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–+ servings
Double Chocolate Cookies

Irresistibly Soft Double Chocolate Cookies in Just 22 Minutes

These Double Chocolate Cookies are soft, chewy, and pack a rich chocolate punch, perfect for any chocolate lover.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup Unsalted Butter Adds richness and moisture; substitute with margarine for a dairy-free option.
  • 1/2 cup Granulated Sugar Provides sweetness and texture; brown sugar can substitute for a deeper flavor.
  • 1/2 cup Brown Sugar Contributes moisture and a rich flavor; replace with additional granulated sugar if needed.
  • 1 Large Egg Binds the cookie and enriches flavor; use a flax egg for a vegan alternative.
  • 1 Large Egg Yolk
  • 1 Tbsp Vanilla Extract Enhances sweetness and overall flavor; vanilla bean paste works great for more intensity.
  • 1 cup All-Purpose Flour Provides structure to the cookies; gluten-free flour blends can work as a substitute.
  • 1/2 cup Dark Cocoa Powder Offers the intense chocolate flavor; Dutch-processed cocoa can be used for a milder taste.
  • 1 Tbsp Cornstarch Helps achieve a softer texture; can be omitted for a denser cookie.
  • 1 tsp Baking Soda Adds leavening to keep cookies fluffy; baking powder can serve as a substitute if needed.
  • 1/2 tsp Fine Salt Balances sweetness and enhances flavor; kosher salt can be used in a larger quantity.
  • 1 1/4 cups Milk or Dark Chocolate Chips Adds chunks of melty chocolate in every bite; swap with white chocolate or butterscotch chips for variation.
For Topping (Optional)
  • Flaky Sea Salt A pinch enhances contrasting flavors; sprinkle on top immediately after baking for extra oomph!

Equipment

  • Electric mixer
  • Baking sheets
  • Silicone mats or parchment paper
  • Cookie scoop
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
  2. Cream together the unsalted butter, granulated sugar, and brown sugar on medium-high speed for about 2 minutes until light and fluffy.
  3. Add one large egg, one egg yolk, and the vanilla extract to the creamed mixture. Mix until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, cornstarch, baking soda, and fine salt. Gradually add the dry ingredients to the wet mixture.
  5. Fold in the milk or dark chocolate chips, ensuring they're evenly distributed throughout the dough.
  6. Using a cookie scoop, portion the dough and place rounded balls about 2 inches apart on the prepared baking sheets.
  7. Bake one sheet at a time for 11-12 minutes, until the edges are firm and the centers remain soft.
  8. Let the cookies cool on the pan for about 15 minutes before transferring to a wire rack to cool completely.
  9. While the cookies are still warm, sprinkle with flaky sea salt on top if desired.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 80mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

These cookies are soft, chewy, and perfect for any chocolate lover. Store in an airtight container to maintain freshness.

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