While I fully realize that most of my recent posts have been of the treat/dessert variety, I must continue in this thread because I would not be a good blogging friend if I didn’t share this latest cookie with you. With almost two pounds of chocolate hidden in their deep, dark depths, these cookies are not for the faint of heart. But oh my are they worth it. I can easily say after making these (three times in the last month), they are my new favorite cookie. Let me tell you why: 1) they are intense chocolate, and in my book, that is not a bad thing, 2) they are so soft and chewy, they literally melt in your mouth, and the bits of melted chocolate chips inside the cookie are heavenly, 3) straight out of the freezer (which is how I store my cookies after I bake them so I don’t eat them all in one sitting), they are to die for and amazingly, are still chewable and soft and 4) they are just too good for anymore words. I’m both excited and anxious for you to try these because I know you will love them, but you will probably hate me, too, because did I mention? These aren’t exactly classified as health food. Enjoy them anyway!
Thick and Chewy Double-Chocolate Cookies
Printable Version
Printable Version with Picture
**Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.**
INGREDIENTS:
2 cups (10 ounces) all-purpose flour
½ cup (1 ½ ounces) baking cocoa
2 teaspoons baking powder
½ teaspoon salt
16 ounces semisweet chocolate, chopped (it is best not to substitute chocolate chips since they melt differently; I use Baker’s baking chocolate usually found in the baking aisle above the chocolate chips)
4 large eggs
2 teaspoons vanilla extract
10 tablespoons (1 ¼ sticks) butter, softened to room temperature
1 ½ cups (10 ½ ounces) packed light brown sugar
½ cup (3 ½ ounces) granulated sugar
1 ½ cups semisweet chocolate chips
DIRECTIONS:
Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted – be careful not to overheat or chocolate will sieze). In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.
Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.
Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important – if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.
Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.
Recipe Source: adapted slightly from The New Best Recipe
{ 65 comments… read them below or add one }
Melanee – these are hands down one of my favorite cookies so I’m glad they got rave reviews your direction too!
I made these quite a while ago, but I just made them again last week and sent them up to girls camp and they were a hit! I’ve had so many neighbors contact me for the recipe!
These look so rich and delicious! I have a weakness for chocolate cookies
My husband and I love your website! We use it all the time now. Yesterday we tried the newest cookie recipe and we thought they were delicious! And today we tried the newest pasta/ham recipe. (and loved it of course)! Thanks for all the great recipes! Oh, and I found out about you from Jamy Bailey! Just FYI!
Liz, I’m glad you made these and liked them. And I’m glad I’m not the only one who gets a daily chocolate craving – although I feel like mine lasts all day long!
Hate you? Never. Dr some off at your house out of self defense after I make them? Possibly. They look fantastic!
Thank you for the recipe for Heaven. I must now go home and make these!
These cookies are AMAZING! Thank you so much for sharing the recipe!!
Yum – this post makes me hungry! Don’t you just love the New Best Recipe? I bet these cookies would make great ice cream sandwiches with some good vanilla ice cream in the middle.
Melissa – glad you liked these! I could eat the whole batch which is a very dangerous thing. Thanks for your comment!
Baking the same cookie 3 times in one month definitely means it’s amazing! I’m all over anything that has every bite filled with chocolate!
Thanks! I’ll definitely be trying these with milk chocolate. so good!
Jenn – you are one fast cookie baker! I am so glad you liked these cookies because I don’t know if we could be friends if you didn’t.
Thanks for letting me know they turned out ok for you!
Kia – these are some of my VERY favorite cookies ever. I am so glad you liked them, too. Thanks for letting me know!
So, you start out on the top rack? Then transfer to the bottom? Just wanted to clear that up cause Im going to make them tomorrow…Im going to use white chocolate chips though…do you think that will taste yummy? I hope so.
These look amazing….I’m a serious chocaholic and would love these cookies!
Wow! These are amazing cookies! I could not wait to try them. These are the perfect thing for my daily mid-afternoon chocolate craving!
Mel – we made these cookies last night. They were perfect. They helped us get through a looooong night with a little baby. We didn’t have baking chocolate, so we melted chocolate chips. We halved the recipe, and it worked out great (with some altitude adjustments). These are SO good. Nate.
