Double Chocolate Chip Cookies
These double chocolate chip cookies are soft, rich, and loaded with two kinds of chocolate: cocoa powder worked right into the dough plus chunks of dark chocolate that melt into gooey pockets as they bake. They come together in one bowl, bake in just 10 minutes per batch, and I make them fully vegan with vegan butter and no eggs. If you love a deeply chocolatey cookie with crisp edges and a soft middle, this is the one to bookmark.
Here’s a small confession: this was the first time ever baking chocolate chip cookies. I’d heard about them, of course, knew they are extremely popular, especially in the US, and I’d eaten some before, but only store-bought. I liked them but never tried them homemade. I’m not a very big fan of sweets either. I like them, but I also avoid them and fortunately don’t have any sugar cravings, and I always prefer something savory instead of a dessert. But this time, something clicked inside me, and this recipe released my inner sweet tooth. I didn’t even imagine they could be this good. These are addictive, don’t say I didn’t warn you!
What makes these cookies “double chocolate”
The name comes from two separate sources of chocolate. First, there’s cocoa powder sifted into the flour, which colors the whole dough dark and gives every bite a rich, almost brownie-like base. Second, there are chunks of dark chocolate folded in, which stay soft and molten in the warm cookie. I couldn’t find any vegan chocolate chips, so I used dark chocolate cut into small chunks, and I think it’s even better this way. From what I’ve noticed on other similar chocolate chip cookies recipes, those little chips don’t melt as nicely as chopped chocolate does, so you get bigger, gooier pockets of melted chocolate with the chopped version.
The ingredients, and why each one matters
The ingredient list is short, and each item pulls its weight. Here’s what to look for when you shop:
- Vegan butter (or normal butter), softened: softened butter is what lets you cream it with the sugar and trap air, which gives the cookies their tender texture. Take it out of the fridge ahead of time so it presses easily but isn’t melted.
- Two sugars, white and dark brown muscovado: the white sugar helps with crisp edges, while the dark brown muscovado brings moisture and a deep caramel note. That combination is why the cookies land somewhere between chewy and soft.
- All-purpose flour and premium cocoa powder: the cocoa is doing real flavor work here, so use a good-quality one. A better cocoa is the difference between a mildly chocolate cookie and a properly rich one.
- Baking soda and a pinch of sea salt: the baking soda gives lift and spread, and the salt sharpens the chocolate so it doesn’t taste flat or one-note.
- Dark chocolate, cut into small chunks: chop a bar rather than reaching for chips. A little soy milk (or any other type of milk) goes in only if the dough feels too dry.
How to get the texture right
The whole recipe hangs on a few small moves. Cream the softened butter with both sugars until the mixture turns pale and creamy, because that step builds the structure that keeps the cookies from going flat. Sift the flour and cocoa together so you don’t get dry cocoa lumps, then add the dry ingredients to the wet and mix just until combined. If the dough looks too stiff to shape, add that one tablespoon of milk to loosen it, but don’t overdo it: you want a dough that holds a ball, not a batter.
When shaping, wet your hands so the sticky dough rolls into neat balls without gluing itself to your fingers. Space no more than nine balls on the tray with room between them, since they spread as they bake, and plan on two batches. Bake at 180°C for about 10 minutes: you’re looking for edges that are just set and slightly crisp while the centers still look soft. They firm up a lot as they cool, so pulling them while the middles are tender is what keeps them from turning into hard biscuits. Lift the whole sheet of parchment to move them off the hot tray without breaking them, then let them cool.
Swaps and variations
This dough is forgiving, so a few easy changes work well:
- Gluten-free: I haven’t tried these chocolate chip cookies with gluten-free flour, but it should work with a good 1-to-1 blend. Let me know if you try them this way.
- Dairy version: if you’re not keeping them vegan, normal butter and regular milk swap in one-for-one.
- Milder chocolate: there’s also the simpler chocolate chip cookies route, without any cocoa in the dough. I may try it sometime, but this time I wanted a decadent, super-rich treat.
