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Chewy Double Chocolate Cookies Recipe

by on December 12, 2012 · 91 comments

These tender and chewy chocolate cookies are so simple to make. The batter is made from butter, sugar, egg, flour and lots of rich cocoa powder. Then, we add lots (and lots) of chocolate chunks to make them extra delicious. (More chocolate is always a good idea, right?)

You May Also Like This: We also used this recipe as a base for our Fruit and Nut Chocolate Cookies Recipe.

Chewy Double Chocolate Cookies Recipe

This chewy double chocolate cookies recipe is one of our favorites…

They are moist, tender and perfectly chewy. Extra chunks of chocolate pierce through the cookies and melt away in your mouth. They’re easy, too! No stand mixer required and you can make the dough in about 10 minutes.

We made these chocolate cookies for the Great Food Blogger Cookie Swap. We sent a dozen cookies to 3 different food bloggers and received amazing cookies from Kelly and Carol.

Hooray for cookies!

Chewy Double Chocolate Cookies RecipeDid you like our chewy chocolate cookies? If so, we bet you’ll love these:

4.7 from 25 reviews
Chewy Double Chocolate Cookies Recipe
 
Prep time
Cook time
Total time
 
These tender and chewy chocolate cookies are so simple to make. The batter is made from butter, sugar, egg, flour and lots of rich cocoa powder. Then, we add lots (and lots) of chocolate chunks to make them extra delicious.
Created By:
Yield: 3 dozen cookies
You Will Need
  • 1 cup plus 2 tablespoons (255 grams) unsalted butter at room temperature (2 1/4 sticks)
  • 1 cup (200 grams) sugar
  • 1 cup (215 grams) light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (350 grams) all-purpose flour
  • 3/4 cups (60 grams) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces (340 grams) milk chocolate chunks (about 2 1/2 cups)
Directions
  1. Preheat oven to 350 degrees F ( degrees C). Then, line two baking sheets with parchment paper.
  2. Add butter and sugars to a large bowl, turn a hand mixer to medium speed and beat until creamy, light and fluffy.
  3. Add one egg, then turn mixer to medium and beat until well incorporated. Add the second egg as well as the vanilla extract and beat until they are well incorporated.
  4. In a separate bowl, combine the flour, cocoa powder, baking soda and the salt with a whisk. Whisk at least 6 to 10 times. Chewy Double Chocolate Cookies Recipe
  5. With the hand mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie batter will become very thick. You only need to mix until everything has combined. Chewy Double Chocolate Cookies Recipe
  6. Then, use a large knife to chop the chocolate into small chunks. Add the chocolate to the batter then use a spoon or spatula to stir in the chocolate. Chewy Double Chocolate Cookies
  7. Drop cookie dough by rounded tablespoonfulls onto baking sheets (or use a medium cookie scoop). Bake 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Cool on baking sheets for 5 minutes then transfer to a cooling rack and cool completely.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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91 Comments

1 Rachael {SimplyFreshCooking} December 13, 2012 at 8:48 pm

Auhhh, yeah… looks amazing! My hubs would die over the big chunks of Hershey bar!!

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2 carol doty December 20, 2012 at 11:21 am

love the cookies –made these and they did not last a day–my family ate all

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3 MARY MEACHUM December 20, 2012 at 4:26 pm

I’m a chocoholic, so the more chocolate the better.

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4 Nickida December 22, 2012 at 12:41 pm

Printing this recipe now because it s going in my Christmas Cookies goodie bags.

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5 Felicia December 24, 2012 at 10:17 pm

I subbed white chips and added dried cranberries!!!! Yum!!!

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6 Joanne December 27, 2012 at 1:02 pm

Yum!

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7 Megan January 16, 2013 at 9:05 am

Love the look of the recipe! Are the chocolate chunks a nessecity?

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8 Adam January 16, 2013 at 2:31 pm

No, you could use chocolate chips or leave them out.

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9 Rivka January 21, 2013 at 7:12 pm

Being a chocoholic, I had never encountered something quite chocolate-y enough for me, until now. The cookie itself was delicious, and with the chocolate chips in addition (I used Ghirardelli Milk chocolate chips) these cookies were literally exploding with all sorts of deliciousness. I cut the recipe in half and it yielded about 3 dozen. Highly recommend!! Definitely will be making these again, with dark chocolate next time!

