Chewy Double Chocolate Cookies
- PREP 15min
- COOK 15min
- TOTAL 30min
Chewy double chocolate cookies with butter, cocoa powder and chocolate chunks. You can use a handheld mixer or stand mixer to make these cookies.
You Will Need
2 ½ 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 ¼ 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 ½ 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.
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