This recipe for double chocolate cookies gives you the best chocolate cookies with crispy edges and a chewy interior. The cookie has plenty of chocolate chips, creating melted chocolate pockets.

This recipe is inspired by our brown butter chocolate chip cookies and our cookie fries, but in a chocolate version, because who doesn’t love chocolate?

Why double chocolate cookies?

The dough has plenty of cacao and chocolate chips, which are two types of chocolate.

My family and friends always request chocolate recipes, chocolate sheet cake, chocolate cake, crunch cake, you name it. This recipe was also a request, and we happily delivered!

For this chocolate cookie recipe, you can swap the dark chocolate chips for milk if that’s your preference.

Ingredients you will need

We are using some of the same ingredients used in our sea salt caramel cookies.

• Butter: Use unsalted. We will brown it to have a deeper caramelized flavor in our cookies.
• Sugars: a mixture of granulated sugar and brown sugar. One is for a crispy cookie, while the other is for a chewier texture.
• Salt: balances the sweetness and makes the cookie taste better.
• Vanilla: extract or paste.
• Eggs: keep them at room temperature for easier incorporation into the cookie dough.
• Cocoa powder: Use a 100% cocoa powder with no sugar added. You want a rich and deep chocolate flavor, and most cocoa powders with sugar have other things added that would make a cookie flavorless. We have used the same cocoa powder for our Nutella brownie bottom cheesecake, Nutella brownies, and fudgy chocolate brownies. It always gives us the best results.
• Instant coffee: It is optional, but makes a better-tasting cookie. Coffee and chocolate are two ingredients that go very well together.
• Leavening agents: baking soda is for the cookie to spread, and baking powder is for the cookie to puff.
• All–purpose flour: This will give structure to the cookies.
• Chocolate chips: We are using dark chocolate callets from Callebaut 811. You can use any other chocolate chip you love, but make sure it’s a good-quality chocolate, as it will impact the flavor of the cookie.

Butter

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Granulated sugar

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Brown sugar

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salt

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vanilla bean paste

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Eggs

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CACAO BARRY – cacao

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Baking soda

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Baking powder

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Dark chocolate Belgian

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Brown butter in cookies

For many desserts, we use brown butter as it results in a better-tasting treat. What brown butter does is add a delicious, deep, nutty, and caramelized flavor to our cookies.

Preparing brown butter is a very important step that we often omit just to avoid doing the extra step, but it elevates the flavor.

To brown butter, you only need butter, a light-colored pan, and a spatula.

Start by melting the butter over medium heat. Once the butter melts, it starts to bubble. Keep an eye on the butter as it can go from a nice golden-brown color to burnt really quickly. Once you see that the butter has a golden color and a nutty aroma, that’s when it’s ready. Pass the butter through a sieve to remove any imperfections and have a smooth butter.

Ideally, you should cool down the butter slightly, but for this recipe, I want the butter to be hot so I can mix it with the cocoa powder, which will intensify the cacao flavor a lot.

Make sure to stir the butter while you are browning it to avoid burning.

The pan you use for browning butter needs to be light colored; this way, you can see the real color of the butter and avoid burning it.

How to serve a double chocolate cookie

After the cookies come out of the oven, you will need to reshape them into a round shape. You can grab a silicone spatula to push the edges, a round cutter, or any round object you can find. It’s important you do this right when they come out of the oven because if you try to do it after, they will break.

Place some chocolate chips over the cookie as the ones you placed before baking are melted; these ones are going to be decorative, perfect for when you want to prepare cookies for someone or a special occasion. We do this with our Nutella cookies, M&M Nutella cookies, or even our cookie fries.

Chocolate cookies are best served warm, so the chocolate can melt. Grab a big glass of milk and enjoy them.

Best tips to make chocolate cookies

Most of our cookie recipes follow the same tips, as the base cookie dough is the same, with just slight modifications. Some of the tips you see here you will find in our kinder cookies, red velvet brookies, or sea salt caramel cookies.

• Refrigerating the cookie before baking it is very important to have a tastier and more flavorful cookie.
• Always brown the butter, which is an extra step that really doesn’t take that long and elevates the cookie to a whole other level. Check our brown butter post to know everything about it.
• Salt is often an ingredient that people miss in their sweets, and it really does make a difference. It balances the sweets, and it makes everything more tasty and flavorful.
• I normally recommend letting the brown butter cool down slightly before mixing it with the rest of the ingredients, but for this recipe, I want the butter to be warm. Warm butter mixed with cocoa powder intensifies the cacao flavor.
• Don’t eat a cookie straight out of the oven; let it cool for at least 10 minutes in the pan. If you try to grab it earlier, it will be too soft and break. The cookies need to set after baking.
• Don’t over-bake the cookies. Even though the cookies look soft, they are baked. They will set in the pan and harden afterward.

Tools you will need

The tools needed for this recipe are some of the same tools we are using in our deep-dish cookie pie and deep-dish Nutella brownie.

• Mixing bowl: You will need at least one bowl to prepare the cookie dough.
• Light–colored pan: to brown the butter.
• Spatula: Use a silicone spatula to fold the ingredients and scrape the bowl.
• Baking tray: to bake the cookies.
• Parchment paper: Line the baking tray with parchment paper for easy removal from the pan and cleaning.
• Round object: to re-shape the cookie after baking. I don’t recommend a glass that is not meant for baking, as it can explode from the heat. The easiest and most accessible way is to use the same spatula.
• Cookie scoop: to scoop the cookies from the cookie dough. This is useful to have equally sized cookies without weighing.

Mixing bowls

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Our Place Pan

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Spatula

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Baking pan

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Paper Baking Sheets

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Cookie scoop

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How to freeze cookie dough

Do you ever crave a chocolate cookie but don’t feel like preparing a whole batch of cookies at the moment because you only want one?

That’s why we freeze cookie dough to enjoy cookies whenever we crave them most.

All you have to do is shape the cookies with the cookie scoop and place them in a lined baking tray with parchment paper. Freeze for 3-4 hours and then transfer them to a freezer bag.

Freezing before you put them in the freezer bag will prevent the cookie dough from sticking to each other.

*Don’t forget to add the name, date, and baking time.

Best storage tips for chocolate cookies

Prepare a container with a layer of a kitchen paper towel and store the cookies in it. You can keep it in the fridge for 3 days or at room temperature for 2 days. The paper towel helps with any moisture trapped on the container.

Make sure to reheat them properly. I recommend you reheat in an oven at 355F (180 °C) for 2 minutes. If reheated in the microwave, they will become soft.

Q: What’s your favorite cookie flavor?

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