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10 rivka January 21, 2013 at 7:42 pm

These were extremely satisfying, and then some. I would recommend baking them for no more than 9 minutes. I baked each batch for exactly 9 minutes, and they had the perfect consistency of just fully baked but still soft on the inside, and the chocolate melted but still holding shape. I used Ghirardelli milk chocolate chips on these, and will definitely make them again using dark chocolate chips, for a richer taste.

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11 CookieMonster March 2, 2013 at 9:30 pm

Didn’t use cocoa powder (used melted dark chocolate)
Didn’t put in vanilla
Used caster sugar
Didn’t mix in order…

BUT STILL TURNED OUT AWESOME :DD
I don’t need to pay for the cookies in my neighborhood bakery anymore :P
Thanks for the amazing recipe!!

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12 Krystal March 26, 2013 at 11:34 am

Just made this, the look and smell amazing!! Couldnt resist sneaking a bite, they’re sooo yummy when just out of the oven! I really love how your recipes are all so simple and easy, thanks for the recipe!(:

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13 Joanne March 26, 2013 at 1:37 pm

We can’t resist freshly baked (and warm) cookies, either :)

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14 Maureen | Orgasmic Chef March 30, 2013 at 4:17 am

These are the sort of cookies you eat while sitting on the sofa watching re-runs of Seinfeld and eyeing a quart of milk sitting next to your glass on the coffee table. Perfect Saturday afternoon. :)

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15 Amber April 4, 2013 at 8:10 pm

Made these yesterday (3 dozen) and they are all gone! Best. Cookies. Ever! So glad I found this recipe!

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16 Alisha April 24, 2013 at 12:47 am

OMG!! These are AWESOME! Just took them outta the oven, and can’t stop eating them!! (We didn’t even have any chocolate chips, and they were still great!) Deff putting this one in the recipe book!!

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17 Joanne April 24, 2013 at 6:48 pm

Alisha – So glad you loved them! These cookies are ridiculously addictive :)

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18 Jessica May 4, 2013 at 2:53 am

just made these bad boys tonight. Put Andes mint chips and semisweet chocolate chips in it instead. HOLY MOTHER OF GREAT COOKIES. Best I’ve ever made. Thanks for the awesome recipe.

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19 Joanne May 8, 2013 at 10:53 am

Haha! Love your comment and so happy you enjoyed them :)

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20 Natty June 7, 2013 at 9:25 pm

I made these cookies and followed the recipe exactly. They came out like mini cakes instead! What gives?

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21 Joanne June 10, 2013 at 10:10 am

Hi there — It is possible that your oven is not calibrated (our oven is terrible — we adjust using a thermometer inside the oven). If the oven was warmer than the recipe stated, it can prevent cookies from spreading because the higher temperature sets them faster, leaving you with cake-like cookies. Also, when you mix the butter and sugar in the beginning, it is important that they are well mixed (they should become fluffy). This helps the cookies spread out in the oven a little more. Next time, we suggest lowering the oven temperature a little and making sure you mix the sugar and butter well. Hope that helps!

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22 Martha June 10, 2013 at 5:47 pm

Nom! for a serving of 40 I ended up making around 25 ha they’re giants

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23 Isobel June 16, 2013 at 5:31 am

I made these cookies for my dad today (fathers day) as he LOVED them! We’re both chocoholics and I don’t think they’ll last very long…
So so so yummy!

(Oh, and substituted vanilla extract with scotch)

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24 Brenda July 7, 2013 at 2:56 pm

Do you think these will work with 1/2 semi-sweet chocolate chips and 1/2 white ghiradelli chips?

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25 Joanne July 12, 2013 at 9:59 am

Yep, that would be great!

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26 San July 24, 2013 at 11:07 am

In the video you say 1 1/2 cups of flour and in the recipe you say 2 1/2 cups of flour….

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27 Adam July 24, 2013 at 12:18 pm

Hi San — Thanks for catching that! The recipe uses 2 1/2 cups of flour, not 1 1/2 cups. We have added a note to the video to correct our mistake. Thank you again!

