cookies you need to make!

Why You’ll Love These Double Chocolate Cookies

  • Double Chocolate: Need we say more? These chewy dark chocolate cookies are loaded with chocolate chips—perfect for chocolate enthusiasts!
  • Super Easy to Make: No need to chill the dough. You can whip these up and have them ready to bake in under 30 minutes!
  • Chewy Centers, Crispy Edges: These cookies have the ideal texture—chewy in the center with just the right amount of crisp on the edges.

Double Chocolate Cookies

Prep Time 15 minutes
Cook Time 11 minutes
Course Dessert
Servings 18 cookies


  • ¾ cup unsalted butter softened
  • ¾ cup packed light brown sugar
  • ¼ cup granulated white sugar
  • 2 egg yolks
  • 1 ½ teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour spooned and leveled
  • ¼ cup + 2 tablespoons Dutch process cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup semi-sweet chocolate chips
  • Flaky sea salt for sprinkling optional


  • **Preheat Oven:** Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • **Cream Butter and Sugars:** In a large bowl, cream together the softened butter, light brown sugar, and granulated white sugar with an electric mixer for about 2 minutes, until light and fluffy.
  • **Add Egg Yolks and Vanilla:** Mix in the egg yolks and vanilla on medium speed for about 2 minutes, until the mixture is pale and fluffy.
  • **Combine Dry Ingredients:** Add the flour, cocoa powder, salt, baking powder, and baking soda to the bowl. Mix until combined.
  • **Add Chocolate Chips:** Stir in the chocolate chips until just incorporated.
  • **Scoop Dough:** Scoop the dough into 18 balls. Arrange the dough balls two inches apart on the prepared baking sheets.
  • **Bake Cookies:** Bake the cookies for 10-12 minutes. Bake for a shorter time for slightly underdone centers, or the full time for crispier edges.
  • **Cool and Sprinkle with Salt:** Remove from the oven and, if desired, sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool for an additional 5 minutes.
  • **Store Leftovers:** Store any leftovers in an airtight container for up to four days.


**Properly Measure Flour:** Always measure your flour properly. Don’t scoop your measuring cup into the flour. Instead, sprinkle spoonfuls of flour into your measuring cup and level off with the back of a knife. For accuracy, weigh your flour—1 cup equals 125 grams. Proper measuring ensures your cookies have the right consistency.

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