Chewy Chocolate Cookies
These double chocolate cookies are soft, chewy, and incredibly delicious! When I’m craving chocolate, these cookies are high on my list. They are so chocolatey! You’ll love them! These soft and chewy chocolate cookies are so simple and outrageously delicious. Cocoa powder makes our cookie dough rich and chocolatey, and we add lots (and lots) of chopped chocolate to turn them into double chocolate cookies. We love chocolate cookies around here. For more cookie recipes, see our chocolate toffee cookies, chocolate walnut cookies, or these chocolate mint cookies! Key Ingredients Flour: I use all-purpose flour for these easy chocolate cookies. It helps achieve that perfect chewy texture. Cocoa Powder: I recommend using natural unsweetened cocoa powder for this recipe. Dutch-processed cocoa powder won’t react with the baking soda, which is essential for helping the cookies rise and develop that chewy goodness. Some of my favorite brands include Ghirardelli, Hershey’s, or Guittard if you’re feeling fancy! Baking Soda: This is our secret weapon for achieving soft, chewy cookies. It helps the dough rise and creates the perfect texture. Butter: Yes, this recipe uses a lot of butter, but trust me, it makes these cookies so incredibly delicious! Make sure your butter is at room temperature so it creams easily with the sugars. Sugar: I use a combination of granulated and brown sugar in this cookie dough. The brown sugar adds a rich flavor and helps keep the cookies soft in the center, while the granulated sugar gives them slightly crisp edges. Eggs: You’ll need two large eggs, and room temperature is best for easy mixing. If you forget to take them out of the fridge, place them in a bowl of lukewarm water for a few minutes. Vanilla and Espresso Powder: I love using vanilla and espresso powder for extra flavor. The espresso powder is optional, but it really enhances the rich chocolatey taste without making the cookies taste like coffee. Here are a few more ways to use espresso powder, if you are interested. Chocolate: Use your favorite type of chocolate, like milk, dark, white, or even a combination. I switch it up depending on my mood and what I’m craving. Flour: I use all-purpose flour for these easy chocolate cookies. It helps achieve that perfect chewy texture. Cocoa Powder: I recommend using natural unsweetened cocoa powder for this recipe. Dutch-processed cocoa powder won’t react with the baking soda, which is essential for helping the cookies rise and develop that chewy goodness. Some of my favorite brands include Ghirardelli, Hershey’s, or Guittard if you’re feeling fancy! Baking Soda: This is our secret weapon for achieving soft, chewy cookies. It helps the dough rise and creates the perfect texture. Butter: Yes, this recipe uses a lot of butter, but trust me, it makes these cookies so incredibly delicious! Make sure your butter is at room temperature so it creams easily with the sugars. Sugar: I use a combination of granulated and brown sugar in this cookie dough. The brown sugar adds a rich flavor and helps keep the cookies soft in the center, while the granulated sugar gives them slightly crisp edges. Eggs: You’ll need two large eggs, and room temperature is best for easy mixing. If you forget to take them out of the fridge, place them in a bowl of lukewarm water for a few minutes. Vanilla and Espresso Powder: I love using vanilla and espresso powder for extra flavor. The espresso powder is optional, but it really enhances the rich chocolatey taste without making the cookies taste like coffee. Here are a few more ways to use espresso powder, if you are interested. Chocolate: Use your favorite type of chocolate, like milk, dark, white, or even a combination. I switch it up depending on my mood and what I’m craving. How to Make Chocolate Cookies I usually make these cookies using my electric mixer, but if you have a stand mixer, attach the paddle attachment and then use that. The cookies start by creaming the butter with sugars, vanilla, and espresso powder. The espresso powder is optional, but I highly recommend it for bringing out the rich chocolate flavor of the cocoa. Add your eggs, then slowly mix in a blend of flour, baking soda, salt, and cocoa powder. This cookie dough is thick, so don’t be surprised if your mixer starts struggling a bit towards the end of adding the dry ingredients (watch our video to see what I mean). The last step before rolling and baking is to add lots (and I mean lots) of chopped chocolate to the batter. Chocolate chips work, but I love the variation of hand-chopped chocolate in these cookies. I feel the same about chocolate chip cookies, by the way. Whenever I can swap in chunks for chips, I do it! From there, you’ll drop the dough onto a baking sheet and bake. Pretty easy and so delicious! Chewy Chocolate Cookies PREP 20 mins COOK 15 mins TOTAL 35 mins PREP 20 mins COOK 15 mins TOTAL 35 mins This soft and chewy chocolate cookie recipe is a family favorite! Cocoa powder makes our cookie dough rich and chocolatey, and we add lots (and lots) of chopped chocolate to turn them into double chocolate cookies. I use my electric hand mixer, but it struggles towards the end when adding the dry ingredients (watch video for reference). You might prefer a stand mixer, or as your hand-held mixer begins to struggle with the thick dough, switch to a spatula to mix in the remaining dry ingredients. 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. 2In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. 3In a large bowl, using 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. 4Scrape 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. 5Turn 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. 6Switch to a spoon or spatula and fold in the chocolate chunks. 7Using 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. 8Bake one sheet at a time for 9 to 12 minutes or until the cookies have puffed up slightly and the tops look dry. 9Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. 1Preheat your oven to 350°F (176°C). Line two baking sheets with parchment paper or silicone baking mats. 2In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. 3In a large bowl, using 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. 4Scrape 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. 5Turn 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. 6Switch to a spoon or spatula and fold in the chocolate chunks. 7Using 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. 8Bake one sheet at a time for 9 to 12 minutes or until the cookies have puffed up slightly and the tops look dry. 9Let 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 Measuring: Carefully measure the flour and cocoa powder. Either weigh them or use the “spoon and sweep” method: Fluff the flour/cocoa, spoon it into the measuring cup, then level off the top with a flat edge. 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. Extra tip: To ensure that you can see chocolate bits in the cookies on top, press a few chocolate pieces into the top of the dough balls before baking. The nutrition facts provided below are estimates. Measuring: Carefully measure the flour and cocoa powder. Either weigh them or use the “spoon and sweep” method: Fluff the flour/cocoa, spoon it into the measuring cup, then level off the top with a flat edge. 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. Extra tip: To ensure that you can see chocolate bits in the cookies on top, press a few chocolate pieces into the top of the dough balls before baking. 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 AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? 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