Thick and Chewy Double Chocolate Cookies
Chocolate cookie lovers rejoice! You will treasure every decadent bite of these thick and chewy double chocolate cookies.
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.
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
Ingredients
- 2 cups (284 g) all-purpose flour
- ½ cup (43 g) baking cocoa
- 2 teaspoons baking powder
- ½ teaspoon salt
- 16 ounces (454 g) semisweet chocolate, chopped
- 4 large eggs
- 2 teaspoons vanilla extract
- 10 tablespoons (142 g) butter, softened to room temperature
- 1 ½ cups (318 g) packed light brown sugar
- ½ cup (106 g) granulated sugar
- 1 ½ cups (255 g) semisweet chocolate chips
Instructions
- 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.
Notes
Recommended Products
Recipe Source: adapted slightly from The New Best Recipe
166 Comments on “Thick and Chewy Double Chocolate Cookies”
Okay, I have no clue why this recipe is not on the worlds’ all time favorite list, or why it has not been featured all over the internet, in the NYT, Boston Globe, whatever….It is DELICIOUS, and the BEST! I have made it over a dozen times, and it never disappoints, except when I see that it does not receive half enough comments, or that it does not have fair pictures! ☺☺
Anyway, Thank you for sharing this recipe, Mel, and please, for your overall health and wellness, make it for you soon, (no need to share it with your boys)! ☺☺
They look great!
I have made these twice and they were a hit. I used melted chocolate chips and used white chocolate chips for the final addition. Love it!
I ignored Mel’s directions and made this with melted chocolate chips instead of baking bars. Same weight. Now I’ve only made these once but they turned out delicious anyway!! Used a small cookie scoop, probably a T and got 80 small cookies.
What is baking cocoa? Is that the same thing as regular cocoa powder or is it the dutch processed powder? Thank you.
You can use natural unsweetened cocoa powder or dutch-process cocoa powder in these cookies.
Hi,
I have commented on how much I love this recipe! However, I noticed when I was making this recipe again…I don’t think the butter measurements are correct. I usually halve this recipe because its just me and my boyfriend and we don’t need to eat 2 dozen cookies. However, I noticed the recipes calls for 10 tablespoons or 1&1/4 sticks of butter. But 1 stick of butter has 8 tablespoons and a quarter of stick of butter is 4 tablespoons. So that adds up to 12 Tablespoons. So when I halve it am I using 5 tablespoons or 6?
Hi Alaysia, there are 8 tablespoons in 1 stick of butter, so 1/4 stick of butter is 10 tablespoons. So for a half batch, 5 tablespoons butter is what you would use.
Hello! I made this recipe..I did half it and I csme out with a dozen and half if cookies. Honestly, I loved this recipe. I had made DCCC the day before using a different recipe and I wasn’t a huge fan as they were cakey and strange.. but these came out chocolatey and rich and chewy! I do have a question will the flavor change a lot if I use dutch processed cocoa? I know dutch processed cocoa is a bit more rich and chocolatey.
Yes you can use Dutch process cocoa for these!
Unfortunately mine turned out rather cakey and not one bit chewy. Chocolate flavour was intense at least
DEEEE-licious! Thank you VERY MUCH for including weight measurements and awesome step-by-step instructions! I followed exactly! Super appreciated your note to ‘Resist the urge to bake longer’. If not for this comment I would have baked a minute or two more, glad I followed your advise, the cookies cooled to perfection! PS I live at 2,389′.
Loved it! Gooey, chocolatey and delicious!!
I live at 10,152 feel added 1/4 cup of extra flour and substituted the semi sweet chochlate for 11oz of dark chocolate and 5 oz semi sweet chocolate melted.. Added this new reese’s baking cups and candy peices instead of choclate chips and omg I am in heaven these were perfect almost like cake cookies yummy..
Is this a high altitude recipe or will I have to make adjustments since I’m in Denver? Can’t wait to make them!!!
Hi Mary Beth – I’ve made these cookies at 6,000 feet elevation and at sea level and they turn out great, but you might need a couple tablespoons extra flour if they flatten while baking.
Oh my God these are to die for. So good!!! I thought they would be too sweet but they were perfect. I used a combination of semisweet and bittersweet chocolate. One of the best cookies I’ve ever eaten.
Wowza! These are incredible! If you can believe it, I cooked them in a toaster over 🙂 haha – my oven has been broken for almost a month… but I couldn’t wait! I had to try these! And it was worth the thousand bathches LOL. Thanks Mel! Love your recipes 🙂
Serious? That’s awesome!
I’ve made this recipe no less than 17 times and everyone absolutely loves them. I’ve mixed it up by substituting peanut butter chips, m & m’s, or even walnuts for the chocolate chips, all to rave reviews. I’ve even made cookie sandwiches using a peanut butter filling out of them. Can’t go wrong with this recipe.
