Double Chocolate Cookies
There’s something ridiculously satisfying about a thick, soft, ultra-chocolatey cookie, and these Double Chocolate Cookies are exactly that. They’re rich, slightly chewy in the middle, crisp at the edges, and packed with melty chocolate chips in every bite. If you love bakery-style cookies that feel indulgent but still quick and easy to make at home, these will become a regular. They’re the kind of cookie that disappears from the cooling rack long before you can get them into a storage tin.
I make these whenever I want a cookie that’s simple but feels a bit special. The crackly tops, gooey centres and little pockets of melted chocolate are absolute perfection with a cup of tea. They’re also great for lunchboxes, after-school treats, or just a mid-afternoon pick-me-up.
Why You’ll Love This Recipe
- Thick, soft and chewy double chocolate cookies.
- Mixed in one bowl with simple ingredients.
- Deliciously rich cocoa flavor with melty chocolate chips throughout.
- Ready in under an hour – ideal for quick bakes and last-minute cravings.
Ingredients Breakdown
Be sure to check the recipe card for a full list of ingredients and quantities.
- Unsalted butter – Use cold butter, cut into cubes. This gives structure and reduces spread for a nice, thick cookie.
- Caster sugar – Gives sweetness and helps with spreading just enough.
- Egg – Adds structure and moisture.
- Vanilla extract – Enhances the chocolate flavour.
- Plain flour – The base of the cookie dough.
- Cocoa powder – Gives the cookies their deep chocolate flavour and rich colour.
- Bicarbonate of soda – Helps the cookies rise just the right amount.
- Cornflour – keeps the cookies tender and thick.
- Salt – Essential for balancing sweetness and deepening the chocolate flavour.
- Chocolate chips – You can use white, milk or dark chocolate chips – whatever you love. A mix of the three is lovely too.
Step by Step Instructions
Mix the cookie dough: Cream the butter, sugar, egg and vanilla until pale and fluffy – this helps with lift and softness.
Add the dry ingredients: Stir in the flour, cocoa powder, bicarbonate of soda, baking powder and salt. Mix until fully combined but don’t overbeat.
Add the chocolate chips: Fold in your chocolate chips so they’re evenly distributed throughout the dough.
Shape and bake: Roll the dough into small balls (around 1 inch) or use a cookie scoop. Place them onto a lined baking sheet, leaving space for them to spread slightly. Bake until just set around the edges but still soft in the middle.
Cool and enjoy: Let the cookies cool on a wire rack – they’ll firm up as they cool while staying soft inside.
FAQ
Can I use different chocolate chips? Yes – milk, dark, white or a mixture all work beautifully.
Do I need to chill the dough? I like to chill my cookies so they stay nice and thick. You can skip the chilling, but be warned your cookies might spread!
How do I store these cookies? Keep them in an airtight container for up to 4 days. They also freeze well for up to 2 months.
Can I freeze the cookie dough? Yes – shape into balls, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
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Double Chocolate Chip Cookies
Equipment
- Stand Mixer or hand mixer
- Baking Sheet
- Baking Paper/Greaseproof Paper
- Cookie Scoop optional
Ingredients
- 125 grams unsalted butter cold and cubed ½ cup + 1 tbsp
- 150 grams light brown sugar ¾ cup
- 75 grams caster sugar ⅓ cup
- 1 large egg
- 1 teaspoon vanilla extract
- 160 grams plain flour 1 ⅓ cups
- 50 grams cocoa powder ½ cup
- 1 tablespoon cornflour cornstarch
- ½ teaspoon bicarbonate of soda baking soda
- ½ teaspoon salt
- 150 grams chocolate chips any variety 1 cup
Instructions
- Mix the butter and sugars. Add cold cubed butter, light brown sugar and caster sugar to your stand mixer. Beat until sandy and combined.
- Add the egg and extracts. Mix in the egg, vanilla and peppermint extract.
- Add the dry ingredients. In a separate bowl whisk flour, cocoa powder, cornflour, bicarbonate of soda and salt. Add to the mixer and blend into a thick dough.
- Add the chocolate chips. Fold through until evenly distributed.
- Chill the dough. Scoop into balls and chill for 30 minutes.
- Bake. Heat the oven to 175 C and bake the cookies for 10 to 12 minutes. The edges should be set while the middles stay soft.
- Cool. Leave on the tray for 10 minutes then move to a wire rack.
For a festive twist you might also like Chocolate Peppermint Cookies, or try White Chocolate Chip Cookies.
