Irresistible Double Chocolate Chip Cookies: Fudgy, Chewy & Perfectly Chocolatey (with Gluten-Free Option!)

These double chocolate chip cookies are a true dream come true for any chocolate lover. Imagine sinking your teeth into a cookie that’s thick and soft, boasting a deeply fudgy, delightfully chewy, and intensely chocolatey center. This isn’t just another cookie recipe; it’s the ultimate chocolate cookie experience designed to be shared with everyone you love – and maybe keep a few extra for yourself!

This post was originally published on January 20, 2022. It was updated with new recipe information on January 10, 2024, to ensure you have the most delicious and foolproof cookie-making experience possible.

Why You’ll Love These Fudgy Double Chocolate Cookies

There are many reasons why these double chocolate chip cookies stand out from the crowd and are destined to become your go-to recipe. First and foremost is their incredible texture: a perfect balance of soft, fudgy, and chewy that makes every bite a luxurious experience. The intense chocolate flavor comes from a combination of cocoa powder in the dough and an abundance of rich chocolate chips, delivering a true “double chocolate” punch that chocoholics crave.

Beyond their amazing taste and texture, these cookies are surprisingly easy to make. With clear, step-by-step instructions, even novice bakers can achieve bakery-quality results. Plus, we’ve included a simple modification to make these cookies entirely gluten-free, so everyone can enjoy them. Whether you’re baking for a special occasion, a casual get-together, or simply to satisfy a chocolate craving, these cookies are guaranteed to impress. Their rich, decadent profile, combined with their inviting chewiness, makes them truly irresistible.

Essential Ingredients for Your Double Chocolate Chip Cookies

Crafting the perfect fudgy and chewy double chocolate chip cookies starts with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why it matters:

• Butter – For optimal results, use softened, room-temperature butter. This helps it cream properly with the sugars, incorporating air for a lighter texture. You can use regular unsalted butter or a high-quality vegan butter stick for a dairy-free alternative. It’s crucial that your butter (whether dairy or vegan) has at least 8g of fat per 2 teaspoons (10g). If your butter has a lower fat content, you’ll need to adjust the recipe slightly to ensure the correct fat ratio: decrease the amount of butter to ⅔ cup and add ⅓ cup of shortening or refined coconut oil. This prevents the cookies from spreading too much and ensures they retain their thick, chewy texture.
• Brown sugar and Granulated sugar – This recipe calls for both types of sugars because they each contribute unique qualities to the final cookie. Granulated sugar promotes spread and crispness around the edges, while brown sugar adds moisture, chewiness, and a subtle caramel flavor dueencing to the cookies. The combination ensures a perfect balance of texture and sweetness. You can use either light or dark brown sugar; dark brown sugar will give a slightly richer, deeper molasses flavor.
• Egg – Always use a large egg, and just like the butter, ensure it’s at room temperature. A room-temperature egg emulsifies better with the creamed butter and sugar mixture, resulting in a smoother, more uniform dough and a better overall cookie texture.
• Honey – A touch of honey (or corn syrup) is a secret weapon in this recipe! It’s an invert sugar that contributes significantly to the cookies’ signature chewiness and helps keep them moist long after baking. Its subtle flavor also complements the deep chocolate notes beautifully.
• Vanilla Extract – Good quality vanilla extract enhances and deepens the chocolate flavor. Don’t skimp on this! If you have vanilla bean paste, feel free to use an equal amount for an even more pronounced vanilla aroma and flavor.
• All-purpose flour – Unbleached all-purpose flour is recommended for its consistent protein content, which contributes to the cookies’ structure. For the best gluten-free double chocolate cookies, ensure you use a “measure-for-measure” or “cup-for-cup” gluten-free flour blend that already contains xanthan gum.
• Cocoa powder – This is where the “double” in double chocolate comes from! Make sure you’re using pure unsweetened cocoa powder, not a hot cocoa mix which contains sugar and other additives. You can use either natural cocoa powder (which is acidic and reacts with baking soda) or Dutch-processed cocoa powder (which is alkalized and less acidic). Dutch-processed cocoa often yields a darker color and a milder, less bitter chocolate flavor, while natural cocoa offers a fruitier, more intense chocolate taste. Both work well, so choose based on your preference for chocolate intensity and color.
• Salt – Even in sweet desserts, salt is absolutely essential. It not only balances out the sweetness of the sugars and chocolate but also enhances all the other flavors, making the chocolate taste even more pronounced and complex.
• Baking soda & Baking powder – This recipe utilizes a combination of both leavening agents. Baking soda reacts with acidic ingredients (like natural cocoa if you choose to use it, or brown sugar) to help the cookies spread and become tender. Baking powder provides a secondary lift, ensuring the cookies are thick and soft rather than flat and dense. Together, they create the ideal chewy texture and slight rise.
• Chocolate chips – The second “chocolate” component! While semi-sweet chocolate chips are a classic choice and my personal favorite for their balanced sweetness, feel free to experiment with milk chocolate chips for a sweeter cookie, or dark chocolate chips for a more intense, less sweet treat. For double chocolate chunk cookies, you can also chop up your favorite chocolate bars into varying sizes, which creates delightful pockets of melted chocolate throughout the cookie.

