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    Home » Recipes » Dessert » Cookies

    Double Chocolate Chip Cookies

    Published by Melissa on May 11, 2023 | Updated May 11, 2023 | 36 Comments

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    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. via @barbarabakesDouble Chocolate Chip Cookies are a chocolate lover's dream. They have a deep, rich chocolate flavor and remind me of a fudgy, decadent brownie. via @barbarabakesDouble Chocolate Chip Cookies are a chocolate lover's dream. They have a deep, rich chocolate flavor and remind me of a fudgy, decadent brownie. via @barbarabakes

    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.

    puffy double chocolate cookies stacked into a white bowl

    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.

    puffy double chocolate cookie dough on a cookie sheet

    Ingredients

    • Bittersweet Chocolate
    • Flour
    • Cocoa Powder
    • Baking powder
    • Unsalted butter
    • Sugar
    • Eggs
    • Whole milk

    Recipe Instructions

    1. This is a very simple cookie dough! It’s made by melting the chocolate and then adding it in to the cookie dough.
    2. You’ll also be using cocoa powder! This makes a thick brownie like cookies.
    3. Scoop out and bake like you would any other cookie and enjoy warm or at room temperature.
    puffy double chocolate cookies stacked into a white bowl

    Frequently Asked Questions

    Should I used salted or unsalted butter in cookies?

    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.

    How do I get my eggs room temperature?

    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.

    Can I freeze raw cookie dough?

    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.

    puffy double chocolate cookie being dipped into a glass of milk

    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.

    puffy double chocolate cookies stacked into a white bowl
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    Double Chocolate Chip Cookies

    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.
    Prep Time20 minutes mins
    Cook Time7 minutes mins
    Additional Time1 hour hr
    Course: Cookies
    Keyword: chocolate chocolate chip cookies, double chocolate cookies
    Servings: 30 cookies
    Calories: 115kcal
    Author: Melissa Griffiths
    Prevent your screen from going to sleep

    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

    Calories: 115kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 56mg | Potassium: 98mg | Fiber: 2g | Sugar: 7g | Vitamin A: 115IU | Calcium: 32mg | Iron: 2mg
    pin for double chocolate cookies with photos of the puffy cookies

    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!

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Laurie

      March 27, 2021 at 2:19 pm

      Can these be made into bars?

      Reply
      • Barbara Schieving

        March 27, 2021 at 2:35 pm

        Hi Laurie – I haven’t tried it but I assume it would work well. Probably in a 9×9 inch pan for 40 minutes. Let me know if you try it.

        Reply
    2. Laura

      July 17, 2011 at 5:40 pm

      I made them too! How delicious they are!
      I leave you the link to see my entry (in Spanish): http://deendeveras.blogspot.com/2011/07/las-deluxe-double-chocolate-cookies-de.html

      Reply
    3. Eliana

      October 21, 2010 at 2:44 pm

      WHOA – that is one mighty fine lookin cookie. Now I know what I will be baking up this weekend.

      Reply
    4. Double Dipped Life

      October 19, 2010 at 9:23 am

      These look fantastic! Chocolate on top of chocolate can only be divine!

      Reply
    5. Erika Beth

      October 19, 2010 at 7:23 am

      Who needs the milk IN the cookie? Milk is for dunking the cookie IN. lol These look great and SF sounds like it was fun!

      Reply
    6. April

      October 19, 2010 at 6:04 am

      Thanks for sharing some of your blogher memories!! Love, love, love the cookies!!

      Reply
    7. Valentina

      October 18, 2010 at 12:19 pm

      Barbara, the decadent brownie recipe has got me all excited about this recipe. Must try. Will leave milk out as well. Mine will be an all varonha experience as I have both bar and powder in my cupboard.

      Reply
    8. Sue

      October 18, 2010 at 9:45 am

      Your cookies look downright delicious, and so deeply chocolate! YUM!
      What a fun time you had in San Francisco! (I have yet to meet any bloggy friend, but I am going to sign up for Blogher 2011 TODAY!) You winning an ipad is “The icing on the cake!”

      Reply
    9. amanda @ fake ginger

      October 18, 2010 at 8:00 am

      I’m so jealous that you went to BlogHer Food. I’ll be there next year with you guys, I promise!

      Your cookies look fantastic! Tartine recipes are always great so I know these were amazing.

      Reply
    10. Cakelaw

      October 17, 2010 at 7:50 pm

      LOL – I think I’d want to eat the dough before it baked, so I am not sure how many cookies I’d end up with. These look absolutely delicious.

      Reply
    11. Jamie

      October 17, 2010 at 2:57 pm

      Another fabulous cookie Barbara! I bet that chocolate is amazing. Sounds like a wonderful event you attended and to win an Ipad. Wow! And I love the scoop idea. I’ve been wanting to pick one of those up. Really need to do so soon with all these cookies I’m baking.

      Reply
    12. Lauren

      October 17, 2010 at 11:54 am

      Barbara, such a lovely recap and gorgeous cookies! I’m so glad we had the chance to meet, and that limo ride! So much fun :). Congratulations on winning the iPad.

      Reply
    13. chaya

      October 17, 2010 at 12:30 am

      Barbara, this is MY cookie and I think, I will omit the milk, purposely. I wanted to make cookies, for my grandchildren. This sounds like it will work, beautifully. Thanks and nice contribution.

      Reply
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