Double Chocolate Cookies

All chocolate cookies - Lilie Bakery

Personalized Double Chocolate Cookies ultra greedy do you like it? Very soft inside with their big chocolate chips, impossible not to crack! An easy-to-prepare recipe, with no resting time, that will appeal to all chocolate lovers…

What you'll love about this double chocolate cookie recipe

flavors : 100% chocolate thanks to bitter cocoa and chocolate chips which bring a lot of indulgence. I always add a little touch of fleur de sel before tasting, it's so good...

Texture : These all-chocolate cookies are very soft once baked, they stay so for a long time if you keep them at room temperature, in an airtight box.

Difficulty : They are realized in a few minutes, and without rest time.

Soft chocolate cookies - Lilie Bakery

Ingredient details

  • Sugar : for the fluffy side, I use a mixture of brown sugar and classic powdered sugar.
  • Unsweetened cocoa powder : for these all-chocolate cookies, take quality, unsweetened cocoa.
  • Chocolate chips : I love using the big chocolate chips that you find in stores, I find them more greedy than traditional chips. Several brands now offer them.

How to make all-chocolate cookies?

  1. We start by beating the softened butter and the two types of sugar: this allows the cookies to remain very soft once cooked.
  2. Add egg and vanilla.
  3. Sieve the dry ingredients to avoid lumps in the batter, then incorporate them into the mixture.
  4. All that remains is to add the chocolate chips (keep a little for decoration).
  5. With an ice cream scoop, scoop out a little dough then place it on a baking tray lined with baking paper and bake.
  6. It is essential to let the all-chocolate cookies cool down on the tray (because they are soft), before placing them on a wire rack.

My tips for successful cookies

  • Put the ingredients well ambient temperature (egg and butter) so that the final rendering of the all-chocolate cookies is very soft.
  • For a nice result after cooking: I always add small nuggets on top of each ball.
  • If your cookies do not have a round shape when they come out of the oven : take a mini pastry circle, place it above the cookie and make circles, this will firm up its sides and give it a nice round shape.

Possible variations for this recipe

To bring complementary flavors to the dark chocolate in these all-chocolate cookies, you can add chocolate chips. white chocolate or milk chocolate. You can also add crushed nuts : pecans, hazelnuts etc. Let your imagination run wild!

Chocolate chip cookies - Lilie Bakery

Other recipes to try

If you like chocolate recipes, here are some other recipes from the blog that you should like:

If you make these all-chocolate cookies, feel free to rate the recipe and tag @liliebakery on Instagram so I can see your beautiful cookies!

All chocolate cookies - Lilie Bakery
Print Pin
4.9 on 35 votes

Chewy All Chocolate Cookies

Soft chocolate cookies inside with chocolate chips, easy and quick to make, without resting time!
Prep time10 minutes
Cook time11 minutes
Total21 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: cookies
Yield: 13 cookies


  • 100 g softened butter
  • 90 g light brown sugar
  • 65 g granulated sugar
  • 1 large egg
  • 2 cc natural vanilla extract
  • 125 g all-purpose flour
  • 35 g unsweetened cocoa powder
  • 0,5 cc baking soda
  • 0,5 cc salt
  • 160 g chocolate chips (rather big chips)
  • Sea salt optional


  • Preheat the oven to 180°, traditional heat.
  • Beat the softened butter, granulated sugar and brown sugar until you get a very creamy mixture.
  • Add egg and vanilla. Beat again to incorporate well.
  • Separately, sift the flour, unsweetened cocoa powder, baking soda and salt. Add this mixture to the batter in batches. Do not mix more than necessary.
  • Add the chips, keeping 2 tbsp for decoration.
  • With an ice cream scoop (it's easier) take some cookie dough and place on a baking sheet lined with baking paper. It will be necessary to make 2 plates to place the 13 balls.
  • Space the balls well (about 5cm). Add the remaining nuggets on top of the balls.
  • Bake for about 10-11 minutes: during cooking the balls spread out. Remove from the oven, let cool on a baking sheet for 10 minutes. Tip: when they come out of the oven, if your cookies do not have a very round shape, take a mini pastry circle, place it above the cookie and make circles, this will firm up its sides and give it a nice round shape. .
  • Leave to cool completely on a wire rack afterwards. Optional: sprinkle with a little fleur de sel before tasting.


These cookies will keep at room temperature in an airtight container for about 4-5 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
23th June 2022



  1. Reply


    17th June 2022

    5 stars
    These cookies are terribly delicious!

