Tessa’s Recipe Rundown
Taste: Ultra ultra chocolaty! The espresso powder really boosts the already intense chocolate flavor. If you want to dial down that chocolate flavor feel free to omit the espresso powder and use milk chocolate chunks.
Texture: Soft yet chewy, and devastatingly ooey and gooey.
Ease: Super easy. The most annoying part for me is chopping the chocolate for the chunks but that’s what gives you gooey bursts of melty chocolate.
Appearance: Like little brown circles of heaven, if there was ever such a thing.
Pros: Perfect recipe for satisfying any chocolate or cookie craving.
Cons: None!
Would I make this again? This is my go-to double chocolate cookie recipe.
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You’d think after the hundreds and hundreds of cookies I’ve made in my life I’d be sick of them but that couldn’t be further from the truth. Same with chocolate. Rarely does a day go by when I don’t have a bite of chocolate. If chocolate is presented to me and I don’t want it, I’m either horribly ill or possibly possessed by some sort of chocolate-hating weirdo. That’s why SO many of the dessert recipes I post have chocolate in them. I just can’t help it.
Today’s Double Chocolate Cookies recipe is the ultimate way to satisfy a serious chocolate craving. Cocoa powder AND eight whole ounces of chopped chocolate plus a touch of espresso powder to really enhance the chocolate flavor. Craziness. The type of craziness you need to make ASAP. Like, yesterday. Just look at the photos and tell me your mouth isn’t watering from the ooey, gooey goodness. Plus these are nice and chewy too. I’ll let you finish this post so you can get into the kitchen!
You’ll Also Love:
- My Bakery Style Chocolate Chip Cookies
- S’mores Cookies
- Soft and Chewy Sugar Cookies
- Copycat Fudge Rounds
- Chocolate Coconut Cookies
Double Chocolate Cookies
Ingredients
- 1 1/4 cups (156 grams) all purpose flour
- 1/3 cup unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder (optional)
- ¼ teaspoon salt
- 1 stick (113 grams) unsalted butter, at room temperature
- ¼ cup (50 grams) granulated sugar
- ¾ cup (150 grams) packed light brown sugar
- 1 large egg
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 8 ounces (227 grams) semisweet chocolate, chopped
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl sift the flour, cocoa powder, baking powder, espresso powder, and salt.
- In a large bowl use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until light in color and smooth. Add the egg and egg yolk and beat until combined. Add the vanilla extract. On low speed gradually add flour mixture. Fold in the chopped chocolate with a rubber spatula.
- Using a spoon or spring-loaded scoop, drop 1 ½ – tablespoon sized balls of dough onto the prepared baking sheets.
- Bake for about 10 minutes. Let cool on baking sheets for 5 minutes before removing to wire wracks to cool completely. Cookies can be stored in an airtight container at room temperature for 3 to 4 days.
Can these be made in advance (aka chilling in fridge like your other cookies that “marinate”)? Thank you!
How long it takes before batter goes to oven after fridge it about 2 hours.
If put only half of total sugar, will it impact the result?
Thank you, Tessa.
Hi Tessa,
This cookie is excellent. If i doubled the flour would I need to increase any other parts of the recipe? I want to increase the amount of dough.
Thanks in advance.
Hi Laura,
Not sure if Tess will reply to your post in time but you definitely will need to double the rest of the ingredients too. Just doubling the flour will dry out your cookie dough and without the extra moisture needed such as the sugar, eggs etc., your cookie dough might become dry and crumbly. So definitely double the other ingredients too 🙂 hope that works out for you.
I made these cookies with sea salt caramel chips instead of chocolate chips, and they were amazing! They are soft, chewy goodness! I made them a second time (again with the caramel chips), and once they were cooled, made ice cream sandwiches out of them. They froze well, and the cookie was wonderfully chewy once it sat out for a minute. Longest minute ever!! I left out the expresso because I didn’t have it and will try with chocolate chips next. A new favorite!!!!
Can I use baking soda instead of baking powder for this recipe? I made it and it was delicious but it didn’t spread that much. Thank you. By the way I also used milk chocolate and dark chocolate for this recipe.
why baking powder and not baking soda? and if this dough isn’t refrigerated wont it spread out to much? and it isnt specified in the method when to add the expresso
I made these and they were really amazing! They were so soft and chewy with lots of ooey gooey chocolate! These will be my go to for chocolate cookies!
Could you add or substitute mini eggs in replacement of the chocolate chips, or would the shell of the mini eggs prevent from having that pull apart gooey cookie?
Hi Tessa, I made these cookies and they were awesome for the first try however, they didn’t flatten out much as I thought they would. Is there any way to change that and also reduce the amount of sugar? Thanks.
Hello Tessa,
You’re preaching to use weight instead of volume, but this recipe uses some weight and some volume. I’m used to weight in metric system, and I have no idea how much is 4 ounces…
Can you please have both volume and weight, and both american weight and metric system ?
Thank you very much in advance, these cookies look so like they belong in my stomach but I don’t want the headache of converting
Hi can you give all the measurements in weight if possible, I don’t use cups at all but would love to try this recipe!
Omg!! I made those cookie. It so delicious and easy to make. <3<3 just have one question can I put coffee instead of espresso? Or if I don't put espresso would it be they same taste? I have a thyroid and I m not allowed to have espresso etc.etc. by the way i love your baking 🙂