Baking · American
Double Chocolate Cookies
Small, dark cocoa cookies packed with chocolate chips, pulled from the oven while they still look a little underdone.
- Hands-on
- 15 min
- Hands-off
- 35 min
- Oven preheat
- 15 min
- Total
- 50 min
- Makes
- 36 cookies, about 5 cm (2 in)
- Serves
- 12
The oven heats while you mix. About 36 small cookies usually need two rounds on two sheets, 7 to 10 minutes each, then cooling on the sheet. An 18-minute total covers only one bake. Total = 15 min active + 35 min hands-off (about 20 min baking in two rounds, about 15 min cooling).
Oven 190 °C · 170 °C fan (375 °F)
Pan 2 baking sheets, greased or lined with baking paper (US: 2 baking sheets, greased or parchment-lined)
- easy
- vegetarian
- chocolate
- kid-friendly
- baking-basics
- freezer-friendly
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? The dough doubles easily, but bake time stays the same per sheet. Bigger scoops need longer and won't match the times here. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: 2 baking sheets · baking paper (parchment) · mixer · large bowl · teaspoon cookie scoop · wire rack
Contains: milk · egg · wheat
Method
Heat the oven, prep the sheets
Heat the oven to 190°C (170°C fan, 375°F). Lightly grease 2 baking sheets or line them with baking paper.
Beat the butter and sugars
Beat the 113 g (8 tbsp) butter with the 67 g (1/3 cup) granulated sugar, 53 g (1/4 cup) brown sugar, 1/2 tsp baking soda, 1/2 tsp salt and 1 tsp espresso powder (if using) until smooth.
Egg, vanilla, cocoa
Beat in the egg and 1 tsp vanilla. It may look grainy; that's fine. Then beat in the 21 g (1/4 cup) cocoa.
Otto tried this firstOtto panics at the grainy look and keeps beating. No need: it's normal at this stage.Flour, then chips
Add the 150 g (1 1/4 cups) flour and mix slowly until it disappears. Stir in the 340 g (2 cups) chocolate chips until they're spread through the dough.
Scoop
Drop the dough by the teaspoonful onto the sheets, at least 2.5 cm (1 in) apart. If it sticks to the scoop, dip the scoop in cold water.
Bake
Bake for 7 to 8 minutes, then check. Give them up to 10 minutes if they still look wet.
Ready when: The edges are set and the tops look just barely done and still soft. They firm up as they cool.
Otto tried this firstOtto waits until they look firm in the oven. Pull them when they look barely done, because they keep setting on the hot sheet.Cool on the sheet
Leave the cookies on the baking sheet until they firm up, then move them to a wire rack.
Ready when: They hold together when you lift them with a spatula.
Swaps
- Instead of butter (for a dairy-free cookie): vegetable shortening or vegan butter, same volume, plus dairy-free chips
- Instead of chocolate chips: peanut butter, butterscotch, white, mint or cinnamon chips, same amount Peanut butter chips add a peanut allergen.
- Instead of nothing (add-in): up to 1 cup (about 115 g) chopped nuts, stirred in with the chips Adds a tree nut or peanut allergen.
Make ahead, store & reheat
- Storage
- Keep them in an airtight container at room temperature for several days, or freeze them for longer.
If something goes wrong
- Cookies break when you lift them Why: They're still hot and soft.
Let them cool on the baking sheet first. - Dough clings to the scoop Why: It's a soft, sticky dough.
Dip the scoop in cold water between cookies.
Good to know
- Drop the dough with a small ice-cream scoop so the cookies come out the same size.
- Espresso powder pushes the chocolate flavor further. It's optional: start with 1 tsp.
- Serve slightly warm or at room temperature.
Safety
- Don't eat the raw dough. Raw flour and raw egg can carry harmful bacteria, and kids shouldn't play with it either. Only the baked cookies are safe to eat.
- Baking sheets stay hot for several minutes. Use oven mitts, and an adult should move the sheets in and out of the oven.
- Many chocolate chips contain milk and soy (lecithin). Check the label if you're baking for someone with allergies.