The recipe makes a lot of cookies. I’ve gotten no less than 62 cookies out of one batch using my 1 1/2 T cookie scoop. If I use my 1 T scoop I get about 72 cookies.
I just made these, and they are fantastic! By far they are the richest, chocolatiest cookies I have ever had. I am so excited I stumbled across your site, Mel! Looking forward to trying many more of your recipes.
P.S. I honestly never write reviews, but after eating one of these cookies I just had to! 🙂
Thanks, Allison!
Hi Mel, my girlfriend sent me an image, from a book, with this recipe. On one side it says American Classics and on the other it says Cookies, Brownies and Bars.
Its this your cookbook? I want to buy it.
This is my most favorite chocolate cookie recipe!
No, I’m afraid that’s not my cookbook!
Loved these…. gooey n oozy
Best chocolate cookies. Got rave reviews frm all.
Mel,
I am wanting to freeze the dough and bake later. How do you recommend doing this to get the best results on this recipe? Also, I am wanting to freeze snickerdoodle dough without putting it into balls. Have you ever done that?! Thank you so much for any help. I love your blog- and so does my husband and food-loving boys!!!
I haven’t frozen snickerdoodle cookie dough before…are you wanting to freeze it in one solid piece, like pressed in plastic wrap? When I freeze cookie dough, I usually shape into balls, place on a sheet pan and freeze until solid…and then take the frozen cookie dough balls off the pan and put them in gallon-size ziploc bags.
Exactly. It’s for a fundraiser and I’m wanting to dump it into a 1 lb. container. Any thoughts would be great!
Oh, gotcha. You can totally freeze cookie dough like that – the person using it will need to thaw it completely before using, obviously (vs having the dough already rolled into balls that they can bake from frozen).
These cookies are amazing!!!
Hi! Can anyone tell me how many cookies this recipe makes? I’m doing a cookie exchange and need to make 9 dozen so I need to know how much stuff to buy 🙂 thanks!
Probably right around 2-3 dozen.
Is it Fahrenheit or Celsius
Fahrenheit.
I know it’s a late reply, but I use a 1 1/2 Tbsp. cookie scoop and routinely (having made this recipe 7 times) get 64-67 cookies out of it.
Hello, I am French, I would like to test your receipt which appears delicious to me! I have a doubt about the conversion of the quantities in particular that of the chocolate which appears to me much. Do you know if 16 ounces corresponds well to 450 grams? Thank you in advance
Hey!! Ok I just want to be sure before I do this. So we chop up 4 chocolate baking bars to get 16oz, right? Then 1.5 cups of chocolate chips? LOL just asking because other recipes I’ve made use maybe 1 chocolate bar. haha 🙂
Yes, this recipe calls for a lot of chocolate. 🙂
I have to make these cookies for a wedding reception this weekend and want to make them the day before, do they freeze well already baked? And how do you freeze your cookies? I also plan on making your soft chocolate chip cookies because I love them, so i hope they freeze well too.
Yes, these freeze great once they are baked and cooled.
Is it really 16 oz of bakers semi sweet chocolate? I haven’t made them yet just thinking that is a lot so semi sweet chocolate.
Yes, this recipe is loaded with chocolate.
Does the dough freeze well?
Yes.
Best chocolate cookie ever!!! I followed the recipe exactly except for Christmas I put a Hershey’s peppermint kiss on top after letting them cool for five minutes. It takes quite a while for the candy to firm up again but you can put them in the fridge to speed up the process. These are so much better than the dry tasteless crinkle cookies. Yum!
Sorry Mel found your other post to me.
Can I make these for high altitude? Do you know what the change would be?
I’ve made them at high altitude with no problems but if you are worried you might try googling high altitude baking tips. Good luck!
I live in Colorado, Golden. 5380 for high altitude. Can I use this recipe as is for high altitude? Or do I need to make changes.
Hi Juli – you might try googling high altitude adjustments for baking and see if you can get any tips. Sometimes adding a bit more flour helps at high altitude.
Hi Mel,
These look amazing! Just getting prepped to make them and found that I have some dark mint baking chocolate. Would substututing that for the 16 oz of baking chocolate work? I’m thinking of the Girls Scout Thin Mints effect…. 🙂 . Can’t wait to try this recipe!
Kind regards,
Kristen
Sounds yummy!
Hi Mel,
I JUST made these cookies tonight and honestly, they are the best double chocolate cookies I have EVER had!!! I use to get those packaged ones by Betty Crocker (hides face) but after these NEVER again! Don’t even compare.
Anyways, thanks for sharing this recipe!!!
Justyn
My cookies came out puffy not thick and chewy. Please tell me what I did wrong. Thanks
Sounds like you may have added too much flour if they were too puffy.