How to Make Perfect Double Chocolate Chip Cookies

These incredibly rich chocolate chocolate chip cookies come together with surprising ease, especially if you have a stand mixer to do the heavy lifting. Follow these simple steps to bake a batch of heavenly cookies:

Step 1: Cream the Wet Ingredients. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed. Continue to beat until the mixture is light and fluffy, which usually takes about 3 minutes. This creaming process is crucial as it incorporates air into the butter, creating tiny pockets that will contribute to the cookie’s soft and tender texture.

Step 2: Incorporate Egg, Honey, and Vanilla. Add the large, room-temperature egg to the creamed butter and sugar mixture, beating until it is fully combined and no streaks of egg yolk remain. Then, beat in the honey (or corn syrup) and vanilla extract. These additions introduce moisture and flavor. After this, make sure to scrape down the sides and bottom of the bowl thoroughly with a spatula to ensure all ingredients are evenly incorporated.

Step 3: Gradually Add Dry Ingredients. In a separate medium-sized bowl, whisk together the all-purpose flour (or gluten-free flour blend), cocoa powder, salt, baking soda, and baking powder. Whisking ensures that the leavening agents and salt are evenly distributed throughout the flour, preventing pockets of unmixed ingredients. With the mixer on low speed, gradually add this dry mixture to the creamed butter mixture, a little at a time, beating after each addition until just combined. Be careful not to overmix the dough, as overmixing can develop the gluten in the flour, leading to tougher cookies.

Step 4: Fold in Chocolate Chips and Chill the Dough. Once the dry ingredients are just incorporated, scrape the sides and bottom of the bowl one last time with a spatula. Then, gently fold in the chocolate chips until they are evenly distributed throughout the rich chocolate cookie dough. Overmixing at this stage can also lead to tough cookies. Cover the bowl with plastic wrap and let the cookie dough chill in the fridge for a minimum of 2 hours. This chilling period is non-negotiable for thick, chewy cookies, as it allows the butter to re-solidify and the flour to fully hydrate, preventing excessive spreading during baking.

Step 5: Prepare for Baking. Once the dough has chilled, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking, making cleanup a breeze.

Step 6: Scoop and Space the Dough. Use a cookie scoop (approximately a heaped tablespoon size) to portion out the chilled cookie dough onto the prepared baking sheet. It’s important to leave about a 2-inch gap between each dough ball to allow for proper spreading without them merging into one giant cookie. Using a scoop ensures consistent size, leading to even baking.

Step 7: Bake and Shape for Perfection. Bake the cookies for 7-9 minutes. The precise timing will depend on your oven and desired fudginess; the edges should be set but the centers still look slightly underdone. This is key for a fudgy interior. Immediately after they come out of the oven, take a large round cookie cutter (larger than your cookie) or even a glass. Enclose each flattened cookie with the cutter and gently swirl it around. This clever trick helps to shape any irregular edges into a perfectly round cookie. Let the cookies cool on the hot pan for at least 5 minutes before carefully transferring them to a wire rack to cool completely. This resting time allows the cookies to set further and prevents them from breaking apart.

How to Make Gluten-Free Double Chocolate Cookies

Making these decadent double chocolate chip cookies gluten-free is incredibly simple, ensuring everyone can indulge! The key is to swap out the regular all-purpose flour for a high-quality gluten-free “measure for measure” or “cup-for-cup” flour blend. It’s essential that the blend you choose already includes xanthan gum, as this acts as a binder and provides structure that gluten normally would. Without xanthan gum, gluten-free baked goods can be crumbly. A blend like this one works perfectly. Follow all other recipe steps as written, and you’ll be enjoying fudgy, chewy gluten-free chocolate cookies in no time, with virtually no difference in taste or texture.

