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Bite missing from a double chocolate cookies.

Chewy Double Chocolate Cookies

These chewy and soft double chocolate cookies are chocolaty, have slightly soft edges, and are loaded with chocolate flavor, cocoa powder, and chocolate chips!
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Rest time 1 hr
Course Dessert
Cuisine American
Servings 20 cookies
Calories 194 kcal


  • 150 g Butter Melted
  • ½ cup Cocoa powder
  • 1 cup Granulated sugar
  • 1 cup Brown sugar
  • 2 Eggs
  • 1 Egg yolk
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • 2 cups Flour
  • 2 teaspoon Baking powder


  • Start by melting the butter. You can melt the butter in the microwave or on the stovetop. In a medium-sized saucepan add the butter (which has been at room temperature for 20-30 minutes) and melt in on medium heat swirling the saucepan constantly.
  • Transfer the butter into a big mixing bowl and let the butter cool to room temperature so it won’t cook the eggs.
  • Add the cocoa powder, brown sugar, sugar, egg, egg yolk, salt, and vanilla extract to the bowl with the butter and mix with a whisk until well combined.
  • Sift the flour, add the baking powder and gently mix until the mixture is almost combined.
  • Add the chocolate chips and fold the mixture with a spatula until just combined, cover the bowl with plastic wrap, and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
  • Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
  • Place the cookie dough balls onto a parchment paper-lined baking sheet, and top with more chocolate chips and bake for 9-11 minutes, depending on the size of your cookies. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
  • Top each cookie with flaky salt and serve next to a cup of milk for the best experience!


Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
After you melt the butter, it's important that you let it cool to room temperature. Hot butter can cook the eggs and you can end up with scrambled eggs.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly
Use your favorite chocolate chips in this recipe! To make these cookies your own, you can add your favorite kind of chocolate chips to these cookies like white chocolate chips, dark chocolate chips, semisweet chocolate chips, milk chocolate chips, peanut butter chocolate chips, and much more!
Sift your flour! sifting your flour is a very important step when baking and making cookies. Use a fine-mesh sifter to sift out the flour. e also recommend sifting your cocoa powder. Cocoa powder tends to have big lumps, so we always sift the cocoa powder to make sure that there won't be any cocoa lumps in the mixture.
Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired. This can ruin your cookies and waste your time and money on the ingredients. So every time you bake anything, make sure that the ingredients are not expired.
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.


Calories: 194kcalCarbohydrates: 32gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 42mgSodium: 159mgPotassium: 70mgFiber: 1gSugar: 21gVitamin A: 224IUCalcium: 43mgIron: 1mg
Keyword chewy double chocolate cookies, double chocolate cookies
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