These Chewy Double Chocolate Cookies are decadent, chocolatey and chewy. These are a seriously chewy and all around fantastic cookie for everyone to enjoy!
You won’t be able to get enough of these Double Chocolate Chunk Cookies once you make them. Much like myChocolate Chip Oatmeal Cookies, they have become a favourite around here. If you love Chewy Chocolate Brownies, this a cookie recipe that you will love to try!
What Are These Cookies Like
- Difficulty – These cookies are pretty easy to make. Just make sure to pay attention to the chilling instructions and the baking time.
- Taste – If you love chewy cookies and brownies, these are for you!
- Serving – This recipe will make approximately 40 cookies. You can easily make your cookies much bigger than the ones shown here. Just keep in mind it will yield fewer cookies.
Ingredients
- Flour – These cookies use all purpose flour.
- Cocoa powder – I used unsweetened natural cocoa powder.
- Baking soda – Baking soda is added to the cookies as a rising agent.
- Salt – Salt helps enhance the flavours of the cookies.
- Butter – These are a butter based cookie. The butter for this recipe is melted with the chocolate.
- Milk chocolate – I used milk chocolate bars and cut them into chunks. You could buy chocolate chunks.
- Eggs – Room temperature eggs are used for these cookies.
- Sugar – Granulated white sugar is used in these cookies.
- Vanilla – Vanilla extract is used to enhance the flavour of the cookies.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Combine dry ingredients – In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Stir to combine and set aside.
- Melt chocolate with butter – In a double boiler set over a pan of simmering water, add the butter and 1/2 of the roughly chopped milk chocolate. Stir until it melts and remove from heat.
- Combine wet ingredients – Pour the chocolate mixture into a large mixing bowl and add the sugar, eggs, and vanilla. Mix on high speed until combined, about a minute.
- Add dry ingredients to wet ingredients – Gradually add the dry ingredients and mix on low speed until combined. Fold in remaining chocolate chunks.
- Chill dough – Cover and refrigerate for at least 2 hours to overnight
- Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line a large baking tray with parchment paper.
- Shape and bake cookies – Scoop out the dough with a teaspoon and form into balls with your hands. Place on baking tray at least 3 inches apart. Bake for 9 – 11 minutes. Will be soft when you remove from oven.
- Cool and serve – Leave to cool for 10 minutes on the baking tray and repeat for all cookies.
Recipe Notes
- Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
- Chill dough for at least 2 hours – It’s important for this dough to be cold so the cookies don’t spread out too much when baking. Warm cookie dough will result in the cookies spreading too big and losing their shape.
- Watch baking time – baking time varies from oven to oven. Be sure to check the cookies at 9 minutes. They will be look somewhat moist in the middle when they are done. They should appear to be slightly under baked when you take them out of the oven. They will set as they cool. Mine baked perfect at 11 minutes.
- To achieve a perfect round cookie – As soon as the cookies come out of the oven, gently place a glass over the cookie and do gentle circular motions. Leave on the baking tray to set for 5 minutes.
Substitutions
- Chocolate chunks – I used milk chocolate chunks. You could opt for semi sweet chocolate chips/chunks, white chocolate chips/chunks or even dark chocolate chips. They will all work the same in the recipe.
Serving and Storage
- Serving – These cookies are best served at room temperature.
- At room temperature – You can keep these cookies for about 3 – 4 days in an airtight container on the counter.
- In the fridge – Store them in an airtight container in the fridge up to a week.
- Freeze from fresh – You can freeze these cookies as soon as they cool down. Place them in an airtight container and store up to three months. Allow to defrost completely before serving.
Frequently Asked Questions
Can I omit baking soda in chocolate chunk cookies?
Technically, you can omit baking soda in chocolate cookies, but the cookies won’t get much of a rise as they bake.
Why do you chill cookie dough?
Cookie dough is chilled to prevent the cookies from spreading out too much as they bake.
Milk Chocolate Chunk Cookies
Who can resist delicious Milk Chocolate Chunk Cookies? These are a thick chewy cookie filled with milk chocolate pieces. A great make ahead treat for the kids!
Check out this recipe
Chewy Chocolate Chip Cookies
Sometimes, you just can’t beat good old fashioned Chewy Chocolate Chip Cookies! An all time favourite in my house and a recipe that spans more than 30 years old! If you’re looking for a no fail cookie, make this one!
Check out this recipe
Double Chocolate Hazelnut Cookies
These Double Chocolate Hazelnut Cookies are the perfect chewy little bite. These are a rich brownie like cookie studded with toasted hazelnuts and chocolate chips.
Check out this recipe
Chewy Double Chocolate Cookies
These Chewy Double Chocolate Cookies are decadent, chocolatey and chewy. These are a seriously chewy and all around fantastic cookie for everyone to enjoy!
Servings: 40 cookies
Calories: 106kcal
Ingredients
- 1 2/3 cups all purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 8 oz milk chocolate divided (half roughly chopped, half chopped into 1/4 inch pieces)
- 2 large eggs at room temperature
- 1 1/2 cups granulated white sugar
- 1 teaspoon vanilla
Instructions
- In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Stir to combine and set aside.
- In a double boiler set over a pan of simmering water, add the butter and 1/2 of the roughly chopped milk chocolate. Stir until it melts and remove from heat.
- Pour the chocolate mixture into a large mixing bowl and add the sugar, eggs, and vanilla. Mix on high speed until combined, about a minute.
- Gradually add the dry ingredients and mix on low speed until combined. Fold in remaining chocolate chunks.
- Cover and refrigerate for at least 2 hours to overnight
- Preheat oven to 350 degrees F/180 degrees C. Line a large baking tray with parchment paper.
- Scoop out the dough with a teaspoon and form into balls with your hands. Place on baking tray at least 3 inches apart. Bake for 9 – 11 minutes. Will be soft when you remove from oven.
- Leave to cool for 10 minutes on the baking tray and repeat for all cookies.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
Baking time is per batch. Serving size is approximately.
Nutrition Facts
Chewy Double Chocolate Cookies
Amount Per Serving (1 cookie)
Calories 106
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 16mg5%
Sodium 75mg3%
Potassium 44mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 92IU2%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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