Expert Tips for Baking Perfect Double Chocolate Cookies Every Time

Achieving bakery-style perfection with your double chocolate chip cookies is easier than you think, especially with these tried-and-true tips:

• Use room temperature ingredients. This is perhaps the most crucial tip for any baking project. Room temperature butter creams smoothly with sugar, creating an emulsified, aerated base for your dough. Room temperature eggs also integrate more seamlessly, leading to a homogenous batter and a more even-textured cookie. Cold ingredients can cause the mixture to curdle or separate, affecting the final texture of your cookies.
• Chill the cookie dough. Do not skip this step! Resting and chilling the chocolate cookie dough for a minimum of 2 hours (or even overnight) is vital for several reasons. It allows the flour to properly hydrate, resulting in a more tender cookie. The fat (butter) solidifies, which prevents the cookies from spreading too much in the oven, ensuring they come out thicker and chewier. Additionally, chilling allows the flavors to meld and deepen, enhancing the overall taste of your chocolate cookies.
• Don’t overmix the dough. Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies rather than soft and chewy ones.
• Use a cookie scoop. For perfectly uniform cookies that bake evenly, a cookie scoop is your best friend. It ensures consistent portions, meaning all your cookies will be the same size and cook at the same rate. Plus, it makes scooping dough quick and mess-free – no need to roll the dough in your palms!
• The “Cookie Cutter Swirl” for perfectly circular cookies. This professional trick is a game-changer for aesthetics. Immediately after the cookies come out of the oven, while they are still hot and pliable on the baking sheet, take a large round cookie cutter (or a glass rim) that’s slightly larger than your cookies. Place it around a cookie and gently swirl it in a circular motion. The soft edges of the warm cookie will get molded into a perfect circle, giving them that polished, bakery-fresh look.
• Don’t overbake! For that signature fudgy and chewy center, it’s better to slightly underbake your cookies. They might look a little soft in the middle when you pull them out, but they will continue to cook on the hot baking sheet as they cool. Overbaking will result in dry, crumbly cookies.

Storage and Freezing Instructions for Fresh-Tasting Cookies

To ensure your double chocolate chip cookies remain delicious and fresh for as long as possible, proper storage is key. Here’s how to store both baked cookies and unbaked dough:

Storing Baked Cookies: These cookies maintain their delightful texture and flavor when stored correctly at room temperature. Place cooled cookies in an airtight container. They will stay fresh and soft for up to 4 days. If you plan to keep them longer, freezing is highly recommended to preserve their quality.

Freezing Baked Cookies: To freeze baked cookies, allow them to cool completely first. Then, place them in a single layer on a baking sheet and freeze for about 30 minutes until solid. Once firm, transfer the cookies to an airtight freezer bag or container, separating layers with parchment paper to prevent sticking. They can be kept in the freezer for up to 3 months. When ready to enjoy, simply thaw them at room temperature or gently warm them in the microwave for a few seconds for that fresh-baked feel.

Freezing Cookie Dough: Freezing cookie dough is a fantastic way to always have fresh cookies on hand! Scoop out individual cookie dough balls using a cookie scoop (as if you were going to bake them) and arrange them on a parchment-lined baking sheet. Place the entire baking sheet into the freezer for 30-60 minutes, or until the dough balls are solid. Once frozen, transfer the solid dough balls to an airtight container or a freezer-safe bag. They will keep well in the freezer for up to 2 months. When you’re ready to bake, you can bake them directly from frozen. Simply add an extra 2-4 minutes to the baking time specified in the recipe.

Frequently Asked Questions About Double Chocolate Cookies

Explore More Delicious Cookie Recipes You’ll Love

If you’ve enjoyed these double chocolate chip cookies, then you’re in for a treat with these other fantastic recipes from my collection:

• Looking for a classic chocolate chip cookie? You absolutely must try either my browned butter chocolate chip cookies or my gluten-free chocolate chip cookies! Both recipes deliver that quintessential cookie experience with crisp edges and a wonderfully soft and chewy center, catering to everyone.
• If your preference leans towards a soft-baked cookie rather than an intensely chewy one, then these light and tender gluten-free sugar cookies are simply divine. They’re perfect for decorating or enjoying plain with a cup of tea.
• For those who adore chewy chocolate chip cookies but also crave a delightful blend of sweet and salty flavors, my unique kitchen sink cookies are a must-try! They are packed with exciting mix-ins like crunchy pretzels, savory potato chips, and buttery toffee bits for an unforgettable flavor explosion.
• Do you happen to have a bag of almond flour in your pantry just waiting to be put to good use? Then whip up a batch of my delightful almond flour chocolate chip cookies! They offer a distinct nutty flavor and a wonderfully soft texture.
• Are you a true chocoholic who can never get enough rich, gooey chocolate? Then these incredibly fudgy gluten-free brownies are absolutely my favorite! They’re intensely chocolatey, perfectly moist, and a dream for dairy-free indulgence.

If you made my Double Chocolate Chip Cookie Recipe, I would absolutely love to hear how they turned out! Please consider giving it a star rating and leaving a comment below to share your experience. Your feedback is incredibly valuable! You can also sign up for my email newsletter to stay up to date on new recipes – I promise not to spam you, just delicious updates!