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

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

138 comments… Leave a Comment
  • 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

    Reply
    • Joanne April 3, 2014, 10:56 am

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

      Reply
  • 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!

    Reply
    • Joanne April 3, 2014, 11:22 am

      Nice! So glad you loved it!

      Reply
  • 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 🙂

    Reply
    • Joanne March 20, 2014, 11:22 am

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

      Reply
  • Eizabeth March 18, 2014, 10:43 pm

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

    Reply
    • 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.

      Reply
  • kim March 7, 2014, 3:11 pm

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

    Reply
  • Sydney March 1, 2014, 2:26 pm

    Could you use semi sweet chunks instead of milk?

    Reply
    • Joanne March 3, 2014, 9:55 am

      Sure, use what you love.

      Reply
  • 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?

    Reply
    • 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.

      Reply
  • Lourdes February 14, 2014, 11:37 am

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

    Reply
    • 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 🙂

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

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

    Reply
  • sarah February 3, 2014, 2:10 pm

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

    Reply
  • Sonia January 25, 2014, 10:49 am

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

    Reply
    • 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.

      Reply
  • 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…..

    Reply
  • 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? 🙁

    Reply
    • 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?

      Reply
      • 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.

        Reply
        • 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 🙂

          Reply
  • 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?

    Reply
    • Joanne January 15, 2014, 3:09 pm

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

      Reply
  • Shana December 30, 2013, 8:11 pm

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

    Reply

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.

Did you make it? How was it?:

 

Previous Post: Next Post: