The Best Double Chocolate Cookies Recipe

Nora Rušev | Savory Nothings

These are the best Double Chocolate Cookies you will ever eat. Fudgey, gooey and absolutely never cakey - delicious!

How do you cookie?

The consistency of a cookie seems to split the world into two. Are you on the cakey side or on the chewy side?

The Best Double Chocolate Cookies Photo

Well, if you are on the cakey side I would very respectfully ask you to leave.

Your only alternative is to come over to the dark side - because we have chewy, fudgey, gooey double chocolate cookies.

Consider it the red pill equivalent of the food world. Keep eating your cakey cookies and you’ll be in eternal bliss about it. But take one bite of this chocolate delicacy right here - and you will start questioning your entire existence.

OK, maybe you won’t. But they are really awesome cookies. I’ve been making them for a long time, first adapted as a Peppermint Brownie Cookie from a cookie recipe I found on Food and Wine.

But they’re just so unbelievably good, I decided there needed to be a standalone, year-round kind of deal of my version, too.

The trick for getting them so extremely fudgey and dense lies in the preparation: They’re a melt-and-mix kind of cookie.

The Best Double Chocolate Cookies Picture

But they’re a bit different. There’s a lot of melted chocolate in the dough. And very little flour.

And it won’t seem like a dough at all when you pour it into the pan to freeze it. It will seem way too liquid to ever make cookies.

Do not be alarmed. Do not be tempted to add more flour. It is how you get to red pill town.

Freezing the dough will set it so it can be scooped once it’s firm. Do allow it to warm up slightly (otherwise you can’t scoop them), but not too much. These are a bit finicky and if you let the cookie dough get too warm before baking, they will puff up too much in the oven.

They are very much worth the effort though, because if you do it right they will puff up a bit (thanks to the eggs), set (again, eggs and that bit of flour) and then once they’re out of the oven they will flatten down and be chewy and amazing (that’s probably all that chocolate and butter and sugar in there…).

They crackle on top a bit like a brownie (I guess that’s why my favourite brownie recipe has an equally insane chocolate to flour ratio) - perfection.

The even more beautiful thing about these is that you can always have a container of cookie dough in your freezer. If you get a hankering for something sweet, you can bake yourself two.

The Best Double Chocolate Cookies Image

If you have your brother and his girlfriend over for a Sunday lunch, you can bake 20 and surprise your guests with warm cookies fresh out of the oven.

And yes, all 20 will vanish in the matter of a few minutes. I tested this theory in a very humane experiment with my own brother and his girlfriend, and it’s solid.

So - now it’s up to you. Which pill are you going to take, blue or red? I would very much encourage you to take the red one and dive head-first into fudgey cookie bliss.

Go on. Be brave. Be Neo.

Because this is how you cookie on the dark side.

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The Best Double Chocolate Cookies Recipe

      30 Servings


  • 16 ounces Semisweet Chocolate Chips
  • 6 tablespoons Unsalted Butter
  • 4 large Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup All-Purpose Flour
  • 1/4 teaspoon Baking Powder
  • 1 cup Milk Chocolate Chips


  1. In a small saucepan, melt together the chocolate and butter, stirring occasionally. Allow to cool for 5 minutes.
  2. In the meantime, beat the eggs and both sugars together in a large bowl until light in color, about 5 minutes. Beat in the salt.
  3. Carefully fold in the melted chocolate mixture using a rubber spatula.
  4. Sift in the flour and baking powder and gently fold in too.
  5. Stir in the milk chocolate chips. Pour into a shallow baking dish and freeze for an hour or until firm.
  6. When ready to bake, preheat the oven to 350°F (175°C) and line three baking sheets with parchment paper.
  7. Allow the dough to stand at room temperature for 5-10 minutes before scooping the cookies with a cookie scoop. Depending on what size cookies you want, scoop 2-3 tablespoon-sized balls onto the baking sheets, set about 2 inches apart.
  8. Bake for 10-15 minutes (depending on the size - check often) or until the edges are looking dry and the tops are crackled. The cookies will still be very soft when finished baking!
  9. Let the cookies cool on the baking sheet for 10 minutes or until they are firm enough to be transferred to a wire rack.
  10. Cool completely before storing in an airtight container.


Cooking Method:
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Related Recipes:
Cookie Recipes, Baking Recipes, Baked Recipes, Dessert Recipes, Chocolate Recipes, Chocolate Chip Cookie Recipes, Lunchbox Recipes, Family Meals and Snack Recipes, Snack Recipes
Recipe Yields:
30 cookies
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Nora Rušev
Recipe Yields: 30 cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 105 minutes

Nutrition Facts

Serving Size 1 cookie
Servings Per Recipe 30

Amount Per Serving
Calories from Fat 69
Calories 177

% Daily Value*
Total Fat 9g
  Saturated Fat 5g
Sodium 32mg
Total Carbohydrate 23g
  Dietary Fiber 1g
  Sugars 21g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Nora Rušev

About Nora

Nora loves to create fresh and easy family meals on her site, Savory Nothings. We're excited to have her as our Farm to Table fanatic. Things are about to get delicious!

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