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
Just started using a scale for baking…. Is the measurement for flour accurate? From what I’ve found 1 cup = 120g so should it be 2 cups (240 g) all-purpose flour and not 2 cups (284 g) all-purpose flour as stated in your recipe?
Yes the measurement for flour is correct. I test all my recipes using 142 grams of flour per cup.
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.