Double Chocolate Chip Cookies are a chocolate lover’s dream. They have a deep, rich chocolate flavor and remind me of a fudgy, decadent brownie.
I often get asked how I get my cookies the perfect size and thickness, so I’ll let you in on a little secret. I always use a scoop to place my cookie dough on my cookie sheets. Not only is it much faster and easier, it also makes it easy to make cookies the same size and shape.
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Double Chocolate Chip Cookies
These cookies are basically a brownie in cookie form. I recommend eating them with a tall glass of milk because they are rich and very decadent. Double chocolate chip cookies are a great cookie to make a large batch and then freeze some when that sweet tooth hits or you need some for a gathering. I love having cookies at the ready in the freezer.
I love a cookie recipe that can made quickly and require no difficult steps. Double chocolate chip cookies are as easy as they come and they don’t require any chill time. You will be in chocolate paradise in no time flat.
Ingredients
- Bittersweet Chocolate
- Flour
- Cocoa Powder
- Baking powder
- Unsalted butter
- Sugar
- Eggs
- Whole milk
Recipe Instructions
- This is a very simple cookie dough! It’s made by melting the chocolate and then adding it in to the cookie dough.
- You’ll also be using cocoa powder! This makes a thick brownie like cookies.
- Scoop out and bake like you would any other cookie and enjoy warm or at room temperature.
Frequently Asked Questions
I use unsalted butter because then I can control the amount of salt that is going into the cookies. Every brand of butter has a different amount of salt so unsalted butter takes the guess work out.
I like to bake with eggs that are room temperature. Eggs at room temp will incorporate into batter easier and it is worth the extra step. If you are in a hurry, put your egg into a warm glass of water to speed up the process.
Freezing raw cookie is the best. When freezing cookie dough, use a cookie scoop and place the individual cookies on a lined cookie sheet. Freeze the raw cookie dough. Once frozen, remove from the pan and place the frozen cookie balls into an airtight container to be used later.
More Recipes
- Homemade Nutter Butter Cookies
- Double Chocolate Muffins
- Chocolate Covered Marshmallow Cookies
- Homemade Milano Cookies
If you’ve tried this Double Chocolate Chip Cookies recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
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Double Chocolate Chip Cookies
Ingredients
- 8 ounces bittersweet baking chocolate
- 1 cup plus 1 tablespoon all-purpose flour
- ½ cup plus 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ½ cup unsalted butter at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅓ cup whole milk
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Melt the chocolate in the top of a double boiler or in a stainless steel bowl set over simmering water. Be sure that the water does not touch the bottom of the bowl. When the chocolate is melted, remove from the heat.
- Stir together the flour, cocoa powder, and baking powder. Set aside. Using a standard mixer with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the sugar and mix until the mixture is completely smooth and soft. Add the eggs, one at a time, mixing well after each addition. Scrape the sides of the bowl as needed.
- Beat in the salt and the vanilla, and then add the melted chocolate and beat on low speed until incorporated. Add the milk and beat until combined. Finally, add the flour mixture and beat on low speed until incorporated.
- Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 1 inch apart. Bake the cookies until they are just barely firm on top when lightly touched but are still very soft underneath, about 7 minutes. They will get firmer as they cool.
- Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for several days.
Notes
- We used 8 oz. (2 boxes) of Baker’s 56% semi-sweet chocolate. Other baking chocolate can also be used. If using a higher % cacao then the final taste will be more bitter and less sweet. However, I wouldn’t go lower than 40% as you want this fudgy, creamy texture.
- Making sure the butter is at room temperature and not melted. It will make a difference in the final texture. It will lead to a fluffier, airier cookie. If the butter is melted it is like mixing oil.
- This recipe can be done in a stand-up mixer or a bowl and whisk by hand. If making the dough in a bowl and whisking by hand, I would suggest using a hand mixer for creaming the butter, sugar, and eggs. When adding the flour to the wet mixture, I would use a mixing spoon or a Danish Dough whisk. The main reason is you won’t over-mix the dough and a hand mixer might have a hard time mixing as the dough is a little thick.
- You are done mixing when the dough looks like a thick paste like for a brownie.
- When the dough is all incorporated, I used a USA pan, which requires no greasing. However, you can use a silicone mat or parchment paper.
- Leave enough space between each cookie as they will expand.
- I used a Good Grip Cookie scoop medium (1 ½ tablespoons) which led to 30 cookies.
