Double Chocolate Cookies
About This Double Chocolate Cookies
For serious chocolate lovers, regular chocolate chip cookies just do not cut it. These double chocolate cookies deliver intense chocolate flavor in every bite - a rich, fudgy chocolate cookie base loaded with even more chocolate chips throughout.
What Makes This Double Chocolate Cookies Special
The result is cookies that are deeply chocolatey, almost brownie-like in texture, with pools of melted chocolate creating pockets of gooey deliciousness. The cookies have that perfect crackly top that signals a well-made cookie, crispy edges that provide textural contrast, and soft, fudgy centers that stay tender for days.
Key Techniques for Success
What makes these cookies extra special is the combination of cocoa powder in the dough plus melted chocolate, creating layers of chocolate flavor that are more complex than using either alone. They are perfect for cookie exchanges, holiday platters, care packages, or any time you want to impress fellow chocolate enthusiasts.
Perfect for Every Occasion
These cookies are also wonderfully versatile - you can use different types of chocolate chips (dark, milk, or white), add espresso powder to enhance the chocolate flavor without adding coffee taste, or stir in nuts for extra crunch and sophistication.
Ingredients
- 190g (1½ cups) All-purpose flour
- 60g (½ cup) Unsweetened cocoa powder
- 170g (¾ cup) Unsalted butter, melted
- 200g (1 cup) Brown sugar, packed
- 100g (½ cup) Granulated sugar
- 2 Large eggs
- 2 tsp Vanilla extract
- 1 tsp Baking soda
- ½ tsp Salt
- 340g (2 cups) Dark or semi-sweet chocolate chips
- 1 tsp Espresso powder (optional)
Quick Info
- Total Time:
- 26 min
- Difficulty:
- Easy
- Servings:
- 30
Instructions
- 1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2
In a large bowl, whisk together melted butter, both sugars until smooth and glossy.
- 3
Add eggs one at a time, whisking after each, then add vanilla and espresso powder if using.
- 4
In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Make sure cocoa powder has no lumps.
- 5
Add dry ingredients to wet ingredients and stir just until combined. Do not overmix.
- 6
Fold in chocolate chips until evenly distributed throughout the dough.
- 7
Cover bowl and refrigerate dough for 30 minutes. This prevents cookies from spreading too much.
- 8
Scoop dough into balls (about 2 tablespoons each) and place 2 inches apart on prepared sheets.
- 9
Bake for 10-12 minutes until edges are set but centers still look slightly underdone and soft.
- 10
Cool on baking sheet for 5 minutes before transferring to wire rack. Cookies will firm up as they cool.
Pro Tips
- •Do not overbake - cookies should look underdone when you remove them
- •Chilling dough prevents flat cookies and concentrates flavor
- •Use quality cocoa powder for best chocolate flavor
- •Espresso powder enhances chocolate without adding coffee taste
- •Cookies keep for 5 days in airtight container
- •Freeze dough balls for fresh-baked cookies anytime
Variations
Add white chocolate chips for contrast. Stir in chopped nuts like walnuts or pecans. Use milk chocolate chips for sweeter cookies. Add peppermint extract for mint chocolate cookies. Mix in peanut butter chips.
