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.
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.
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)
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
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
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Im so confused what is the milk for in the ingredients yet u didnt use it in the recipie or video . Now my mixture is realy wet ??
Hi Brett, There is no milk in this recipe. You may have mis-read where we call for milk chocolate? I am sorry the cookies did not turn out well for you.
I agree with the posters regarding texture. I followed the recipe to the letter and I regard myself an excellent baker but these didn’t melt out at all. They tasted good but I wanted a flat chewy cookie. So disappointed. My validatiis that my coworker using the exact same recipe got the same result I did. Won’t use this again.
I too had the same problem
I always get tired looking at recipes that talk about ingredient measurements in pounds/grams and here I found this one which is soooo easy to measure and such a terrific recipe!! I made these today and I could make 50 small size ones, as I have a small ice cream scoop. Thanks again for a wonderful and easy recipe!
This recipe seems to be a great recipe! But, can I use only brown sugar?
Yes, the cookies will still work well.
Can you use a stand-up mixer instead of a hand mixer? It’s so much easier 🙂
Yes, definitely.
I keep saving this recipe to my phone, and have switched phones a number of times, so i always have to go back and search out the page again! I LOVE these cookies! My husband and 6 year old do to, this recipe is amazing, it is definitely a fan favorite in my house!
Instead of 200g white sugar I used 100 white sugar and 100g dark brown sugar (didn’t have enough white sugar in the house). Turned out amazing – definitely using this recipe again. I’m sure my work colleagues will agree when I bring in a tub of these cookies tomorrow 🙂
I doubled the recipe since I have teenagers coming home after school and a husband who will grab six at time. They are very delicious, I don ‘t see how any one who is a true chocolate lover would not enjoy these. I even put one less egg because I was running low, still scrumptious.
Absolutely my go to recipe for when I need my chocolate fix. Delicious and simple. It can’t get any better than that.
These cookies definitely deal with the need for something chocolatey! Thanks for coming back and commenting!
Joanne,I made cookies and I was very delicious the only thing is it wasn’t a flat cookie I was thick I’m very small can you tell me what I may have done wrong
I found this works better if you roll the dough into perfectly round balls before baking. Otherwise the cookies get a bit thin.
Wonderful recipe. I make this over and over.
I made these cookies yesterday after I had great success with your brownie recipe. I don’t have any electric mixer or beater, so I had to mix everything by hand. My arms are still sore from mixing the thick batter, but it was worth every ounce of muscles used. These were amazing, and my guests could not get enough of them! I used dark chocolate (70%) for the chunks, and next time I will try adding salted peanuts in them because chocolate and peanuts are best friends and they love having parties in my mouth!
Thank you for the awesome recipes, you guys are my new go-to site for everything delicious 😀
Thanks so much! The batter is pretty thick 🙂
What will happen if I lessen the amount of chocolate chunks? Will it affect its texture?
No, the texture should be fine.
The cookies tastes great, but did not come out chewy, soft, or spread out into the round flat like shapes in the picture. They came out crunchy with more of a brittle texture. I was disappointed because I was trying to find that ooey chewy texture and this recipe got such good reviews. I wish some of the tips of getting these cookies just right was part of the recipe instead of having to fish through the reviews and comments. This type of cookie tastes better with milk.
Did you make sure to not over stir the batter? If you over stir the wet and dry ingredients together, you will get a tough cookie. Also just 1 minute too much of bake time can make a soft cookie, crunchy. Sometimes different ovens cook things faster than other. I hope this helps! 🙂
erm hey, can I cut half of the recipe needed? Because 3 dozen of cookies are too much for me and my mom. Does the taste change? Or do I really have to do 3 dozen??
Since the full recipe calls for 2 eggs, halving it is pretty simple. Making a half-batch is perfectly fine.
Best cookies in the chocolate world!!!!
My husband loved them and he is a chef I scored a ten with these ones.
Thanks for sharing the recipe I will use them as my go to recipe for Christmas every year 🙂