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Double Chocolate Cookies

Attention chocolate lovers! These double chocolate cookies are destined to become a new favorite. With melted bittersweet chocolate folded into the dough and lots of chocolate chips, you get maximum decadence in every bite.

3 double chocolate cookies on white plate

Decadent Double Chocolate Chip Cookies

It’s hard to argue with chocolate, much less double chocolate, so when I stumbled upon this recipe several years ago, I knew I had to make it immediately. 

Double chocolate cookies, like Drop Sugar Cookies and Big Chewy M&M Cookies, are an everyday kind of cookie you can easily enjoy year-round. But they’re also special enough that they’d be right at home on a tray of homemade Christmas cookies

As you would expect, these cookies are quite rich and decadent. You certainly won’t be able to overindulge. One of these babies goes a long way. But, of course, that makes them perfect for sharing—a big plus for the holidays!

Two double chocolate cookies leaning against glass of milk

Why You’ll Love This Double Chocolate Cookies Recipe

Here’s what makes these double chocolate cookies a standout:

  • The ultimate rich chocolate cookie. These cookies may look innocent, but they pack a serious chocolate punch. With both melted chocolate and chocolate chips, you’re sure to get your chocolate fix.
  • Easy to make. You probably have a lot of the ingredients on hand already and the process is quite simple. If you can make Chewy Chocolate Chip Cookies, you can make these double chocolate cookies!
  • Versatile. Customize the recipe with your choice of mix-ins. I share some of my favorite ideas later in this post!
Overhead view of ingredients for double chocolate cookies

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Bittersweet chocolate chips – Look for about 60% cacao.
  • Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
  • Eggs – I recommend baking with large eggs.
  • Granulated sugar
  • All-purpose flour – Here’s how to measure flour for baking.
  • Baking powder
  • Semi-sweet chocolate chips – You can also use a coarsely chopped chocolate bar or chocolate chunks instead.
  • Chopped nuts – Like pecans, walnuts, or hazelnuts.

Is Bittersweet the Same as Dark Chocolate?

Bittersweet chocolate is a type of dark chocolate. It typically has a higher percentage of cocoa solids and less sugar than other varieties of dark chocolate like semisweet. It also has a more intense, slightly bitter flavor. Learn more: Types of Chocolate: A Home Baker’s Guide

How to Make Double Chocolate Cookies

There are two methods for making these cookies. The first is the one from the original recipe that I adapted these cookies from. I’ll share the second method right below that. Choose whichever works best for you!

  • Combine the chocolate and butter. Melt the bittersweet chocolate chips and butter in a double boiler or in the microwave. Cool slightly.
  • Mix the dry ingredients. Whisk the flour and baking powder in a separate bowl. 
  • Mix the wet ingredients. In a large bowl, beat the eggs and sugar until the mixture is thick. Stir in the chocolate mixture.
  • Finish the dough. Stir the flour mixture into the wet ingredients, then fold in the semisweet chocolate chips and nuts.
  • Form the dough into logs. Divide the dough into two portions; place each on a large piece of plastic wrap and shape them into logs about 2 inches in diameter and 12 inches long.
  • Chill. Refrigerate the dough until it’s firm.
  • Prepare. Preheat your oven to 375°F and line baking sheets with parchment paper or silicone liners.
  • Cut the cookies. Unwrap the chilled dough and slice it into 3/4-inch rounds.
  • Bake. Set the cookies on the prepared pans with 2 inches of space between them. Bake one pan at a time for 12 to 14 minutes, or until a shiny crust forms on top but the interior is still soft. 
Overhead view of double chocolate cookies on wire rack
  • Cool. Let the cookies cool on the pans for 5-10 minutes, then transfer them to a wire rack to finish cooling.

For even easier double chocolate cookies, you can simply chill the dough in the mixing bowl for about an hour, then use a cookie dough scoop to form the cookies instead of forming logs and slicing. While drop cookies aren’t quite as perfect as they might be with the slice-and-bake method, this does mean they’re ready to eat faster—and who can argue with that?!

Stack of 4 double chocolate cookies

Tips for Success

Read over my baking tips for beginners, then follow these additional pointers for double chocolate cookies:

  • Use high-quality ingredients. When you’re working with chocolate, the quality of your ingredients really matters. 
  • Be careful not to over-mix. It’s okay if there are a few lumps in the batter. Over-mixing can result in tough cookies.
  • Chill the dough. This will make it easier to handle and shape, as well as help prevent spreading while baking. You’ll also want to refrigerate the dough between batches.
Thick and chewy double chocolate cookies on wire rack


If you’re not a fan of nuts, you can leave them out or replace them with something else. Here are a few ideas to try:

  • White chocolate chips. These add a creamy contrast to the dark chocolate.
  • Peanut butter chips. You can’t go wrong with peanut butter and chocolate together! Mini baking peanut butter cups would also be delicious.
  • Dried cherries. The tartness of dried cherries pairs perfectly with the rich chocolate flavor in these cookies.
  • Crushed candy canes. For a holiday twist, mix in crushed candy canes for a delicious peppermint crunch.
  • Flaky sea salt. Sprinkle a small amount on top of the cookies as soon as they come out of the oven for a sweet and salty twist.

How to Store

Store double chocolate cookies in an airtight container at room temperature for up to 3 days.

Overhead view of double chocolate cookies

Can I Freeze This Recipe?

You can freeze these double chocolate cookies either before or after baking. To freeze the unbaked dough, shape it into logs and wrap tightly in plastic wrap; the logs of dough will last for about 2 months in the freezer. Let them thaw in the refrigerator, then slice and bake as instructed.

To freeze after baking, let the cookies cool completely before placing them in an airtight container or freezer bag. They will stay fresh in the freezer for up to 3 months. Let them thaw at room temperature before serving or reheat in the microwave for warm, gooey cookies.

Overhead view of double chocolate cookies on wire rack and countertop

Ghirardelli's Double Chocolate Cookies

Yield 24 cookies
Prep Time 15 minutes
Cook Time 14 minutes
Additional Time 1 hour
Total Time 1 hour 29 minutes

A chewy, intensely chocolatey cookie recipe from everyone's favorite chocolate company!

Overhead view of double chocolate cookies on wire rack


  • 11.5 ounces (326g) bittersweet chocolate chips (about 60% cacao)*
  • 6 tablespoons (85g) unsalted butter
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1/3 cup (40g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 12 ounces (340g) semi-sweet chocolate chips
  • 1 cup chopped nuts (like pecans, walnuts, or hazelnuts)


  1. Melt the bittersweet chocolate chips and butter in a double boiler or in the microwave. Set aside to cool slightly.
  2. Whisk together the flour and baking powder. Set aside.
  3. In a large bowl, beat the eggs and sugar until thick. Stir in the chocolate mixture.
  4. Stir in the flour mixture followed by the semisweet chocolate chips and nuts.
  5. Use plastic wrap to help form the dough into two logs about 2 inches in diameter and 12 inches long. (The dough will be soft, so be sure to wrap well and tightly.)
  6. Refrigerate the dough until firm (at least an hour up to overnight).
  7. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
  8. Unwrap the chilled dough and cut into 3/4-inch slices with a sharp knife.
  9. Place the cookies on the prepared pans, leaving about 2 inches between cookies.
  10. Bake (one pan at a time) 12 to 14 minutes, or until a shiny crust forms on top but the interior is still soft. Keep the remaining dough refrigerated between batches.
  11. Cool on the pans for 5-10 minutes. Then transfer the cookies to a wire rack to cool completely.


    *At some point, Ghirardelli changed the size of their bittersweet chocolate chip packaging from 11.5 ounces to 10 ounces. Their updated recipe uses that smaller amount. I prefer them with the larger amount, but either should work. Other brands (like Guittard) still have the 11.5 ounce bags. Use another brand or roughly chop bar chocolate if you don't want to buy multiple bags.

    While the slice-and-bake versions are pretty, I've also made these simply by dropping the dough with a scoop after the dough has chilled.

    Recipe slightly adapted from Ghirardelli.

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      33 Comments on “Double Chocolate Cookies”

    1. Now you’re talking my language! Uh, wait. You always do. Those look good.

    2. Incredible. I despise rolling cookie dough, refrigerating it, slicing it, yada yada yada. It’s nice to see that sometimes you can break the rules and drop the dough! I’ve never considered that…

    3. YUM! That second picture has my mouth watering!

    4. Mmmmmm! These look sort of like a brownie-cookie. Your pictures (as always) are amazing! I love that one with the chocolate oozing out, with the chocolate just tantalizingly hanging there and not reaching the plate yet. Awesome.

    5. Oh wow–I saw a demonstration of these at The Bon Appetite Supper Club in NYC a few weeks ago and they looked amazing, but I had totally forgotten about them until now–thanks for the reminder! Your look beautiful!

    6. I think perfect cookies are a bit overrated – they look more like the store bought kind than homemade. These look totally decadent and the perfect answer to my always nagging chocolate cravings!

