These double chocolate cookies are soft, chewy, and full of rich chocolate flavor. They taste like they came from your favorite bakery, but even better. These double chocolate cookies are chewy, fudgy, and absolutely worth every bite. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadDouble Chocolate Cookies RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make these Double Chocolate Cookies whenever I’m craving bakery-style cookies at home. Here’s what makes them special: Rich Chocolate Flavor: The mix of cocoa powder and dark chocolate chips gives these cookies a deeply rich chocolate flavor – similar to our Thick and Chewy Triple Chocolate Cookies. Soft and Chewy Texture: Cornstarch and cake flour keep the centers soft and tender while the edges stay just crisp enough. Easy to Make: The dough comes together quickly with simple ingredients, Perfect for Freezing: You can chill or freeze the dough balls ahead of time. Crowd Favorite: These cookies always disappear fast—rich, chewy, and full of chocolate, like our Double Chocolate M&M Cookies. Key Recipe Ingredients Butter – Softened to room temperature so it creams easily with the sugars and helps create a soft, chewy texture. Brown Sugar – Adds moisture and a hint of caramel flavor that keeps the cookies soft and chewy. Light or dark brown sugar both work well. Granulated Sugar – Balances the sweetness and helps the cookies bake with slightly crisp edges. Cocoa Powder – Unsweetened cocoa gives the cookies their deep chocolate flavor. Use natural or Dutch-process depending on your taste preference. All-Purpose Flour – Provides structure and helps the cookies hold their shape while baking. Cake Flour – Adds tenderness and gives the cookies a soft, bakery-style texture. If you don’t have cake flour, replace it with all-purpose flour plus a bit of cornstarch. Cornstarch – Keeps the cookies thick and soft in the center while maintaining a chewy bite. Dark Chocolate Chips – I like using 53% to 60% cacao chips for a rich chocolate flavor. Semi-sweet or milk chocolate chips can also be used. Substitutions And Variations Here are some of our favorite substitutions and variations: Chocolate Choices: I like using dark chocolate chips for a deep, rich flavor, but you can swap in semi-sweet, milk, or white chocolate chips. Add-Ins: Stir in chopped nuts like pecans, walnuts, or almonds for crunch. You can also add peanut butter chips, caramel bits, or even toffee pieces for extra flavor. Texture Adjustments: For thicker cookies, chill the dough overnight. If you like thinner cookies with crispier edges, bake right after a short chill. This Double Chocolate Cookie recipe is for anyone who loves a deep, chocolatey bite. Step-By-Step Recipe Instructions Cream together butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, 2–3 minutes. This creates a soft, chewy cookie texture. Add eggs and mix until fully incorporated. The eggs help bind the dough and add richness. Mix in cocoa powder, both flours, cornstarch, baking soda, and salt on low just until combined. This builds the deep chocolate flavor and structure. Fold in chocolate chips, shape dough into a ball, wrap, and chill for at least 1 hour. Chilling helps prevent spreading and intensifies flavor. Preheat oven to 350°F and line baking sheets. Form 1.5-inch dough balls and space 2 inches apart. Proper spacing ensures even baking. Bake for 8 minutes until edges are set and centers are slightly soft; sprinkle with sugar if desired and cool before moving. Slight underbaking keeps them extra fudgy in the center. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Chill the Dough: I like to prepare the dough a day in advance and let it chill overnight. The extra time in the fridge deepens the chocolate flavor and helps the cookies bake up thick and chewy. Freeze Cookie Dough Balls: Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer to an airtight freezer bag and bake straight from frozen, adding 1–2 minutes to the bake time. Print Double Chocolate Cookies These bakery style Double Chocolate Cookies are richly flavorful, decadent, and ultra chewy. Easy to make and the dough freezes beautifully. Perfect for the chocolate lovers in your life. Course DessertCuisine AmericanDiet VegetarianMethod Oven Prep Time 10 minutes minutesCook Time 8 minutes minutesTotal Time 18 minutes minutes Servings 35 approximately Calories 160kcal Author Amy Dong Ingredients1 cup butter room temperature 1 cup brown sugar tightly packed½ cup granulated sugar2 large eggs room temperature½ cup cocoa powder unsweetened1 ½ cup all purpose flour1 cup cake flour1 teaspoon cornstarch1 teaspoon baking soda½ teaspoon table salt1 ½ cups dark chocolate chips I use 53% to 60% cacaoOptional: coarse ugar for sprinkling on while cookies are hot InstructionsIn a large bowl, or bowl of stand mixer, use paddle attachment of mixer to cream together the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add eggs, mixing to incorporate.Reduce to low speed and add the unsweetened cocoa, both flours, cornstarch, baking soda, and salt. Mix just until dough is combined; dough will seem dry at first, but it will come together to form a dough. Stop mixing as soon as dough starts coming together. Use rubber spatula to fold in the chocolate chips. Using clean hands, form dough into a ball and tightly cover with cling wrap. Chill at least 1 hour, up to overnight.When ready to bake, preheat oven to 350F with rack on lower middle position. Line baking sheets with silicone or parchment paper. Form 1.5 inch dough balls out of the dough and place 2 inches apart on lined cookie sheets. Bake 8 minutes or just until cookies are set on the edges; center may still look slightly underdone, which is fine. Don't over-bake. Remove cookies from oven and sprinkle coarse sugar on top of hot cookies, if desired. Cool on baking sheets until at least lukewarm before transferring to racks to fully cool. Notes Use room-temperature butter and eggs so the dough mixes evenly and creates a smooth, creamy base. Creaming the butter and sugars for the full 3 minutes, until light and fluffy, helps the cookies bake up soft and thick. Measure flour accurately by spooning it into the cup and leveling it off to avoid dense cookies. Don’t skip chilling the dough. It helps the cookies hold their shape and enhances the chocolate flavor. Choose high-quality cocoa powder and chocolate chips for a deeper, richer flavor. Bake just until the edges are set and the centers still look slightly soft. They’ll set while cooling. Freeze extra dough balls for easy, fresh-baked cookies later. Bake straight from frozen and add 1–2 minutes to the bake time. This recipe is part of our Chocolate Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionServing: 1serving | Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 87mg | Potassium: 85mg | Fiber: 1g | Sugar: 12g | Vitamin A: 178IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 1mg Frequently Asked Questions Can I use only all-purpose flour instead of both flours? Yes. If you don’t have cake flour, you can replace it with an equal amount of all-purpose flour. The cookies will still taste great, though they’ll be slightly less soft in the center. Do I really need to chill the dough? Chilling the dough helps the cookies hold their shape and develop a deeper flavor. Even one hour makes a difference, but overnight is best if you have time. Why do my cookies look underbaked in the center? That’s exactly how they should look when you take them out of the oven. The centers will continue to set as the cookies cool, giving you that soft, chewy texture. How long does it keep? Store cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies or unbaked dough balls for up to 2 months. Reheat baked cookies in the microwave for a few seconds to bring back their soft texture. More to Bake and Eat Dark Chocolate Brownies (With Salted Caramel) – These dark chocolate brownies are chewy, rich, and decadent. They are easy and better than any box. The salted caramel drizzle is phenomenal. Chewy Coconut Chocolate Chip Cookies – These Chewy Coconut Chocolate Chip Cookies are slightly crispy on the outside and chewy soft on the inside. Fudgy Brownies – These Fudgy Brownies are moist, never dry. They’re infinitely better than any boxed mix – you can taste the difference immediately. Chocolate Chip Cookie Cheesecake Bars – These chocolate chip cookie cheesecake bars are so smooth, chewy, and decadent.