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
  • Zojajah June 5, 2014, 9:44 am

    I think there is a lot of butter but loved them. Delicious! Made them for my friends ,didn’t last a minute. My friends ate all of them. I made 30 cookies and I have ten friends,they came over and ate them all. It’s a great recipe though could you reduce the butter.

  • Teresa April 27, 2014, 1:06 pm

    Very, very chocolatey and yummy. I did remove a cup of flour from the recipe though. I find that much flour tends to dry out cookies. They came out super moist and very good!

  • KC April 26, 2014, 4:19 pm

    Thanks for sharing this recipe. I just baked these and found them to be too sugary and less chocolatey. The first thing that hits the taste buds is sweetness. Next time I will increase the cocoa and decrease the sugar. Also my cookies remained puffy even after cooling. They did not flatten like in your pictures. I followed the recipe to the T and even tested the oven temp by just baking one cookie at 350 first. I baked the remaining cookies at 345 but they were still puffy. What can I do to make them flatter and chewier? Thanks!

    • Julie June 15, 2014, 5:39 pm

      Haven’t tried this trick with this recipe, but it has helped with others….when you pull the hot, puffy cookies out of the oven, let the pan drop flat onto the counter top after holding it several inches above the counter. The fall will flatten the cookies making them chewier in texture. Just be careful your counter surface can handle the hot baking sheet.

      • Joanne June 20, 2014, 12:22 pm

        What an interesting idea, Julia! We’ll have to try that next time … plus, it sounds kind of fun 🙂

  • Sue M. April 23, 2014, 7:10 pm

    These were delicious!! My husband and I are coffee addicts, so I stirred a tablespoon of instant coffee crystals into the batter. The sweet and bitter combination was amazing!!

    • Joanne May 16, 2014, 12:28 pm

      Sounds great!

  • Pamela corden April 4, 2014, 7:49 am

    Just made these with my seven year old (he chose them from looking at the images on websites) I was a bit cautious as I only had green and blacks dark cooking chocolate in, and my children only really like milk chocolate. So I only used about 250g. But they’ve turned out really well, and he’s already eaten two, which is surprising because they’re huge! I made 24 big ones so they’d hopefully be more gooey.

    Thank you for the recipe.

    • Joanne April 4, 2014, 11:27 am

      So happy you both enjoyed them!

  • Sam March 29, 2014, 8:01 pm

    These cookies are insanely delicious. The batter was amazing tasting, Im surprise I had any left to bake. Once baked, they were even better. These will be a hit in any house. Great recipe thank you for sharing

    • Joanne April 3, 2014, 10:56 am

      Yeah … we down the batter 🙂 Glad you enjoyed them.

  • Helena F. March 24, 2014, 9:14 pm

    BEST RECIPE EVER! Made these for a bake sale at school. Before I brought them my dad had already eaten half the batch! Definitely going to keep this recipe, Thanks!

    • Joanne April 3, 2014, 11:22 am

      Nice! So glad you loved it!

  • Bernadette F March 19, 2014, 4:36 pm

    Just made these and they are now our #1 cookie favorite. I had another double chocolate recipe that I have always used but this was way better by far!! I only made one change as I did not have a chocolate bar on hand so I substituted with peanut butter chips as my family loves that choc/peanut butter combo and voila! These were such a hit with my whole family. Thank you for such a great and may I say easy recipe 🙂

    • Joanne March 20, 2014, 11:22 am

      Oh, yum … peanut butter and chocolate is a favorite combo around here. Glad you loved the cookies!

  • Eizabeth March 18, 2014, 10:43 pm

    They are a little to dry, needs more liquid or butter, they don’t flatten at all.

    • Joanne March 19, 2014, 11:54 am

      These cookies should puff up slightly in the oven then fall onto themselves once baked. We actually “under bake” the cookies slightly so they stay moist — if you try them again, you could take them out of the oven a minute early and see if that helps a bit.

  • kim March 7, 2014, 3:11 pm

    To make cookies bigger…flatten them a bit before baking. They are to die for…yummy


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