These chewy double chocolate cookies with a crunchy exterior will easily become your favorite sweet treat for true chocolate lovers. Cocoa powder, dark chocolate, and chocolate chips create amazing brownie-like cookies.
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Ingredients and substitute
Chocolate - I use good quality dark chocolate chips with 54-55% cocoa for convenience. You can also use a dark chocolate bar that you need to chop up before melting it in a microwave.
Sugar - I use white granulated sugar, but you can replace half of it with light brown sugar.
Flour and cocoa powder - I use all-purpose flour and unsweetened cocoa powder. Don't forget to sift it to break all lumps.
Baking powder - This creates carbon dioxide inside the cookies, forcing them to expand and leaving us with a crackly, beautiful top and nice texture.
Salt - Add a generous pinch of salt to cut through the sweetness.
Butter - Use unsalted butter to have better control over saltiness.
Egg - The egg should be at room temperature so it beats better with the sugar.
Vanilla extract - It's optional to use but I prefer to add some vanilla. Alternatively, you can add one teaspoon of bitter almond extract or mint extract – or skip any additional flavorings altogether!
Flavor variations
Chocolate chips - To make this double chocolate chip cookie recipe even more chocolaty, add some chocolate chips to the cookie dough. I use dark chocolate chips, but semisweet chocolate chips or milk chocolate will work as well.
Nuts - If you want to add crunchiness to your recipe, crushed walnuts, peanuts, or pecans will help you with that. Just add a handful and mix in with the dough. Then, make cookie dough balls and bake!
Flaky sea salt - The easiest and tastiest (if you ask me) option is to sprinkle some salt on freshly baked double chocolate chip cookies. While hot, right from the oven, the salt will stick to your cookies nicely. You can also add flaky salt to the dough! Just make sure you don't overmix it, so the crystals stay solid.
Step by step directions
1. Combine all dry ingredients in a mixing bowl. Set aside.
2. Place the butter and chocolate in a microwave-safe bowl and heat for 10 seconds at a time, mixing in between until the chocolate and butter have melted and combined.
3. Beat the egg and sugar in a stand mixer fitted with a whisk attachment until the mixture is pale and tripled in size.
4. Then, slowly add the chocolate mixture while whisking on medium until incorporated.
5. Add the dry ingredients and mix with a rubber spatula or use a paddle attachment until no dry ingredients are left. Then, add solid chocolate chips and mix to incorporate.
6. When done, cover the dough with plastic wrap and refrigerate in a bowl for 20 minutes while the oven is preheating to 180C (355F).
7. Take the dough out of the fridge and make 10 even balls (use a cookie scoop or your hands). Place them on a baking sheet lined with parchment paper, leaving enough space in between as cookies will spread during baking. You can bake them in two batches if you don’t have enough space on the sheet. Leave the second batch in the fridge while the first batch is baking.
8. Bake for 12-13 minutes or until the cookies have spread and become crackly on the top. They might look underbanked, but they are not. Take the tray out and let the cookies cool down on it for 10-15 minutes. Then, move them onto a cooling rack to cool down completely.
9. Repeat the baking process with the second batch if you have it.
Freezing directions
Freezing the cookie dough
Prepare the dough and form 10 even balls using a cookie scoop. Place them on a tray so they aren’t touching each other. Freeze until they become firm. Then, transfer to a Ziploc bag and lock it, removing as much air as possible. You can then wrap it in a piece of foil to prevent freezer burn. Store for 2-3 months. Let them sit at room temperature for 10 minutes before baking.
Freezing baked cookies
Cool down freshly baked dark chocolate cookies at room temperature first. Then, place them into a Ziploc bag (or you can wrap them individually in plastic wrap and then in foil) and then a piece of foil and freeze for up to 2 months. Let the cookies thaw at room temperature before serving. You can also heat them for 10 seconds in a microwave to make them warm and soft.
FAQ
Store completely cooled cookies in an air-tight container at room temperature for 4-5 days.
I wouldn’t recommend replacing 100% dark chocolate with milk chocolate unless you’re planning to readjust the whole recipe, but you can definitely replace ⅓ or even half of it with a good quality milk chocolate.
More cookie recipes
Recipe card
Double chocolate cookies
Equipment
- Stand mixer
- Cookie scoop
- Rubber spatula
Ingredients
- 100 g dark chocolate chips 54-55% cocoa
- 60 g unsalted butter at room temperature
- 120 g granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 65 g all-purpose flour
- 20 g unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 50 g dark or milk chocolate chips
Instructions
- In a mixing bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
- Place the butter and chocolate in a microwave-safe bowl and heat 10 seconds at a time, mixing in between, until the chocolate and butter have melted and combined. Set aside.
- In a stand mixer fitted with a whisk attachment (or use a mixing bowl and a hand mixer), whisk the egg and sugar for 10 minutes on medium-high until tripled in size and pale.
- Then, slowly add the chocolate mixture while whisking on medium until incorporated.
- Add the dry ingredients and mix with a rubber spatula or use a paddle attachment until no dry ingredients are left. Then, add solid chocolate chips and mix to incorporate.
- When done, cover the dough with plastic wrap and refrigerate in a bowl for 20 minutes.
- Meanwhile, preheat the oven to 180C (355F) and prepare the baking sheet by lining it with parchment paper.
- Take the dough out of the fridge and make 10 even balls (use a cookie scoop or your hands) and place them on the tray, leaving enough space in between as cookies will spread during baking. You can bake them in two batches if you don’t have enough space on the sheet – just leave the second batch in the fridge while the first batch is baking.
- Bake for 12-13 minutes or until the cookies have spread and become crackly on the top. They might look underbanked, but they are not. Take the sheet out and let the cookies cool down on it for 10-15 minutes. Then, move them onto a cooling rack to cool down completely.
- Repeat the baking process with the second batch, if you have it.
Sam says
These cookies turned out amazing, thank you for the recipe!