Double Chocolate Chip Cookies (thick and chewy!)
Get your dose of chocolate with these double chocolate chip cookies. This recipe makes thick, chewy cookies with chunks of melted chocolate throughout. It’s like a fudgy brownie in a chocolate chip cookie form. Topped with a sprinkle of sea salt, they will satisfy any craving!
Does a chocolate craving ever hit you hard? That happened to me and to satisfy the craving I pulled out my double chocolate chip cookies recipe. This recipe makes super chewy and thick cookies. They are packed with giant chocolate chunks and then topped with a sprinkle of sea salt. This is the perfect cookie for chocolate lovers!
Why you will love this recipe
- There are chunks of chocolate in every bite!
- The texture is perfect—chewy, soft, thick and fudgy.
- The cookies are ready in less than 30 minutes! The dough requires no chilling.
- The dough is easy to make ahead. Either chill or freeze for easy prep.
- It’s a versatile recipe. Mix in different nuts, chocolate chips, candy or even make cookie sandwiches!
- There is a secret ingredient that increases the flavor of chocolate—espresso powder.
Ingredient notes
- Cocoa powder: Use good quality unsweetened cocoa powder. I prefer the Ghirardelli brand.
- Espresso powder: This ingredient enhances the flavor of chocolate without making it taste like coffee. Instant espresso also works. If you’re sensitive to the taste, you can omit it from the recipe.
- Butter: Unsalted butter is a must. The salt is added separately to activate the baking soda.
- Sugar and brown sugar: The use of both of these sugars makes a soft and chewy texture.
- Chocolate chips: Semisweet, dark or milk chocolate chips will taste delicious. Choose your favorite!
Recipe variations
Change the flavor. Add peppermint extract to make double chocolate peppermint cookies. Another option is mint extract and using mint chocolate chips or chopped Andes.
Optional mix-ins: Add 1/2 cup chopped peanuts, pistachios, hazelnuts or walnuts to the dough. You can also swap out the chocolate chips for peanut butter chips, white chocolate chips, butterscotch chips or M&M’s.
Make cookie sandwiches: Use vanilla buttercream frosting or chocolate buttercream to sandwich the cookies together. You can also use cream cheese frosting like I did for my red velvet sandwich cookies. Another fun variation is cookie ice cream sandwiches!
Double the recipe and make even more cookies! It’s perfect for sharing and gifting. You can also cut the recipe in half for a small batch (use just an egg yolk).
How to make double chocolate chip cookies
- Whisk together dry ingredients—flour, cocoa powder, baking soda, espresso and salt. Set aside.
- Beat butter and sugars together until light and fluffy, about 3 minutes. Add egg and vanilla. Mix until combined. Scrape down bowl as necessary.
- Add dry ingredients to wet ingredients while mixer is on low. Mix just until combined, then stir in the chocolate chips.
- Scoop a heaping tablespoon of dough. Roll in to a ball, place on baking sheet. Repeat with remaining dough placing each ball about 1 1/2 inches apart on a baking sheet. Bake at 350 F for 10 minutes until cookie edges are set and centers are soft.
Expert tips
Weigh your ingredients for accurate measurements. If you don’t have a kitchen scale, spoon your flour into a measuring cup and level with a knife (don’t pack it down). Do the same for the cocoa powder.
Bring ingredients to room temperature. Not only are they easier to mix, but they will also create better textured cookies (read: soft and chewy). Remember, room temperature butter is soft to the touch and not greasy.
Use good quality ingredients. There is a huge difference in taste when it comes to chocolate and cocoa powder. I opt for the Ghirardelli brand, but Guittard and Baker’s chocolate are also good options.
Use a cookie scoop so all your cookies are the same size (I prefer the medium scoop). Line your baking sheet with parchment paper or a silpat mat. This prevents the cookies from spreading too much and makes for an easy clean up!
Make ahead and storage tips
Make ahead: Cookie dough may be kept in the refrigerator for up to 48 hours. Press plastic wrap firmly down on the dough in the mixing bowl to keep it from drying out or store dough in an airtight container.
Freeze baked cookies in a zip lock bag or airtight container for up to 3 months. Place parchment paper between layers of cookies or wrap them individually with plastic wrap.
Frequently Asked Questions
The dough was likely too warm or the baking sheet was hot causing the cookies to spread. Try chilling the dough for one hour. If you are baking in a warmer climate, this definitely helps.
The dough was likely overworked. Remember to mix the flour in just until combined and avoid over baking the cookies.
Add 1 tablespoon of cornstarch when whisking together the dry ingredients. I also recommend a combination of both white and brown sugars.
The use of brown sugar and egg yolk helps make a chewy cookies. Chilling the dough also helps. Check out my chewy chocolate chip cookie recipe for more tips!
Related recipes
Looking for more chocolate? Try these desserts next!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Double Chocolate Chip Cookies
Ingredients
- 1 cup plus 2 Tablespoons (140 g) all-purpose flour
- ⅓ cup (33 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon instant espresso, optional
- ¼ teaspoon coarse salt
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup (212 g) semisweet chocolate chips
Instructions
- Preheat the oven to 350° F and line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, instant espresso (if using) and salt. Set aside.
- In the bowl with a stand mixer (or using a hand mixer), combine the butter, sugar and brown sugar. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes. Add the egg and vanilla extract. Beat until combined, about 1 minute. Scrape down the bottom and sides of the bowl as needed.
- With the mixer on low, slowly add the flour mixture and mix until just incorporated, 30 seconds. Stir in the chocolate chips.
- Scoop a heaping tablespoon of dough, roll into a ball. Slightly flatten the ball and place on prepared cookie sheet. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
- Bake at 350° F for 10 minutes or until edges are firm and the center is still soft. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
5 Comments on “Double Chocolate Chip Cookies (thick and chewy!)”
Crazy delicious!!!
Hi!
Quick question: is there baking soda and baking powder in this recipe? Sometimes baking powder is mentioned, sometimes not, and there is no amount listed.
Thanks! Looking forward to making them — they look delicious! 🙂
Hi Elaina! Thanks for pointing this out. I recently updated the recipe and after testing the recipe I found it doesn’t need baking powder.
Would you say the cocoa overpowers the sweetness? If so could I add less of that and more flour?
Do the cookies stay thick and not flatten out, if no could I add cornstarch? Thank you and God Bless 💕
Hi FiFi – The cookies stay thick from my experience. I don’t think the cocoa overpowers the sweetness, but I tend to be very generous with the chocolate chips. If it turns out not sweet enough for you, you can decrease the cocoa and increase the flour.