Chocolate desserts are my favorite and these double chocolate cookies are full of ooey, gooey, chocolately goodness! Ready in just 25 minutes, these cookies are perfect for party dessert tables, afternoon bakes, or whenever you’re craving something sweet!
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What You’ll Need For These Double Chocolate Cookies
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How To Make These Double Chocolate Cookies
Preheat oven to 325°F/160C. Line baking sheets with parchment.
In a small bowl or glass, combine ground flax with 4 tbsp/60ml of water. Stir and set aside for 5 minutes to gel.
In a large bowl, combine oil and sugars. Mix by hand until well combined.
Add the cocoa powder and vanilla. Stir until a smooth paste forms.
Add the gelled flax mixture and fold in until smooth. Do not over mix or oil will start separating out of mixture.
Stir in the flour, salt, cinnamon, and baking soda until completely incorporated. Dough will be slightly oily, but this is normal.
Fold in the chopped chocolate.
Scoop 2 tbsp/50g amounts of dough. Roll into balls and place on lined baking sheets with 2-3” between them.
Bake for 14 minutes until just crusty on the exterior but not fully set. Due to the cocoa powder, you will not be able to see browning so it is best to rely on timing. Remove from oven and allow to cool for at least 10 minutes on the baking sheet before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool.
Store at room temperature in an airtight container for up to 5 days or in the freezer for 1 month. Bring to room temperature before eating.
Important Recipe Notes
Use regular cocoa powder, not dutch processed. Dutch processed cocoa powder will create a more bitter flavor and does not have the necessary acidity to react
Any neutral oil will work in this recipe like canola, sunflower, or vegetable. Coconut oil should not be used. Olive oil (or a 50/50 mix with a neutral oil) will create a nuanced flavor with the chocolate.
For best results, used chopped chocolate. Chocolate chips contain additives which will inhibit them from melting into the batter.
For extra nuance sprinkle the tops with flaky sea salt just before baking.
FAQ
Double Chocolate Cookies
- Total Time: 25
- Yield: 16–18 1x
- Diet: Dairy-Free, Vegan, Vegetarian
Description
Fudgy Double Chocolate Cookies packed with rich cocoa and melty chocolate chips! Soft, chewy centers with crackly tops. The ultimate chocolate lover’s cookie!
Ingredients
- 2 tbsp/14g ground flax
- 4 tbsp/60ml water
- 2/3 cup/160ml neutral oil
- 1 cup/205g light brown sugar
- 1/2 cup/100g granulated sugar
- 2 tsp/10ml vanilla extract
- 2 cups/240g all-purpose flour
- 3/4 cup/60g cocoa powder
- 1 tsp/5g baking soda
- 1/2 tsp/1g ground cinnamon
- 1/2 tsp/3g salt
- 1 cup/160g chopped dark chocolate or dark chocolate chunks
Instructions
- Preheat oven to 325°F/160C. Line baking sheets with parchment.
- In a small bowl or glass, combine ground flax with 4 tbsp/60ml of water. Stir and set aside for 5 minutes to gel.
- In a large bowl, combine oil and sugars. Mix by hand until well combined.
- Add the coco powder and vanilla. Stir until a smooth paste forms.
- Add the gelled flax mixture and fold in until smooth. Do not over mix or oil will start separating out of mixture.
- Stir in the flour, salt, cinnamon, and baking soda until completely incorporated. Dough will be slightly oily, but this is normal.
- Fold in the chopped chocolate.
- Scoop 2 tbsp/50g amounts of dough. Roll into balls and place on lined baking sheets with 2-3” between them.
- Bake for 14 minutes until just crusty on the exterior but not fully set. Due to the coco powder you will not be able to see browning so it is best to rely on timing. Remove from oven and allow to cool for at least 10 minutes on the baking sheet before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool.
- Store at room temperature in an airtight container for up to 5 days or in the freezer for 1 month. Bring to room temperature before eating.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
