Easy, Chewy Double Chocolate Cookies Recipe

Easy double chocolate cookies with butter, cocoa powder and chocolate chunks. Jump to the Chewy Double Chocolate Cookies Recipe. Or watch our quick, straight-forward recipe video showing you how to make them.

These tender and chewy chocolate cookies are so simple to make. Butter, sugar, egg, flour and lots of rich cocoa powder make up the batter. Then, we add lots of chocolate chunks to make them extra delicious.

Easy Walnut Cookies RecipeYOU MAY ALSO LIKE: This Double Chocolate Walnut Cookies Recipe – There’s double the chocolate — we use cocoa powder for the batter as well as chocolate chips. Then we throw in lots of buttery walnuts.

How to Make Our Chewy Double Chocolate Cookies Recipe

These cookies are moist, tender, and chewy. Extra chunks of chocolate pierce through the cookies and melt away in your mouth. They’re easy, too! There’s no stand mixer required — we use our handheld mixer. You can even make the dough in under 15 minutes.

How to Make Our Chewy Double Chocolate Cookies

We love this dough so much, we made another cookie recipe using it: Here’s our Fruit and Nut Chocolate Cookies Recipe.

Start by creaming butter and sugar together. We use granulated sugar and brown sugar in this recipe. The granulated sugar makes the edges crispy and the brown sugar keeps them tender in the middle.

Once the butter and both sugars are light and fluffy, it’s time to add the eggs.  Then it’s onto the dry ingredients and chocolate.

Adding the Chocolate Chunks

You can use whatever chocolate you like — this time, we threw in lots of milk chocolate chunks.

How to Make The Best CookiesYOU MAY ALSO LIKE: These Chewy Chocolate Chip Cookies. They are quick to make. You can even freeze the dough up to three months!

Chewy Double Chocolate Cookies RecipeRecipe updated, originally posted December 2012. Since posting this in 2012, we have added a recipe video and tweaked the recipe to be more clear. – Adam and Joanne

4.6 from 39 reviews
Easy, Chewy Double Chocolate Cookies Recipe
 
Prep time
Cook time
Total time
 
Easy double chocolate cookies with butter, cocoa powder and chocolate chunks. You can use a handheld mixer or stand mixer to make these cookies. We have this handheld mixer from KitchenAid.
Created By:
Yield: 3 dozen cookies
You Will Need
  • 2 1/2 cups (325 grams) all-purpose flour
  • 3/4 cup (60 grams) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 18 tablespoons (255 grams) unsalted butter, at room temperature (2 1/4 sticks)
  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) packed brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 12 ounces (340 grams) chocolate chunks (about 2 cups)
Directions
  1. Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
  2. Whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
  3. Add the butter and both sugars to a large bowl. Use a handheld mixer to cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).
  4. Scrape the side and bottom of the bowl then add the eggs, one at time, on medium-low speed until incorporated. Mix in vanilla.
  5. Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes. The cookie batter will become thick. Stir in the chocolate chunks.
  6. Drop 1 1/2 tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading.
  7. Bake the cookies, one sheet at a time, for 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
  8. Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

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132 comments… Leave a Comment
  • Rose August 20, 2016, 8:43 pm

    These turned out just perfect. Reading from many reviews, I feared that my cookies will turn thick and cakey which I hate. I’m looking for a perfectly thin and chewy cookie, and this was it! I’m not even an experienced baker. Just happened to be baking for a long time, so I know some of the tips in baking. I’m not sure how they turned out thick with other reviewers. Maybe they used cold butter and cold eggs? The oven might be running a bit too hot so the cookies were set before spreading? Using less butter?
    Anyways, this rexipe is a keeper, and I’ll return for it when I need more. Thank you 🙂

    Reply
  • Anna August 3, 2016, 12:01 pm

    I love this cookie recipe. it has become one of my go to recipes for delicious cookies. I just watched the video and have a quick question. In the video you only use 1 1/2 cups flour but in the recipe below it, its says to use 2 1/2 cup of flour. Which is the correct amount? Again, we love these cookies and have a friend that always requests that I make them for him. Thank-you!

    Reply
    • Joanne August 11, 2016, 12:35 pm

      Hi Anna, The video is incorrect. We have added an annotation to it, but YouTube does not always show it on mobile devices (ugh!!). The recipe is correct. You need 2 1/2 cups of flour. Sorry for any confusion!

      Reply
  • Lauren July 30, 2016, 2:21 pm

    I made the recipe but substituted the milk chocolate for one pack of white chocolate chips and one cup of Mini Reese’s Pieces. My husband and children loved them!

    Reply
  • Lauren July 30, 2016, 2:20 pm

    I made these cookies but subbed the milk chocolate for a pack of white chocolate chips and 1 cup of Mini Reese’s Pieces – my husband and three children loved them.

    Reply
  • cassandra February 9, 2016, 10:18 pm

    I made these and it was delicious but mine did not spread thin they were thick and small any suggestions to what I may have done wrong

    Reply
  • Mary January 29, 2016, 11:26 am

    I have tried so many chocolate cookie recipies over the years but this for me is definitely by far the best. Grown-ups and kids absolutely loved them. I used an old electric hand whisk that was my mum’s (circa 1960) and it did struggle with the density of the mixture so will use my upright mixer next time. Many thanks for sharing an excellent recipe.

    Reply
  • Brett January 27, 2016, 3:04 pm

    Im so confused what is the milk for in the ingredients yet u didnt use it in the recipie or video . Now my mixture is realy wet ??

    Reply
    • Joanne May 19, 2016, 1:35 pm

      Hi Brett, There is no milk in this recipe. You may have mis-read where we call for milk chocolate? I am sorry the cookies did not turn out well for you.

      Reply
  • Sanj December 26, 2015, 2:01 pm

    I agree with the posters regarding texture. I followed the recipe to the letter and I regard myself an excellent baker but these didn’t melt out at all. They tasted good but I wanted a flat chewy cookie. So disappointed. My validatiis that my coworker using the exact same recipe got the same result I did. Won’t use this again.

    Reply
    • cassandra February 9, 2016, 10:20 pm

      I too had the same problem

      Reply
  • Geeta December 20, 2015, 5:24 pm

    I always get tired looking at recipes that talk about ingredient measurements in pounds/grams and here I found this one which is soooo easy to measure and such a terrific recipe!! I made these today and I could make 50 small size ones, as I have a small ice cream scoop. Thanks again for a wonderful and easy recipe!

    Reply
  • Samsoom December 8, 2015, 3:37 am

    This recipe seems to be a great recipe! But, can I use only brown sugar?

    Reply
    • Joanne December 22, 2015, 1:04 pm

      Yes, the cookies will still work well.

      Reply
  • Lori November 19, 2015, 6:32 pm

    Can you use a stand-up mixer instead of a hand mixer? It’s so much easier 🙂

    Reply
    • Joanne December 22, 2015, 1:19 pm

      Yes, definitely.

      Reply
  • Jacqi Chase October 21, 2015, 3:47 pm

    I keep saving this recipe to my phone, and have switched phones a number of times, so i always have to go back and search out the page again! I LOVE these cookies! My husband and 6 year old do to, this recipe is amazing, it is definitely a fan favorite in my house!

    Reply
  • Jenny June 7, 2015, 11:37 am

    Instead of 200g white sugar I used 100 white sugar and 100g dark brown sugar (didn’t have enough white sugar in the house). Turned out amazing – definitely using this recipe again. I’m sure my work colleagues will agree when I bring in a tub of these cookies tomorrow 🙂

    Reply
  • Kim June 4, 2015, 9:36 am

    I doubled the recipe since I have teenagers coming home after school and a husband who will grab six at time. They are very delicious, I don ‘t see how any one who is a true chocolate lover would not enjoy these. I even put one less egg because I was running low, still scrumptious.

    Reply
  • Fatima April 1, 2015, 8:47 pm

    Absolutely my go to recipe for when I need my chocolate fix. Delicious and simple. It can’t get any better than that.

    Reply
    • Joanne April 3, 2015, 1:42 pm

      These cookies definitely deal with the need for something chocolatey! Thanks for coming back and commenting!

      Reply
      • cassandra February 9, 2016, 10:27 pm

        Joanne,I made cookies and I was very delicious the only thing is it wasn’t a flat cookie I was thick I’m very small can you tell me what I may have done wrong

        Reply
  • Bosh February 6, 2015, 6:26 am

    I found this works better if you roll the dough into perfectly round balls before baking. Otherwise the cookies get a bit thin.

    Wonderful recipe. I make this over and over.

    Reply
  • Christoff February 2, 2015, 6:07 am

    I made these cookies yesterday after I had great success with your brownie recipe. I don’t have any electric mixer or beater, so I had to mix everything by hand. My arms are still sore from mixing the thick batter, but it was worth every ounce of muscles used. These were amazing, and my guests could not get enough of them! I used dark chocolate (70%) for the chunks, and next time I will try adding salted peanuts in them because chocolate and peanuts are best friends and they love having parties in my mouth!

    Thank you for the awesome recipes, you guys are my new go-to site for everything delicious 😀

    Reply
    • Joanne February 3, 2015, 1:32 pm

      Thanks so much! The batter is pretty thick 🙂

      Reply
  • Gwyneth January 23, 2015, 8:12 am

    What will happen if I lessen the amount of chocolate chunks? Will it affect its texture?

