These cookies combine double the chocolate, cocoa powder, and mini chocolate chips for a decadently indulgent treat. Perfectly cracked and lightly coated in powdered sugar, they are as delicious as they are beautiful. With their gooey, brownie-like consistency and that rich chocolate flavor, you'll definitely want to make multiple batches!
Chocolate lovers will also love our tried and true Brownie Recipe Or our Super Fudge Flourless Chocolate Cake.
Why our recipe?
- Double Chocolate Cookies with both cocoa and mini chocolate chips
- Uses vegetable oil to ensure a super soft and fudgy cookie that stays this way for days!
- Freeze-and-bake dough ensures that they are easy and convenient to handle.
We use vegetable oil instead of butter, which keeps the cookies incredibly soft and moist—and they last longer! Plus, with a simple freeze-and-bake method, these cookies are as convenient as they are foolproof. Whether you're baking ahead or looking for a fun project to do with the kids, these cookies are a must-try.
Material notes
- Cocoa Powder: Depending on how dark you like your chocolate, you can either use regular cocoa powder or go for a darker cocoa if you prefer a richer chocolate.
- Mini Chocolate Chips: Similarly to cocoa powder, you can use semi-sweet or milk chocolate chips depending on your preference.
- Vegetable Oil: It is used in place of butter and keeps the cookies moist and soft for days. Stick with neutral flavored oils for best results.
- Brown Sugar: Use light or dark brown sugar.
- Unsweetened Cocoa Powder: Get high quality cocoa for the best taste. Depending on how dark you like your chocolate, you can either use regular cocoa powder or go for a darker cocoa if you prefer a richer chocolate. The dutch-process will give a slightly darker color and smoother flavor.
- Mini Chocolate Chips: Similarly to cocoa powder, you can use semi-sweet or milk chocolate chips depending on your preference.
- Powdered Sugar: Be generous when rolling the dough to get a thick layer.
vegetable oil
It may seem tempting to use butter instead of oil for your cookies, but trust us on this one! The oil keeps these cookies moist and ensures they stay soft for days. Although butter adds flavor, it can change the texture and make them less messy. Stick to neutral-scented oils like vegetable, canola, or sunflower oils for best results.
Baking cookies
These cookies will still look very soft after baking for the recommended time. But don't worry, they're done at that point and will harden as they cool. If you overbake these cookies, they'll lose that gooey texture in the center that makes them so delicious, so trust us on this one!
Reserve dough for later
If you ever want to have cookies ready to bake, you can freeze the cookie dough and bake it later! All you have to do is ball the cookie dough, place it on a cookie sheet, then freeze it until the dough hardens. You will then transfer the dough balls to a resealable plastic bag.
When you're ready to bake, let them thaw slightly for 10-15 minutes, just enough to harden the surface. Roll them generously in powdered sugar, then bake according to recipe directions. Do not melt the dough completely!
Storage instructions
Save the baked cookies Keep soft and fresh for up to 1 week at room temperature in an airtight container.
To freeze cookies, Arrange completely cooled cookies in a single layer in a resealable plastic bag or airtight container. Store in the refrigerator for up to 3 months. For best results, thaw frozen cookies at room temperature for about 30 minutes before serving.
