Double Dark Chocolate Cookies
Made with dark chocolate chunks and Dutch-processed cocoa, my Double Dark Chocolate Cookies are bold, indulgent, and intensely chocolatey. They bake up soft and fudgy with melty chocolate chunks on top. If you’re a dark chocolate lover like me, this recipe is a must-try!
Let’s Talk Dark Chocolate
I’m a dark chocolate lover through and through. It’s indulgent without being overly sweet, with a depth and slight bitterness that balances these cookies perfectly. For this recipe, I recommend using good-quality 72% dark chocolate—I always reach for Ghirardelli as my go-to when buying any chocolate.
Bold flavor – richer and deeper than semisweet.
Perfect balance – just the right mix of bitter and sweet.
Melts beautifully – no additives like many chocolate chips, so it creates gooey pools on top of the cookies.
Bakery-style indulgence – makes every bite a bit more elevated.
Ingredient Overview
- Unsalted butter: Use good-quality butter for the best flavor and texture.
- Dark chocolate: I recommend 72% dark chocolate for bold, fudgy goodness.
- Cocoa powder: Dutch-processed for deep, intense chocolate flavor.
- Granulated sugar & Brown sugar: Perfect combo for soft cookies.
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt: Balances sweetness and enhances chocolate.
Step-by-Step Instructions
1. Prep the chocolate
Roughly chop the two dark chocolate bars. Set aside ½ cup (for melting) and reserve the remaining chocolate (for topping later).
2. Melt the butter and chocolate
In a small pot over medium heat, melt the butter. Remove from heat, then add the ½ cup chopped chocolate and stir until smooth and fully melted. Whisk in the cocoa powder until no clumps remain. This is called blooming the cocoa, which intensifies the flavor and makes these cookies even richer. Transfer the mixture to a mixing bowl and let it cool completely.
3. Mix the dry ingredients
While the butter and chocolate are cooling, prepare the dry ingredients. In a small bowl, whisk together the flour, baking soda, and salt.
4. Mix the butter and sugars
Next, add the brown sugar and granulated sugar to the cooled butter and chocolate mixture. Whisk together until smooth.
5. Add the eggs and vanilla extract
Whisk in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, whisk in the vanilla extract.
6. Add the dry ingredients
Add the flour mixture to the wet ingredients and mix until just combined.
7. Scoop and chill the cookies
Scoop the dough with a 3-oz cookie scoop onto a parchment-lined baking sheet. Roll each portion into a ball, then gently flatten the tops. Cover the pan with plastic wrap and refrigerate for at least 30 minutes to firm up.
8. Bake
While the dough chills, preheat the oven to 350°F. Arrange the cookies on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake for 12–14 minutes, until set and just beginning to crack around the edges. Let the cookies cool on the pan for 5 minutes, then top with the reserved ½ cup chopped dark chocolate while still slightly warm. The chocolate will melt slightly but still hold its shape for a beautiful finish. Allow to cool completely before enjoying!
Blue Mountain Baker’s Tips
Bloom the cocoa powder: Whisk the cocoa with the melted butter and chocolate until smooth to really bring out the deep chocolate flavor. This simple step makes the cookies extra rich and fudgy.
Add chocolate chunks after baking: For extra gooey pockets of chocolate, pressing the chocolate chunks on top of the cookies right after they come out of the oven is the way to go. They’ll melt slightly and give a beautiful, bakery-style finish.
Use good-quality ingredients: With such simple cookies, high-quality chocolate, Dutch-processed cocoa powder, and butter make all the difference.
Don’t overbake: The cookies are done when the edges are set but the centers still look soft—they’ll continue to firm up as they cool for that perfect fudgy texture.
Round your cookies: Want that bakery-perfect look? Use a slightly larger round cutter or cup to gently nudge any misshapen cookies into circles while they’re still warm and pliable.
Double Dark Chocolate Cookies FAQ
Yes, you can! Semi-sweet chocolate will make the cookies a little sweeter and slightly less intense, but they’ll still be delicious.
This dough uses melted butter mixed with chocolate—much like brownie batter—so it can feel a bit greasy when you scoop it. Don’t worry, this is completely normal! The cookies will still bake up soft and fudgy every time.
You don’t have to, but chilling the dough for 30 minutes or longer can help the cookies hold their shape better in the oven and develop an even richer flavor. If you’re short on time, you can bake them right away—they’ll still be soft, fudgy, and delicious, just maybe a bit thinner.
If somehow you have leftovers…
Store the baked cookies in an airtight container for up to 3–4 days. They’ll stay soft and fudgy, perfect for that late-night chocolate craving.
Want fresh baked cookies anytime?
The cookie dough can be chilled in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just scoop onto a tray, freeze, then transfer to a freezer bag for easy storage. You can bake them straight from frozen, just add a minute or two to the baking time.
I hope these double dark chocolate cookies hit the spot and fill your kitchen with the smell of chocolatey goodness! I’d love to hear how they turned out—leave a comment or connect with me on social!
Happy baking, and thanks so much for being here!
XO, Blue Mountain Baker 💙
Recipe Card
Double Dark Chocolate Cookies
Equipment
- small pot
- Mixing bowls
- Whisk
- rubber spatula
- 3oz cookie scoop
- parchment paper
- baking sheets
Ingredients
- ½ cup (113g) unsalted butter 1 stick
- 1 cup (200g) dark chocolate, chopped *½ cup reserved for topping cookies
- ⅓ cup (36g) dutch cocoa powder
- ¾ cup (170g) light brown sugar
- ½ cup (100g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups (260g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Begin by prepping the dark chocolate. Roughly two dark chocolate bars. Set aside ½ cup (for melting) and reserve the remaining chocolate (for topping later).
- Next, melt the butter and chocolate. In a small pot over medium heat, melt the butter. Remove from heat, then add the ½ cup chopped chocolate you set aside and stir until smooth and fully melted. Whisk in the cocoa powder until no clumps remain. Transfer the mixture to a mixing bowl and let it cool completely.
- While the butter and chocolate are cooling, prepare the dry ingredients. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- Next, add the brown sugar and granulated sugar to the cooled butter and chocolate mixture. Whisk together until smooth.
- Whisk in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add in the vanilla extract.
- Add the flour mixture to the wet ingredients and mix until combined.
- Scoop the dough with a 3-oz cookie scoop onto a parchment-lined baking sheet. Roll each portion into a ball, then gently flatten the tops. Cover the pan with plastic wrap and refrigerate for at least 30 minutes to firm up.
- While the dough chills, preheat the oven to 350°F. Arrange the cookies on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake for 12–14 minutes, until set and just beginning to crack around the edges. Let the cookies cool on the pan for 5 minutes, then top with the reserved ½ cup chopped dark chocolate while still slightly warm. Allow to cool completely before enjoying!