    Reply
    • Joanne February 3, 2015, 1:46 pm

      No, the texture should be fine.

      Reply
  • Wany January 13, 2015, 8:00 pm

    The cookies tastes great, but did not come out chewy, soft, or spread out into the round flat like shapes in the picture. They came out crunchy with more of a brittle texture. I was disappointed because I was trying to find that ooey chewy texture and this recipe got such good reviews. I wish some of the tips of getting these cookies just right was part of the recipe instead of having to fish through the reviews and comments. This type of cookie tastes better with milk.

    Reply
    • Liana November 18, 2015, 9:36 pm

      Did you make sure to not over stir the batter? If you over stir the wet and dry ingredients together, you will get a tough cookie. Also just 1 minute too much of bake time can make a soft cookie, crunchy. Sometimes different ovens cook things faster than other. I hope this helps! 🙂

      Reply
  • Chocolatey December 27, 2014, 3:20 pm

    erm hey, can I cut half of the recipe needed? Because 3 dozen of cookies are too much for me and my mom. Does the taste change? Or do I really have to do 3 dozen??

    Reply
    • Joanne March 5, 2015, 10:26 am

      Since the full recipe calls for 2 eggs, halving it is pretty simple. Making a half-batch is perfectly fine.

      Reply
  • Monica Sepulveda December 8, 2014, 5:45 pm

    Best cookies in the chocolate world!!!!
    My husband loved them and he is a chef I scored a ten with these ones.
    Thanks for sharing the recipe I will use them as my go to recipe for Christmas every year 🙂

    Reply
  • faith December 7, 2014, 12:36 am

    Hi I’ve just tried this recipe. But it didn’t turn out the way I expected. It was kinda crumbly/soft and needs to be carefully handled after they were cooled otherwise they will just break into pieces. The outside weren’t crispy.
    I cut the recipe in half because I didn’t want to bake so many in my first attempt, and further reduced the white sugar by 30g and added additional 3g of the cocoa powder. And I had to increase the baking time to 20-25 mins because the cookies didn’t rise and spread, and the surface didn’t dry out. What went wrong? 🙁 I waited until the butter reached room temperature and ensured the butter and sugar were beat till light and fluffy. Please help!

    Reply
    • Joanne March 5, 2015, 10:34 am

      It’s possible your oven runs a little cold. (Most ovens run either too hot or too cold). Try increasing the oven temperature by 25 degrees next time to see if things improve.

      Reply
  • Anusha November 25, 2014, 5:55 am

    Wow! Just… WOW! These are soooo amazingly delicious! I mean, I took one out of the oven and ate it and I was like “This is the best thing I have ever eaten!” There is actually a bunch of them in the oven this second! I made a few changes to the original recipe though:
    1) I used two cups of white sugar instead of one cup white and one cup brown sugar.
    2) I used only one cup of butter.
    Oh, by the way, I used Dairy Milk chocolate bars.
    YUMMY!!!!!!!!!!!!!!!

    Reply
    • Joanne November 26, 2014, 2:23 pm

      We LOVE Dairy Milk Chocolate bars 🙂

      Reply
  • Emma October 19, 2014, 9:44 am

    If I only wanted to make a dozen cookies, i would use a third of the ingredients. But what time and temperature should I bake them at?

    Reply
    • Joanne October 23, 2014, 11:17 am

      Hi Emma, Unless you plan to make smaller cookies, the temperature and time should not need to change.

      Reply
  • mariana October 1, 2014, 9:12 pm

    Im not sure what went wrong but these cookies were horrible :(.I am very dissapointed in this.

    Reply
    • Joanne October 3, 2014, 11:11 am

      Oh no! We’re sorry the cookies didn’t work out for you.

      Reply
  • Dyanna September 1, 2014, 1:11 am

    Whenever I’m in the blues I tend to bake cookies. I ended up finding this recipe and my gosh, they came out B-E-A-UTIFUL. Not only are they the yummiest cookies I have ever made, they are just drop down pretty cookies. And they made my night a whole lot better!
    Thank you for the amazing recipe! <3

    Reply
  • Sharon August 15, 2014, 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 🙂

    Reply
  • Alia August 2, 2014, 8:28 pm

    They turned out perfectly and were ridiculously delicious.

    Reply
  • imi August 2, 2014, 2:21 pm

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

    Reply
  • Catherine Windsor July 26, 2014, 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!

    Reply
  • Michael July 13, 2014, 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.

    Reply
  • Zojajah June 5, 2014, 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.

    Reply
  • Teresa April 27, 2014, 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!

    Reply
  • KC April 26, 2014, 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!

    Reply
    • Julie June 15, 2014, 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.

      Reply
      • Joanne June 20, 2014, 12:22 pm

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

        Reply

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