Double Chocolate Cookies

Alright, let me tell you—these double chocolate cookies are basically happiness baked into a bite! Imagine the richest, fudgiest chocolate cookie that practically melts in your mouth, studded with melty chocolate chunks that ooze with every chew. I can’t wait for you to try this recipe because it’s the perfect balance of gooey and cakey, with that irresistible deep chocolate flavor that hits just right. Plus, I’ve got a couple of tricks up my sleeve to make sure these cookies come out perfectly every single time—soft edges, tender centers, and just the right amount of sweetness. Trust me, once you have these in your kitchen rotation, they’ll become your go-to whenever you need a chocolate fix or want to impress friends with something downright decadent.

Quick Facts

• Yield: About 24 cookies
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 27 minutes

Ingredients

For the Main Dish:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips or chunks

How I Make It

Step 1:

Start by creaming together your softened butter, granulated sugar, and brown sugar in a large bowl. I like to use an electric mixer here because it helps get everything nice and fluffy, which really makes the cookies tender. Keep mixing for about 3-4 minutes until the mixture turns a pale, creamy color and has that beautiful light texture.

Step 2:

Next, add in the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. This combo gives your cookies a rich foundation—and that vanilla kick makes all the chocolate flavors pop!

Step 3:

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add this dry mix to the wet ingredients, folding gently until everything is just combined. Don’t overmix here! That’s a sure way to tough cookies.

Step 4:

Fold in the chocolate chips or chunks. I like to add a little extra on top of each cookie scoop before baking. It makes that first bite gooey and irresistible (plus, who doesn’t want extra chocolate?).

Step 5:

Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough per cookie onto the sheet, spacing them about 2 inches apart. The dough is pretty soft, which means chewy cookies, so don’t worry if they look a bit loose.

Step 6:

Bake for 10-12 minutes until the edges are set but the centers still look a bit soft. They’ll firm up as they cool, so pull them out just before they look completely done. Let them rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Variations & Tips

• Swap half the chocolate chips for white chocolate or peanut butter chips for a fun twist.
• For an extra fudgy texture, substitute ¼ cup of flour with unsweetened cocoa powder.
• Chill your dough for 30 minutes before baking to prevent spreading if you prefer thicker cookies.
• Use a mix of semi-sweet and dark chocolate chunks for deeper chocolate flavor.
• If you want crispy edges, flatten each cookie dough ball slightly before baking.
• Add a pinch of espresso powder to enhance the chocolate without adding coffee flavor.

How I Like to Serve It

These cookies are perfect fresh out of the oven with a cold glass of milk or a big scoop of vanilla ice cream on top for a chocolate sundae vibe. They’re also fantastic packed in lunchboxes or served warm at holiday parties where everyone will inevitably ask for seconds (and thirds!). On rainy days, I love curling up with one of these and a hot cup of coffee or tea — pure cozy bliss.

Notes

• Store cookies in an airtight container at room temperature for up to 5 days.
• To soften cookies that have hardened, microwave for 10-15 seconds—but don’t overdo it!

Closing: There’s just something magical about this recipe’s perfect balance of rich chocolate and soft texture that makes it a forever favorite in my kitchen—and I have no doubt it’ll be in yours, too.