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Double Chocolate Cookie Recipe

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Flavored with cocoa, unsweetened chocolate, and loaded with chocolate chunks, this Double Chocolate Cookie Recipe is obscenely decadent!

In the midst of a chilly week, turning on the oven seemed like a natural thing to do. And baking up some Chocolate Chunk Cookies was just the solution. Use chocolate chunks, chocolate chips, or cut up some chocolate bars as whatever is in your pantry will work!!!

3 double chocolate cookies in a white bowl

Why You Should Make These Chocolate Cookies

When the family starts requesting Nestle Toll House chocolate chip cookies, I know I’ve done too much experimental baking. But when I spied this recipe for Gooey Double Chocolate Cookies, I couldn’t resist. Can you blame me? I figured these chocolate jewels would suffice, and I was correct!  Bill called them exceptional, and if you like chocolate, you’ll agree.

  • There are a number of reasons these are so yummy. First is the size. Each cookie takes a full 1/4 cup of cookie dough. Big cookies make for happy cookie monsters.
  • There is a LOT of chocolate in every bite. For these 18 cookies, you’ll need 4 ounces unsweetened chocolate, 2 tablespoons cocoa powder, and 1 pound of semisweet chocolate!
  • If you zap them for a few seconds in the microwave before eating, the chocolate chips and chunks will soften for an even more wonderful indulgence!

How to Make Chocolate Chunk Cookies

If you’ve made chocolate chip cookies before, these aren’t much different. You’ll add cocoa powder and melted chocolate to the dough, along with chocolate chunks. Here are some tips:

  • Pull out your eggs about an hour before starting the recipe. This will make them easier to incorporate. The butter will be melted so it’s not necessary for it to be at room temperature.
  • Start by gently melting the chocolate and butter in the microwave. Make sure the chocolate is chopped into small pieces to allow for easier melting. I like to start and stop at 30-second intervals, stirring each time. When there are just a few unmelted bits of chocolate, let the residual heat finish melting them.
  • PRO-Tip: Use a wooden spoon or spatula to mix the cookie dough. This prevents overworking of the dough and stimulating the gluten, keeping the cookies more tender when they’re baked. If you want to use a hand mixer, mix on the lowest speed.
  • I like to chop my own chocolate chunks so I can use a higher quality of chocolate. Ghiradelli is my favorite and it’s widely available.

Shaping the dough balls

  • This dough will be much easier to handle when chilled, so refrigerate at least an hour before baking.
  • PRO-Tip: I like using a 1/4-cup cookie scoop to dish out evenly sized dough balls. The scoop will need to be washed a couple of times as dough builds up on the interior surface.
  • Alternatively, you can guesstimate 1/4-cup portions of dough, and roll them into rounds with greased hands.

Baking the cookies

  • Make sure to give these cookies some room to spread, at least 2-3-inches apart.
  • Line your pans with parchment paper to avoid sticking and making for easy cleanup. 
  • Do not overbake if you want gooey cookies. The very centers will still look soft while the edges appear firm and set.
  • If the cookies are misshapen, use a spatula to tap the cookies into rounds, holding the pan securely with a hot pad.
  • PRO-Tip: Reserve some of the chocolate chunks to press onto the tops of the warm cookies for a more professional-looking cookie!
  • The cookies will continue to cook if you keep them on the baking sheet. Instead, move both the cookies and parchment paper onto a wire rack to cool.


Overhead view of Double Chocolate Cookies in a white bowl
3 double chocolate cookies in a white bowl

The Recipe: Double Chocolate Cookie Recipe

Perfect gooey chocolate cookies for the chocoholics in your life!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 18 cookies


  • 4 ounces unsweetened chocolate, chopped (I used one Ghirardelli bar)
  • 4 tablespoons butter, cut into 4 pieces
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup sugar
  • 1/2 cup flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pound semisweet chocolate, chopped into chunks (I used 2 4-ounce Ghirardelli bars plus 8 ounces of semi-sweet chocolate chips)


  1. Gently melt unsweetened chocolate and butter in microwave. Set aside and allow to cool slightly.
  2. In large mixing bowl, mix together eggs, sugar and vanilla with wooden spoon. Slowly add the melted chocolate, mixing to incorporate. Sift in flour, cocoa, baking powder and salt. Mix till just combined. Stir in the semisweet chocolate chunks.
  3. Cover bowl with plastic wrap and refrigerate at least one hour.
  4. When ready to bake, preheat oven to 350º.
  5. Cover sheet pan with parchment paper and scoop out 1/4 cup portions of dough. With greased hands, form dough portions into balls and place 2-3 inches apart on pan. Bake about 10 minutes. The centers will still look soft, but the edges should be set. Remove cookies, keeping them on parchment, to a rack to cool completely.

*The original recipe called for bittersweet chocolate, so go ahead and substitute if you're so inclined.


Reserve some of the chocolate chips so you can add 3-4 to each cookie when they're still hot and fresh out of the oven, for a more professional presentation.

Adapted from the LA Times (recipe credited to Milk)

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Nutrition Information:



Serving Size:

1 large cookie

Amount Per Serving: Calories: 255Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 109mgCarbohydrates: 32gFiber: 3gSugar: 25gProtein: 4g


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19 comments on “Double Chocolate Cookie Recipe”

  1. Boy they look great! Just walked in the door and wish I had a couple waiting for me:@)

  2. These cookies look so rich and GOOD loaded with chocolate!

  3. Hello Liz,

    These cookies look great! I tried making them just an hour ago, but the dough looks not firm enough (not like a cookie batter, but rather a brownie batter to lay on a baking dish). Do you think it needs more flour?
    I kept it in the refrigerator while I go to work, hoping you will get back to me before I bake them 🙂



    • The batter should firm up nicely in the fridge…it has to chill for at least an hour, so I’m thinking it will be perfect when you get home from work. If it’s still soupy, I’d add a bit more flour. I double checked the ingredient list from the original source and the proportions are correct (whew…that’s not always the case!). Enjoy!

  4. These cookies turned out perfectly and are soooo rich and wonderful. I can’t wait to share them with my classmates 🙂

  5. these are delicious! although they don’t look anything like the ones in your pictures. Mine turned into flat pancakes all joined together…

  6. I was not happy with this recipe. My cookies, although having followed the recipe and being in the fridge overnight, refused to take shape and would transform to liquid as soon as it made contact with a pan (even cool pans). In the oven, they slowly “melted” into puddles of cookie and finally formed a chocolatey lake. Good thing I had the parchment paper down. While delicious, they hardly looked the part. Because I made double the recipe, I didn’t want to waste the batter, so I put them in a pan to try baking them into brownies (because of the taste and how they looked/behaved) and that WORKED. So while I have delicious brownies, I really wanted cookies. Don’t know what happened, but this didn’t work for me.

    • So, sorry to hear this, Mallory. As you can see from my photos, the dough solidified well for me. It sounds like an issue with too much butter or not enough flour, but who knows? I’m glad it wasn’t a total waste of ingredients! Thanks for the feedback and Happy Holidays!

  7. Amanda, hope you get a chance to try these!

  8. Thanks, Jessica!!!

  9. TeeTotallyNot, I think my boys would agree with you! They LOVED them.

    Kim, aw, thanks…she is super sweet!

  10. now THAT is downright EVIL.. deviously delicious. I normally don’t bake but this is a must try…
    I’m already drooling in anticipation.
    thanks a lot for the inspiration 🙂

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