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28 enka September 11, 2013 at 3:14 am

hi joanna and adam
i’m confused that measurement. exp ; 2 1/2 flour means – 875gramms is it right? can you explain to me ?

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29 Joanne September 16, 2013 at 11:32 am

350 grams of flour is used, which is the same as 2 1/2 American-sized cup measures.

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30 Cristina September 13, 2013 at 11:15 pm

By far some of the best cookies I’ve ever tasted and by far the tastiest recipe I’ve ever found for any kind of cookies (and I’ve tried many). Thank you so much!!!

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31 Joanne September 16, 2013 at 11:24 am

So glad you liked them!

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32 ponija dumo November 3, 2013 at 10:21 am

Will it taste wierd f i forgot the brown sugar?

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33 Adam November 3, 2013 at 10:31 am

You can use all white sugar — the cookies will just be crispier and much less chewy. Just replace the brown sugar called for in the recipe with white.

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34 Lauren November 14, 2013 at 9:01 am

Considering making these and topping with a cream cheese icing for contrast. Any thoughts?

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35 Joanne November 18, 2013 at 11:20 am

Sounds like a great idea!

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36 Lindsay November 14, 2013 at 7:52 pm

I could barely even get to eating the cookies… I couldn’t stop eating the dough! So chocolatey and delicious. Definitely love this one!

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37 Joanne November 18, 2013 at 11:13 am

We totally understand your problem!

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38 Leeanne November 17, 2013 at 8:25 am

Made these yesterday, they are awesome! Great chocolate flavor. Added Reese’s pieces instead of the chocolate chunks in an attempt to clear out halloween candy! Worked perfectly! Will try other combinations in the future. Thank you for a great recipe!

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39 Joanne November 18, 2013 at 11:09 am

Yum!

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40 Meagan November 26, 2013 at 7:00 pm

Can I use regular butter in place of the unsalted butter in this recipe?

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41 Adam November 29, 2013 at 2:40 pm

Yes, you can. You might want to reduce the amount of salt called for in the recipe, though.

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42 Sarah Portrie November 30, 2013 at 2:32 pm

Ummmm Ummm I love those that is my favorite thing to have everyday thank you
Carly Shea

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43 Victoria December 17, 2013 at 4:12 pm

How many does it make if I make them in the regular cookie size?

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44 Joanne December 18, 2013 at 11:49 am

These are a typical sized cookie.

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45 Karen December 21, 2013 at 2:46 pm

What if I don’t use parchment paper?

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46 Joanne December 30, 2013 at 12:29 pm

You don’t have too. A non-stick baking sheet works (or a pan specifically for cookies). Also, the silicon baking sheets work well.

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47 Liz December 23, 2013 at 1:30 pm

Delicious and so easy! I made these as a holiday treat for my coworkers and they loved them. Also, this is a really easy recipe to customize for the holidays: just use peppermint chocolate chips, and sprinkle with candy cane bits.

Hmmm, maybe I’ll make these with cinnamon hearts for Valentine’s Day …..

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48 Shana December 30, 2013 at 8:11 pm

Loved it. Used peppermint chips instead of chocolate chunks and they turned out amazing!!

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49 quiana January 12, 2014 at 4:41 pm

Hi I’m just curious would it be alright if I use cake flour instead of all purpose?

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50 Joanne January 15, 2014 at 3:09 pm

Try it. Cake flour will make the cookies lighter and less chewy.

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51 xybreak January 15, 2014 at 1:02 pm

well, something went wrong..
my dough wasn’t that solid as it was in your tutorial video
to be honest, the dough was kind of liquid
what’s the mistake? :(

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52 Joanne January 15, 2014 at 2:57 pm

Hi there — this dough should be quite thick. Is it possible that the amount of flour you added was off or that you used melted butter instead of room temperature?

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53 xybreak January 15, 2014 at 5:10 pm

i added exactly 350gr flour, but i just used about 300gr of sugar because i thought 415gr would be kind of too sweet. was that the cause for the liquid dough?
i tried it again a few hours ago, the dough wasn’t that liquid anymore but i had to add about 50-100gr more of the flour to get the dough a bit more fixed. BUT it still wasn’t that thick…
however they are really delicious at the second try, love them !
& sorry for my bad english, i’m a little girl from germany – greetings.