Yeah I was thinking that it looked like a lot of flour as I was mixing the dough. Thank you for pointing this out.
hi mel your recipes are all to die for especially this one.. love them thank you. i made these cookies the first time but half ed it and it came out perfect with the cracks and tasted divine but when i made it the second time the cookies didnt crack but they tasted the same.. why is that…????
I’m not completely sure but it might be that after the dough sat for a bit (for the second batch) the texture allowed it to bake differently.
thank you mel 🙂 i wont stop trying :p
Best cookie recipe i ever made! Actually, best cookies i’ver tasted…
Thanks for the recipe. Love from Brazil
Hi mel! Do you always use salted butter in all your recipes? When the recipes call for butter, does it always mean salted? Thanks!
Hi Cathy – yes, I always use salted butter.
Thanks! I tried baking them already and it is now a house favorite!
Hi! Has anyone ever made this dough and frozen it, and then baked it later? I know this is discussed in the best chocolate chip cookie recipe. Just wondering if it would work here. I am wanting to make these to send to my mom, and I was thinking it would be easiest to make the dough, freeze, send, and have her bake them at home. Thoughts?
Thank you!!
Yes, it works great to freeze and bake later!
Thanks so much for the response!
Soooo much chocolate! I’m totally in! Thanks for sharing the recipe!
If I bake these in Wednesday night, will they still be good and freah for a dinner party on Friday night? How should I store them?
I’d probably bake them and put them in the freezer on Wednesday and then take them out a few hours before the party on Friday.
Thanks! About how big are these cookies in diameter? I am making a cookie tray and would like all of the cookies to be similar in size.
You can really make them any size – I’ve never measured them exactly after they’ve been baked but I’m guessing 2 1/2 inches or so.
I followed a Pinterest Pin to this recipe and made these cookies today. First of all, I love how precise and exact your directions are. Secondly, these are some of the most beautiful cookies I have ever seen. Finally, the taste is absolutely perfect. I LOVE this recipe! Thank you so much for introducing me to my new favorite cookie!! 🙂
These were amazing! I used peppermint baking chips in half of the cookies. I had to control myself not to eat all of them!
These have become a staple. Seriously the best and most impressive cookies to make.
Mel, you could NEVER EVER have too many cookies, dessert recipes on your site for me. Those are my favorite recipes that I always look for!!! Keep up the GOOD work!!!!
I am baking these today! They look so delicious! Silly question, if I’m only using one baking sheet, do I just bake on middle rack? Thanks! 🙂
Elizabeth C – Yep!
Mel – how many cookies does this recipe make?
da123 – 2 to 3 dozen.
WOW! not sure how I’ve missed this recipe. It will be the next cookie I make!
I just made these and sadly they tasted like cardboard 🙁 Do you know why that’d happen?!
I’m sorry. I figured it out. Butter was correct. I need another cup of coffee!!
Hi Mel, I made these yesterday for the family and they were a huge hit!!! Yeah!!! But I noticed the butter called for was a little off. 11/4 cups of butter is 12 tablespoons. Maybe someone else already figured that out.
You had me worried for a sec, Jennifer! Thanks for checking back in. 🙂
I found these on your website and have been looking for an ‘excuse’ to make them. We are having the missionaries over so I made them-SO GOOD!!!!! Amazingly chocolaty (which I love). I halved the recipe since I seriously lack self control when it comes to chocolate dessert and it made a great amount. Thank you for all your work on the blog!
Older kids were eating the dough. I wouldn’t let the baby, longest 15 minutes of his life!! He stood at the oven door crying. He says it was worth the wait. Huge hit in our house! Thanks.
PERFECT for someone looking for a serious CHOCOLATE fix. FANTASTIC!! Recipe turned-out as promised. I am starting to keep an online recipe book because of these cookies!!!!!!!!
I made these yummy cookies but had the same problem as another commenter. My cookies did not flatten at all. I used the bakers chocolate and regular semi sweet chocolate chips. They did not change shape at all and came out as balls. I followed the recipe exactly and cannot figure out what happened. Any ideas? But they still tasted delicious!
Hi Erin, maybe try adding a touch less flour. Depending on how you measure flour, the cookies might flatten better with a little less.
These cookies are RIDICULOUS. They are sooooo good! Every chocoholic needs this recipe. I’ve never had such a rich chocolate cookie. I almost said it was too chocolaty. Almost .
These cookies are awesome!! I used Mini Eggs left over from Easter and they didn’t last long. Thanks for another great recipe!
