These double chocolate cookies are so rich and decadent. Packed with chocolate chunks and all the chocolate flavor you could dream of.
Think of some chocolate chip cookies and then think double the chocolate and that’s what you get with these simply divine chocolate cookies.
We packed them full of chocolate chunks so that they simply can NOT be more chocolatey. You’re welcome. 😂
And if you’re as much of a fan of cookies as we are then you’ll definitely also love our peanut butter cookies and white chocolate chip cookies so check those out too.
How To Make Double Chocolate Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- It’s really so simple!
- Add softened butter, brown sugar and white sugar to your mixer and cream together until smooth.
- Then add in an egg and some vanilla extract and mix it in with your electric mixer.
- Sift some all purpose flour and cocoa powder into a mixing bowl and add baking soda and salt and mix together.
- Add the dry ingredients in with your butter/sugar/egg/vanilla mix and stir it in by hand until crumbly (don’t use your electric mixer for this part).
- Then add in a tablespoon of milk and mix into a thick batter.
- Add chocolate chunks or chocolate chips and fold into the batter.
- Roll the dough into balls and place the balls evenly on a parchment lined baking tray. Aim for 20 cookies.
- Bake for 10 minutes at 350°F.
- As soon as the cookies come out the oven warm and soft, press a few more chocolate chunks directly into the top of the cookies.
- Leave them to cool and firm up on the tray before moving them.
Chocolate Chunks Vs Chocolate Chips
I tried these cookies with both chocolate chips and chocolate chunks (chopped up pieces of a good tasting chocolate) and my favorite was definitely the chocolate chunks.
That being said though, of course you can use either/or.
These cookies are very dark in color as they are really packed with chocolate flavor so in order for the chocolate chips to stand out it would work best to use milk chocolate chips rather than semi sweet chocolate chips since semi sweet tend to be darker in color and won’t stand out as much.
If you use chocolate chunks then they stand out really well against these cookies as you can see in the pics.
The other option is to use a mix of both, use chocolate chips in the cookie dough and then press chocolate chunks directly into the top of the cookies or vice versa.
Make Them Dairy-Free
You can easily make these cookies dairy-free. Simply use a vegan butter product like Earth Balance for the butter and use a dairy-free milk like soy or almond milk.
Of course dairy free chocolate or chocolate chips would be needed as well, but these are easy to find. Enjoy Life chocolate chips are dairy free and available on Amazon.
Make Them Gluten-Free
You can definitely make these cookies gluten-free. All you’d need to do is switch the regular all purpose flour for a gluten-free all purpose baking flour blend. Something like Bob’s Red Mill gluten free all purpose baking flour would work perfectly.
Storing and Freezing
These cookies stay fresh in a covered container at room temperature for up to a week. You can also store them in the fridge.
They are also freezer friendly for up to 3 months if you’d like to freeze them.
More Cookies!
- Perfect Chocolate Chip Cookies
- Shortbread Cookies
- Simple Oatmeal Cookies
- Peanut Butter Cookies
- Almond Butter Cookies
- Peanut Butter Chocolate Chip Cookies
Chocolate Cookies
Ingredients
- 1/2 cup Butter Lightly Salted, Softened*
- 1/2 cup White Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 cup All Purpose Flour
- 2/3 cup Cocoa Powder Unsweetened*
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 Tbsp Milk
- 1 cup Chocolate Chips or Chopped Chocolate Plus more to place directly onto the top of the cookies when warm from the oven.
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.
- Add the softened butter to the bowl of your stand mixer along with the white sugar and brown sugar and cream them together until smooth.
- Add the egg and vanilla extract and beat in. Scrape down the sides of the bowl as needed and then mix again.
- Sift the all purpose flour and cocoa powder into a bowl. Add the baking soda and salt and mix in.
- Then add all the dry ingredients in with the wet ingredients and mix in by hand (don't use the electric mixer for this part) until crumbly.
- Add the milk and mix into a thick cookie dough.
- Add the chocolate chips or chopped chocolate chunks and fold in.
- Roll the cookie dough into balls and place them evenly onto the parchment lined baking tray. Aim for around 20 cookies.
- Place into the oven and bake for 10 minutes.
- The cookies will be very soft but will firm up as they cool.
- Place extra chocolate chips or chunks directly into the top of the cookies as they come out of the oven.
- Allow to cool completely on the tray before moving them.
Video
Notes
- We used lightly salted butter but unsalted will also work fine in this recipe.
- We used natural unsweetened cocoa powder. Hershey’s or a similar brand will work great.
- If your cookie dough is still too dry after adding the 1 Tbsp of milk then add more milk, only as much as needed to mix it into a thick cookie dough. If 1 Tbsp of milk isn’t enough then it probably means you used a little too much flour, but this is an easy fix by just adding a little more milk as needed.
- If you’re using chopped chocolate chunks rather than chocolate chips then this should be 1 heaped cup of chopped chocolate. If you’re using chocolate chips then a level cup measure is perfect.
- Milk chocolate chips or chopped up chocolate chunks will be most delicious in this recipe.
- Store the cookies in a covered container at room temperature for up to 1 week. They can also be stored in a covered container in the fridge. They are also freezer friendly for up to 3 months if you’d like to freeze them.
Simply DIVINE!
Thanks so much Cathy! xo