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

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 Recipe

Recipe 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

Easy, Chewy Double Chocolate Cookies Recipe

  • PREP
  • COOK
  • TOTAL

Easy double chocolate cookies with butter, cocoa powder and chocolate chunks. You can use a handheld mixer or stand mixer to make these cookies.

Makes 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

  • Make Batter
  • Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.

    Whisk the flour, cocoa powder, baking soda, and salt together. Set aside.

    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).

    Scrape the side and bottom of the bowl then add the eggs, one at time, on medium-low speed until incorporated. Mix in vanilla.

    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.

    • Bake Cookies
    • 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.

      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.

      Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Adam and Joanne's Tips

  • Make Ahead: Refrigerate unbaked cookie dough up to 3 days. Or, freeze cookie dough up to 3 months.
  • How to Freeze Cookies: Line a baking sheet with parchment paper and prepare the dough as usual. Scoop out cookie mounds onto the baking sheet. You can crowd the dough mounds together, just do not let them touch. Freeze until hard. Transfer the frozen dough mounds to an airtight container or plastic bag. Store in the freezer. Bake frozen cookies without thawing, it will add an extra 3 to 5 minutes of bake time.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 cookie / Calories 172 / Protein 2 g / Carbohydrate 23 g / Dietary Fiber 1 g / Total Sugars 15 g / Total Fat 9 g / Saturated Fat 6 g / Cholesterol 26 mg
AUTHOR: Adam and Joanne Gallagher

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138 comments… Leave a Comment
  • 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 …..

    Reply
  • Karen December 21, 2013, 2:46 pm

    What if I don’t use parchment paper?

    Reply
    • 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.

      Reply
  • Victoria December 17, 2013, 4:12 pm

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

    Reply
    • Joanne December 18, 2013, 11:49 am

      These are a typical sized cookie.

      Reply
  • 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

    Reply
  • Meagan November 26, 2013, 7:00 pm

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

    Reply
    • 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.

      Reply
  • 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!

    Reply
    • Joanne November 18, 2013, 11:09 am

      Yum!

      Reply
  • 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!

    Reply
    • Joanne November 18, 2013, 11:13 am

      We totally understand your problem!

      Reply
  • Lauren November 14, 2013, 9:01 am

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

    Reply
    • Joanne November 18, 2013, 11:20 am

      Sounds like a great idea!

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

    Will it taste wierd f i forgot the brown sugar?

    Reply
    • 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.

      Reply
  • 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!!!

    Reply
    • Joanne September 16, 2013, 11:24 am

      So glad you liked them!

      Reply
  • 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 ?

    Reply
    • 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.

      Reply
  • 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….

    Reply
    • 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!

      Reply
  • 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?

    Reply
    • Joanne July 12, 2013, 9:59 am

      Yep, that would be great!

      Reply
  • 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)

    Reply
  • Martha June 10, 2013, 5:47 pm

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

    Reply

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