These delicious double chocolate cookies bake up soft, perfectly chewy, and are absolutely packed with chocolate!

Let’s Make These Double Chocolate Cookies Together!

To make sure this cookie recipe turns out as amazing as possible, let’s walk through each step together.

Below is a list of equipment I used to make these but feel free to improvise if you don’t have all of these on hand.

Recommended Tools and Equipment

• Stand Mixer or Electric Hand Mixer
• 2 Large, Flat Baking Sheets
• Silicone Baking Mats or Parchment Paper
• 1 1/2 Tbsp Cookie Scoop

Step 1: Mix the Butter, Sugars, and Wet Ingredients Together

Cream the butter, granulated sugar, and brown sugar in a large bowl with an electric hand mixer or stand mixer fit with a paddle attachment.

Mix on a medium-high speed with an electric mixer until the mixture becomes lighter in color (about 2 minutes).

Then mix in the egg, egg yolk, and vanilla on a medium speed until combined.

Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Step 2: Mix in the Dry Ingredients

Next, whisk together the dry ingredients in a separate bowl, then mix them into the wet ingredients.

Mix on low until just combined. The dough should be quite thick! Then fold in your favorite chocolate chips with a rubber spatula.

Step 3: Scoop and Bake the Chocolate Cookies

Use a 1 1/2 Tbsp cookie scoop or large spoon to scoop 24 cookie dough balls.

Place the cookies about 2 inches apart on the prepared baking sheets. Bake for 11-12 minutes, or until the cookies seem firm on the edges but still a little soft in the center.

Gently flatten the cookies with the bottom of a metal measuring cup or glass while they’re still warm.

Let the baked cookies cool on the pan for about 15 minutes, then transfer to a wire rack to finish cooling.

Leftover cookies can be stored at room temperature in an airtight container for up to a week.

Double Chocolate Cookie Ingredients & Substitutions

While I love this recipe just the way it is, I know you might not have all these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

• Unsalted Butter – If you only have salted butter, you can use it and omit the salt that this recipe calls for. You can also use vegan butter.
• Granulated Sugar – This recipe turns out best with a combination of granulated sugar and brown sugar, but you can also use additional light brown sugar in place of the granulated sugar if that’s all you have on hand.
• Brown Sugar – I like using light brown sugar but dark brown sugar will work too.
• All-Purpose Flour – You can use a gluten-free flour blend if needed in place of the AP flour in this recipe.
• Dark Cocoa Powder – Dark cocoa powder or Dutch-processed cocoa powder works best in this recipe. If you can’t find them, you can also use regular cocoa powder.
• Cornstarch – Cornstarch helps give these cookies a soft texture. If you don’t have any one hand it can be omitted, but your cookies won’t bake up as soft.

How Many Cookies Does this Recipe Make?

The double chocolate cookie recipe makes about 24 cookies using a 1 1/2 Tbsp cookie scoop.

If you don’t have that size cookie scoop, don’t worry! Scoop and roll out one model cookie dough ball with 1 1/2 Tbsp of dough using a Tablespoon as a guide.

Then scoop and roll out the remaining cookies using a regular spoon, aiming to make the same size as the sample cookie dough ball.

It’s important that they’re the same size so that all the cookies bake up nice and soft.

If you want to make more cookies, you can double the ingredients and make a double batch using either a hand mixer or a stand mixer.

You can also make mini double chocolate cookies that are half the size! Scoop 48 cookies using a 3/4 Tbsp cookie scoop and bake for 9-10 minutes at 350 F / 175 C.

Making the Best Double Chocolate Cookies

• Really cream together the butter, granulated sugar, and brown sugar in the first step of this recipe. It helps incorporate air into the dough which makes tender, soft cookies.
• Don’t overwork the cookie dough! It can overwork the gluten and result in tough, dense cookies.
• Use a cookie scoop to make sure your cookies are uniformly sized.
• Space your cookies about 2 inches apart before baking them. They will spread as they bake.
• Don’t over-bake your cookies! They don’t really brown, so you have to keep an eye on the texture of the top of the cookie. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they’re out of the oven.
• Feel free to get creative with the mix-ins! These cookies are also delicious with chopped nuts or your favorite chopped-up candy bars.

Making These Double Chocolate Cookies in Advance and Storing Them

You can store these cookies in an airtight container for up to a week at room temperature or for up to a month in the freezer.

This cookie dough can also be frozen for up to 1 month if wrapped tightly in plastic wrap and stored in an airtight container. I like to move the cookie dough to the fridge the night before I plan to thaw it and bake the cookies.

Let Me Know What You Think!

If you try this recipe for double chocolate cookies, I’d love to hear what you think! Please leave a rating and let me know your thoughts by sharing a comment below.

Or if you share on social media, be sure to tag me @chelsweets and use #chelsweets so I can see your delicious creations!

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