Homemade Double Chocolate Cookie Mix
This easy Homemade Double Chocolate Cookie Mix makes rich, soft, chewy chocolate cookies packed with melty chocolate chips. It’s perfect for preparing ahead, storing in your pantry, giving as a homemade gift, or keeping on hand whenever a chocolate craving strikes.
Simply combine the dry ingredients, store the mix, and add a few simple wet ingredients when you’re ready to bake.
Recipe Information
Cookie Mix
- Prep Time: 10 minutes
- Yield: 1 batch of cookie mix
Baked Cookies
- Prep Time: 15 minutes
- Bake Time: 9–11 minutes
- Total Time: About 25 minutes
- Yield: Approximately 18–22 cookies
- Difficulty: Easy
- Oven Temperature: 350°F (175°C)
Ingredients
Homemade Double Chocolate Cookie Mix
- All-purpose flour — 1½ cups (190 g)
- Unsweetened cocoa powder — ½ cup (45 g)
- Baking soda — ½ tsp
- Fine salt — ½ tsp
- Granulated sugar — ½ cup (100 g)
- Packed light brown sugar — ¾ cup (150 g)
- Semi-sweet chocolate chips — 1 cup (170 g)
To Bake the Cookies
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 batch Homemade Double Chocolate Cookie Mix
Optional Add-Ins
- ½ cup white chocolate chips
- ½ cup milk chocolate chips
- ½ cup chopped walnuts or pecans
- A pinch of espresso powder for deeper chocolate flavor
- Flaky sea salt for topping
Instructions
1. Prepare the Cookie Mix
In a large bowl, whisk together:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Fine salt
Make sure the cocoa powder is evenly distributed and there are no large lumps.
Add the granulated sugar and packed brown sugar.
Stir until everything is thoroughly combined.
Finally, add the semi-sweet chocolate chips and mix well.
Your Homemade Double Chocolate Cookie Mix is now ready to store or bake immediately.
How to Store the Cookie Mix
Transfer the prepared mix to an airtight container or a large resealable bag.
Store in a cool, dry place for up to 3 months.
For a homemade gift, place the mix in a large glass jar and attach a label with the baking instructions.
Storage Tip
Make sure your container is completely dry before adding the cookie mix. Moisture can cause the ingredients to clump and reduce the shelf life.
To Bake the Cookies
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
2. Cream the Butter
Place the softened butter in a large mixing bowl.
Beat until smooth and creamy.
Add the eggs and vanilla extract.
Beat until well combined and smooth.
3. Add the Cookie Mix
Gradually add the Homemade Double Chocolate Cookie Mix to the butter mixture.
Mix on low speed until a thick cookie dough forms.
Scrape down the sides of the bowl as needed.
Do not overmix.
The dough should be thick, rich, and packed with chocolate chips.
4. Chill the Dough (Optional)
For thicker, chewier cookies, cover the dough and refrigerate it for 30 minutes.
Chilling the dough helps control spreading and gives the flavors time to develop.
If you’re short on time, you can bake the cookies immediately.
5. Shape the Cookies
Scoop approximately 1½ tablespoons of dough for each cookie.
Roll into balls and place them on the prepared baking sheets.
Leave about 2 inches of space between each cookie because they will spread while baking.
For a bakery-style appearance, press a few additional chocolate chips onto the tops of the dough balls.
6. Bake
Bake for 9–11 minutes.
The edges should look set, while the centers may still appear slightly soft.
Do not overbake.
The cookies will continue cooking slightly from the residual heat after they are removed from the oven.
7. Cool
Remove the baking sheets from the oven.
Allow the cookies to cool on the baking sheet for 5–10 minutes.
Then transfer them to a wire rack to cool completely.
For an extra-special finish, sprinkle a tiny pinch of flaky sea salt over the warm cookies.
Chef’s Tips
Don’t Overbake
The secret to soft and chewy chocolate cookies is removing them from the oven while the centers still look slightly underdone.
They will firm up as they cool.
Measure the Flour Correctly
For the best texture, weigh the flour if possible.
Too much flour can make the cookies dry and cakey.
If measuring by cups, spoon the flour into the measuring cup and level it off rather than scooping directly from the bag.
Use Good-Quality Cocoa Powder
Since chocolate is the main flavor, a good-quality unsweetened cocoa powder makes a noticeable difference.
Dutch-process cocoa can also be used, although natural cocoa powder provides a slightly different flavor and acidity.
Add Extra Chocolate
For truly decadent cookies, add a mixture of semi-sweet, milk, and white chocolate chips.
Make Them Bakery-Style
For larger cookies, use about 3 tablespoons of dough per cookie.
Bake for approximately 11–14 minutes, depending on their size.
Variations
Triple Chocolate Cookies
Add:
- ½ cup white chocolate chips
- ½ cup milk chocolate chips
along with the semi-sweet chocolate chips.
Double Chocolate Nut Cookies
Add ½ cup chopped walnuts or pecans to the cookie dough.
Espresso Chocolate Cookies
Add ½–1 tsp espresso powder to the cookie mix.
It won’t make the cookies taste like coffee—it simply enhances the chocolate flavor.
Mint Chocolate Cookies
Add ½ tsp peppermint extract to the wet ingredients.
Peanut Butter Chocolate Cookies
Add ½ cup peanut butter chips to the cookie mix.
Make-Ahead Instructions
The dry cookie mix can be prepared up to 3 months in advance.
You can also prepare the cookie dough and refrigerate it for up to 48 hours before baking.
For longer storage, freeze portions of cookie dough.
Freezing Cookie Dough
Scoop the dough into individual portions.
Place the dough balls on a baking sheet and freeze until firm.
Transfer the frozen dough balls to a freezer-safe bag or airtight container.
Freeze for up to 3 months.
Bake directly from frozen at 350°F (175°C), adding approximately 1–3 minutes to the baking time.
Storage
Store baked cookies in an airtight container at room temperature for up to 5 days.
To help keep them soft, place a small piece of bread in the container. The cookies will absorb moisture from the bread and stay chewy longer.
Serving Suggestions
Enjoy these cookies with:
- A cold glass of milk
- Hot coffee
- Espresso
- Hot chocolate
- Vanilla ice cream
- Chocolate milkshakes
For an indulgent dessert, sandwich vanilla ice cream between two cookies.
The Final Result
These Homemade Double Chocolate Cookies are rich, fudgy, chewy, and loaded with melty chocolate chips. The homemade cookie mix makes preparation incredibly convenient, while still giving you the flavor and texture of freshly baked cookies from scratch.
Make a batch for your pantry, package it as a thoughtful homemade gift, or keep it ready for those moments when only warm, gooey chocolate cookies will do! 🍪🍫