double chocolate cookies

I’ll never forget the first batch I baked with my grandma’s mixing bowl rattling in the sink’s light. The scent braided through the kitchen like a cozy blanket—dark cocoa, melted chocolate, a little vanilla, and that shy note of brown sugar. It felt like a hug you could eat. These double chocolate cookies became our quiet Sunday ritual, the kind you bake when the rain taps on the window and life just needs a little sweetness. I’ve compared them to a favorite bakery chocolate cookie because, honestly, they hold their own—except you can make them at home, with a mug of coffee within arm’s reach. And yes, the keyword here is double chocolate cookies—because more chocolate means more joy, right? If you’re racing a busy week or just craving something deeply chocolatey, this batch is a lifesaver on busy nights. I’ve learned to keep a stash in the freezer, and trust me, they thaw beautifully, almost with a bakery-fresh snap. This is the kind of recipe you text your best friend about, the one that makes your kitchen feel like a warm, forgiving hug.

What is double chocolate cookie?

Think of double chocolate cookies as the ultimate chocolate lover’s dream: a rich, fudgy cookie built from cocoa-dusted dough with melted dark chocolate chips woven in. It’s essentially a chocolate-flavored workhorse—no fancy tricks required, just honest ingredients and a few smart steps. The name comes from the idea that you’re leaning on dark cocoa and chocolate chips to amp up the chocolate impact, then sometimes folding in a second chocolate element like a glossy ganache filling or a drizzle. It’s a simple concept that feels indulgent, the kind of treat you crave straight from the oven and still want to nibble on later in the day. Think of them as the grown-up version of your favorite cookie, with that extra layer of depth that only real chocolate can bring. If you’ve loved a good brownie texture but wanted something portable to snack on, you’ve found your new best friend in these double chocolate cookies.

Texture and aroma on a plate

As soon as these cookies come out of the oven, the kitchen fills with a warm, cocoa-dusted scent that clings to your sweater. The texture lands somewhere between a soft, fudgy center and a slightly crisp edge—the kind of bite that gives a little, then holds its shape. If you let the cookies cool for a few minutes on the sheet, you’ll notice the centers set up deliciously while the edges stay just a whisper chewy. If you bake them a touch longer, you’ll get a more crisp-edged version that still boasts that lush chocolate flavor. It’s a sweet spot you discover after a couple of rounds, and it’s worth every minute of experimentation.

How to Make Double Chocolate Cookies

Quick Overview

We’re starting with a simple, sturdy batter that comes together faster than you’d expect. The cocoa steals the show, but the secret is the balance of butter, sugar, and a touch of salt to keep everything from feeling cloying. If you’re making the sandwich version, you’ll plan for a glossy ganache filling that’s lightly infused with espresso and a pinch of sea salt. Bake the cookies until their edges are set but centers still crave a little tender support. Let them cool, glaze if you’re in the mood, then pair up two cookies with a dollop of filling for a show-stopping treat. It’s indulgent, but it’s also a recipe you can tailor to your kitchen rhythm. This is the kind of bake that makes a weeknight feel special without turning your evening upside down.

Ingredients

For the Main Batter:

• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (Dutch-processed if possible)
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups semi-sweet chocolate chips or chunks

For the Filling (optional, for sandwich cookies):

• 1 cup heavy cream
• 8 ounces good-quality dark chocolate, chopped
• 1/2 teaspoon espresso powder (optional, but fantastic)
• Pinch of flaky sea salt

For the Glaze (optional):

• 3/4 cup powdered sugar
• 2–3 tablespoons milk or cream
• 2 ounces dark chocolate, melted
• Extra sprinkle of cocoa or sugar for finishing

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Heat the oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. If you don’t have parchment, a light spray of nonstick spray on the sheets works, but parchment is my go-to for cleanup and even edges. I like to pre-portion my dough with a small cookie scoop so every cookie is a near-twin of its partner. It saves you the “Which one is bigger?!” tug-of-war after the bake.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. The cocoa should be fully incorporated, leaving no clumps. I’ve learned over the years that sifting isn’t strictly necessary, but it does produce a fluffier, more even crumb. If your cocoa has lumps, a quick pass with a fork or a light sift will do wonders for texture.

Step 3: Mix Wet Ingredients

In a large bowl, beat the butter with both sugars until light and creamy—about 2 to 3 minutes with an electric mixer. Scrape down the sides, then beat in the eggs one at a time, followed by the vanilla. The mixture should look glossy and feel airier than you expect. If your butter was a touch soft—softer than ideal—the batter will still come together; just be mindful not to overbeat once the eggs go in.

Step 4: Combine

Slowly add the dry ingredients to the wet, mixing on low until just combined. You’re looking for a thick, finance-check crumb—not dry and not soupy. Fold in the chocolate chips by hand just until evenly dispersed. If you like extra chocolate punch, fold in a few more chips at the end. A dough that’s too warm can spread too much, so if your kitchen is warm, chill the dough for 15–20 minutes before baking.

