If you think you know chocolate cookies, just wait until you meet these. I’m talking about a deep, dark, satisfying chocolate experience that hits you twice—once in the dough and again in the chunks!
These aren’t just good cookies; these are the ultimate Double Chocolate Cookies, and they are honestly simple enough for anyone to whip up when a craving strikes. The first batch I tested barely had time to cool before the tray was empty. The double hit of chocolate made these an instant favorite in my kitchen.
As the Efficiency & Testing Coordinator here at Recipes by Betty, I’ve baked hundreds of batches of chocolate cookies. I can tell you right now, this recipe—with its perfect balance of high-quality cocoa and melted chips—is simply the best way to satisfy that deep, dark chocolate itch. Trust me, you need these in your life right now!
Why You Will Love These Double Chocolate Cookies
Listen, sometimes you don’t want a complicated dessert. You want pure, unadulterated chocolate bliss, and you want it fast. These Double Chocolate Cookies deliver that punch every single time. Seriously, if you’re looking for a quick blast of homemade deliciousness, stop what you are doing and try these.
- They satisfy the most intense chocolate cravings without making you spend hours in the kitchen. I love them because they are such easy treats!
- The texture is just spot on—rich, slightly chewy, and perfectly fudgy in the middle.
- Preparation is incredibly straightforward; these are truly what I call Simple Desserts when I need something fast.
- You don’t need a million specialty ingredients. We’re working with basic pantry staples plus lots of chocolate.
- They freeze beautifully! Make a double batch now so you have easy dessert ideas ready for next week.
- These are perfect for bringing to potlucks or office parties since they travel well and disappear quickly.
Essential Ingredients for Perfect Double Chocolate Cookies
I know, I know—a recipe calling for specific amounts of ingredients can seem daunting, especially when you’re aiming for one of those Easy Desserts With Few Ingredients. But trust me here; sticking to the structure of this recipe is how we nail that intensely rich, gooey center every single time. Think of these measurements as the blueprint for chocolate perfection!
We don’t use fancy substitutes here because every ingredient plays a huge role in why these are such excellent Homemade Desserts. Make sure your butter is actually soft, not melted—that little bit of difference matters when you’re creaming it properly!
For the Cookie Dough
Here is exactly what you’ll need to gather for your batch of 12 amazing cookies:
- 120g softened butter (This must be soft enough to press a finger into easily!)
- 150g sugar
- 1 egg
- 1 tsp vanilla extract
- 140g all-purpose flour
- 40g good quality cocoa powder (Don’t skimp here!)
- 1 tsp baking soda
- 1 tiny pinch of salt
- 150g chocolate chips (I use semi-sweet, but feel free to mix in dark!)
The combination of the cocoa powder for the deep base flavor and those glorious chocolate chips on top is what makes this recipe earn the “Double Chocolate” title. Get these measured out, and you’re already halfway done!
Step-by-Step Instructions for Making Double Chocolate Cookies
Okay, let’s get these incredible Double Chocolate Cookies into the oven! Since we are only making about 12, this goes super fast if you’re organized. Remember to preheat your oven right now to 175°C (350°F) and line those baking sheets—we need them ready!
Creaming Wet Ingredients
Grab your electric mixer for this part. You need to let the softened butter and the sugar get truly intimate in the mixing bowl. Beat them together until they look genuinely light and fluffy. This is where we build the air, so don’t rush it! Once you have that beautiful texture, drop in that single egg and the vanilla extract. Mix it just until everything is partnered up and smooth. You don’t want any streaks!
Combining Dry Ingredients and Mixing the Dough
In another bowl, give your flour, cocoa powder, baking soda, and salt a good whisking. We do this separately so those leavening agents get perfectly distributed—no big pockets of baking soda, thank you very much! Now, add the dry mixture to the wet mixture slowly. Mix until you just see the flour disappear—I mean it, stop mixing! Overdoing it makes cookies tough. Finally, take your chocolate chips and gently fold them in with a spatula. Be gentle!
Baking Your Double Chocolate Cookies
Time for the fun part! Scoop out the dough—a tablespoon works well for a decent-sized cookie—and place them onto your parchment-lined baking sheets, leaving some space because they will spread a little. Pop those sheets into your preheated oven and set your timer for 10 to 12 minutes. Keep an eye on them! We are aiming for slightly underdone centers, like our chocolate-glazed chocolate-glazed donut.
Expert Tips for Perfect Double Chocolate Cookies
Honestly, getting these Double Chocolate Cookies just right comes down to a couple of little tricks I learned while testing this recipe over and over again.