Chocolate heaven! These look great!! To answer your ? about those Cinn. Bun cookies on my blog, they are more firm than soft.
Oooh, they almost look brownie-like. I have to try these!
Those cookies look so good!
OOOH. Those look and sound fabulous. My husband will think I’m the best if I make these for him.
Melanie- Made these the other day. Can you say to die for!!! So good!!! Thanks for sharing another fantastic recipe.
Well look at you–post post post! I do believe I will need to try these bad boys out. I’ve been doing really well this holiday season, but this saturday is “Christmas Baking Day” and I think these may make an appearance… on my thighs. Ha! I’m retarded.
You read my mind. I was just thinking to myself that I need a good chocolate cookie recipe because I don’t have one that meets me needs. I have all the ingredients on hand (is it bad that I have that much chocolate in my cupboards?) and I was looking for something to make for an activity tonight. Here I go…..
My kids and I just made these today and we loved them. Thanks for all the great and easy recipes! I am new to your clog and LOVE it!
Carroll’s – I definitely think you could make these cookies with milk chocolate – the result will probably be lighter in color and the taste sweeter than the semi-sweet but I don’t see why you couldn’t swap the milk for the semi-sweet. I think it is all about the chocolate you prefer!
These look great! I love the Best Recipe!
Bless. You. Bless you for posting this recipe! Can’t wait to try it.
Thanks for putting the next 5 pounds on my hips!!
Made them! They are exactly what I wanted in a chocolate cookie and didn’t find. They keep their shape, but their soft and fudgey inside. My kids can’t keep their hands off of them.
I made these and loved them, but do you think they could be made with milk chocolate instead of semi sweet?
I’m glad you are posting all these great treat recipes! I need something to give my neighbors for Christmas! I think I’m going to make a plate of these chocolate ones, the chocolate dipped peppermint ones below, and some gingerbread men. Should be fun! Thanks for the help!
Bring on the chocolate! These look delish!
Wow – 3 times in the past month. These must be good. I like the fact that they’re still soft and chewable coming out of the freezer. There’s nothing worse than having a craving for baked goods in the freezer and nearly cracking a tooth when trying to eat it. They look delicious!
Yum! i also love to eat cookies straight out of the freezer and these sounds amazing!
dense, rich, moist, and chocolatey. i can’t ask for anything more in a cookie. or cake. or pie.
HOLY MOLY these cookies are good. This shouldn’t even be legal! I can’t believe how gooey and soft they are. Pure chocolate heaven.
I’m supposed to be taking them to my brother-in-law recovering from surgery but now I’m having second thoughts! Thanks again!
Anissa – so glad these worked out for you and I hope you were able to sneak a few before bringing them to the invalid!
My sister introduced me to your website. I use it ALL THE TIME now for dinner, desserts, etc. Thank you!
I just made these cookies and I swear, I can’t stop eating them. It is ridiculous!! I gave some away, and froze the rest. That doesn’t mean that I don’t eat them though. Thanks again. This is a really fun website that gives me great ideas!
Lindsay – ok, we must be kindred spirits – there is something about these cookies that are so addicting to me! I can’t stop eating them either. Thanks for checking in to let me know!
I really didn’t enjoy making these cookies (very messy process), but WOW! They are the best, plain and simple, and I intend to make tons of them! I’m hoping to get the batch I just made into the freezer ASAP before I eat more than the three that jumped into my mouth before I could stop them
Sarah – so glad the messy process was worth it!
It was, Mel! The mess was all my fault… I had some melting/melted chocolate issues. Thanks so much for the recipe! Also, I make your Sweet and Sour Chicken at least 3 times a month and it is AWESOME. Husband is nuts about it!
Thanks for the recipe! I Christmas-fied them with some red and green M&Ms. My coworkers are pretty much groveling at my feet since they love them so much. Just out of curiousity, what’s the point of leaving the dough on the counter? Usually I stick cookie dough in the fridge before cooking it, and was curious what the reasoning was for letting it “rest”.
Maggie – glad you loved these! I think the dough could be kept in the refrigerator just as well as the counter. The resting period helps the dry ingredients meld with the wet ingredients so the dough firms up a bit and the cookies don’t flatten in the oven.
