This double chocolate cookie recipe is moist and delicious. It is the PERFECT way to quench even the most persistent chocolate craving.
Every single chocolate lover in the world should have this recipe in their kitchen arsenal. This chocolate lover never wants to be without it in hers.
Make a batch and decide for yourself whether or not it is worthy of a spot in the front of your recipe box.
What Is A Double Chocolate Cookie?
I’m not sure where or why this cookie got it’s name. It is a chocolate cookie batter that is loaded with chocolate chunks.
The batter is really chocolatey (is that a word … chocolatey?). The chocolate chunks are generously folded into the batter. And then there are more chocolate chunks pressed into the top of the cookies before they are baked.
In other words … there’s a lot of chocolate in this cookie. Like … a lot.
So, it seems the name DOUBLE CHOCOLATE cookie recipe is fitting no matter where it came from.
Ingredients Needed To Make This Recipe
I had every ingredient needed to make this double chocolate cookie recipe on hand in my kitchen except for the chocolate chunks.
I expect that will be the case for most people. So, this recipe may require a quick trip to the store.
Here’s what you’ll need to have to put it together …
- FLOUR – All-purpose flour is used for this recipe.
- COCOA – 100% pure cocoa powder is used for these cookies.
- BAKING SODA – This ingredient gives these cookies their rise.
- SALT – Real salt is what I used to make this recipe.
- BUTTER – Salted butter is used in this recipe.
- SUGAR – This recipe calls for white sugar.
- BROWN SUGAR – Brown sugar is used to make these cookies super moist.
- EGG – Farm fresh eggs are preferred for this recipe.
- VANILLA EXTRACT – Vanilla extract really enhances the chocolate flavor in these cookies.
- CHOCOLATE CHUNKS – Semi-sweet chocolate chunks are perfect for this recipe.
How To Make This Double Chocolate Cookie Recipe
This double chocolate cookie recipe couldn’t be easier to make. It comes together in just minutes.
The first step is to whisk together the flour, cocoa powder, baking soda, and salt in a small mixing bowl. Set this mixture aside.
Then use a hand mixer to cream together the butter, sugar, and brown sugar. Add the egg and vanilla extract and blend well.
Fold the dry mixture into the wet mixture in increments. Do not overmix.
Add the chocolate chunks to the bowl and fold them into the batter as well.
Scoop the batter into balls and place them on a parchment lined baking sheet – about 2 tablespoons each. Bake until the edges are firm and the centers appear dry.
Remove from the oven and allow cookies to rest on the baking sheet for 5 minutes. Then move them to a cooling rack and allow to cool completely.
Variations For This Recipe
I’ve made these double chocolate cookies several different ways. In all honesty, the recipe I’ve included for you in this post is my favorite by far.
However, it’s always nice to experiment a bit. And sometimes you have to work with what you have in the kitchen.
I’ve never tried to switch out the sugars for other sweeteners. But you could give that a shot if you wanted to.
I have used cacao instead of cocoa. It makes a fantastic cookie that has a much lighter chocolate flavor.
And I’ve switched out the chocolate chunks for chips of different flavors; peanut butter, white chocolate, and milk chocolate are all good options. It’s also nice to use a combination of flavored chips.
How To Serve Double Chocolate Cookies
Is there a better way to serve a cookie than with a tall glass of milk? I think not.
And these cookies are no exception to that rule. A tall glass of milk (preferable raw milk) is a great way to enjoy them.
They are also great served with coffee or tea. Or if you are truly a person who can’t get enough chocolate, you can enjoy them with a cup of hot cocoa.
I’ve even treated myself to a double chocolate cookie or two with a hot cup of homemade chai spiced cacao. So good!
How To Store Double Chocolate Cookies
You can store your double chocolate cookies in an airtight container on the counter. They will last a week or so this way.
Storing them in the refrigerator will extend their lifespan. But they will harden, and nobody really wants hard chocolate cookies.
Especially when there are hard chocolate chunks in them. Best to keep them on the counter.
That is, of course, if you have to store them at all. This is a small batch. They should go quickly.
If you try this recipe and love it, please give it 5 stars! It supports my work more than you may realize, and I appreciate that a great deal!
You can also show your support by tagging me on Facebook and/or Instagram @sustainableslowliving when you post a pic of your finished dish.
Moist, delicious, and oh-so-chocolatey cookies that will satisfy even the most persistent chocolate craving. Very easy to make and done in less than 30 minutes.
- 1 c all-purpose flour
- 1/3 c cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c butter, softened
- 1/2 c sugar
- 1/2 c brown sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1 c chocolate chunks
- Whisk flour, cocoa powder, baking soda, and salt together well in a small mixing bowl. Set aside.
- In a large mixing bowl beat butter, sugar, and brown sugar together well with a hand mixer.
- Add egg and vanilla extract and beat until creamy.
- Add the dry mix to the wet mix in increments. Fold together between each addition. Do not overmix.
- Add the chocolate chunks and fold together.
- Scoop batter into balls with a cookie scoop - 2 tablespoons. Place the balls on a parchment lined baking sheet.
- Top each ball with a few extra chunks of chocolate.
- Bake in a 375 degree oven for 15 minutes. Until the edge of the cookies are firm and the center appears dry.
- Remove from oven. Allow cookies to rest on baking sheet for 5 minutes.
- Move cookies to a cooling rack and allow to cool completely.
Amount Per Serving: Calories: 221Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 197mgCarbohydrates: 29gFiber: 1gSugar: 20gProtein: 3g
This data was provided and calculated by Nutritionix on 12/14/2023. Nutrition information isn’t always accurate.