Chewy Double Chocolate Cookies Recipe

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:

4.6 from 37 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)
  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.

Get Free Recipes by Email

Join over 21,000 home cooks and sign up for our free weekly email with hand- picked recipes, recipe videos and cooking inspiration. Enter your email address below:

125 comments… Leave a Comment
  • 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

  • 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.

  • 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.

    • cassandra February 9, 2016, 10:20 pm

      I too had the same problem

  • 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!

  • Samsoom December 8, 2015, 3:37 am

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

    • Joanne December 22, 2015, 1:04 pm

      Yes, the cookies will still work well.

  • Lori November 19, 2015, 6:32 pm

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

    • Joanne December 22, 2015, 1:19 pm

      Yes, definitely.

  • 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!

  • 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 🙂

  • 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.

  • 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.

    • Joanne April 3, 2015, 1:42 pm

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

      • 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

  • 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.

  • 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 😀

    • Joanne February 3, 2015, 1:32 pm

      Thanks so much! The batter is pretty thick 🙂

  • Gwyneth January 23, 2015, 8:12 am

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

    • Joanne February 3, 2015, 1:46 pm

      No, the texture should be fine.

  • 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.

    • 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! 🙂

  • 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??

    • 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.

  • 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 🙂

  • 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!

    • 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.

  • 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.

    • Joanne November 26, 2014, 2:23 pm

      We LOVE Dairy Milk Chocolate bars 🙂

  • 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?

    • 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.

  • mariana October 1, 2014, 9:12 pm

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

    • Joanne October 3, 2014, 11:11 am

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

  • 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

  • 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 🙂

  • Alia August 2, 2014, 8:28 pm

    They turned out perfectly and were ridiculously delicious.

  • imi August 2, 2014, 2:21 pm

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

  • 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!

  • 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.

  • 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.

  • 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!

  • 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!

    • 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.

      • 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 🙂

  • Sue M. April 23, 2014, 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!!

  • Pamela corden April 4, 2014, 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.

    • Joanne April 4, 2014, 11:27 am

      So happy you both enjoyed them!

  • Sam March 29, 2014, 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

    • Joanne April 3, 2014, 10:56 am

      Yeah … we down the batter 🙂 Glad you enjoyed them.

  • Helena F. March 24, 2014, 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!

    • Joanne April 3, 2014, 11:22 am

      Nice! So glad you loved it!

  • Bernadette F March 19, 2014, 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 🙂

    • Joanne March 20, 2014, 11:22 am

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

  • Eizabeth March 18, 2014, 10:43 pm

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

    • Joanne March 19, 2014, 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.

  • kim March 7, 2014, 3:11 pm

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

  • Sydney March 1, 2014, 2:26 pm

    Could you use semi sweet chunks instead of milk?

    • Joanne March 3, 2014, 9:55 am

      Sure, use what you love.

  • Christy February 27, 2014, 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?

    • Joanne February 28, 2014, 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.

  • Lourdes February 14, 2014, 11:37 am

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

    • Joanne February 27, 2014, 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 🙂

  • Michelle Mathieu February 9, 2014, 1:54 pm

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

  • sarah February 3, 2014, 2:10 pm

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

  • Sonia January 25, 2014, 10:49 am

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

    • Joanne January 30, 2014, 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.

  • Lucy January 22, 2014, 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…..

  • xybreak January 15, 2014, 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? 🙁

    • Joanne January 15, 2014, 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?

      • xybreak January 15, 2014, 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.

        • Joanne January 17, 2014, 10:29 am

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

  • quiana January 12, 2014, 4:41 pm

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

    • Joanne January 15, 2014, 3:09 pm

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

  • Shana December 30, 2013, 8:11 pm

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

  • Liz December 23, 2013, 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 …..

  • Karen December 21, 2013, 2:46 pm

    What if I don’t use parchment paper?

    • Joanne December 30, 2013, 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.

  • Victoria December 17, 2013, 4:12 pm

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

    • Joanne December 18, 2013, 11:49 am

      These are a typical sized cookie.

  • Sarah Portrie November 30, 2013, 2:32 pm

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

  • Meagan November 26, 2013, 7:00 pm

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

    • Adam November 29, 2013, 2:40 pm

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

  • Leeanne November 17, 2013, 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!

  • Lindsay November 14, 2013, 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!

    • Joanne November 18, 2013, 11:13 am

      We totally understand your problem!

  • Lauren November 14, 2013, 9:01 am

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

    • Joanne November 18, 2013, 11:20 am

      Sounds like a great idea!

  • ponija dumo November 3, 2013, 10:21 am

    Will it taste wierd f i forgot the brown sugar?

    • Adam November 3, 2013, 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.

  • Cristina September 13, 2013, 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!!!

    • Joanne September 16, 2013, 11:24 am

      So glad you liked them!

  • enka September 11, 2013, 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 ?

    • Joanne September 16, 2013, 11:32 am

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

  • San July 24, 2013, 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….

    • Adam July 24, 2013, 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!

  • Brenda July 7, 2013, 2:56 pm

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

    • Joanne July 12, 2013, 9:59 am

      Yep, that would be great!

  • Isobel June 16, 2013, 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)

  • Martha June 10, 2013, 5:47 pm

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

  • Natty June 7, 2013, 9:25 pm

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

    • Joanne June 10, 2013, 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!

  • Jessica May 4, 2013, 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.

    • Joanne May 8, 2013, 10:53 am

      Haha! Love your comment and so happy you enjoyed them 🙂

  • Alisha April 24, 2013, 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!!

    • Joanne April 24, 2013, 6:48 pm

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

  • Amber April 4, 2013, 8:10 pm

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

  • Maureen | Orgasmic Chef March 30, 2013, 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. 🙂

  • Krystal March 26, 2013, 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!(:

    • Joanne March 26, 2013, 1:37 pm

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

  • CookieMonster March 2, 2013, 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…

    I don’t need to pay for the cookies in my neighborhood bakery anymore 😛
    Thanks for the amazing recipe!!

  • rivka January 21, 2013, 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.

  • Rivka January 21, 2013, 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!

  • Megan January 16, 2013, 9:05 am

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

    • Adam January 16, 2013, 2:31 pm

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

  • Felicia December 24, 2012, 10:17 pm

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

  • Nickida December 22, 2012, 12:41 pm

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

  • MARY MEACHUM December 20, 2012, 4:26 pm

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

  • carol doty December 20, 2012, 11:21 am

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

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

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


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

If you are visiting from a mobile or tablet device, our star review system can be tricky (hopefully fixed soon!). If you plan to leave a star review, please write the number of stars (1 to 5) in your comment and either Adam or Joanne will amend your comment with your star review. Thanks!

Did you make it? How was it?:  

Previous Post: Next Post: