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
  • 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

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