Double Chocolate Cookies

Introduction

Few things in life are as comforting as biting into a rich, chewy, chocolate-packed cookie fresh from the oven. And when one kind of chocolate just isn’t enough, these Double Chocolate Cookies deliver the indulgence you crave. With cocoa powder in the dough and plenty of dark chocolate chunks folded in, every bite bursts with deep, fudgy flavor.

These cookies are the ultimate treat for chocolate lovers. They’re perfect for late-night cravings, holiday cookie exchanges, bake sales, or simply spoiling yourself with something extra decadent. The recipe is straightforward, but the results are bakery-worthy: chewy centers, slightly crisp edges, and gooey pockets of melted chocolate.

What makes them special? The combination of Dutch-processed cocoa and dark chocolate chunks creates a layered chocolate experience bittersweet, intense, and oh-so-satisfying. Pair them with a glass of cold milk, a scoop of vanilla ice cream, or even your morning coffee, and you’ve got cookie perfection.

Why You’ll Love This Recipe

• Ultimate chocolate fix – Double the chocolate means double the indulgence.
• Chewy & fudgy texture – Perfectly soft in the middle with crisp edges.
• Simple ingredients – Pantry staples come together effortlessly.
• Versatile – Add nuts, white chocolate chips, or even a sprinkle of sea salt.
• Crowd-pleaser – Ideal for parties, gifts, or cozy nights at home.
• Freezer-friendly – Bake now or freeze dough balls for cookies on demand.

Ingredients Breakdown

This recipe yields about 24 cookies.

• 1 cup unsalted butter, softened – Creates richness and chew. Softened butter ensures smooth mixing.
• 1 cup brown sugar – Adds moisture and a caramel-like depth.
• 1/2 cup granulated sugar – Helps balance sweetness and structure.
• 2 large eggs – Bind ingredients and add richness.
• 2 teaspoons vanilla extract – Enhances the chocolate flavor.
• 3/4 cup Dutch-processed cocoa powder – Provides deep chocolate flavor and dark color.
• 2 cups all-purpose flour – The structure of the cookies.
• 1 teaspoon baking soda – Leavening for slight lift.
• 1/2 teaspoon salt – Balances sweetness and boosts flavor.
• 1 1/2 cups dark chocolate chunks or chips – Melty pockets of chocolate in every bite.

Tools & Equipment Needed

• Mixing bowls (medium and large)
• Hand mixer or stand mixer
• Measuring cups & spoons
• Rubber spatula or wooden spoon
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack

Step-by-Step Instructions

1. Preheat and Prepare

• Preheat oven to 350°F (175°C).
• Line baking sheets with parchment paper or silicone mats.

2. Cream Butter and Sugars

• In a large mixing bowl, beat 1 cup butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy (about 2–3 minutes).

3. Add Eggs and Vanilla

• Beat in 2 eggs one at a time.
• Stir in 2 teaspoons vanilla extract.

4. Mix Dry Ingredients

• In a medium bowl, whisk together:
  • 2 cups flour
  • 3/4 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

5. Combine Wet and Dry

• Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.

6. Fold in Chocolate Chunks

• Using a spatula, fold in 1 1/2 cups dark chocolate chunks.

7. Scoop Dough

• Scoop dough into balls (about 2 tablespoons each) and place 2 inches apart on prepared sheets.

8. Bake

• Bake for 9–11 minutes, until the edges are set but centers still look soft.
• Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

9. Serve

• Enjoy warm with melty chocolate centers, or let cool completely for chewy, fudgy cookies.

Tips & Variations

• Extra gooey: Press a few extra chocolate chunks on top before baking.
• Salted chocolate twist: Sprinkle with flaky sea salt as soon as they come out of the oven.
• Nut lovers: Add 1/2 cup chopped walnuts or pecans.
• White chocolate swirl: Swap half the dark chocolate for white chocolate chunks.
• Espresso boost: Add 1 teaspoon espresso powder to intensify chocolate flavor.

