Chewy Chocolate Cookies Recipe

Double chocolate cookies made with butter, cocoa powder, and extra chocolate chunks. These delicious chewy chocolate cookies are so simple to make.

How to Make 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 chocolate cookies are so simple to make. Butter, sugar, egg, flour, and rich cocoa powder make up the batter. Then, we add some chocolate chunks to make the cookies extra delicious.

There’s no stand mixer required for this cookie recipe — we use our handheld mixer. You can even make the dough in under 15 minutes.

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. We do the same when making these must-try chocolate chip cookies.

When 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. I’m generous with the chocolate in this batter and love chopping it myself since I can chop it in various sizes. Chocolate chips are fine, though!

These double chocolate cookies are moist, tender, and chewy. Extra chunks of chocolate pierce through the cookies and melt away in your mouth. We love them.

Chewy Chocolate Cookies

PREP
20mins
COOK
15mins
TOTAL
35mins

Chewy 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

Watch Us Make the Recipe

You Will Need

2 ½ cups (325g) all-purpose flour

3/4 cup (60g) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

18 tablespoons (255g) unsalted butter at room temperature (2 ¼ sticks)

1 cup (200g) granulated sugar

1 cup (213g) brown sugar

2 teaspoons vanilla extract

1/4 teaspoon espresso powder, optional, see tips

2 large eggs at room temperature

12 ounces (340g) chocolate chunks (2 cups)

Directions

1Preheat your oven to 350°F (176°C). Line two baking sheets with parchment paper or silicone baking mats.

2Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.

3In a large bowl, combine the butter, granulated sugar, and brown sugar.

4Using a handheld mixer (or a stand mixer with a paddle attachment), beat the butter, granulated sugar, brown sugar, vanilla, and espresso powder together at medium speed until light and fluffy, 3 to 5 minutes.

5Scrape down the sides and bottom of the bowl. Reduce the mixer speed to medium-low and add the eggs one at a time, beating until each is incorporated.

6Turn the mixer to its lowest setting. Gradually add the dry ingredients to the butter mixture in three parts, mixing until just combined. The cookie dough will be pretty thick.

7Switch to a spoon or spatula and fold in the chocolate chunks.

8Using a medium cookie scoop or tablespoon measuring spoon, measure 2 heaping tablespoons (about 50g) of dough and roll it into a ball. Place the balls onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

9Bake one sheet at a time for 9 to 12 minutes or until the cookies have puffed up slightly and the tops look dry.

10Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Adam and Joanne’s Tips

Storing: Store baked chocolate cookies in an airtight container for 3 to 5 days at room temperature or a week in the refrigerator. Freeze them for up to 3 months.
Make ahead: Refrigerate unbaked cookie dough for up to 3 days. Or freeze cookie dough balls for up to 3 months. Line a baking sheet with parchment paper, then scoop cookie mounds onto the baking sheet without them touching. Freeze until hard. Transfer the frozen dough mounds to an airtight container or plastic bag.
Espresso powder: I have Medaglia D’Oro Instant Espresso in my kitchen. It won’t make the cookies taste like coffee, but actually intensifies the flavor of the cocoa. Read more about it in how to use espresso powder.
The nutrition facts provided below are estimates.

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