This double chocolate chip cookie recipe makes the best chocolate cookies! Super soft and chewy, and bursting with two types of melted chocolate, you can whip up a batch of these easy and delicious cookies in less than a hour!
I'm absolutely obsessed with these double chocolate cookies. Something about the dutch processed cocoa powder in these cookies gives them the best texture! They have a crisp edge but a soft, chewy interior that is bursting with a fudgy chocolate and buttery flavor.
Plus, with both chocolate chips and chocolate chunks, you get that melted chocolate goodness all throughout the cookies. And, unlike these brown butter chocolate chip cookies, since these are a simple drop cookie they're super easy and you can make a batch in an hour – including bake and chill time!
Cookie Ingredients
- Unsulphured Molasses – I think this is the secret ingredient for the cookies. It's a delicious depth to the flavor.
- Butter – this recipe calls for unsalted butter, but if you only have salted butter, cut the salt in the recipe to ½ tsp.
- Cocoa Powder – High quality Dutch processed cocoa powder is preferred (but I’ve made these with store brand Dutch powder and regular cocoa powder and they’re still delicious)
- Chocolate Bar – I recommend a high quality chocolate bar, roughly chopped. I personally prefer a dark chocolate, but you can use any chocolate bar or chocolate chunks.
- Chocolate Chips – your favorite chocolate chips really complete the classic drop cookie flavor, but you can also use M&M, white chocolate chips, etc.
HoW TO mAKE These Cookies
These double chocolate cookies are so easy!!
Prep Ingredients: (1) In one bowl, mix brown sugar, regular sugar, and molasses. (2) In another, mix the flour, salt, cocoa powder, and baking soda.
Mix: (3) Cream the butter a good 3 minutes until it is very creamy and soft. Then, (4) add the sugar and mix until fully incorporated, another 2-3 minutes. (5) Mix in the egg and vanilla. (6) Mix in the flour mixture until just combined. (7) Add the chocolate chips and chopped chocolate. (8). Stir or mix until combined.
Chill Dough: Chill the dough for 30 minutes. While the dough is chilling, preheat over to 325 ℉.
Bake: Spoon 1-2 tablespoons of dough on a parchment or silicone baking mat lined baking sheet, making sure the cookies are an 1-2 inches apart. and Bake for 10-12 minutes. For bigger, bakery style cookies use 3-4 tablespoons and bake a few minutes longer. Let cool before removing the cookies from the tray.
Tips for perfect cookies, every time!
- Make sure all your ingredients are at room temperature. If necessary, you can get your egg to room temperature by covering it in warm water for a few minutes. And, you can warm up your butter by microwaving it for 10-20 seconds at a time on half power. Watch closely, as it's super easy to accidentally melt the butter!
- Measure your flour correctly by using the spoon and swipe method of spooning the flour into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour, it packs down and you will add too much flour to your recipe.
- Mix the butter a long time! For this recipe it's important to mix the butter until it is super soft, the full 2 to 3 minutes.
- Using the highest quality dutch process cocoa powder, chocolate chips, chocolate bar as well as vanilla bean paste really take these cookies to the next level! But, I've used store brand Dutch cocoa powder and chocolate chips and these are still delicious.
- A small ice cream scoop makes scooping the cookie dough onto the pan really easy and creates even sized cookies.
- When baking, watch the cookies closely so they don't burn. Since the cookies are so dark, it is easy to overcook or burn.
- These cookies will be super soft when first out of the oven, but they will firm up as they cool.
STORING AND FREEZING
If you can keep from eating them, these will last up to a week in an airtight container at room temperature. You can also freeze the cookies for up to a month.
To freeze dough or baked cookies - place baked cookies or the ball of dough (leaving room around each cookie so they don't stick together) on a parchment lined baking sheet and freeze until hard, about an hour. Then, add to a freezer ziplock bag to store until ready to bake or eat.
For frozen dough, defrost in the fridge before baking as normal. For baked cookies, let defrost at room temperature before serving.
Looking for more cookies recipes? Check these out!
- Pecan Chocolate Chip Cookies
- French Macarons
- Peanut Butter Cornflake Cookies
- Jacques Torres’ Chocolate Chip Cookies
- Oatmeal Walnut Chocolate Chip Cookies
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Double Chocolate Chip Cookies
Equipment
- Bowl
- Baking Sheet
- Mixer
- Parchment or Silicone Mat
INGREDIENTS
- 1 ⅓ cup all purpose flour
- ½ cup cocoa powder Dutch processed preferred
- 1 tsp salt
- ½ tsp baking soda
- 6 oz unsalted butter 1.5 sticks
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 2 tsp unsulphured molasses
- 1 tsp vanilla extract or vanilla paste
- 1 egg
- 1 3.5 oz chocolate bar roughly chopped (ideally 65-75% dark chocolate)
- ¾ cup chocolate chips
- ½ cup chopped nuts optional
Instructions
- Mix sugar, brown sugar, and molasses in a bowl. It’s fine if it’s clumpy and not perfectly mixed together. Set aside.
- Whisk or sift together the flour, cocoa powder, salt, and baking soda. Set aside.
- Cream the butter for 2-3 minutes until light and very creamy.
- Add the sugar mixture and mix another 2-3 minutes, scraping down the sides of the bowl.
- Add the egg and vanilla. Mix until combined.
- Add the flour mixture, and mix until just combined, scraping down the sides of the bowl if necessary. Try not to over mix the dough. It should be very thick and fudgy.
- Add the chocolate chunks, chips, and optional nuts, mix until combined.
- Chill dough in the fridge for at least 30 minutes.
- While dough is chilling, preheat oven to 325 ℉.
- Once dough is chilled and the oven has pre-heated, drop 1.5-2 tablespoons of dough at a time on a parchment or silicone mat lined baking sheet, keeping the balls of dough 1-2 inches apart.
- Baking 10-12 minutes until firm around the edges. Watch closely, since they’re so dark it can be easy to burn or over bake.
- Let cool before removing from the baking sheet. They will be very soft at first, but firm up as they cool. Enjoy!
Video
Notes
- This recipe makes about 22-24 two inch cookies. It can easy be double as needed.
- These cookies will last up to a week in an airtight container at room temperature.
- You can use salted butter, but cut the salt in the recipe to ½ tsp.
- Make sure all your ingredients are at room temperature. If necessary, you can get your egg to room temperature by covering it in warm water for a few minutes. And, you can warm up your butter by microwaving it for 10-20 seconds at a time on half power. Watch closely, as it’s super easy to accidentally melt the butter!
- Measure your flour correctly by using the spoon and swipe method of spooning the flour into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour, it packs down and you will add too much flour to your recipe.
- Using the highest quality dutch process cocoa powder, chocolate chips, and chocolate bar as well as vanilla bean paste really take these cookies to the next level!
- A small ice cream scoop makes scooping the cookie dough onto the pan really easy and creates even sized cookies.
Justina says
I don’t know why this recipe doesn’t have ratings. Let me be the first this is the best double chocolate chip cookie I’ve ever had. Using the best ingredients and 100% Dutch processed cacao powder takes these to a level I’ve never had before. Thank you for this recipe. It’s my most popular one ⭐️⭐️⭐️⭐️⭐️
Sophia says
I’m so glad you like it! It’s my favorite too!!