bake · Bake

How to Make Double Chocolate Cookies

Double chocolate cookies combine cocoa powder in the dough with chocolate chips throughout, creating intensely chocolate cookies with fudgy centers and slightly crispy edges. The key is using both unsweetened cocoa powder and high-quality chocolate chips, then not overbaking—they should look slightly underdone when you pull them from the oven.

Ingredients

Step by step

  1. Mix the dry ingredients. Whisk together 1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Make sure no cocoa lumps remain.
  2. Cream butter and sugars. Beat 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes. The mixture should look pale and increased in volume.
  3. Add egg and vanilla. Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined. The mixture might look slightly curdled at first—this is normal.
  4. Combine wet and dry ingredients. Add the flour mixture to the butter mixture in two additions, mixing just until combined after each. Don't overmix or the cookies will be tough.
  5. Fold in chocolate chips. Stir in 3/4 cup chocolate chips by hand using a wooden spoon. Use a mix of regular and mini chips if you have them—it creates better distribution.
  6. Chill the dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Cold dough holds its shape better and prevents spreading.
  7. Shape and bake. Preheat oven to 350°F. Roll dough into 1.5-inch balls and place 2 inches apart on parchment-lined baking sheets. Bake for 8-10 minutes until edges are set but centers still look soft.
  8. Cool properly. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They'll continue cooking slightly from residual heat.

Tips & troubleshooting

Variations

Questions

Why are my double chocolate cookies too cakey?
You likely overmixed the dough after adding the flour, or used too much flour. Mix just until combined and measure flour by spooning it into the cup and leveling off.
Can I make the dough ahead of time?
Yes, wrap the dough tightly and refrigerate up to 3 days or freeze up to 3 months. If frozen, thaw in the refrigerator overnight before baking.
What's the difference between natural and Dutch-processed cocoa powder?
Dutch-processed cocoa is treated to neutralize its acidity, resulting in a darker color and milder flavor. Either works, but Dutch-processed gives more intense color in these cookies.
Why do my cookies spread too much?
Your butter was too warm, you didn't chill the dough long enough, or your oven temperature is too low. Make sure dough is properly chilled and oven is fully preheated.
How do I know when chocolate cookies are done if they're already dark?
Look for set edges and centers that no longer look wet or shiny. The cookies should feel slightly firm when gently touched but still give slightly in the center.

Further reading