Soft, chewy double chocolate cookies with a warm, gooey dark chocolate center—these treats are impossible to resist. Simple to prepare and perfect for serious chocolate lovers, they bake up quickly and deliver a rich, indulgent bite every time.
Table of contents
- Ingredients
- Step by step instructions
- Frequently asked questions
- Recipe tips
- How to freeze the dough
- What to serve with them
- More cookie recipes
The picture above says it all: a soft cocoa cookie wrapped around a molten dark chocolate center for an amazing chocolate experience. These cookies taste like a cross between a molten chocolate cake and a classic chocolate chip cookie—rich, decadent, and perfectly balanced with a tender outside and a gooey middle.
They come together quickly—no need to wait for special occasions. You can make them in under 30 minutes, and they freeze beautifully, so keep a few dough balls in the freezer for an easy, last-minute treat.
Ingredients
See the recipe card below for exact ingredient amounts and serving size.
- All-purpose flour
- Salt
- Baking soda
- Baking powder
- Unsweetened cocoa powder
- Unsalted butter (room temperature)
- Granulated sugar
- Eggs
- Vanilla extract
- Dark chocolate chunks — dark chocolate chips or chopped dark chocolate bars also work well.
Step by step instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and unsweetened cocoa powder until evenly combined.
- In a separate large bowl (or the bowl of a stand mixer), add room-temperature butter and granulated sugar. Cream together on medium speed for about 2 minutes until light and fluffy. If you prefer, you can cream by hand with a strong spatula or wooden spoon.
- Add the eggs and vanilla extract to the creamed butter and sugar. Beat on medium speed until combined and smooth.
- Gradually add the dry cocoa-flour mixture to the wet ingredients and beat until all ingredients are incorporated and a uniform dough forms.
- Roll the dough into roughly 1-inch balls. Press a thumb or the back of a spoon into the center of each ball to create a small indentation.
- Place a few dark chocolate chunks into each indentation, then fold the dough around the chocolate until it’s sealed and shaped back into a ball.
- Arrange the cookie dough balls about 2 inches apart on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 9–11 minutes. The edges should be set while the centers remain soft and gooey.
- Optionally dust with powdered sugar or sprinkle a pinch of flaky sea salt on top right after they come out of the oven. Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
Frequently asked questions
- Can I use a different chocolate in the center? Yes. Milk, semi-sweet, or white chocolate chips work well. For variety, try caramel or butterscotch chips, or even peanut butter chips for a different flavor profile.
- How should I store the baked cookies? Store baked cookies in an airtight container at room temperature for up to 3 days. After that, transfer them to the refrigerator for up to 3 more days. Warm a refrigerated cookie in the microwave for 20–30 seconds before serving to restore the gooey center.
- Can I make these gluten-free? Yes. Substitute a reliable gluten-free flour blend cup-for-cup for the all-purpose flour. Results are best with a blend that contains xanthan gum if your flour mix does not already include it.
- Which cocoa powder should I use? Use unsweetened cocoa powder—either natural or Dutch-process. Dutch-process cocoa will give a deeper, richer chocolate flavor if you want an extra-dark result.
Recipe tips
- Room temperature butter matters. Use butter that’s soft but not melted. Cold or melted butter changes the texture and spread of the cookies.
- Time the bake carefully. Bake 9–11 minutes at 350°F for a soft, chewy cookie with a molten center. Overbaking will dry them out.
- Avoid chilling the dough for best results. Chilling solidifies the butter, which slows spread and can prevent the chocolate center from melting properly during baking. If you do chill dough balls, allow them to sit at room temperature for 30 minutes before baking to restore spread.
- Store extra dough in the fridge for up to 2 weeks or freeze for up to 6 months. Forming balls before freezing makes baking individual portions simple and fast.
- To bake from frozen: place frozen dough balls on a parchment-lined baking sheet and add 2 extra minutes to the bake time (see freezing instructions below for specifics).
How to freeze the dough
Freezing the dough in individual balls—already filled with chocolate—makes baking fresh cookies fast and convenient. Follow these steps for reliable results:
- Shape dough into 1-inch balls and press an indentation in each, then fill and seal with dark chocolate chunks.
- Arrange the dough balls in a single layer on a parchment-lined baking sheet and freeze for about 30 minutes, or until firm.
- Transfer the frozen balls to a freezer-safe bag or airtight container and return them to the freezer.
- To bake, place frozen dough balls on a lined baking sheet and bake at 350°F for 11–13 minutes. Allow to cool briefly before serving.
What to serve with them
These cookies are delicious on their own, but they also pair wonderfully with ice cream. Try them alongside no-churn flavors such as peanut butter, salted caramel, peppermint bark (seasonal), or classic moose tracks for an extra-special dessert.
More cookie recipes
Here are some other tested cookie recipes you might enjoy—great options if you want to mix up your baking rotation.
Sea Salt Chocolate Chunk Cookies
Nutella Chocolate Chip Cookies
Salted Caramel Cashew Cookies
Gluten Free Sugar Cookies
Double Chocolate Chip Cookies
Chocolate Chip Cookie Cups with Nutella
Chocolate Cookies
These soft and chewy double chocolate cookies feature a warm, gooey dark chocolate center. Easy to make and ideal for chocolate lovers, they deliver a rich, satisfying bite every time.
Servings:
36
cookies
36
cookies
Prep Time:
20 minutes
20 minutes
Cook Time:
9 minutes
9 minutes
Total Time:
29 minutes
29 minutes
Author:
Whitney Bond
Whitney Bond
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ¼ cup unsweetened cocoa powder
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks
Instructions
- Preheat oven to 350°F.
- Combine the flour, salt, baking soda, baking powder and cocoa powder in a medium bowl.
- Add room-temperature butter and sugar to a large mixing bowl or mixer bowl.
- Cream the butter and sugar on medium speed for about 2 minutes using a mixer, or cream by hand until light and fluffy.
- Add the eggs and vanilla extract and beat until combined.
- Add the dry mixture and beat until the dough is uniform and fully combined.
- Shape the dough into 1-inch balls.
- Press an indentation into each ball of dough with your thumb.
- Fill each indentation with dark chocolate chunks and fold the dough over to seal.
- Place dough balls 2 inches apart on a parchment-lined baking sheet.
- Bake for 9–11 minutes, then let cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
- Topping options: Dust with powdered sugar or finish with a light sprinkle of flaky sea salt as soon as they come out of the oven.
- Chocolate options: Swap in milk, semi-sweet, or white chocolate if you prefer a different flavor profile.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 days, then refrigerate for up to 3 additional days. Reheat refrigerated cookies in the microwave for 20–30 seconds to revive the gooey center.
- Gluten-free option: Use a gluten-free flour blend in place of the all-purpose flour to make the recipe gluten-free.
- Cookie dough storage: Refrigerate dough in an airtight container for up to 2 weeks; freeze for up to 6 months. Forming dough into balls before freezing makes future baking fast and easy.
Nutrition Facts
Calories
145
kcal
Carbohydrates
20 g
Protein
2 g
Fat
7 g
Saturated Fat
5 g
Sugar
13 g