If you’re a chocolate lover like me, you’ll love Mom’s Double Chocolate Chip Cookies, Reese’s Double Chocolate Cookies, and 4 Ingredient Double Chocolate Cookies (Chocolate Cake Mix Cookies)! These chocolate cookies are made with melted chocolate, cocoa powder, and chocolate chips (or chunks, if that’s your thing!). They are insanely fudgy and, honestly, a little over the top. I don’t know about you, but I love a soft, chewy cookie. The melted chocolate makes these the softest cookies with perfectly crisp edges! All you need is a stand mixer or hand mixer and a few basic ingredients, and you can whip up these soft Double Chocolate Chip Cookies in no time. They’re perfect for giving out as gifts to friends, baking with the kids, or when you’re tired of classic chocolate chip cookies!
Why we love these Double Chocolate Cookies:
Rich chocolate flavor: The cocoa powder paired with the melted chocolate and chocolate chips gives these cookies an intense chocolate flavor that almost resembles homemade brownies! Quick to make: This recipe takes less than 30 minutes to make and requires no chill time, so it’s perfect for when that late-night chocolate craving hits! Simple ingredients: You probably already have everything you need to make these double chocolate cookies in your pantry!
Double Chocolate Chip Cookie Ingredients:
Dark chocolate: I use dark chocolate bars and chop them up for this recipe. Since chocolate bars have a higher cocoa butter content than chocolate chips, they melt more easily, giving the cookies a silky, velvety mouthfeel! Unsalted butter: Adds a rich flavor to the cookies. As you beat the butter and sugar together, this creates air, lending to a lighter cookie! I also recommend softening your butter at room temperature before baking as this makes it easier to beat with the sugars. Granulated sugar: Adds sweetness and helps the cookies crisp up slightly on the edges. Light brown sugar: Adds sweetness and a more caramelized flavor than white sugar. Brown sugar also contributes to that irresistible chewiness we all know and love! Eggs: These act as the binders for our cookie dough and provide structure. Vanilla extract: Enhances the other flavors in the cookies. I like using pure vanilla extract but you can also use imitation vanilla extract or even vanilla paste for a richer flavor. All-purpose flour: Adds structure to our cookies and gives them a nice crumb. I highly recommend sticking with all-purpose flour for baking cookies as it provides perfectly tender and chewy cookies without fail! Unsweetened cocoa powder: I use 100% natural cocoa powder for these cookies but you could use Dutch process cocoa powder for a more indulgent twist. Baking powder: This is a leavening agent that helps the cookies rise! Salt: Adds a little flavor to round out the other flavors in the recipe. Semi-sweet chocolate chips: I like using semi-sweet chocolate chips as they’re slightly less sweet than milk chocolate but not quite as intense as dark chocolate chips! However, you can use whatever type of chocolate chips you prefer in this recipe.
How to make Double Chocolate Chip Cookies
These chewy Double Chocolate Chip Cookies are a breeze to make! For more detailed instructions, scroll down to the recipe card.
Melt the chocolate in a microwave-safe bowl. Add butter and sugars to a mixing bowl.
Cream the butter and sugars. Mix in the melted chocolate, eggs, and vanilla. Add the flour, cocoa powder, baking powder, and salt.
Stir in the chocolate chips. Drop dough onto the baking sheets. Bake until the edges are set but the centers are still slightly soft.
Tips and tricks for making these chocolate cookies:
The type of chocolate you use will determine the flavour your cookies have. But seriously, once you see the huge chunk of chocolate you’re melting down for these, you’ll understand. I always use dark or bittersweet, since they are already going to be very rich and sweet. I don’t ever chill the dough, and it’s not called for in the original recipe. The dough is a little stickier than most cookie doughs, yes, but they’ve turned out perfectly every time. If you want a little less chocolate in your double chocolate chip cookies, try switching up the chocolate chips for white chocolate chips, peanut butter chips, Reese’s pieces, or caramel chips. The options are endless! If you want to get super accurate, I highly recommend using a kitchen scale when baking. It’s much more precise than using measuring cups, ensuring your cookies turn out perfectly every time! Every oven is different, so I recommend reducing the baking time on the first batch by 1-2 minutes and checking for doneness. You can always add more time as needed!
How to store homemade cookies
Store in an airtight container for up to 6 days at room temperature or freeze for up to 3 months. Whenever you get those late-night cookie cravings, just pull out and let them thaw on the counter before eating them! (If you can wait that long 😉 )
Can I heat these cookies up in the microwave?
Yes! Pop a cookie or two onto a plate and reheat in the microwave for at least 20 seconds to gently warm them up. For best results, use 50% power so they thaw evenly.
Can I freeze the dough before baking?
Absolutely! I love freezing the dough for later if I don’t feel like baking the cookies right away. To freeze the dough, scoop out the dough balls onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours or until the dough is frozen. Transfer the frozen dough balls to a plastic bag or airtight container and store them for up to 3 months. You can bake them straight from the freezer, too! Just add 1-2 minutes to the baking time.
More chocolatey cookie recipes you’ll love:
Chocolate Crinkle Cookies — fudgy, brownie texture in a cookie! Double Chocolate Oatmeal Cookies — Grandma’s recipe. Oreo-Stuffed Double Chocolate Cookie Cups — for a fun twist! Chocolate Mint Cookies — for a fresh and flavorful spin.
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