Some nights, all you need is a warm cookie and a moment to yourself. These double chocolate chewy cookies are just that kind of comfort—rich, fudgy, and soft enough to almost melt on your tongue. It’s the kind of recipe you turn to when the day’s been long, and your chocolate craving sneaks up unexpectedly.
I remember the last time I made these, the kitchen smelled like a chocolate factory, but I was halfway distracted by a phone call that never really ended. I think I left the timer on a minute too long—just a little crispier on the edges than I’d planned. But honestly, that slight crunch just added to the magic. When I finally bit in, the gooey chocolate chips pooled like little lava pockets, almost making me forget the half-finished conversation lingering in the background. It’s funny how a simple cookie can turn a distracted, chaotic moment into something warm and satisfying.
Why You’ll Love It:
- Each cookie is deeply chocolatey with a fudgy texture that’s chewy but not dense.
- They’re surprisingly quick to make, so you don’t have to wait long to satisfy your sweet tooth.
- Perfect for sharing, but honestly, these cookies can disappear fast—sometimes it’s just easier to bake a double batch.
- It’s simple—and that’s kind of the point. No fuss, just chocolate and comfort.
If you’re worried about the cookies turning out too firm or dry, don’t be. These are forgiving enough that a little extra bake time just means a different kind of delicious. Just keep an eye on them.
PrintDouble Chocolate Chewy Cookies
These double chocolate chewy cookies are rich, fudgy, and packed with chocolate flavor. Perfectly soft and chewy with melted chocolate chips throughout, they satisfy any chocolate craving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Kitchen Notes: I usually bake these on parchment-lined sheets, which helps keep the bottoms from getting too browned. If you want to switch things up, try stirring in some chopped nuts or a sprinkle of sea salt on top before baking—it’s a small twist but adds a nice contrast. Sometimes I swap half the semisweet chips for white chocolate, though it’s not quite as fudgy that way, but still quite tasty. These cookies go great with a glass of cold milk or a cup of strong coffee when you want a little pick-me-up. And if you don’t eat them all in one go, they freeze well—just pop them in the microwave for a few seconds to get that fresh-from-the-oven feel again.
FAQ:
What’s the best way to keep these cookies soft? Let them cool on the baking sheet before moving them to a container, and store airtight at room temperature.
Can I use dark chocolate chips instead? Yes! Dark chocolate chips will add a more intense chocolate flavor but might make the cookies less sweet.
How do I know when they’re done? The edges should look set but the centers can still appear slightly soft—they’ll firm up while cooling.
Craving something cozy yet indulgent? These double chocolate chewy cookies are waiting to turn your next snack break into a little chocolate celebration. Go on, bake a batch—you deserve it.