Flavor Profile & Pairings

• Texture: Chewy centers, crisp edges, gooey chocolate bits.
• Flavor: Rich, bittersweet cocoa with caramel undertones from brown sugar.

Pairings:

• Milk: Classic whole milk or almond milk.
• Coffee: Espresso or a latte to complement the chocolate.
• Wine: A ruby port or bold cabernet.
• Ice cream: Vanilla, salted caramel, or mint chip.

Nutritional Overview (Per Cookie – Approx.)

• Calories: ~210
• Carbs: 27g
• Protein: 3g
• Fat: 11g
• Fiber: 2g

Make-Ahead & Meal Prep Tips

• Dough storage: Chill dough up to 72 hours before baking.
• Freezing: Scoop dough balls, freeze on a sheet tray, then store in freezer bags for up to 3 months.
• Baking from frozen: Add 1–2 extra minutes to baking time.
• Baked cookies: Store in an airtight container for 5 days or freeze up to 2 months.

FAQs

Q: Can I use natural cocoa powder instead of Dutch-process?
A: Yes, but flavor will be lighter and slightly more acidic.

Q: Can I make these cookies bigger?
A: Absolutely—just bake larger cookies 1–2 minutes longer.

Q: How do I keep cookies soft?
A: Store with a slice of bread in the container to prevent drying.

Q: Can I double the recipe?
A: Yes, this recipe doubles easily with no adjustments needed.

Cooking Timeline (At a Glance)

Step	Time
Prep ingredients	10 min
Mix dough	10 min
Scoop & bake	10 min
Cooling	5 min
Total	35 min

Serving Suggestions

• Stack cookies on a platter with a drizzle of melted chocolate.
• Serve warm with vanilla ice cream for cookie sundaes.
• Pack in gift boxes with ribbon for holidays.

Recipe Variations

1. Triple Chocolate Cookies – Add white chocolate chips for three kinds of chocolate.
2. Peppermint Mocha Cookies – Add crushed peppermint candies and a touch of peppermint extract.
3. Nutella-Stuffed Cookies – Wrap dough around a spoonful of Nutella before baking.
4. Gluten-Free Double Chocolate Cookies – Use a gluten-free all-purpose flour blend.

Ingredient Spotlight

Dutch-Processed Cocoa Powder

This cocoa is treated with an alkalizing agent to reduce acidity, giving it a smooth, dark flavor perfect for cookies. It also enhances the deep chocolate color.

Dark Chocolate Chunks

Unlike chips, chunks melt into bigger, gooier pools of chocolate. Use a chopped bar for the best results.

Pro Cooking Tips

• Always measure flour correctly by spooning and leveling to avoid dense cookies.
• Don’t overbake—cookies should look slightly underdone when pulled from the oven.
• Chill dough if your kitchen is warm for thicker cookies.
• Use a cookie scoop for evenly sized cookies.

Storage & Freezing Guide

• Room temperature: Store in airtight container for 5 days.
• Freezing baked cookies: Wrap individually and freeze up to 2 months.
• Freezing dough balls: Store up to 3 months; bake directly from frozen.

Nutrition Estimate Table (Per Cookie)

Nutrient	Amount
Calories	210
Protein	3g
Carbs	27g
Fat	11g
Fiber	2g
Vegetarian	Yes

Expanded Conclusion

These Double Chocolate Cookies are everything a chocolate lover dreams of—fudgy, chewy, loaded with melty chocolate, and irresistibly rich. Whether you enjoy them fresh out of the oven, save them for a weeknight pick-me-up, or stash some dough in the freezer for future cravings, this recipe will quickly become a staple in your baking rotation.

Bake a batch, share with friends, or keep them all to yourself (we won’t tell!). However you enjoy them, one thing’s for sure you’ll never look at ordinary cookies the same way again.

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