The Best Thick and Chewy Double Chocolate Cookies

The Best Thick and Chewy Double Chocolate Cookies

Are you ready for the most decadent, naturally delicious double chocolate cookies you’ve ever tasted?

These aren’t your average cookies. We’re talking thick, chewy masterpieces, packed with intense chocolate flavor from both cocoa powder and chocolate chunks. Get ready to experience Double Chocolate Cookies with every single bite – they’re so good, you might just find yourself making them again and again!

Why You’ll Love It

  • Intense Chocolate Flavor: The combination of cocoa powder and chocolate chunks creates a deep, rich chocolate experience that’s simply irresistible.
  • Perfectly Chewy Texture: These cookies have that wonderfully chewy center that we all crave, thanks to the naturally gooey effect of brown sugar and proper baking techniques.
  • Easy to Make: The recipe is straightforward and easy to follow, even if you’re not an experienced baker. The steps are simple and don’t require fancy equipment.
  • Crowd-Pleaser: These cookies are always a hit at parties, gatherings, or as a special treat for yourself. They’re just universally loved!
  • Highly Customizable: Easily customize the cookie by choosing different types of chocolate chunks or adding extras like nuts or sea salt. You can make these cookies truly your own.

What Makes This Recipe Unique?

What sets these double chocolate cookies apart is the emphasis on achieving the perfect texture. We’re not aiming for crispy or cakey; we want a soft, chewy, almost gooey interior that gives way to a wonderfully substantial bite. The use of both dark brown and granulated sugar helps achieve that perfect balance of sweetness and moisture, keeping the inside wonderfully soft while the edges slightly crisp. Additionally, using both cocoa powder and a generous amount of chocolate chunks maximizes that rich chocolate punch.

Ingredient List

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed dark brown sugar, the moisture from the brown sugar contributes to the soft and chewy interior.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder, it is naturally flavorful and contributes the deep chocolate taste
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups chocolate chunks or chips (dark, semi-sweet, or a mix)

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  6. Stir in the chocolate chunks or chips until evenly distributed throughout the dough.
  7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
  8. Bake for 10-12 minutes or until the edges are set and the centers are still slightly soft. The cookies will continue to set as they cool.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

Want to add a little something extra? Here are some ideas:

  • Sea Salt: Sprinkle a touch of flaky sea salt on top of each cookie right after they come out of the oven. The salt enhances the chocolate flavor and adds a lovely contrast.
  • Nuts: Add ½ cup of chopped walnuts, pecans, or almonds for a bit of crunch.
  • Espresso Powder: Add 1 teaspoon of instant espresso powder to the dry ingredients to intensify the chocolate taste.
  • Chocolate Drizzle: Once the cookies have cooled, drizzle melted chocolate over the top for an extra decadent touch.
  • Peanut Butter Chips: Substitute half of the chocolate chips with peanut butter chips for a delightful peanut butter and chocolate combination.

Expert Tips

  • Don’t Overmix the Dough: Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
  • Use Softened Butter: Make sure your butter is softened but not melted. It should be easy to press with your finger, but not greasy.
  • Don’t Overbake: The key to chewy cookies is to remove them from the oven while they are still slightly soft in the center. They will continue to bake as they cool on the baking sheet.
  • Use Good Quality Chocolate: The better the chocolate you use, the more delicious your cookies will be. Feel free to use a mix of different kinds of chocolate to create a unique taste.
  • Chill the Dough: For extra-thick cookies, try chilling the dough for 30 minutes before baking. This will make them less likely to spread during baking.

Frequently Asked Questions (FAQs)

  • Can I use Dutch-processed cocoa powder?
    Yes, you can! Dutch-processed cocoa will give your cookies a darker color and a slightly less acidic flavor. Both work well in this recipe.
  • Can I substitute brown sugar for light brown sugar?
    Absolutely. Dark brown sugar provides a bit more molasses flavor, but light brown sugar will also work. The cookies will still be naturally delicious.
  • Can I make the dough ahead of time?
    Yes! You can make the dough and store it in the refrigerator for up to 3 days. Allow it to come to room temperature slightly before scooping onto baking sheets.
  • How should I store the cookies?
    Store your baked cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for longer storage.
  • Can I use different types of chocolate?
    Absolutely! Milk chocolate, dark chocolate, white chocolate, or any combination can be used. Mix them up to discover what you prefer.

Variations and Customization Options

This recipe is a great starting point, but feel free to get creative and make it your own! Here are some different paths you can take:

  • Spice it Up: Mix in a pinch of cinnamon or a ¼ teaspoon of cardamom into the dry ingredients for a subtle warmth.
  • Add Some Crunch: Stir in ½ cup of pretzels or crushed potato chips for a salty and crunchy element.
  • Make them Festive: During the holidays, add crushed candy canes or seasonal sprinkles.
  • Oatmeal Addition: Substitute ½ cup of the flour with rolled oats for a chewier texture and a hint of nutty flavor.
  • Mint Chocolate: Use mint-flavored chocolate chips and a dash of mint extract for a refreshing twist.

Serving Suggestions

These double chocolate cookies are perfect all by themselves, but they’re also great paired with a cold glass of milk, a scoop of vanilla ice cream, or a warm cup of coffee. They’re a great treat for any time of day. For a truly decadent experience, serve them slightly warm so the chocolate chunks are melty.

These double chocolate cookies are a guaranteed crowd pleaser!

If you’ve been searching for a cookie that’s truly special, look no further. This recipe produces naturally delicious, thick, chewy, chocolate-packed cookies that will impress anyone who tries them. These are so good you might just want to keep them all for yourself. So, go ahead, make a batch (or two!) and experience the magic for yourself. Be sure to share photos of your amazing creations or leave a comment below—I’d love to see how they turn out! Happy baking!

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