    • Reply

      Lilie bakery

      17th June 2022

      Thank you Lady! :)

  2. Reply


    9th November 2022

    5 stars
    Thank you for this recipe, I made it yesterday, I just changed the amount of sugar, 100gr of brown sugar and no white sugar and I added in addition small chocolate nuts …
    A delight
    My oldest son (6 years old) told me "mom is the best cookies"
    Thank you thank you for all these great recipes.

    • Reply

      Lilie bakery

      9th November 2022

      With pleasure ! Thank you for your feedback Adeline :)

  3. Reply


    24th February 2023

    5 stars
    These cookies are delicious! I had never found a recipe that gives this result, melting inside and still a little crispy on the outside.
    Perfect ! Thanks for the recipe !

    • Reply

      Lilie bakery

      27th February 2023

      My pleasure ! Thank you Morgane for your return :) See you soon

  4. Reply


    July 12, 2023

    can you replace the butter with yogurt?

    • Reply

      Lilie bakery

      July 13, 2023

      Hello Angela, no you really have to use butter if you want to have my result. See you soon :)

  5. Reply


    13th October, 2023

    Should you use the pastry robot?
    Because there is written in the category of kitchenaid electric robot equipment and kitchenaid pastry robot

    thank you in advance

    • Reply

      Lilie bakery

      16th October, 2023

      Hello Sarah, you can use either the electric hand mixer (which I do) or a stand mixer if you have one. I give several options depending on what the readers have. See you soon :)

  6. Reply


    26th October, 2023

    I followed the recipe exactly but my cookies didn't rise at all... they're completely flat, I don't understand why... if you have an idea...

    • Reply

      Lilie bakery

      6th November 2023

      Hello Alexandra, the cookies should not rise too much, they should be like in my photos. Or maybe you have a problem with your baking soda. My #1 tip for a nice shape is the one I give in the recipe: you take a cookie cutter and firm them up on the sides, that's how I make mine in the photo. See you soon :)

  7. Reply


    15th January 2024

    5 stars
    Recipe followed scrupulously and the result is as in the photos! These cookies are delicious, very chocolatey (obviously!), soft on the inside and slightly crunchy on the outside: they keep all their promises! They are approved by both parents and children!
    I was able to make 23 of them, approximately 7 cm in diameter. Yours must be huge if there are 13 of them! Personally, I like cookies that aren't too big, it allows me to have several without (too) feeling guilty ;)

    • Reply

      Lilie bakery

      15th January 2024

      Hello Astrid, thank you for your feedback! You're right, I'm greedy, I like big cookies :) See you soon

  8. Reply


    23th January 2024

    5 stars
    Hello.. recipe made 20 minutes ago.. it's a hit! And this is not the first cookie recipe that I have tested... this one will be written in my book without any hesitation :)

    • Reply

      Lilie bakery

      24th January 2024

      Thanks Jenni! See you soon :)

  9. Reply


    2th February 2024

    Hello, can we make this recipe with the same quality of ingredients without the cocoa?

    • Reply

      Lilie bakery

      5th February 2024

      Hello Pauline, if we completely remove the cocoa we completely change the taste and appearance of the cookies. It would also be necessary to change the dose of flour, sugar, raising agent etc. because they are calculated with bitter cocoa. It would be a totally different recipe that would require several tests in the kitchen :) See you soon

  10. Reply


    7th February 2024

    Hi Lilie,

    Thank you for the recipe. I'm having trouble getting the same result as you. My cookies melt and are flat. And at the end of the process, the dough I make is too sticky to be scooped on the tray. A little help please. Thanks

    • Reply

      Lilie bakery

      10th February 2024

      Hi Rachel, it may come from your ingredients as the dough shouldn't be too sticky (I use an ice cream spoon to put the dough on the tray as you can see on my step by step pictures). Once it's cooked, I say in the recipe to use a round pastry ring to make them round, it works perfectly for this recipe. I hope it helps!

  11. Reply


    March 22, 2024

    5 stars
    Terribly delicious!
    Just reduced the white sugar to 30g and replaced the brown sugar with Moscabado sugar, because I didn't have any brown sugar.
    Thanks for this recipe, I finally found the Cookie Recipe

    • Reply

      Lilie bakery

      March 23, 2024

      Thank you very much Sylvie! Glad you like these chocolate cookies :) See you soon

  12. Reply


    29th June 2024

    5 stars
    What is the equivalence for baking powder please? I don't have any baking soda?

    • Reply

      Lilie bakery

      July 3, 2024

      Hello Virginie, to answer you, in general if a recipe calls for bicarbonate you must respect this ingredient (because it reacts specifically with other ingredients in the recipe). Personally, I advise you to use it, it is sold in the salt section. See you soon :)

4.89 from 35 votes (28 ratings without comment)


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