My absolute top tip? Make sure your egg is at room temperature before you mix it in with the butter and sugar. When the egg is cold, it can seize up that beautiful creamed butter mixture, and we don’t want that! We need everything to blend smoothly.
Also, remember what I said in the notes: these are best when *slightly* underbaked. I always pull them out right around the 11-minute mark. Set the timer, but watch the edges! Leave them on the hot baking sheet for a good five minutes after taking them out of the oven. That residual heat finishes cooking them gently and keeps the centers soft and gooey, just how they should be.
Equipment Needed for These Easy Desserts With Few Ingredients
One of the greatest parts about making these Double Chocolate Cookies is that you seriously don’t need any fancy gear! Honestly, if you have a few basic items around your kitchen, you are set. When I’m in the mood for super Simple Desserts, I love that I don’t have to haul out a bunch of gadgets.
You’re likely going to use exactly what you already own, which makes cleanup a breeze, too. Here’s the short list of what made the cut for this amazing recipe:
- Mixing bowls: You need at least two—one for creaming the butter and one for whisking your dry stuff together. It keeps everything clean!
- Electric mixer: While you *could* technically use a sturdy wooden spoon for creaming, I highly recommend an electric mixer so you can get that light, fluffy texture quickly without tiring your arm out!
- Baking sheets: You’ll need a couple of these, lined with parchment paper so your decadent chocolate cookies don’t stick.
That’s it! No specialized cookie press or complicated piping bags needed here. Just your basic setup for some seriously easy baking.
Storage and Reheating Instructions for Double Chocolate Cookies
These Double Chocolate Cookies are the best kind of problem: you always end up with too many, or you swear you’ll save some for later, but they vanish instantly! Don’t worry, if you do manage to keep any leftovers, storing them is super simple because they hold their structure well.
My main rule for keeping any cookie fresh, especially these rich ones, is to treat them kindly. They are going to stay soft and fudgy best at room temperature, not hiding in the cold fridge where they can dry out. Make sure they are completely cooled after baking, though! Putting warm cookies in a container is the fastest way to create steam and make your cookies soggy, and nobody wants that.
Keep them in an airtight container—any sturdy plastic container with a tight lid works great. If you stack them, try putting a small piece of parchment paper between the layers. This stops any residual chocolate from sticking them together like glue. Stored this way, they should be just as delicious for three or four days!
Now, if you’re like me and you sometimes leave them out a little too long, or maybe you briefly refrigerated them? Don’t panic! Reheating is the move to bring back that glorious, just-out-of-the-oven gooey texture. Pop one or two cookie back onto a microwavable plate and heat it for just 8 to 10 seconds. That little blast of warmth melts the interior chips just enough. Trust me, that few seconds brings them right back to life!
Making Double Chocolate Cookies for a Crowd
These are such great Easy Desserts For A Crowd because they are so quick to mix up! Since this recipe only yields 12 perfect cookies, if you’re hosting a big party or have a house full of hungry chocolate fanatics, you are definitely going to want to double or even triple the batch.
Scaling recipes that involve creaming butter can sometimes be tricky, but honestly, for these Double Chocolate Cookies, it’s simpler than you think. If you double the batch, you’ll have 24 cookies total, which is usually a good starting point for a medium gathering.
When you go to triple the recipe, you might want to break your wet and dry mixing into two separate bowls instead of trying to crowd everything into one huge mixing bowl. It helps ensure you get that perfect creamed texture and the ingredients are evenly distributed. Fighting a giant bowl of cookie dough means you can’t mix properly, and we don’t want that!
The main adjustment you have to make when baking a huge amount of Baking Ideas like this is the baking time and sheet management. You cannot just throw twice the amount of dough in the oven on the same sized sheets and expect them to bake evenly. The temperature of the oven drops way too much, and the cookies will spread awkwardly.
My rule for baking large batches is always to use multiple baking sheets and rotate them halfway through baking, or even better—bake them in two shifts. If you try to cram 36 cookies onto two sheets, they will merge into one giant chocolate cookie monolith! Keep them spaced out nicely on parchment paper.
Also, if you are doing multiple sheets, you’ll need to keep an eye on the baking time. The sheet that is on the bottom rack or closest to the heating element might bake a minute faster than the others. Just pull them off the heat when they look right—that 10 to 12 minute window is a guideline, but you need to trust your eyes for those deep chocolate beauties!
Frequently Asked Questions About Double Chocolate Cookies
Whenever I test a new recipe or refine an old favorite like these amazing Easy Treats, I always end up with a few lingering questions. It’s totally normal! People want to know how to make them perfect or how long they last. Let’s tackle some of the most common things I hear about these decadent Homemade Desserts.
