Double Chocolate Cookies

These rich, chewy double chocolate cookies are a chocolate lover’s dream. Bursting with gooey chocolate and topped with a pinch of flaky sea salt.

Double Chocolate Cookies on a baking sheet

A lot of love went into these cookies… a lot.

I’ve been in a chocolate mood lately. I don’t know if it’s because so much of it is off limits or just because I really like chocolate. Either way, I wanted to come up with a rich, chewy and gooey recipe for double chocolate cookies that used coconut oil instead of butter.

After a complete disaster, an ok batch, and a good but not great batch, I finally had a batch of winning cookies. They checked off every box on my must-have list: thick, flavorful (without being too coconutty), crisp on the outside, chewy on the inside and loaded with chocolate.

Baked Double Chocolate Cookies on quarter sheet pan

How to Make Double Chocolate Cookies

First off, I started by combining my dry ingredients in a large mixing bowl. I used a Dutch process cocoa powder because I prefer darker, slightly more bitter cookies. Guittard is my favorite, however, Hershey’s Special Dark works well too.

Dutch process cocoa powder as an ingredient in double chocolate chip cookies.

I added a teaspoon of cornstarch to help thicken up the dough and absorb any excess oil that pooled underneath the cookies as they baked. It did the trick.

When it came to choosing which kind of coconut oil to use, I opted for a blend of refined and unrefined. I found all unrefined was too overpowering and all refined made the cookies taste too bland. Half of each was perfect. ?

I also added an extra splash of vanilla to up the flavor along with some espresso powder. The espresso powder is totally optional, but it always enhances chocolate desserts without being detectable.

Dry ingredients mixed together for double chocolate chip cookies.

The dough itself is rather oily. I was a little worried if it would hold up enough in the oven but it definitely did. Let the dough rest at room temperature for 10 minutes before baking. I was able to scoop and portion the dough with my standard cookie scoop and place it right onto the sheets. No chilling required.

However, if your kitchen is warm or you’re really struggling to keep the chocolate chips and chunks in place, you can always let it rest in the refrigerator for those 10 minutes.

DO NOT LET IT GO ANY LONGER or you’ll end up with rock hard dough. Remember, coconut oil solidifies!

Gooey inside of a double chocolate chip cookie made with chopped pecans.

Bake on a lined cookie sheet (parchment or baking mats) for 10 minutes at 350 degrees. Do not be tempted to bake longer or you’ll end up with dry, crumbly cookies.

The double chocolate cookies should be set on the edges and slightly soft in the centers. Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Thick, chewy double chocolate cookies fresh from the oven.

This double chocolate cookies recipe has quickly become a favorite of mine. I’ve made a few versions and I have to say, they are delicious and decadent no matter what you put in them.

I was rather fond of chopped pecans, and my kiddos loved freeze dried raspberries.

The options are endless!

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Double Chocolate Coconut Oil Cookies | lifemadesimplebakes.com

Double Chocolate Cookies Recipe

These rich, chewy double chocolate cookies are a chocolate lover's dream. Bursting with gooey chocolate and topped with a pinch of flaky sea salt.
4.46 from 11 votes
Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 Cookies
Calories: 217kcal
Author: Andrea
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Ingredients

  • 1 c. + 2 tbsp. all-purpose flour
  • 1/2 c. Dutch process or dark cocoa powder - sifted
  • 1 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. coarse kosher sea salt
  • 1/2 c. melted coconut oil*
  • 3/4 c. brown sugar - packed
  • 1/4 c. granulated sugar
  • 1 egg
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. espresso powder - optional
  • 1 c. semisweet or bittersweet chocolate chips
  • 1/2 c. chopped semisweet or bittersweet chocolate

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mats. Set aside.
  • In a medium size mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer or a large mixing bowl (with a hand mixer), beat coconut oil an sugars on medium speed for 2 minutes. Add egg, mix until combined.
  • In a small bowl mix the vanilla extract and espresso powder (if using). Add to wet ingredients, mix just until combined.
  • With mixing speed on low, gradually add dry ingredients, chocolate chips and chocolate chunks. Mix until combined. Let dough rest on the counter for 10 minutes or refrigerate for 10 minutes if the dough seems too hard to work with.
  • Using a standard size cookie scoop, portion dough onto prepared baking sheets. Place in the oven and bake for 10 minutes. Remove and allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookie | Calories: 217kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 103mg | Potassium: 184mg | Fiber: 3g | Sugar: 15g | Vitamin A: 17IU | Calcium: 24mg | Iron: 2mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 5 stars
    Soft inside, crunch on edge like it should be! I omitted expresso, used virgin coconut oil, added mixed nuts and used vegan choco chips. Best batch ive made yet! No dense cookies like ive experienced before. Seriously good! I was looking for a recipe with coconut oil and I’m glad I found this one. They looked a little doughy upon removal but hardened perfectly after 5 minutes. Coconut oil for the win!