Step 5: Prepare Filling

For the ganache, bring the heavy cream to a gentle simmer, then pour it over the chopped chocolate and let it sit for 2 minutes. Whisk until smooth and glossy. Stir in the espresso powder and a pinch of flaky salt. Let the ganache cool until it’s thick enough to spread but still soft—like a thick fudge. If you’re not making sandwiches, you can skip this step, or use the glaze instead for drizzled chocolate loveliness.

Step 6: Layer & Swirl

Here’s where you can get playful. If you want a marbled effect in the cookies themselves, reserve a small portion of the batter and mix it with a spoonful of cocoa or white chocolate chips, then drop a small amount onto the baking sheet. Swirl the two batters together with a skewer for a subtle marbled look. If you’re making sandwich cookies, you’ll spread a spoonful of ganache on the bottom side of one cooled cookie and sandwich it with another, pressing gently to set. The swirls aren’t required, but they’re pretty and fun for gifting.

Step 7: Bake

Roll the dough into roughly 1 1/2–2 tablespoon-sized portions and place on the prepared sheets, leaving about 2 inches between cookies. I prefer to bake two sheets at a time, rotating halfway through for evenness. Bake 10–12 minutes, depending on your oven and the size of your cookies. You’re aiming for edges that are set and centers that hold a gentle give. If you test with a toothpick, remember it should come out with a few sticky crumbs—these cookies are meant to be fudgy in the middle.

Step 8: Cool & Glaze

Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If you’re glazing, whisk together the glaze until smooth and pourable. Drizzle or dip the cooled cookies, then let the glaze set. A thin layer looks elegant, and you won’t feel guilty about a little extra chocolate on a holiday cookie tray. If you’re not glazing, you can dust with a touch of extra cocoa before serving for a simple, chic finish.

Step 9: Slice & Serve

For sandwich cookies, pair cookies into matches with a generous ribbon of ganache in between. If you want neat presentation, you can lightly trim any domed tops to create uniform sandwich cakes and then slice each sandwich in half for a revealing cross-section. Plate with a couple of berries or a dollop of whipped cream for a charming contrast. The first bite is rich and deeply chocolatey, and the second bite reveals the dreamy filling. These double chocolate cookies disappear fast—trust me on this one.

What to Serve It With

These cookies shine in many contexts, so here are a few ways I enjoy them with family and friends, organized by occasion.

For Breakfast: A warm cookie straight from the oven with a robust cup of coffee is a surprisingly comforting start to the day. If you’re feeling fancy, crumble a tiny half-cookie over vanilla yogurt with sliced strawberries for a quick chocolate-y parfait. The aroma will turn breakfast into a celebration, and yes, my kids beg for this pairing on special mornings.

For Brunch: Turn the cookies into a sweet bite-sized add-on for a brunch board. Slice the sandwiches in half and arrange them on a platter with citrus wedges and a splash of orange zest in a chocolate glaze drizzle. The contrast of brightness against deep cocoa is addicting and elegant at once.

As Dessert: Serve two cookies with a scoop of vanilla bean ice cream and a warm drizzle of ganache. The contrast of hot-and-cold makes the experience irresistible. If you’ve got guests who like espresso, you can add a tiny dusting of espresso powder to the ganache for a subtle, grown-up finish.

For Cozy Snacks: On a quiet evening, keep a tray in the fridge for quick bites. A chilled cookie with a cup of milk or a mug of hot cocoa is my go-to when I want something comforting but not heavy. The chocolate flavor holds up beautifully in a casual, solo-snack moment as well as a crowd-pleasing shareable.

Top Tips for Perfecting Your Double Chocolate Cookies

These tips come from years of testing and a few small mistakes that taught me patience. If you follow them, you’ll notice a cleaner crumb, deeper chocolate flavor, and a more professional finish.

Zucchini Prep: Not applicable here, but moisture management matters. If you’re substituting grated zucchini in another recipe, you’d want to squeeze well and pat dry. For cookies, we’re leaning into the butter’s moisture and the cocoa’s intensity to keep everything balanced.

Mixing Advice: Avoid overmixing after the dry ingredients join the wet. Overworked dough tends to bake into a tougher texture. Mix just until you don’t see dry flour anymore; a few flour specks are fine. If your kitchen is warm, chilling the dough 15–20 minutes helps maintain those classic cookie edges.

Swirl Customization: If you love a dramatic marbling, you can swirl in a little melted white chocolate with a spoon, or create a mini ripple of extra cocoa in a separate portion. The key is to keep it as a thin ribbon rather than a full-on swirl through all the dough, so you retain the cookie’s structure.

Ingredient Swaps: You can swap in dark chocolate chips for a more intense bite, or add 1–2 tablespoons of creamy peanut butter to the dough for a quick riff. If you want to cut sugar a touch, replace a portion of granulated sugar with a natural alternative like coconut sugar, but keep the brown sugar for moisture and depth.

