Double Chocolate Cookies

Double chocolate cookies recipe

The Spruce / Katarina Zunic

  • Total: 39 mins
  • Prep: 27 mins
  • Cook: 12 mins
  • Servings: 36 servings
Nutritional Guidelines (per serving)
137 Calories
8g Fat
15g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 36
Amount per serving
Calories 137
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 23%
Cholesterol 39mg 13%
Sodium 107mg 5%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Protein 2g
Calcium 23mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Made with mini chocolate chips and unsweetened cocoa powder, this cookie is for chocolate lovers.


  • 2 1/4 cups all-purpose flour
  • 2/3 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (softened)
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 teaspoon​ vanilla extract
  • 2 large eggs (at room temperature)
  • 1 cup chocolate chips (mini dark or semisweet)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for double chocolate cookies
    The Spruce / Katarina Zunic
  2. Preheat the oven to 350 F.

  3. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.

    Whisk together flour and cocoa powder
    The Spruce / Katarina Zunic 
  4. Cream the butter in a large bowl with an electric mixer on medium speed until light and fluffy.

    Cream the butter
    The Spruce / Katarina Zunic
  5. Add the granulated and brown sugars and vanilla, beating until the mixture is smooth and creamy.

    Add sugar and vanilla
    The Spruce / Katarina Zunic
  6. Add the eggs to the butter mixture, beating until combined.

    Add the eggs
    The Spruce / Katarina Zunic
  7. Gradually add the flour mixture, beating until well combined.

    Add flour
    The Spruce / Katarina Zunic
  8. Then stir in the mini chips. 

    Stir in chips
    The Spruce / Katarina Zunic
  9. Using a 1 1/2-inch cookie scoop, drop the dough onto baking sheets.

    Drop dough onto baking sheet
    The Spruce / Katarina Zunic
  10. Bake until slightly set, 9 to 11 minutes (The cookies will appear to be slightly under-cooked in the center, but will firm up once they’ve cooled.)

    Bake cookies
    The Spruce / Katarina Zunic
  11. Set the baking sheet on a wire rack and let the cookies cook for 1 to 2 minutes, before transferring them to the racks to cool completely.

    Set baking sheet on rack
    The Spruce / Katarina Zunic


  • Store in an airtight container. 
  • Cookie scoops are readily available at kitchen stores in a variety of sizes. A 1 1/2-inch scoop works for most cookie recipes. This gadget makes quick work of dropping the dough onto the baking sheet and has the added benefit of creating uniform cookies.