Easy, Chewy Double Chocolate Cookies
We love these easy double chocolate cookies with butter, cocoa powder and extra chocolate chunks. Jump to the Chewy Double Chocolate Cookies Recipe
How to Make Our Chewy 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 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.
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
Easy 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 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)
- 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.