Baking Tips: Every oven bakes a little differently. If your edges bloom early and the center looks underdone, give it another minute or two and check again. For crisper cookies, bake a touch longer; for fudgier cookies, pull them sooner and let them rest on the sheet to finish setting. Center temperatures and cookie diameter affect bake time, so a small adjustment each batch helps you master your own oven.

Glaze Variations: If you want a glaze with more shine, add a drop of corn syrup to the glaze mixture. For a festive twist, swirl in a teaspoon of chili powder with the glaze for a subtle heat that complements the chocolate, or sprinkle flaky salt on top for a salted finish. You can also omit the glaze and dust with a little powdered sugar for a clean, simple look.

Lessons learned: My biggest lesson is to respect the dough’s chill time. If you’re rushed, you can bake cold dough, but you’ll get a thicker center and a more cookie-like crumb. If you have time, letting the dough rest for 20–30 minutes before scooping makes a noticeable difference in texture and evenness. And yes, I always stash a few back for taste-testing—cookie perfection is a moving target, and that extra bite is the one that teaches you the most.

Storing and Reheating Tips

Proper storage keeps these double chocolate cookies tasting fresh and delicious for days. Here are the best practices I rely on for peak flavor.

Room Temperature: Store in an airtight container at room temperature for up to 5 days. If you’ve made sandwich cookies, keep them assembled in their container to preserve the filling’s texture. Line the storage container with parchment between layers to prevent sticking and to maintain the gloss on any glazed surfaces.

Refrigerator Storage: If you’re making a big batch, you can refrigerate the dough (unbaked) for up to 3 days. This makes it easy to bake fresh cookies in smaller batches. The dough firms up in the fridge, which also helps with shaping and preventing over-spreading.

Freezer Instructions: Freeze baked cookies in a single layer on a sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently in a 300°F (150°C) oven for a few minutes to restore fudgy centers and soften the glaze or filling.

Glaze Timing Advice: If you’re freezing a glaze-covered batch, it’s best to reheat gently or re-glaze after thawing to maintain a shiny finish. If you’re assembling sandwiches from frozen dough, it’s easier to fill once the cookies are fully thawed and crisp again, when the ganache is at the right spreadable consistency.

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Frequently Asked Questions

Final Thoughts

This recipe has become one of those comfort staples I reach for when I want a little victory in the kitchen—not a grand bake, just a reliable, deeply chocolatey reward. The double chocolate cookies are easy enough for a weeknight, but they carry the kind of flavor that makes guests think you’ve been slaving away for hours. They’re not fussy, yet they feel indulgent, and that contrast is precisely what I love most. If you’re dusting off your baking apron for the first time in a while, I’ll be right there with you in spirit, measuring with a smile and tasting with a wink. And if you’re making the sandwich version, the look on someone’s face when you bite into that ganache center? It’s priceless. I’ve made countless batches over the years, and I still hear the same happy reactions every time: a chorus of “these are ridiculous” and “can you make more?” So yes, I’m cheering you on—trust me, you’ll love this as much as I do. Happy baking! And please come back and tell me how yours turned out in the comments—I read every note and love to hear your variations.

Double Chocolate Chip Cookies

These rich, bakery-style double chocolate chip cookies are made by layering dough and chocolate chunks to create ultra-thick, soft, and gooey cookies with melty chocolate in every bite! Perfect for any chocolate lover.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Cookie Dough

• 0.75 cup light brown sugar, packed
• 0.75 cup granulated sugar
• 1 cup unsalted butter, softened (2 sticks)
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 0.5 cup Dutch-processed cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon baking soda

Chocolate Chunks

• 2 cups semi-sweet chocolate chunks, roughly chopped

Instructions

 

Preparation Steps

• In a large mixing bowl, use a hand mixer to combine the brown sugar, granulated sugar, and softened butter. Mix until light and creamy.
• Add the egg, egg yolk, and vanilla extract. Mix until fully incorporated and smooth.
• In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.
• Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
• Divide the dough into three equal portions. Wrap each portion tightly in plastic wrap and refrigerate for 30 minutes.
• Once the dough has chilled, preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• After chilling, place a large sheet of parchment paper on your work surface. Unwrap one portion of dough and roll it out into an 8-inch square about 0.25 inch thick. Sprinkle 1/3 of the chocolate chunks evenly over the surface, gently pressing them in.
• Unwrap the second portion of dough and roll it out separately into a square about the same thickness. Carefully lay it on top of the chocolate-covered first layer. Press down gently.
• Sprinkle 1/3 of the chocolate chunks over the second layer, pressing them in slightly.
• Roll out the final portion of dough and place it on top to form a three-layer dough stack. Tuck any loose chocolate chunks back into the dough as needed.
• Gently roll the entire stack with a rolling pin until it forms a 10-inch square about 0.5 inch thick.
• Top with the remaining chocolate chunks.
• Use a sharp knife to cut the dough into 2-inch squares (approximately 25 cookies). Place the squares on the lined baking sheet, spacing them about 1 inch apart.
• Bake for 11–14 minutes, or until the edges are set and the centers no longer appear wet.
• Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days. For an extra gooey center, slightly underbake them.