These Double Dark Chocolate Chip Cookies are rich, decadent and so incredibly delicious. Soft and chewy centers with the perfect crisp edges makes these cookies total winners!
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Why These Are the Best Dark Chocolate Cookies
- Delicious and irresistible.
- Rich in dark chocolate flavor.
- Easy drop cookie recipe that needs no chilling.
- Crisp edges with soft and chewy centers.
- Baked cookies and cookie dough freezes so well and these are no exception.
Double Dark Chocolate Chip Cookies Recipe Ingredients
- Salted Butter
- Brown Sugar
- Honey
- Pure Vanilla Extract
- Eggs
- Unsweetened Dark Cocoa Powder
- Unbleached All Purpose Flour
- Baking Soda
- Salt
- Dark Chocolate Chips
- Semi-Sweet Chocolate Chips
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter and add an extra ½ teaspoon salt to the cookie dough.
- Brown Sugar: I prefer light brown sugar for this recipe, but you could use dark brown if you need to. The cookies will have a bit more chew to them with dark brown sugar.
- Honey: I like honey over corn syrup, but you can use light corn syrup instead of honey if you wanted.
- Vanilla Extract: Pure extracts are the best to use. Imitation extracts can leave an unwanted after taste in the cookies.
- Dark Chocolate Cocoa Powder: I use Hershey's Special Dark Cocoa Powder. You can use any dutch process cocoa powder. The dutch process is what gives the cookies the real dark color. If you prefer you can also use unsweetened natural cocoa powder like Hershey's 100% cacao powder. The cookies will have a lighter color but will be just as delicious.
- Unbleached All Purpose Flour: Whole wheat flour and white whole wheat flour can be used as well. Or you can use a blend of all purpose and whole wheat. The whole wheat flour will add a little nutty flavor to the cookies. For these cookies I like to use good ole all purpose flour, it gives them the best texture.
- Chocolate Chips: The recipe calls for both dark chocolate chips and semi-sweet chocolate chips. I like to use both to round out the richness and sweetness. Milk chocolate chips, white chocolate chips or even peanut butter chips will work too. You could also chop up a dark chocolate bar and use chocolate chunks in the cookies. YUM!
How to Make Double Dark Chocolate Chip Cookies
- Preheat oven to 375°F and line at least two cookie sheets with parchment paper.
- Cream together the softened salted butter, brown sugar and honey in a stand mixer with paddle attachment or large bowl with hand beaters. Cream on medium speed until light and fluffy.
Quick Tip: Spray your measuring cup with non-stick spray before measuring the honey. The honey will slide right out with no sticky messes to worry about.
- Add the eggs, one at a time, beating well after each egg. Then beat in the vanilla extract.
- Now add the dry ingredients: special dark cocoa powder, all purpose flour, baking soda, and salt. Mix on low speed just until it is all evenly incorporated.
- Lastly, add the dark chocolate chips and semi-sweet chocolate chips and fold in or mix in on low speed.
- Using a medium size scoop or 2 tablespoons, drop the cookies on lined cookie sheet 2 inches apart. I get 13 cookies on my pans. Three rows of 3 and two rows of 2.
- Bake on center rack in center of oven for 10-12 minutes until the tops of the cookies no longer look glossy and the edges are set.
Flavor Tip: Immediately sprinkle tops of cookies with coarse sea salt for an extra depth of flavor.
- Let cookies cool on pan for 3 minutes and then remove to wire rack to cool completely.
If you are a chocolate cookie lover like me you will love these other chocolate cookie recipes!
Storing Cookies
Storing: Completely cool cookies and store in an airtight container. Keep them in a cool dry place and they'll last a few weeks. If you notice the cookies starting to get a little dry or hard, add a piece of bread to the container with the cookies. It will add moisture back into the cookies.
Freezing: These cookies freeze well! Place the baked cookies in a freezer safe airtight container in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours.
How to Freeze Cookie Dough
Freezing Cookie Dough: To freeze the double dark chocolate chip cookie dough: place cookie dough scoops on a large baking sheet lined with parchment paper. Then freeze the dough for a couple hours. Once frozen, place the frozen dough balls in an air tight freezer-safe container or zip top bag. I like to freeze them between layers of wax paper. Label, date and keep frozen until ready to use.
Baking Frozen Cookie Dough: To bake the frozen cookie dough, place cookie dough balls on parchment lined cookie sheets 2 inches apart. Bake frozen dough at 375°F and increase the bake time to 12-14 minutes or until the centers no longer look wet and glossy. Baking time will vary on how cold your cookies are when placed in the oven. Cool cookies on pan for 3 minutes and then remove to wire rack to cool completely.
Best Tips for Double Dark Chocolate Cookies Recipe
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- Easiest way to measure honey: spray measuring cup with non stick cooking spray and then measure honey. The honey will slide out of cup without the sticky mess.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium size scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be more crisp and hard. The centers should look set and no longer wet and glossy.
- Sprinkle tops of cookies with coarse sea salt immediately after you take them out of the oven. It is so dang delicious!
FAQs About Double Dark Chocolate Chip Cookies
Absolutely! The bittersweet chocolate helps balance out the sugar in the cookie. If you like dark chocolate, try it in your cookies!
Since the cookies are so dark it can sometimes be hard to tell when they are done baking. If the centers no longer look glossy and the edges are set they are done. To see if the edges are set, gently tap them.
Hershey's Special Dark Chocolate Chips are great for cookies and other baked goods. Ghirardelli has some good dark chocolate too. You can also chop dark chocolate bars and put those in your cookies.
More Delicious Cookie Recipes:
Double Dark Chocolate Chip Cookies
Ingredients
- 1 ½ cups salted butter, softened
- 1 cup brown sugar, packed
- ½ cup honey
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup Hershey's special dark cocoa powder
- 2 ½ cups all purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups Hershey's special dark chocolate chips, or a 12 ounce bag
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F and line at least two cookie sheets with parchment paper.
- Cream together the softened salted butter, brown sugar and honey in a stand mixer with paddle attachment or large bowl with hand beaters. Cream on medium speed until light and fluffy. Quick Tip: Spray your measuring cup with non-stick spray before measuring the honey. The honey will slide right out with no sticky messes to worry about.
- Add the eggs, one at a time, beating well after each egg. Then beat in the vanilla extract.
- Now add the dry ingredients: special dark cocoa powder, all purpose flour, baking soda, and salt. Mix on low speed just until it is all evenly incorporated.
- Add the dark chocolate chips and semi-sweet chocolate chips and fold in or mix in on low speed.
- Using a medium size scoop or 2 tablespoons, drop the cookies on lined cookie sheet 2 inches apart.
- Bake on center rack in center of oven for 10-12 minutes until the tops of the cookies no longer look glossy and edges are set.Flavor Tip: Immediately sprinkle tops of cookies with coarse sea salt for an extra depth of flavor.
- Let cookies cool on pan for 3 minutes and then remove to wire rack to cool completely.
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