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54 Joanne January 17, 2014 at 10:29 am

Hmm, we’re not really sure. Was your butter at room temperature? Glad they worked out in the end, though :)

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55 Lucy January 22, 2014 at 4:30 pm

Wow!! These are the best cookies I have ever made. I am chomping my way through one as I write this and will probably have another straight after! I didn’t have any chocolate chips but they worked perfectly well without. Delicious with a nice cold glass of milk…..

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56 Sonia January 25, 2014 at 10:49 am

Are these cookies freezable? That’s if they last long enough…

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57 Joanne January 30, 2014 at 12:46 pm

Yep — You can freeze baked and cooled brownies or just freeze single servings of the batter. If you’re freezing the batter, we bake from frozen, but add a couple minutes to the baking time.

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58 sarah February 3, 2014 at 2:10 pm

yummy…just made some and they are in the oven…cant wait to eat them!

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59 Michelle Mathieu February 9, 2014 at 1:54 pm

Delicious!!! And the video was very helpful and they are very adorable

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60 Lourdes February 14, 2014 at 11:37 am

I only have baking powder instead of baking soda. Will this be okay?

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61 Joanne February 27, 2014 at 4:28 pm

Hi there — baking soda reacts with the cocoa powder and makes the cookies rise then fall into themselves while baking. Baking powder will make cakier cookies. If you’re okay with that then go for it :)

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62 Christy February 27, 2014 at 6:19 pm

I loved this recipe! Just made these cookies with my kids. It was easy for us to do together. And the cookies are the perfect texture. Thank you! My only question is how to make it a more intense chocolate flavor? More cocoa powder or a different type?

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63 Joanne February 28, 2014 at 9:53 am

Hi Christy, try using a different cocoa powder. It’s a splurge, but can really change things. Ghirardelli is a good choice, but if you’re up for spending more Lake Champlain cocoa powder is pretty awesome.

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64 Sydney March 1, 2014 at 2:26 pm

Could you use semi sweet chunks instead of milk?

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65 Joanne March 3, 2014 at 9:55 am

Sure, use what you love.

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66 kim March 7, 2014 at 3:11 pm

To make cookies bigger…flatten them a bit before baking. They are to die for…yummy

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67 Eizabeth March 18, 2014 at 10:43 pm

They are a little to dry, needs more liquid or butter, they don’t flatten at all.

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68 Joanne March 19, 2014 at 11:54 am

These cookies should puff up slightly in the oven then fall onto themselves once baked. We actually “under bake” the cookies slightly so they stay moist — if you try them again, you could take them out of the oven a minute early and see if that helps a bit.

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69 Bernadette F March 19, 2014 at 4:36 pm

Just made these and they are now our #1 cookie favorite. I had another double chocolate recipe that I have always used but this was way better by far!! I only made one change as I did not have a chocolate bar on hand so I substituted with peanut butter chips as my family loves that choc/peanut butter combo and voila! These were such a hit with my whole family. Thank you for such a great and may I say easy recipe :)

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70 Joanne March 20, 2014 at 11:22 am

Oh, yum … peanut butter and chocolate is a favorite combo around here. Glad you loved the cookies!

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71 Helena F. March 24, 2014 at 9:14 pm

BEST RECIPE EVER! Made these for a bake sale at school. Before I brought them my dad had already eaten half the batch! Definitely going to keep this recipe, Thanks!

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72 Joanne April 3, 2014 at 11:22 am

Nice! So glad you loved it!

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73 Sam March 29, 2014 at 8:01 pm

These cookies are insanely delicious. The batter was amazing tasting, Im surprise I had any left to bake. Once baked, they were even better. These will be a hit in any house. Great recipe thank you for sharing

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74 Joanne April 3, 2014 at 10:56 am

Yeah … we down the batter :) Glad you enjoyed them.

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75 Pamela corden April 4, 2014 at 7:49 am

Just made these with my seven year old (he chose them from looking at the images on websites) I was a bit cautious as I only had green and blacks dark cooking chocolate in, and my children only really like milk chocolate. So I only used about 250g. But they’ve turned out really well, and he’s already eaten two, which is surprising because they’re huge! I made 24 big ones so they’d hopefully be more gooey.

Thank you for the recipe.

