Double Chocolate Cookie Recipe

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This double chocolate cookie recipe is everything a chocolate lover dreams of — rich, fudgy, and more than ready to satisfy even the fiercest craving. It starts with a soft, deeply chocolatey base, packed with generous chunks of semi-sweet chocolate, and gets just a few more chunks pressed on top for good measure before baking. The result is a cookie where every bite delivers a full-on chocolate rush that’s downright impossible to resist.

If you enjoy baking from scratch, you might also like my cast iron cinnamon rolls for their rich buttery cinnamon-sugar filling, my sweet potato cake for a cozy, spiced treat, or my Persian love cake for a floral flavored delight.

Six double chocolate chip cookies with visible chocolate chunks are arranged on a wooden board next to a red and white plaid cloth, with a few chocolate chunks scattered on the wooden surface.

Let’s talk about this recipe

I first made these cookies one Christmas holiday season, right alongside a batch of my peanut butter and jelly thumbprint cookies, to take to work for my co-workers. The plate was empty long before the evening was over, and the requests for more came so quickly that I baked another batch — which disappeared just as fast and had me back in the kitchen making yet another before the holidays were over.

These cookies are so fantastic they make people stop and savor their goodness from the very first bite to the last. They truly are a stellar treat.

What makes this recipe so good

Double layers of chocolate give these cookies an indulgent quality that’s impossible to resist.
A perfect balance of sweetness and moisture comes from using both white and brown sugar in the dough.
Salted butter adds rich flavor while keeping the cookies tender and soft.
Pressing a few extra chocolate chunks on top before baking gives them a bakery-style look and taste.
Simple steps and quick prep time make it easy to whip up a batch whenever the craving strikes.
Their crowd-pleasing appeal means they won’t last long once they’re out of the oven.

Ingredients you’ll need

You’ll only need a handful of pantry staples and a bag of tasty chocolate chunks to make these cookies.

Labeled baking ingredients on a wooden table: egg, flour, chocolate chunks, butter, sugar, brown sugar, salt, cocoa, baking soda, and vanilla extract, with a red checked cloth in the background.

Cocoa powder: Choose a high-quality cocoa with a rich aroma and deep color — it’s the foundation of the cookie’s chocolate flavor, and a better cocoa will make a better cookie.
Chocolate chunks: Go for solid, good-tasting chunks rather than overly sweet or waxy ones — their flavor should stand on its own before they even go in the dough.
Salted butter: I use salted butter for this recipe because the hint of salt boosts the flavor of the other ingredients.

See recipe card below for full information on ingredients and quantities.

Make it your own

Swap cocoa powder for cacao for a lighter chocolate flavor with a slightly different depth.
Try peanut butter, white chocolate, or milk chocolate chips in place of semi-sweet chunks for a new twist.
Mix in a combination of flavored chips to create a more complex flavor in every bite.
Add a handful of chopped nuts such as walnuts or pecans for a bit of crunch and an extra layer of flavor.
Stir in dried fruit like cherries or cranberries for a sweet-tart contrast to the chocolate.

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How to make double chocolate cookies

Making this double chocolate cookie recipe is quick and straightforward, and in just a few steps you’ll have warm, fudgy cookies ready to share — or keep all to yourself.

Brown powder in a white bowl with a whisk in it.

Yellow batter being whipped with beaters in a red bowl with an iron trivet and a dish of chocolate chunks in the background.

Step 1: Whisk the flour, cocoa powder, baking soda, and salt together in a small bowl. Set aside.

Step 2: Cream the butter, white sugar, and brown sugar in a large bowl with a hand mixer until light and fluffy, then beat in the egg and vanilla extract until fully incorporated.

Dark brown batter with chocolate chunks being stirred in a red bowl.

Step 3: Gradually fold the dry mixture into the wet mixture, being careful not to overmix the dough.

Step 4: Fold in most of the chocolate chunks, keeping a few aside to press on top before baking.

Scoops of dark brown batter on a parchment lined baking sheet.

Dark brown cookies with chocolate chunks on top of them sitting on a wire rack on a wooden surface.

Step 5: Scoop the dough onto a parchment-lined baking sheet, press a few extra chunks on top of each scoop, and bake until the edges are firm and the centers look set.

Step 6: Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.

Recipe FAQs

Can I make these ahead of time?

Yes. You can refrigerate the dough for up to 48 hours before baking, and that extra time lets all the flavors settle in together. It gives the cookies a richer taste and makes the chocolate stand out even more.

Can I make them smaller or larger?

Of course. Just keep in mind that smaller cookies will bake a little quicker, and larger ones will need a minute or two more in the oven.

How do I keep them soft?

Store them in an airtight container with a slice of bread — it helps maintain their soft texture.

Do they taste better warm or cooled?

They’re amazing both ways, but if you want those ooey-gooey chocolate pockets, enjoy them warm from the oven or give them a quick reheat before serving.

Can I freeze them?

You sure can. Freeze the baked cookies in a single layer on a parchment-lined baking sheet until firm, then move them to an airtight container or freezer bag so they don’t stick together. They’ll keep for up to 3 months.

Serving ideas

Is there any better way to eat a cookie than with a tall glass of milk? No, I think not! That glass of milk is the perfect match, whether you’re enjoying these cookies warm from the oven with soft centers and gooey chocolate pockets, or cooled completely for that classic, chewy texture that’s every bit as irresistible.

They’re also a fantastic addition to a holiday or party platter, set them out with nutty butterball cookies for a visually appealing spread. And they pair beautifully with coffee or tea too — especially when you a splash of my chocolate coffee creamer into the cup. Serve them to friends and family for brunch, or offer them as a special after-dinner treat alongside their favorite hot beverage. If you really want to lean into the chocolate, make a cup of my chai spiced cacao to serve up with them. Or whip up a batch of sweet cookie dip, with some cocoa powder mixed in, to dip them.

Six double chocolate chip cookies on a wooden board, with chocolate chunks on top. A red and white checkered cloth and scattered chocolate pieces are nearby on a rustic wooden surface.

Diane Gail’s tips for success

Use quality cocoa powder: A good cocoa brings a deeper, richer chocolate flavor that really makes these cookies stand out.
Reserve chocolate chunks for topping: Pressing a few on top before baking gives your cookies that irresistible bakery-style look.
Avoid overbaking: Pull them from the oven when the centers look just set — they’ll continue to firm up as they cool.
Chill the dough if it’s too soft: Ten to fifteen minutes in the fridge will make it easier to scoop and shape.
Line your baking sheet with parchment paper: It keeps the cookies from sticking and makes cleanup quick and easy.
Cool on the baking sheet before moving: Letting them rest for 5 minutes helps them set so they don’t fall apart when you transfer them.

Final thoughts

These double chocolate cookies are the kind of recipe that earns a permanent spot in your baking rotation. They come together with simple pantry ingredients and bake up with th richest fudgy texture. Keep a batch of dough in the fridge or freezer, and you’ll always be just a few minutes away from a fresh plate of crave worthy cookies.

Other recipes you’ll love

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Round cake topped with glaze, rose petals, and chopped pistachios on a plate sitting on a striped cutting board with a knife and fork. — **Persian Love Cake**

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One Comment

Diane Gail says:

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These Double Chocolate Cookies are a chocolate lover’s dream! Rich, fudgy, and perfectly chewy with an extra dose of chocolate in every bite. If you give them a try, I’d love to hear how they turn out — please leave a review and share your thoughts with others! And if you have any questions or need any tips while making them, feel free to ask in the comments. I’m always happy to help and would love to see how your cookies turn out. Enjoy baking!