We just made these, and they’re awesome! I have a tendency to use dark chocolate everything, and it turned out wonderfully. They didn’t really flatten out at all, though, so I essentially have dark double chocolate chip cookie balls. They’re cooked through, though, and it’s going to be hard to save some of these for later.
Hi Kayla – I’ve noticed the same thing with these cookies – the darker chocolate I use, the less they spread (which is related, I think, to the amount of cocoa butter in the chocolate). Glad you loved them!
I was having a serious chocolate craving and these cookies hit the spot. Even my husband who isn’t a huge chocolate fan loved these cookies. Thanks for sharing this awesome recipe!
Thanks, Katie!
These are ridiculously amazing!! Just made them and they are to die for!! I followed the recipe exactly and they turned out beautifully. I only have one question- I’d love to post the recipe on my wall on facebook but I don’t see an icon that will allow me to do that. Would you be able to make that feature available? Whenever I find a great recipe I want to share it with my friends and family. Anyway, awesome recipe!! Keep ‘em coming!
How many does this make? If it makes a lot, I think a half batch would be better for my waistline!
Elizabeth – the recipe makes between 2-3 dozen cookies, depending on how big you make them.
Oh my – I actually GASPED when I saw the first picture. I really did.
How many does this make? I might make them for our annual cookie exchange! sounds yummy!
Hi Lisa – this makes about 3 dozen cookies, depending on how big you make them. I hope you like them if you try them!
Made them….ate them….went to the gym to work them off, mumbling under my breath the whole time ” I’m NOT going on that blog anymore, it’s too dangerous”!!! LOL!! Seriously, these cookies are GREAT! Soooo chocolatey!! My 15 yr old son said they were good, but had “a little too much chocolate” GASP!!! Is there such a thing!?? I HAD to eat another cookie after he said that…I mean, could this child be MINE??
Nice to hear from you!! My response: “I wish we lived next door too!! I could be your official taste tester. Wouldn’t that be the best job in the world?! You do such an amazing job with food!! Thanks for the great recipes!”
I bought a bag of candy cane (peppermint) Hershey kisses and I’ve been looking for a rich chocolate fudgey cookie to make a peppermint/chocolate blossom cookie. I think I’m going to try this one!
Made these cookies today (just right now) and the ended up flat as a pancake. I stuck them in the oven and they all just flattened into one big cookie…also I could taste the cocoa very strong. Do you know what I did wrong? The only thing I changed was use white baking chocolate for melting instead semisweet (since I didn’t have semisweet in the house..) All of the rest of the recipe I kept exactly the same. Right now the rest of the batter is in a 13×9 inch pan, baking as brownies and hoping for a better result! Do you really think the white chocolate did that? Thanks!
Hi Lisa – while I can’t be 100% sure about the reason they turned out so flat, you are probably right that it has something to do with the white chocolate. The melting properties in different types of chocolate are immensely different and white chocolate is probably the least similar to the chocolate called for in the recipe. I’m sorry they didn’t work out really well but if I had to make a guess, I would say it is probably because of the type of chocolate used.
I have been searching for a good double chocolate cookie recipe. I know that you are the person to trust. You have never let me down yet! I live in Colorado, so I have to adjust most everything I bake for high altitude. I usually add about 1/4 extra flour and decrease the sugar with 2 tsp of added water. Do you know/ think that would ruin these? I really want a dense decadent cookie! Thanks!
Summer – if you have a lot of experience adjusting for high altitude, I would try your changes. I haven’t ever made the same changes so I don’t know how they would work out but it is definitely worth a try. The cookies are very dense and chewy and when I lived in Utah, I remember adding a couple tablespoons of extra flour to help them keep their shape. Good luck!
I’ve been wanting to bake these since you first posted them, but have been trying to resist the urge. However, I finally succumbed and I must say these cookies are so worth every calorie. I froze them, and my husband and I slowly eat (so we can savor every morsel) just one as we watch TV at night. It is all we can do to resist eating more.They are heavenly. Come to think of it, eating these cookies is almost like a religious experience(lol). My husband says they are the best cookie he has ever eaten and I concur. Thank you again for sharing.
Hi Mel!
I’m a new reader, & I just wanted to thank you for this stellar recipe & your wondefully resourceful blog! You’ve got a new fan for life! Keep the brilliance coming! Best wishes, Caitlin
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