Easy, Chewy Double Chocolate Cookies Recipe

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.

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

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)


  • 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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140 comments… Leave a Comment
  • enka September 11, 2013, 3:14 am

    hi joanna and adam
    i’m confused that measurement. exp ; 2 1/2 flour means – 875gramms is it right? can you explain to me ?

    • Joanne September 16, 2013, 11:32 am

      350 grams of flour is used, which is the same as 2 1/2 American-sized cup measures.

  • San July 24, 2013, 11:07 am

    In the video you say 1 1/2 cups of flour and in the recipe you say 2 1/2 cups of flour….

    • Adam July 24, 2013, 12:18 pm

      Hi San — Thanks for catching that! The recipe uses 2 1/2 cups of flour, not 1 1/2 cups. We have added a note to the video to correct our mistake. Thank you again!

  • Brenda July 7, 2013, 2:56 pm

    Do you think these will work with 1/2 semi-sweet chocolate chips and 1/2 white ghiradelli chips?

    • Joanne July 12, 2013, 9:59 am

      Yep, that would be great!

  • Isobel June 16, 2013, 5:31 am

    I made these cookies for my dad today (fathers day) as he LOVED them! We’re both chocoholics and I don’t think they’ll last very long…
    So so so yummy!

    (Oh, and substituted vanilla extract with scotch)

  • Martha June 10, 2013, 5:47 pm

    Nom! for a serving of 40 I ended up making around 25 ha they’re giants

  • Natty June 7, 2013, 9:25 pm

    I made these cookies and followed the recipe exactly. They came out like mini cakes instead! What gives?

    • Joanne June 10, 2013, 10:10 am

      Hi there — It is possible that your oven is not calibrated (our oven is terrible — we adjust using a thermometer inside the oven). If the oven was warmer than the recipe stated, it can prevent cookies from spreading because the higher temperature sets them faster, leaving you with cake-like cookies. Also, when you mix the butter and sugar in the beginning, it is important that they are well mixed (they should become fluffy). This helps the cookies spread out in the oven a little more. Next time, we suggest lowering the oven temperature a little and making sure you mix the sugar and butter well. Hope that helps!

  • Jessica May 4, 2013, 2:53 am

    just made these bad boys tonight. Put Andes mint chips and semisweet chocolate chips in it instead. HOLY MOTHER OF GREAT COOKIES. Best I’ve ever made. Thanks for the awesome recipe.

    • Joanne May 8, 2013, 10:53 am

      Haha! Love your comment and so happy you enjoyed them 🙂

  • Alisha April 24, 2013, 12:47 am

    OMG!! These are AWESOME! Just took them outta the oven, and can’t stop eating them!! (We didn’t even have any chocolate chips, and they were still great!) Deff putting this one in the recipe book!!

    • Joanne April 24, 2013, 6:48 pm

      Alisha – So glad you loved them! These cookies are ridiculously addictive 🙂

  • Amber April 4, 2013, 8:10 pm

    Made these yesterday (3 dozen) and they are all gone! Best. Cookies. Ever! So glad I found this recipe!

  • Maureen | Orgasmic Chef March 30, 2013, 4:17 am

    These are the sort of cookies you eat while sitting on the sofa watching re-runs of Seinfeld and eyeing a quart of milk sitting next to your glass on the coffee table. Perfect Saturday afternoon. 🙂


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