    7. I like that you dropped these rather than rolled them. Decadent, rich, crunchy edges- my kind of cookie.

    8. The second photo almost jumps in my mouth…delicious!

    9. Oh, I wanna lick that melted chocolate chip in the last pic.

      Happy Thanksgiving!

    10. I agree the second picture looks so amazing! You should check out they have such good vanilla beans, extracts, pastes and ground vanilla. Have a Happy Thanksgiving

    11. good grief do these babies look good! you say it’d be impossible to overindulge, but i’m sure i could manage to do just that 🙂

    12. Oh my sweet heaven. How do you keep doing this? I think I want to live under your kitchen table.

    13. Those look so yummy!
      I could go for a CC cookie right now!

    14. These look absolutely decadent! I made flourless chocolate cake with Ghirardelli yesterday and it was amazing.

    15. Well… it IS that time of year. One can not have TOO many sweets:).

    16. super! rally good job

    17. these remind me of a flourless chocolate cake in a mini form
      as always, stellar photos

    18. OMG!!! we must be soul mates bc that cookie is all my dreams in cookie form LOL

    19. Wow….those look pretty powerful, i´ll try the recipe over the weekend.

      Gudmundur Palmason

    20. I made these cookies last year. They were great my family loved them. Only thing is that my rolled logs were not that great so after I cut and baked everyone was referring to them as turd cookies, but they still ate them…lol

    21. No one needs perfect looking cookies! If they’re made of chocolate, they have to be good.

    22. Yum, I think I’m going to try and make these later today, they look really good!

    23. My sister and I made these on separate occasions and both thought something was missing from the recipe? The cookies were bland, regardless of the amount of chocolate in them. We won’t make them again, unless I can find out what was missing?? Anyone else actually make them??

    24. These look great! FYI — the latest issue of Cook’s Illustrated has a chewy (double) chocolate cookie recipe that is unbelievable. Really easy and among the best cookies I’ve ever had.

    25. I know this is a late comment, but…

      The cookies look wonderful, probably better than if they HAD been rolled. I thought I’d share a trick with you when gloppy dough calls for rolling. I take some WAX paper, a long piece, spoon the dough all along it and then twist the ends. That pretty much does it, you can refrigerate or freeze and you haven’t done any more hard work than scooping them out individually.

      Great web page, I’ll have to visit more often.

    26. I notice here a definite love for chocolate, one of my wife’s favourite things …I think I’ll revisit often and maybe make some of these recipes to surprise her. thx for sharing …saw you on blogged

    27. This is a luscious dessert recipe that is a combination

    28. These are the Ghirardellie Ultimate Double Chocolate Cookies and I have made these many times. (The recipe is in the Gharardelli Chocolate Cookbook page 32. I have been told by many that they are the best chocolate chip cookie they have EVER had! I’ve also been told they should be a “controlled substance” because they are so good! I am not exagerating when I tell you this!

      I first got the recipe from an advertisement page in one of my cooking magazines and I tried the recipe. The batter is almost like a brownie batter and the cookie almost has the texture of a brownie. Please don’t be afraid to form the dough into a log. This is really easy and it’s key to the perfect cookie. Just take two pieces of wax paper (for 2 logs). Pour 1/2 of the batter width wise onto the paper. Wrap the back side of the paper over the batter and start rolling inside the wax paper. It will be shaped like a rolling pin. Move your hands up and down the wax paper as you roll to form the log and twist the ends. Repeat for second log. Place them in a 13 X 9 dish and put in the refrigerator.

      In about 30 minutes place the logs on the counter and roll them so they will be circular. Forget about them until you get ready to cook them. Cut them into 1 1/2 inch slices and bake. Here’s the second hint, I cook them at exaclty 13 minutes (just until they are done, and the center is set) There will be a little shine on the outside of the cookie. These are perfect.

      One mistake to avoid: Believe it or not, these will not taste the same if you don’t use the Ghirardellie 60% Cacao bittersweet chocolate chips and the Ghirardellie semi-sweet chocolate chips. I made the mistake once of substiting Hershey’s semi-sweek chocoate chips for the Ghirardelli semi-sweet chocolate chips and you can really notice a difference. They are not as good. Many of my friends noticed too.

      As far as I’m concerned, these are the very best chocolate chip cookie!

    29. One amendment. When I mentioned that after 30 minutes you should place the logs onto the counter and roll them so they will be circular. I should have added that you need to place them back into the refrigerator until you are ready to cook them. The dough may be refrigerated for a few days before cooking. This makes them very handy for the holiday’s.

    30. Can I make these into bars???

    31. Hello, it takes so little flour, is 40 grams okay? thank you

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