- Don’t overcook the cookies, 7 to 8 minutes is perfect. The edges are set, the dough starts to crack and the middle will be soft when touched.
- Leave the cookies in the pan for 3 to 4 minutes then transfer them to a cooling rack. They will finish cooking.
Nutrition
Double Chocolate Chip Cookies are simply irresistible. They taste like your favorite brownie but in a cookie. Rich, fudgy and delicious-these cookies will satisfy all of your chocolate cravings!
Cristie
Sounds like your trip was just wonderful! I’ll have to spend sometime checking out the bloggers you mentioned, so happy you put their links in. Lucky you to win so big!! The chocolate cookies via the gifted chocolate sound truely wonderful.
Bunny
They look absolutely wonderful Barbara!
Anna Johnston
Ohhhh, your making me look so good with all your wonderful Christmas Biscuits (cookies) for everyone presents this year. Double chocolate huh.., better make sure the cookie police are around when I make these little darlin’s
Alison @ Ingredients, Inc
These look incredible!! Great post and I want to make these so badly!
Rachael
Those look soooo fantastic! I love double chocolate cookies and it looks like I could eat the whole batch. I just started blogging and happened to find the 12 weeks of cookies to join in on. I’m so glad I did, it’s been so much fun! The trip sounds wonderful! I’m hoping to make it to a conference next year, I would love to meet you! 🙂
Kim
The conference sounds like a wonderful time and I can imagine it felt great to be amongst people who share the same passion. Sounds like you walked away with lots of fun goodies to use in the kitchen. These deluxe double chocolate cookies sound like the perfect chocolate fix and after months of dieting, I could really go for one.
Tracy
These look so yummy! I love chocolate cookies, especially ones with the fudge-like texture!
Jamie
Oh, you are one lucky girl, you are! I wish I could have gone! And congrats on winning an ipad! Wow! And I have to say fudgy chocolatey cookies are the best!
Megan
Now I want to go back and eat these cookies on a cable car ride! After another sandwich from Tartines that is. It was such fun and I hope we can do it again next year. I’m so glad it was you that won the IPad. How exciting! And I see your vanilla survived the trip too! 🙂
Courtney
These look super yum! Now I just need a glass of milk!
Juanita
These look divine! I love baking chocolate cookies and this recipe looks fantastic to de-glutenise. Thank you!
marla {family fresh cooking}
All of those links to the cookies are making me hungry! Yours look wonderful & thanks for sharing your technique with the scoop. It is so handy to use & guarantee more successful cooking times.
I am so happy we connect at the Culinary Institute – thankfully we caught each other just in time. I am sure we will be at more fun events together & I look forward to getting to know you better as time goes on 🙂 xo
megan
Sounds like you and megan had a fabulous trip together.
And I’m jealous of the chocolate you picked up!
Kristen
I so loved meeting you and Megan. It was such a crazy weekend…wish we could have spent more time together!!
And you won an iPad? Don’t you love it?? I just got one last week from my husband for my birthday and I seriously adore it. We’ll have to exchange tips for apps that we like.
If you haven’t already, try BlogShelf. It is the nicest blog reader…love it!
Hope to see you again soon, Barbara!
Barbara
Thanks! I wish we’d had more time to chat too. I’d love to exchange tips. They are shipping the iPad to me, so I haven’t got it in my hands yet. I’ll definitely checkout BlogShelf.
Lisa
That conference sounds like so much fun. Lucky you to be able to snag some of that delicious chocolate and make it into such rich looking cookies. These would certainly be welcome on my cookie platter.
Paper and Food
Barbara these look great! Is that bittersweet chocolate basically dark chocolate? I don’t recognize the SCHARFFEN BERGER brand and might have to substitute something similar.
Barbara
I think it tasted closer to semi-sweet chocolate than most dark chocolates I’ve tasted. And I tasted quite a bit of it when I licked the bowl clean.
Cookin' Canuck
You made great use of all that Scharffen Berger chocolate! It was such a fun weekend in San Francisco and I’m so glad we got to travel together.
Heather
Hi Barbara! Love your recap! It was amazing weekend and it seemed to go by way too fast! I’m so sorry we didn’t get a chance to meet. Hopefully we will get another chance 🙂
I love this cookie recipe too….yummy!
Have a wonderful weekend!
Paula
We can’t get Scharffen Berger chocolate where I live. The cookies make me wish that we could!
Tiffany~ Food Finery
you are one of the most genuine and sweet ladies i have ever known barbara. i love you and these cookies just scream CHRISTMAS!!!