- Chunk size: chop the chocolate a little coarser for dramatic melty pockets, or finer for chocolate distributed through every bite.
Storing them and more chocolate to bake next
These keep for days in an air-tight container, though I’ll be honest: mine were devoured instantly, so I wasn’t able to save any for later. If you do manage some restraint, store them fully cooled and they’ll stay soft. The dough also chills well if you’d rather bake half now and half later.
If you’re on a chocolate streak, there’s plenty more to reach for. For another baked cookie, try my vegan whole grain cookies or the fudgy chocolate chip coconut muffins. When you want no oven involved, the easy chocolate mousse and these raw almond chocolate truffles both hit the spot. And if you just want to browse, this roundup of the 10 most decadent chocolate desserts has more than enough to keep you busy.
If you bake a batch, I’d love to know how they turned out for you. Rate the recipe below and leave a comment telling me whether you went vegan or dairy, how big you chopped your chocolate, and whether you managed to save any for the next day. I’m sure you’ll love these double chocolate chip cookies.
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Double Chocolate Chip Cookies
Ingredients
- 100 g vegan butter or normal butter, soft
- 1 Tbsp soy milk or any other type of milk
- 80 g white sugar
- 80 g dark brown sugar muscovado
- 125 g all-purpose flour
- 2 Tbsps cocoa powder premium quality
- 1 tsp baking soda
- 1 pinch sea salt
- 100 g dark chocolate cut into small chunks
Instructions
- Heat the oven to 180°C.
- Add the softened vegan butter into a bowl. Add the two types of sugar and mix well, until creamy, using a hand mixer.
- Sift the flour and cocoa into a separate bowl. Add the baking soda and a pinch of salt.
- Put the dry ingredients of the wet ones and mix well.
- Add, if needed, one tablespoon of soy milk to make the cookie dough wetter.
- Add the chopped chocolate and mix well using a spatula.
- Cover a large oven tray with parchment paper.
- Using a teaspoon, scoop out some cookie dough. Wet your hands and start shaping some cookie dough balls. Place max. 9 cookie balls on the tray, at distance from each other. You will bake these in two batches.
- Bake the Oreo chocolate chip cookies for 10 minutes, until the outsides are slightly crispy and the insides are soft. Remove them from the tray, carefully, by lifting only the parchment paper and placing it somewhere else. Let them cool.
- Cover the baking tray again with some parchment paper, but be careful not to burn yourself, it’s hot!
- Place the rest of the cookie dough balls and bake for 10 minutes.
- Let the cookies cool before eating them.
Frequently Asked Questions
The double chocolate comes from two sources: cocoa powder sifted straight into the flour, which colors and flavors the whole dough, plus chunks of dark chocolate folded in that melt into gooey pockets while baking. Together they give every bite a deep, brownie-like chocolate richness rather than a single note of chocolate.
Yes, I make them fully vegan with vegan butter, no eggs, and a splash of soy milk if needed. If you don’t need them vegan, normal butter and regular milk swap in one-for-one without changing the method or the result.
You can, but I prefer chopping a bar of dark chocolate into small chunks. From what I’ve noticed, chocolate chips don’t melt as nicely as chopped chocolate, so the chopped version gives you bigger, gooier pockets of melted chocolate through the cookie.
Bake at 180°C for about 10 minutes and pull them when the edges look just set and slightly crisp while the centers still look soft. They firm up a lot as they cool, so taking them out while the middles are tender is what keeps them soft instead of hard and biscuit-like.
I haven’t personally tested these with gluten-free flour, but it should work with a good 1-to-1 gluten-free baking blend swapped in for the all-purpose flour. If you try them that way, leave a comment and let me know how they turned out.
Let them cool completely, then keep them in an air-tight container where they’ll stay soft for several days. The unbaked dough also chills well, so you can shape and bake half now and keep the rest for fresh cookies later.
Amazing flavor and texture! My daughter adored them and asked for another batch tomorrow!
Thank you! So happy to hear you both liked it! 😀