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double chocolate cookies on parchment
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Double Chocolate Chip Cookies

This easy double chocolate chip cookie recipe makes the best cookies that are super soft, fudgy, chewy, and bursting with melted chocolate!
Prep Time10 mins
Cook Time20 mins
Chilling Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 24 Cookies
Calories: 211kcal


  • Bowl
  • Baking Sheet
  • Mixer
  • Parchment or Silicone Mat
  • Spatula


  • 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


  • 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!


  • 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. 


Serving: 24g | Calories: 211kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 134mg | Potassium: 113mg | Fiber: 2g | Sugar: 14g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg