Double Chocolate Cookies

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These Double Chocolate Cookies are the definition of indulgence. Rich, fudgy, and loaded with pools of gooey chocolate, they’re everything a cookie lover dreams of. With a slightly crispy edge and an irresistibly soft center, every bite melts in your mouth like a brownie in cookie form.

Perfect for when you need a serious chocolate fix or want to impress guests with a homemade treat that looks as decadent as it tastes. Whether you enjoy them warm from the oven or stash a batch in the freezer for late-night cravings, these cookies deliver.

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What Kind of Cocoa Powder Should I Use?

For the deepest flavor, use unsweetened Dutch-processed cocoa powder. It offers a smooth, rich chocolate profile without the bitterness you sometimes get from natural cocoa. If you only have natural cocoa on hand, it’ll still work—just expect a slightly tangier bite.

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Ingredients for the Double Chocolate Cookies

• Unsalted Butter: Adds richness and keeps the cookies soft and chewy.
• Brown Sugar: Provides moisture and a slight molasses depth that complements the cocoa.
• Granulated Sugar: Balances sweetness and gives structure.
• Eggs: Binds the dough and creates that luscious, gooey texture.
• Vanilla Extract: Enhances all the chocolate flavors with warm, aromatic notes.
• Dutch-Processed Cocoa Powder: The chocolate base—intensely dark and bold.
• All-Purpose Flour: Gives the cookies shape and body.
• Baking Soda: Lifts the dough just enough for a soft rise.
• Salt: Rounds out the sweetness and highlights the chocolate.
• Dark Chocolate Chunks or Chips: These create those dreamy melted pockets of chocolate in every bite.

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How To Make the Double Chocolate Cookies

Step 1: Cream the Butter and Sugars

Start by beating the unsalted butter with both brown and granulated sugars until creamy and fluffy. This step helps incorporate air for a tender cookie texture.

Step 2: Add the Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. The mixture should look smooth and slightly glossy.

Step 3: Mix in the Cocoa Powder

Add in the cocoa powder and mix just until combined. This turns your base into a rich chocolatey dream.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing on low speed until fully incorporated.

Step 5: Fold in Chocolate Chunks

Use a spatula to fold in the dark chocolate chunks or chips. Make sure they’re evenly distributed for gooey bits in every cookie.

Step 6: Chill the Dough

Refrigerate the dough for at least 30 minutes. This helps prevent spreading and intensifies the flavor.

Step 7: Bake to Perfection

Preheat your oven to 350°F (175°C). Scoop the dough into balls and place them on a lined baking sheet. Bake for 9–11 minutes until the edges are set but the centers are still soft.

Step 8: Cool and Serve

Let the cookies cool on the tray for 5 minutes before transferring to a wire rack. Serve warm or store for later indulgence.

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How to Serve and Store Double Chocolate Cookies

Serve these cookies while they’re still slightly warm for the ultimate melty chocolate experience. Pair with a glass of cold milk, a scoop of vanilla ice cream, or crumble one over a bowl of chocolate pudding for a fun twist.

To store, place the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls or baked cookies in zip-top bags for up to 3 months. Reheat in the microwave for about 10 seconds to enjoy that fresh-from-the-oven texture.

Frequently Asked Questions

How do I make my cookies extra fudgy?

Chilling the dough and using high-quality chocolate chunks makes a huge difference. Don’t overbake—the centers should still look soft when you take them out.

Can I substitute natural cocoa for Dutch-processed?

Yes, but expect a more acidic flavor and slightly different texture. Dutch-processed is preferred for a smoother, deeper chocolate taste.

What if I don’t have chocolate chunks?

You can use chocolate chips, chopped chocolate bars, or even a mix. The goal is to create gooey pockets throughout.

Do these cookies spread a lot?

Not if you chill the dough first. If you skip chilling, they may flatten more in the oven.

Can I add nuts or other mix-ins?

Absolutely! Chopped pecans, walnuts, or even white chocolate chips work great in this dough.

Are these cookies gluten-free?

Not as written, but you can experiment with a 1:1 gluten-free flour blend.

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Want More Cookie Ideas with a Twist?

If you love these Double Chocolate Cookies, you’ll probably enjoy these other favorites:

• Salted Caramel Pecan Cookies for a deeper caramel crunch.
• Lemon Churro Cookies if you’re craving tangy meets warm spice.
• Chocolate Chip Cookie Dough Brownie Bombs for a gooey surprise center.
• Whimsical Cotton Candy Cookies when you want something playful.
• Zesty Lemon Oatmeal No-Bake Cookies for a citrusy snack that needs no oven.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you double the chocolate? Try a pinch of espresso powder? Swap in white chocolate?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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