We love these easy double chocolate cookies with butter, cocoa powder and extra 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.
YOU 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.
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.
You can use whatever chocolate you like — this time, we threw in lots of milk chocolate chunks.
YOU MAY ALSO LIKE: These Chewy Chocolate Chip Cookies. They are quick to make. You can even freeze the dough up to three months!
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
Easy 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 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
- Bake Cookies
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.
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
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.
We just made a batch of these and they are absolutely delish! Thanks for the recipe.
I am sad that mine came out as a total fail. I read others comments saying they used less sugar and they were sweet enough. I used the exact amount and mine were bitter. All my ingredients are fresh as I just bought them. I am wondering why mine came out so bitter.
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.
Thank You for this delicious recipe. I also added 1/2 cup chopped walnuts along with 1 1⁄4 cups margarine, for serving to it and it was a lip smacking one.
I have tried your NUTELLA BREAD PUDDING RECIPE and it was too good.
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!!! 🙂