Double chocolate cookies made with butter, cocoa powder, and extra chocolate chunks. These delicious chewy chocolate cookies are so simple to make.
Watch the Video
Related: We love this cookie dough so much, we made these fruit and nut chocolate cookies with it.
How to Make Double Chocolate Cookies
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.
These chocolate cookies are so simple to make. Butter, sugar, egg, flour, and rich cocoa powder make up the batter. Then, we add some chocolate chunks to make the cookies extra delicious.
There’s no stand mixer required for this cookie recipe — we use our handheld mixer. You can even make the dough in under 15 minutes.
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. We do the same when making these must-try chocolate chip cookies.
When 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. I’m generous with the chocolate in this batter and love chopping it myself since I can chop it in various sizes. Chocolate chips are fine, though!
These double chocolate cookies are moist, tender, and chewy. Extra chunks of chocolate pierce through the cookies and melt away in your mouth. We love them.
Chewy Double Chocolate Cookies
- PREP
- COOK
- TOTAL
Chewy double chocolate cookies with butter, cocoa powder and chocolate chunks. You can use a handheld mixer or stand mixer to make these cookies.
Watch Us Make the Recipe
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
1Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
2Whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
3Add 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).
4Scrape the side and bottom of the bowl then add the eggs, one at time, on medium-low speed until incorporated. Mix in vanilla.
5Turn 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
1Drop 1 ½ tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading.
2Bake 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.
3Store 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
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Made these today….absolutely delicious!!
These are my absolute favorite double chocolate cookies! I usually flatten them a little bit so they spread a bit more and they turn out perfectly chewy and brownie-like. For the holidays, these are AMAZING dipped in white chocolate and sprinkled with crushed candy cane pieces.
I made this with my mother during a visit. we used kerry gold butter, which i really recommend it great quality. This recipe called for a lot of butter, and this butter really made the recipe delicious. we used organic flour we had on hand, and organic cocoa powder. it was the best cookies i’ve ever baked. this recipe was extremely easy, and having really great ingredients helped out a lot too. do yourself a favor and make the bad boys! This is a chocolate lovers dream for sure. It was like a brownie in cookie form!
I have made these loads of times now and the family love them. I have recently discovered that I am gluten intolerant, would the recipe change much. Would GF flour be a straight swap or would it need more adaptations, will miss these 😢
I made cookies for holiday presents this year. I had pinned this recipe and decided to try it as I needed a chocolate cookie one. They turned out wonderful!!! I followed the recipe exactly as written & encountered no problems. They were fun to make & will be my go to recipe for chocolate cookies!
My cookies turn out super cakey and stiff aither when I chill it or not, it does not spead a lot and instead just rise up.
Hi Feliana, Did you use a scale to measure your flour or measuring cups. Sometimes, when using a measuring cup, we can add more flour to the cup that what’s actually needed. To prevent this, try the “spoon and scrape” method of measuring. To do this, fluff up the flour in the flour container/bag,
Use a spoon to sprinkle it into your dry-cup measure, and then scrape off the excess with a straight edge.
Excellent recipe! These were just the texture and flavor I was going for. I followed the recipe as directed and my cookies were crisp on the edges with a nice chewy center, just as the recipe states. The flavor was rich and buttery with just the right amount of sweetness. I like a darker chocolate flavor, so I used dark cocoa but I kept all measurements the same. Not sure why some reviewers got ‘cakey’ results. Maybe over mixing? This one’s a keeper for me!
First attempt at baking cookies with my young niece. Scoured the internet for a reliable recipe, and glad we chose this one. I used 3/4 of the sugar, and split the dough into two batches, with cocoa and without. Added chopped macadamias. Crunchy on the rim, chewy on the inside. It was a hit.
Hi Elle, What cocoa powder and chocolate did you use? There should have been enough sugar to sweetened the cocoa in the cookies. Sorry they were not what you expected.
Can you tell me if these cookies freeze well? Thank you.
Hi Kerry, These cookies freeze very well — as dough and once they are baked.
I am a novice baker and have had plenty of baking failures. I decided to try this recipe and it was a total HIT with my family. Crispy on outside and chewy on inside. Perfect! I used 3/4 the amount of sugar and it turned out sweet enough. If I could bake this yummy cookie, I’m pretty sure anyone else would be able to as well. I totally recommend this recipe.
These cookies turned out just superb…..although i added equal amount of baking powder too and some almonds rather than chocochips instead of white granulated sugar i used brown sugar only but these were just amazing!! soft and chewy from centre.. will definitely make more.
These turned out just perfect. Reading from many reviews, I feared that my cookies will turn thick and cakey which I hate. I’m looking for a perfectly thin and chewy cookie, and this was it! I’m not even an experienced baker. Just happened to be baking for a long time, so I know some of the tips in baking. I’m not sure how they turned out thick with other reviewers. Maybe they used cold butter and cold eggs? The oven might be running a bit too hot so the cookies were set before spreading? Using less butter?
Anyways, this rexipe is a keeper, and I’ll return for it when I need more. Thank you 🙂
Hello Rose,
My cookies come out cakey…how do you make your yummy cookies? Should my butter and eggs be at room temp? Thanks!!! 🙂
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!
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!
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!
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.