Double Chocolate Cookies with White Chips and Drizzle

Double Chocolate Cookies

These individual cocoa cookies have slightly soft centers, dark and white chocolate chips, and a thin semisweet drizzle. A few chips pressed onto the dough keep both colors visible after baking.

Dark dough gives little browning feedback, so begin checking the cookies at 9 minutes. Take them out when the edges are set and the centers are still slightly soft; they will firm up as they rest on the baking sheet.

Ingredients for Double Chocolate Cookies

• 1 1/2 cups all-purpose flour (180g)
• 1/2 cup unsweetened cocoa powder (45g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (1 stick) unsalted butter, softened but not melted (113g)
• 3/4 cup packed light brown sugar (150g)
• 1/4 cup granulated sugar (50g)
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup semisweet chocolate chips (130g), divided
• 1/2 cup white chocolate chips (85g)

How to Bake Double Chocolate Cookies

1. Preheat the oven: Heat to 350°F (175°C) with a rack in the center. Line baking sheets with parchment paper.
2. Combine the dry ingredients: Whisk the flour, cocoa powder, baking soda, and salt until the mixture is evenly colored.
3. Mix the dough: Cream the softened butter with both sugars. Mix in the egg and vanilla, then add the dry ingredients and mix just until no flour streaks remain. Set aside 1/4 cup of the semisweet chips for the drizzle. Reserve a few of the remaining semisweet chips and a few white chips for the tops, then fold the rest into the dough.
4. Portion and top: Scoop approximately 2-tablespoon mounds onto a cool, parchment-lined sheet, spacing them about 2 inches apart. Lightly press the reserved chips onto the tops. If the dough has become very soft, chill it briefly before portioning; warm dough or a hot baking sheet can encourage spreading.
5. Bake and cool: Bake uncovered for 9–12 minutes per batch, checking at 9 minutes. The edges should look set and the centers slightly soft, not wet or liquid. Leave the cookies on the sheet for 10 minutes to firm up, then transfer them to a rack to cool completely.
6. Add the drizzle: Melt the reserved 1/4 cup semisweet chips in a microwave-safe bowl in short bursts, stirring between each until smooth. Use a spoon or small piping bag to drizzle thin lines over the cooled cookies. Let the chocolate set before stacking.

How to Tell When Chocolate Cookies Are Done

The 9–12 minute window applies to approximately 2-tablespoon portions. Look for set edges and centers that are still slightly soft rather than waiting for the dark dough to brown. Larger or flatter cookies may need a different baking time, so use those cues to decide when to take them out.

Storing the Cookies

Once the drizzle has set, keep the cookies in an airtight container at room temperature for up to 3 days. Serve them as they are or with a hot drink or glass of milk.

For a lighter dough without cocoa, try these classic chocolate chip cookies.

Nutrition

Approximate nutrition per cookie, based on 16 cookies: 220 calories, 3g protein, 11g fat, and 31g carbohydrates. Per 100g of finished cookies: approximately 460 calories, 6g protein, 22g fat, and 64g carbohydrates. Values vary with ingredient brands, cookie size, and moisture lost during baking.