Double Chocolate Cookies – made with cocoa powder and chocolate chips, then sprinkled with powdered sugar, these chewy chocolate cookies are rich, decadent, and loaded with chocolate flavor!
Chocolate chip cookies are a yummy classic, but when you really have a chocolate craving, these homemade chocolate cookies fit the bill. Who can resist a chocolate cookie loaded with pools of melted chocolate?
What is a double chocolate chip cookie?
Sometimes called a chocolate chocolate cookie, sometimes called a chocolate chocolate chip cookie, sometimes called a double chocolate cookie, whatever you call them, these cookies are for serious chocolate lovers. Basically you have a rich chocolate dough that is loaded with chocolate chips. So good!
EASY CHOCOLATE COOKIE RECIPE
I’ve seen other recipes for chocolate cookies that call for complicated steps. Lucky for you, this recipe is extra simple. Here are a few of the reasons I like making these chocolate chocolate cookies:
- You don’t have to brown or even melt your butter.
- Cocoa powder gives the dough plenty of chocolate flavor, no need to melt chocolate.
- Best of all, you don’t have to chill the dough!
You can have warm, ooey gooey chocolate cookies in under 30 minutes!
HOW TO MAKE CHOCOLATE COOKIES
- butter (I use salted)
- granulated sugar (white sugar)
- brown sugar (I used light, but dark is fine.)
- large eggs
- vanilla extract
- all purpose flour
- unsweetened cocoa powder (I use regular Hershey’s cocoa powder.)
- baking soda
- chocolate chips
- powdered sugar
- Beat butter and sugars in a large bowl till light and fluffy. Beat in the eggs and vanilla. Whisk together the dry ingredients in a small bowl. Stir dry ingredients into the creamed mixture with the chocolate chips.
- Roll into balls and place on prepared pans. I made these cookies extra large, so I used about 3 tbsp of dough for each cookie. The cookie dough balls end up about 2″ across, and weigh 2 ounces.
- Press cookie dough balls down slightly with your palm or the bottom of a glass. Bake at 350° for 10-12 minutes till cookies are slightly puffy and tops are dry.
- Cool on pans for 5 minutes then remove to wire racks to cool completely. Dust with powdered sugar.
- Make sure your butter is softened to room temperature. You get better results letting it soften on the counter instead of trying to soften it in the microwave. Microwave softened butter tends to have hot and cold spots.
- Don’t over bake the cookies! I actually overcooked a few of mine, and they are not as soft and chewy. You just want to bake them till they are set.
CHOCOLATE COOKIE VARIATIONS:
- If you want smaller cookies, you can just use a tablespoon of dough. They will only need to bake for 8-9 minutes, and you will get about 4 dozen.
- I used semi sweet chocolate chips in mine, but you can use milk chocolate, white chocolate, dark chocolate, chocolate chunks, or a combination of any of them.
- Don’t want to sprinkle them with powdered sugar? Instead you can just place a few chocolate chips on the tops of the cookies when they come out of the oven. They melt and make the cookies pretty, and extra gooey.
- Love mint? Add 1/2 or 1 teaspoon of peppermint extract to the dough.
- Instead of the powdered sugar, you can drizzle melted chocolate on top of the cookies.
- If you love nuts, stir in some chopped pecans, walnuts, or any other nut of your choice. For best flavor, toast the nuts first!
Can I freeze double chocolate cookie dough?
Yes, it freezes perfectly. For best results, roll the dough into balls and place them on a single layer on a cookie sheet. Cover and freeze for an hour or two, then place them in heavy duty ziplock bags.
They will last for 3-4 months in the freezer. You can bake them frozen and add a couple minutes to the baking time, or you can thaw them first.
Can you freeze double chocolate cookies?
Absolutely! I like to freeze mine in heavy duty ziplock bags. I recommend freezing them before you add the powdered sugar, but it’s fine to freeze them after as well. They will keep 4-5 months in the freezer.
To serve them, you can either let them thaw at room temperature, or heat them in the microwave one at a time for 20-30 seconds.
MORE AMAZING COOKIES:
- Chewy Peanut Butter Cookies
- M&M Chocolate Cookies
- Coconut Chocolate Chip Cookies
- Mint Truffle Cookies
- Chocolate Sugar Cookies
- Buttery Shortbread Cookies
- Chocolate Chip Cream Cheese Cookies
- Easy Snickerdoodle Recipe
- Orange Creamsicle Cookies
- Banana Chocolate Chip Cookies
- Brookies Recipe
DOUBLE CHOCOLATE COOKIES RECIPE
- 18 Tbsp butter, softened (1 cup + 2 Tbsp)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 1/2 cups flour
- 3/4 cup cocoa
- 1 tsp soda
- 1/2 tsp salt
- 2 1/2 cups chocolate chips
- 1 Tbsp powdered sugar for tops (optional)
- Soften butter to room temperature. Preheat oven to 350 degrees. Beat butter and sugars in a large bowl till light and fluffy. Beat in the eggs and vanilla.
- Sift in the flour, cocoa, baking soda, and salt. Add the chocolate chips and stir together till well combined.
- Roll dough into balls about 2 inches across (they should weigh 2 ounces).
- Place cookie dough balls at least 3" apart on silpat lined or lightly greased baking sheets. Press dough down slightly with your palm.
- Bake at 350° for 12 minutes till cookies are slightly puffy and tops are dry. Cool on pans for 5 minutes then remove to wire racks to cool completely. Dust with powdered sugar.
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Amount Per Serving: Calories: 267Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 118mgCarbohydrates: 36gFiber: 2gSugar: 24gProtein: 3g