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76 Joanne April 4, 2014 at 11:27 am

So happy you both enjoyed them!

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77 Sue M. April 23, 2014 at 7:10 pm

These were delicious!! My husband and I are coffee addicts, so I stirred a tablespoon of instant coffee crystals into the batter. The sweet and bitter combination was amazing!!

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78 Joanne May 16, 2014 at 12:28 pm

Sounds great!

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79 KC April 26, 2014 at 4:19 pm

Thanks for sharing this recipe. I just baked these and found them to be too sugary and less chocolatey. The first thing that hits the taste buds is sweetness. Next time I will increase the cocoa and decrease the sugar. Also my cookies remained puffy even after cooling. They did not flatten like in your pictures. I followed the recipe to the T and even tested the oven temp by just baking one cookie at 350 first. I baked the remaining cookies at 345 but they were still puffy. What can I do to make them flatter and chewier? Thanks!

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80 Julie June 15, 2014 at 5:39 pm

Haven’t tried this trick with this recipe, but it has helped with others….when you pull the hot, puffy cookies out of the oven, let the pan drop flat onto the counter top after holding it several inches above the counter. The fall will flatten the cookies making them chewier in texture. Just be careful your counter surface can handle the hot baking sheet.

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81 Joanne June 20, 2014 at 12:22 pm

What an interesting idea, Julia! We’ll have to try that next time … plus, it sounds kind of fun :)

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82 Teresa April 27, 2014 at 1:06 pm

Very, very chocolatey and yummy. I did remove a cup of flour from the recipe though. I find that much flour tends to dry out cookies. They came out super moist and very good!

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83 Zojajah June 5, 2014 at 9:44 am

I think there is a lot of butter but loved them. Delicious! Made them for my friends ,didn’t last a minute. My friends ate all of them. I made 30 cookies and I have ten friends,they came over and ate them all. It’s a great recipe though could you reduce the butter.

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84 Michael July 13, 2014 at 2:53 am

First of all, THANK YOU for giving weight measurements along with the volumes. Makes it so much faster and easier to measure the correct amount of ingredients, and especially to scale the recipe up or down. Why anyone still uses volume measurements at all is beyond me.
I made these with the following modifications: used whole spelt flour instead of AP flour, mostly because I had that on hand and needed to get rid of it. I used Ghirardelli 60% cocoa dark chocolate chips instead of milk chocolate. Also added some chopped walnuts and dried cherries. Other than that I followed the recipe exactly.
I was very happy with the texture of the cookies. They are just as I like them, large and flat and gooey and chewy and tender (after using the “drop the sheet from several inches” trick mentioned by Julie, which worked beautifully). HOWEVER, they are waaaaaay too sweet for my taste. In my opinion the sweetness totally overwhelms any chocolate flavor. I taste all sweet and very little chocolate, in spite of using dark chocolate chips instead of milk chocolate. I almost expected that after noticing the huge proportion of sugar the recipe calls for, but since there are so many rave reviews and no one except for KC mentioned anything about excessive sweetness, I gave it a shot anyway. Turned out KC was dead right, and everybody else apparently has very different concept of chocolaty from mine (for me: chocolaty not equal sweet), but oh well.
I’ll try making these again, but will definitely use WAY less sugar the next time. The big question of course will be how to adjust the dry ingredients to still get the same texture. More flour certainly, more cocoa, and maybe add some ground nuts. I’ll see how it goes.

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85 Catherine Windsor July 26, 2014 at 7:37 am

I tried the recipe again since William insisted and they turned out much better because I added more flour. Also I added some rum for the adult cookies and I added some raspberries for the ones for George. They went down a jolly treat!

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86 imi August 2, 2014 at 2:21 pm

didn’t have any baking soda, so used baking powder instead and they still turned out amazing!

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87 Alia August 2, 2014 at 8:28 pm

They turned out perfectly and were ridiculously delicious.

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88 Sharon August 15, 2014 at 9:06 pm

Hello there
I didn’t make them but I can taste them in my mouth. Judging by the ingredients I can tell these will be a hit at book club next week can’t wait! I am going to snuggle up on the sofa with a bottle of Gatorade, chew these and watch a marathon of game of thrones for the best night yet!
Love Sharon xox :)

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