These double chocolate cookies are full dark chocolate flavor, with chewy centers and melty chocolate chips in each bite. These are THE chocolate cookies to make!
Why'll You'll Love These Double Chocolate Cookies
Double chocolate. I mean, need I say more? These are chewy dark chocolate cookies loaded with chocolate chips. The ultimate chocolate lover's cookies!
Super easy to make. These cookies are the best because they are so simple and require 0 chill time. You can make these in under 30 minutes!
Chewy centers, crispy edges. These cookies have the perfect texture. The centers are super chewy and the edges have the perfect amount of crisp.
Ingredients for Double Chocolate Cookies
- Butter- make sure it's softened
- Brown Sugar- we're using mostly brown sugar for a really chewy cookie
- Granulated White Sugar- some white sugar is used along with the brown sugar to help create crispy edges
- Eggs- two egg yolks are used in these cookies, make sure they're room temperature
- Vanilla- I recommend vanilla bean paste for the best flavor, but extract works as well!
- Flour-all purpose flour is used to give the cookies the best "chew"
- Cocoa powder- I recommend using Dutch process cocoa powder for the best dark chocolate flavor
- Baking Soda & Baking Powder- equal amounts help the cookies rise slightly
- Chocolate Chips- semi-sweet chocolate chips add even more chocolate to these cookies
- Salt- helps bring out all the flavors in the cookies
- Flaky sea salt- for sprinkling on top after the cookies are baked (optional)
Step by Step Instructions
STEP ONE: Add softened, unsalted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
STEP TWO: Add in the egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
STEP THREE: Add in flour, cocoa powder, salt, baking powder and baking soda. Mix until combined.
STEP FOUR: Add in the chocolate chips and mix just until incorporated.
STEP FIVE: Scoop the dough into 18 balls, arrange them two inches apart on a parchment paper lined baking sheet and bake! (See recipe below for complete measurements and baking time!)
STEP SIX: Remove the cookies from the oven and sprinkle them with flaky sea salt. Let them cool and then dig in!
(See recipe below for complete measurements and baking time!)
Can I substitute the chocolate chips for something else? Yes! Some great substitutes would be white chocolate chips, peanut butter chips, butterscotch chips or peppermint chips!
Can I chill the dough? Yes, just bring the dough to room temperature before baking the cookies.
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, go around them with a circular cookie cutter to give them a perfect circular shape!
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color an fluffy, not just until its combined. Doing this will help give you perfectly textured cookies.
Other Recipes to Try
Double Chocolate Cookies
- ¾ cup unsalted butter, softened
- ¾ cup packed, light brown sugar
- ¼ cup granulated white sugar
- 2 egg yolks
- 1 ½ teaspoon vanilla
- 1 ¼ cups all purpose flour spooned and leveled, see notes
- ¼ cup + 2 tablespoon cocoa powder Dutch process
- 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 to 350 degrees. Line two baking sheets with parchment paper and set aside.
- Add softened, unsalted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
- Add in the egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
- Add in flour, cocoa powder, salt, baking powder and baking soda. Mix until combined.(Please see recipe notes on properly measuring the flour for these cookies. Too much flour will ruin the cookies consistency.)
- Then add in the chocolate chips and mix just until incorporated.
- Scoop the dough into 18 balls. Arrange the dough two inches apart on the prepared baking sheets.
- Bake the cookies for 10-12 minutes. (Short amount for slightly underdone centers, full amount for a crispier edged cookie).
- Remove from the oven and sprinkle on flaky sea salt. Let them cool for 5 minutes on the baking sheet, then transfer them to a cooling rack to cool for an additional 5 minutes before eating.
- Store leftovers in an airtight container for up to four days!