Can I substitute the cocoa powder in these Double Chocolate Cookies?
This is a great question because cocoa powder quality really shows up in chocolate-forward recipes like this one. While you can certainly use Dutch-process cocoa if that’s what you have on hand—it tends to give a slightly smoother, less acidic flavor, which is lovely—my main advice is to use the highest quality *unsweetened* cocoa powder you can find. Since this recipe heavily relies on that cocoa flavor to balance all that butter and sugar, cheap cocoa can sometimes result in a flatter, more one-note chocolate taste. For these Double Chocolate Cookies, quality definitely matters!
How do I make these Easy Treats chewier?
Oh, you want max chew factor? I totally get that. Texture is everything! You have a couple of simple controls here. First, instead of using the 150g of plain sugar listed, try bumping that up to maybe 160g of your sugar, but replace the extra 10g with dark brown sugar if you can. Molasses content equals chewiness! Failing that, the easiest way to ensure chewiness is to pay very close attention to the baking time. Pull them out when the edges look just set, but the center still looks a tiny bit soft or damp—about 10 minutes is usually the sweet spot. They firm up beautifully as they cool on the tray!
What are good serving suggestions for these Homemade Desserts?
Honestly, these Homemade Desserts are perfect just standing alone with a tall glass of milk; the milk cuts through the richness perfectly. But if you’re trying to impress, I always go for temperature contrast! A scoop of fantastic vanilla bean ice cream melting right over the top? Heaven, absolute heaven. Or, for a simple finishing touch, a tiny drizzle of flaky sea salt right when they come out of the oven really pops the chocolate flavor without making it overly sweet.
Nutritional Estimates for Double Chocolate Cookies
I know what you’re thinking! With this much chocolate goodness packed into just one little cookie, the nutritional panel must be scary, right? Haha! Well, listen, these are decadent, and they are meant to be enjoyed as a wonderful treat, not an everyday snack platter. But just in case you need the details, I ran our recipe through my testing software to get you a general idea.
Since this recipe is designed to make 12 cookies, these numbers are based on dividing all the ingredients across those 12 servings. Please remember this is just my best estimation based on standard pantry products. If you use premium, high-fat chocolate chips, things might shift a tiny bit!
Always check the disclaimer on our site if you have serious dietary concerns, but for those of us just trying to track indulgence, here is a good benchmark for one cookie:
- Calories: Approximately 250 – 270 per cookie
- Total Fat: Around 14g – 16g (Remember, we used butter and chocolate chips!)
- Protein: About 3g – 4g
- Total Carbohydrates: Roughly 30g – 35g
See? They’re rich, but they’re worth every single bite! These Double Chocolate Cookies are definitely a treat designed for pure enjoyment. Enjoy them responsibly!
Share Your Double Chocolate Cookies Experience
Whew! Now that you’ve baked up a batch or two of what I think are the very best Double Chocolate Cookies on the planet, I really want to hear all about it! Did they come out gooey like mine? Did your kids immediately devour the whole tray before you could hide any away?
These Easy Desserts are meant to be shared, argued over, and enjoyed with a giant glass of milk, so please don’t keep the results to yourself!
If you loved these simple treats, please take a second to leave a quick rating below. A simple five-star review really helps other bakers who are searching for the perfect chocolate cookie find this recipe. It’s my favorite part of running this testing space—seeing that someone else’s kitchen smells amazing because of a recipe I helped perfect!
Did you try adding espresso powder or maybe some flaky sea salt on top? Tell me the variations you tried in the comments section below! I always read every single one, and your ideas inspire my next round of testing.
And hey, if you snapped a picture of your perfectly crinkled, rich chocolate cookies, I’d be thrilled if you shared it on social media! Tag us so we can see your amazing homemade desserts. You can always reach out directly through our contact page if you have a specific question or just want to send a compliment!
Happy baking, everyone! I hope these become a staple in your home just like they are in mine.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.
Double Chocolate Cookies
Equipment
- Mixing Bowls
- Electric mixer
- Baking sheets
Ingredients
Cookie Dough
- 120 g softened butter
- 150 g sugar
- 1 egg
- 1 tsp vanilla extract
- 140 g all-purpose flour
- 40 g cocoa powder
- 1 tsp baking soda
- 1 pinch salt
- 150 g chocolate chips
Instructions
- Cream the softened butter and sugar together using a mixer until the mixture is light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
- Gently fold in the chocolate chips.
- Scoop the dough onto baking sheets lined with parchment paper. Bake at 175°C (350°F) for 10 to 12 minutes.