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Easy Double Dark Chocolate Chip Cookies

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What is better than a dark chocolate dessert? This Double Dark Chocolate Chip Cookies recipe that starts with a brownie mix. These chocolate forward cookies are full of dark chocolate chunks, easy to make and ready in minutes!

Three Dark Chocolate Cookies stacked on top of each other with a bite taken out of the one on top.
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Why this Recipe Works

There are so many things to fall in love with, especially for a cookie that is full of so much chocolate flavor.

Starting with a brownie mix keeps the ingredient count low and the deep chocolate taste high. Just like it does in these Pretzel Brownie Cookies.

Adding simple dark chocolate chunks gives them a bit more richness with amazing texture.

Finish the cookies with a sprinkle of salt and it takes this ordinary hand held dessert to the next level. This Chocolate Chip and Salted Caramel Cookie includes the same delicious step.

These Double Dark Chocolate Cookies are a sweet and salty dream come true and you can have a fresh baked batch in no time.

What goes into this Recipe

A photo of all of the ingredients needed to make Easy Dark Chocolate Chip Cookies.
  • Dark Chocolate Brownie Mix: This is the perfect place to start for the ultimate deep chocolate cookie with great flavor and texture.
  • All Purpose Flour: Adding a bit of flour to the cookie dough gives it more structure as it bakes.
  • Vanilla Extract: A simple and yet impactful addition to this deep flavored cookie.
  • Dark Chocolate Chunks: Use a chunk with 70% or less cocoa content for a less bitter taste. Dark chocolate chips can also be used.

See recipe card for full information on ingredients and quantities.

How do you make Double Dark Chocolate Chip Cookies

1. Combine the brownie mix with the flour and whisk to combine the ingredients.

2. Add the eggs, oil and vanilla extract to the dry mixture. Mix with a hand held mixer {or by hand} until you have a thick dough.

Photos of steps 1 and 2 of making the cookie dough of Dark Chocolate Chip Cookies.

3. Add the dark chocolate chunks {or chips} to the dark chocolate cookie dough.

4. Mix them into the dough by hand until they are evenly distributed.

Photos of steps 3 & 4 of making dark chocolate cookies with a brownie mix.

5. Use a medium cookie scoop to scoop cookie dough mounds onto a silicone mat {or parchment} lined baking sheet. Add additional dark chocolate chunks {or chips} to the top of each cookie {if desired}. Doing so creates a beautiful top of each cookie, just like these Mini Chocolate Chip Cookies.

6. Bake in a 350 degree oven for 9-11 minutes or until the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheet. While the cookies are still warm, sprinkle the top of the cookies with kosher {or sea} salt.

Photos of the last steps of making dark chocolate cookies.

Expert Tips

  • Whisk the dry ingredients together before adding the wet ingredients. This step will ensure that all of the ingredients mix together easily and are evenly distributed.
  • Use a cookie scoop to scoop cookie dough. Using a cookie scoop keeps all of the cookies the same size which allows them to bake evenly and look uniform.
  • Add more cookie add-ins for extra flavor and texture. Dark chocolate goes with so many other flavors. Try adding white chocolate chips, shredded coconut, chopped nuts, freeze dried fruit or sprinkles {just to name a few}. This Raspberry Cheesecake Cookie recipe uses freeze dried raspberries and is fabulous.
  • Don’t over bake the cookies. Brownie cookies can be hard because it is difficult to determine when they are browning. The important thing is to not bake them for over 11 minutes. This will ensure that they are not over-baked.
  • Allow the cookies to cool on the baking sheet. The residual heat from the baking sheet will continue to slightly bake the cookies and set them up perfectly. I suggest this for a lot of the cookie recipes on this site, like these Texas Sheet Cake Cookies.

Recipe FAQs

How do I store dark chocolate chip cookies?

The best way to store these cookies is in an airtight container at room temperature for up to 4 days. If you store them in the refrigerator they will last a day or two longer.

Can I freeze these cookies?

Yes, these cookies can easily be frozen for up to 3 months. The most important thing to remember is that the cookies need to be completely cooled before freezing.

The best way to freeze them is to place the cookies in a single layer on a parchment lined baking sheet. Once the cookies are frozen, place them into an airtight container. This step allows you to easily remove a few cookies at a time and keeps the cookies from sticking together.

Do you salt cookies before or after baking?

Most recipes call for salt to be added into the cookie dough but in this recipe it is an optional step after baking.

Adding a sprinkle of kosher or flaky sea salt after baking gives the cookies a wonderful sweet and salty flavor. See this Salted Caramel Butter Bar recipe for another great option.

Why are my dark chocolate cookies bitter?

If you use a dark chocolate chip with a high percentage of cocoa they can tend to be slightly bitter. I would suggest going with a chip or bar that is 70% or less in cocoa content.

A tray of Double Dark Chocolate Cookies that start with a brownie mix and have a sprinkle of salt on top.

Do you love using a brownie mix to bake cookies? Try these recipes…

Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!

Three Dark Chocolate Chip Cookies stacked on top of each other with a bite taken out of the top cookie.

Easy Double Dark Chocolate Chip Cookies

Get your dark chocolate fix with an easy Dark Chocolate Chip Cookie that starts with a brownie mix and ends with a sprinkle of salt.
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 24 cookies
Calories: 144kcal
5 from 1 vote
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Ingredients

  • 1 box dark chocolate brownie mix {19.9 ounces}
  • ¼ cup all purpose flour
  • 2 eggs
  • ¼ cup vegetable oil
  • ½ teaspoon vanilla extract
  • ½ cup dark chocolate chunks {or chips}
  • sprinkle kosher or flaky sea salt

Instructions

  • Preheat the oven to 350°.
  • Combine brownie mix with flour and whisk until incorporated. Add eggs, vegetable oil and vanilla extract, mix using a hand held mixer {or by hand} to combine the ingredients until you have a thick dough. Add in dark chocolate chunks. Stir in by hand until they are evenly distributed.
  • Use a medium cookie scoop to scoop mounds of dough onto a silicone mat {or parchment} lined baking sheet.
  • Bake for 9-11 minutes or until the edges are set, they will appear to be a little undercooked but that is alright. OPTIONAL: Once you remove the cookies from the oven sprinkle the top of each cookie with a bit of kosher or flaky sea salt.
  • Allow the cookies to cool completely on the baking sheet. Store your cookies in an airtight container at room temperature for 4 days or freeze for up to 3 months.

Notes

  • Add more cookie add-ins for extra flavor and texture. Dark chocolate goes with so many other flavors. Try adding white chocolate chips, shredded coconut, chopped nuts, freeze dried fruit or sprinkles {just to name a few}.
  • Use a dark chocolate chunk or chip with 70% or less cocoa content.  If you use a dark chocolate chip with a high percentage of cocoa they can tend to be slightly bitter.
  • Don’t over bake the cookies. Brownie cookies can be hard because it is difficult to determine when they are browning. Do not bake them over 11 minutes and this will ensure that they are not over baked.
  • Allow the cookies to cool on the baking sheet. The residual heat from the baking sheet will continue to slightly bake the cookies and set them up perfectly.

Nutrition

Serving: 1cookie | Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 71mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 1mg
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