These fudgy double chocolate cookies with cocoa powder are soft and chewy with a rich, brownie-like center and intense chocolate flavor, studded with melted chunks and chips. They are quick to make, require no chilling, and deliver an indulgent, dense chocolate bite every time.
I’m always hunting for recipes that deliver deep chocolate satisfaction. I’ve experimented with cakes, brownies, wafer cookies and rich custards, but when I realized I didn’t have a reliable double chocolate cookie recipe I set out to make an easy, fudgy cocoa cookie that comes together fast.
These are true double chocolate cookies — made with Dutch-process cocoa powder plus a mix of chopped dark chocolate and semisweet chips. Melted butter and an extra egg yolk create a dense, flavorful dough that bakes up with a slightly crisp exterior and a gooey, brownie-like center.
Because the dough uses melted butter, you can mix these by hand, no mixer required. The cookies spread just enough to form little pools of melted chocolate, while the chips help maintain structure. They bake quickly and don’t need to be chilled, which is perfect when a chocolate craving hits.
If you enjoy a nutty twist, consider adding peanut butter to the dough and topping each cookie with a peanut butter cup for a chocolate-peanut version. For other cocoa-packed ideas, cookie bars, chocolate wafers, or chocolate-hazelnut sandwich cookies are great alternatives.
Ingredients
* See the recipe card below for exact quantities.
Cocoa powder — Use Dutch-process (alkalized) cocoa for a darker color and deeper chocolate flavor.
Brown sugar — A higher proportion of brown sugar adds moisture and a caramel note that keeps the centers chewy.
Unsalted butter — Melted unsalted butter gives a dense, fudgy texture and lets you control the salt level.
Granulated sugar — A little granulated sugar helps the cookies develop a crisp edge.
Eggs — One whole egg plus an extra egg yolk adds richness without too much additional liquid, helping create a fudgy interior.
Chocolate chunks and chips — A mix of coarsely chopped 60–65% dark chocolate and semisweet chips works well: chunks form molten pockets while chips provide structure. Use either or both based on preference.
Instructions
The photos below illustrate the main steps. Follow the recipe card for precise measurements and times.
Sift the flour, cocoa powder, baking soda and baking powder into a medium bowl and whisk to combine. Set aside.
Whisk thoroughly so there are no lumps and the cocoa is evenly distributed.
In a large bowl, combine the melted butter with the brown and granulated sugars. Stir until smooth.
Scrape the bowl as needed to make sure everything is well blended.
Add vanilla, the whole egg, the extra egg yolk and salt. Mix until incorporated, scraping the sides of the bowl.
The batter will be glossy and thick before adding the dry ingredients.
Add the dry mixture to the wet ingredients and stir just until most of the streaks of flour disappear; do not overmix.
Fold in the chopped chocolate and chocolate chips so they are evenly distributed.
Portion dough into balls about 2½ tablespoons each (roughly 48 grams). If using a medium #40 scoop, use 1½ scoops per cookie (one full scoop plus a half scoop) for consistent size.
Arrange 8 dough balls on a parchment-lined rimmed baking sheet. Top each with a few extra chocolate pieces if desired. Bake one sheet at a time for about 8 minutes at 350°F (177°C).
Hint: Don’t overbake. Because the dough is very dark, color isn’t a reliable indicator. Cookies should lose their oily shine and take on a more matte finish; they will still feel soft when removed and will firm up as they cool.
Right after removing from the oven, place a round cookie cutter or the rim of a wide glass around each hot cookie and gently swirl to make the edges uniformly round. Let the cookies cool on the pan for 10 minutes before transferring to a rack to finish cooling.
Variations
Try these simple variations to change the flavor profile:
- Espresso powder — 1 teaspoon added to the melted butter intensifies the chocolate without making the cookies taste like coffee.
- Almond extract — ½ teaspoon alongside the vanilla adds a subtle marzipan-like note that pairs nicely with chocolate.
- Nuts — Fold in ¼ cup toasted chopped nuts such as walnuts, pecans, hazelnuts, almonds or peanuts for crunch.
- Chocolate mix — Use any combination of dark, semisweet or milk chocolate chips and chunks depending on how rich or sweet you want the cookies.
Equipment
Cookie scoop — A medium (#40) scoop measuring about 1½ tablespoons helps portion uniform cookies so they bake evenly.
Baking pans — Rimmed half-sheet pans (18 x 13 inches) work well.
Parchment paper — Lining pans with parchment prevents sticking and makes cleanup easy.
Round cutter or glass — Use the rim of a glass or a cookie cutter to shape hot cookies immediately after baking for a tidy round edge.
Storage
Store: Keep baked cookies in an airtight container at room temperature for up to 5 days.
Freeze: Baked cookies freeze well in an airtight container or freezer bag for up to 3 months.
Make ahead: Freeze unbaked scooped dough on a parchment-lined sheet for 1–2 hours, then transfer the frozen dough balls to a zippered bag. Freeze up to 3 months; bake from frozen, adding a minute or two to the bake time if needed.
Frequently asked questions
Use Dutch-process (alkalized) cocoa powder. It produces a darker, more intense chocolate flavor and works best with this recipe. Natural cocoa can be used, but it may change the texture and color and interact differently with the baking soda.
Don’t overbake: the dough’s dark color makes browning hard to see. Remove the cookies when they lose their glossy shine and look more matte — they will still be soft and will set while cooling. Also, make the cookies the recommended size (about 2½–3 tablespoons) since larger cookies hold a fudgier center better than small ones.
More chocolate cookie recipes
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Baci di Alassio (Italian Chocolate Hazelnut Cookies)
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Chocolate Gingerbread Cookies
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Chocolate Coffee Mascarpone Sandwich Cookies
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Chocolate Wafer Cookies
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📖 Recipe
Chocolate Cookies With Cocoa Powder
INGREDIENTS
- 160 grams all purpose flour
- 30 grams cocoa powder, Dutch process
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 113 grams unsalted butter, melted
- 150 grams brown sugar
- 50 grams granulated sugar
- 10 mL vanilla extract
- 1 large egg
- 1 large egg yolk
- ¾ teaspoon kosher salt
- 85 grams dark chocolate, 60–65%, coarsely chopped
- 85 grams semisweet chocolate chips
INSTRUCTIONS
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Place rack in center of oven and preheat to 350° F (177° C).
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Sift flour, cocoa powder, baking soda and baking powder into a medium bowl and whisk to combine. Set aside.
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In a large bowl, stir together melted butter, brown sugar and granulated sugar until smooth.
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Add vanilla, whole egg, egg yolk and salt; mix until fully incorporated, scraping the bowl as needed.
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Add the dry ingredients and stir until only a few flour streaks remain. Fold in the chopped chocolate and chocolate chips.
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Portion dough into 2½ tablespoon (about 48 g) balls. Place on a parchment-lined rimmed baking sheet and top with extra chocolate pieces if desired.
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Bake one sheet at a time for about 8 minutes. The cookies should lose their shiny surface and look more matte when done.
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Immediately after removing from the oven, use a round cookie cutter or rim of a glass to gently swirl the edges into a uniform round shape. Cool on the pan for 10 minutes, then transfer to a rack to cool completely.
EQUIPMENT
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medium cookie scoop (#40, 1.5 Tablespoons)
NOTES
Bake time: Watch texture rather than color. Remove when the surface looks less shiny and slightly matte; cookies will firm as they cool.
Shaping: For perfectly round cookies, swirl the hot cookie edges with a cookie cutter or glass rim immediately after baking.
Storage: Keep at room temperature in an airtight container up to 5 days or freeze baked cookies up to 3 months.