So the cookies were a huge hit with the dinner guests but I do have to earn they are more time consuming to make than your average cookie recipe. They took twice as long and dirtied twice as many dishes with all of the separation of ingredients per the instructions. It made a ton. I wasn’t expecting to make 40 cookies either. I ended up making fourteen and then putting the others on parchment and in the fridge and after they firmed up in a bag and into the freezer. So all that hard work paid off because now when we have family home evening on Mondays and I need the treat I take the proportioned cookies and bake them up no bowls or spoons just parchment and a pan. I give it 5 out of 5 for taste and texture and a 3 out of 5 for the amount of time it took, and a 5 out of 5 for fan favorite
Sinfully delicious! I halved the recipe and they turned out perfectly:)
Hi, I tried this recipe and even though the cookies tasted spectacular, they rose up nice in the oven and as soon as they started cooling, they flattened out. I followed the recipe exactly and all of the ingredients were purchased fresh. I could not figure out what was wrong and then the only thing that came to mind was the method by which the butter and sugars were incorporated. I have never beaten them for such a short period of time. The second thing was the incorporation of the eggs……..same thing, so short a time. It doesn’t seem like anyone else has had any problems unless they just aren’t saying they did something different than the recipe states?. I’m going to try the recipe again, but I’m going to whip the butter and sugars until they are lightened up a bit and then beat the mixture with the eggs for about 3 or 4 minutes and see if that helps. Has anyone else had this issue?
Hi Kim – yes, it is 16 ounces of chocolate. Sounds like a lot but the cookies are divine!
I am making these for our neighbors and have a question on the recipe…Do I need 16 ozs of baking chocolate which translates to 4 bars of baking chocolate for one batch? I know you said they were chocolatey but that seems like a lot of baking chocolate!
Thanks!
these are sooooo good!! definitely a keeper in my recipe box – thankyou!
I did halve the recipe, got 18 beautiful cookies, of which I decided to freeze half so that I wouldn´t end up eating all of them at once! 🙂
I am OBSESSED with these cookies. Lots of effort – SO worth it. I did three variations: 1) added dark chocolate chunks and cocoa nibs. 2) added chopped toasted hazelnuts and milk chocolate chips. 3) added white chocolate chunks and coconut. i think the dark chocolate and cocoa nib variation was the best! I thought this recipe would make a TON of cookies, but they will be gone in approx 24 hrs, no doubt.
These cookies are riDONKulous! So chocolatey! I didn’t know you could pack so much chocolate into one little cookie! Love love love! This is going into my collection.
Sooo delicious! I made these yesterday, and could not stop eating the cookies…. and the batter 🙂
I made these cookies yesterday for my brother’s birthday, and they were an absolute success!!! Thank you so much for sharing!!! LOVE your website!!!
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
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.
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 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!
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.
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!
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!
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!”
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??
Hi Lisa – this makes about 3 dozen cookies, depending on how big you make them. I hope you like them if you try them!
How many does this make? I might make them for our annual cookie exchange! sounds yummy!
Oh my – I actually GASPED when I saw the first picture. I really did.
Elizabeth – the recipe makes between 2-3 dozen cookies, depending on how big you make them.
How many does this make? If it makes a lot, I think a half batch would be better for my waistline!
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!
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!
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!
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.
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!
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!
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!
Anissa – so glad these worked out for you and I hope you were able to sneak a few before bringing them to the invalid!
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!
dense, rich, moist, and chocolatey. i can’t ask for anything more in a cookie. or cake. or pie. 🙂
Yum! i also love to eat cookies straight out of the freezer and these sounds amazing!
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!
Bring on the chocolate! These look delish!
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!
I made these and loved them, but do you think they could be made with milk chocolate instead of semi sweet?
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.
Thanks for putting the next 5 pounds on my hips!!
Bless. You. Bless you for posting this recipe! Can’t wait to try it.
These look great! I love the Best Recipe!
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!
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!
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…..
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.
Melanie- Made these the other day. Can you say to die for!!! So good!!! Thanks for sharing another fantastic recipe.
OOOH. Those look and sound fabulous. My husband will think I’m the best if I make these for him.
Those cookies look so good!
Oooh, they almost look brownie-like. I have to try these!
Chocolate heaven! These look great!! To answer your ? about those Cinn. Bun cookies on my blog, they are more firm than soft.
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.
Wow! These are amazing cookies! I could not wait to try them. These are the perfect thing for my daily mid-afternoon chocolate craving!
These look amazing….I’m a serious chocaholic and would love these cookies!
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.
Kia – these are some of my VERY favorite cookies ever. I am so glad you liked them, too. Thanks for letting me know!
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!
Thanks! I’ll definitely be trying these with milk chocolate. so good!
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!
Melissa – glad you liked these! I could eat the whole batch which is a very dangerous thing. Thanks for your comment!
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.
These cookies are AMAZING! Thank you so much for sharing the recipe!!
Thank you for the recipe for Heaven. I must now go home and make these!
Hate you? Never. Dr some off at your house out of self defense after I make them? Possibly. They look fantastic!
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!
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!
These look so rich and delicious! I have a weakness for chocolate cookies 🙂
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!
Melanee – these are hands down one of my favorite cookies so I’m glad they got rave reviews your direction too!