There’s something about the afternoon lull that pulls me toward the kitchen, searching for a little comfort in the form of a cookie. These double chocolate chewy cookies are my go-to escape when I need a moment to myself or a sweet pick-me-up for guests who stop by unannounced. The moment they come out of the oven, warm and slightly yielding in the center, the aroma fills the air with cocoa and rich chocolate. I usually can’t resist snagging one before they’ve cooled completely—sometimes the edges crisp just a little while the middle stays perfectly soft, which is my favorite way to eat them.
One time, I remember almost burning my tongue because I got distracted by a phone call and forgot the timer. But honestly, that barely mattered because the cookie was still incredible, gooey in the middle and packed with chocolate chips that melted into pockets of pure indulgence. Each bite feels like a little celebration of chocolate, a reminder that simple things can bring big joy. I’m pretty sure I got crumbs all over the counter that day, but it was totally worth it.
Why You’ll Love It
- Loads of chocolate in every bite, but the texture is what really steals the show—soft, chewy, and fudgy all at once.
- They come together fairly quickly, which means you can satisfy a chocolate craving in under 30 minutes.
- The balance between cocoa and chocolate chips means you get both intense chocolate flavor and melty richness.
- They’re not overly complicated, which is kind of the point—sometimes simple is just better.
- While they’re rich, you can easily share them or save extras for later without feeling overwhelmed.
If you’re worried about making them too sweet or too dense, don’t be. These cookies strike a nice balance, and the slight chewiness means they don’t crumble into a mess when you pick them up.
PrintDouble Chocolate Chewy Cookies
These double chocolate chewy cookies are rich, fudgy, and irresistibly soft. Loaded with cocoa and chocolate chips, they offer the perfect balance of intense chocolate flavor and chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup (226 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
1 cup (220 grams) packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (250 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (340 grams) 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 medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a tablespoon or cookie scoop, 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 the cookies from the oven and allow them 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 a standard baking sheet lined with parchment, which helps keep the bottoms from getting too crispy. Serving them with a cold glass of milk or a cup of coffee really brings out the chocolate flavor in a cozy way. Sometimes I’ve tossed in some chopped nuts or swapped half the chips for white chocolate for a twist, though I can’t say I’ve tested every variation extensively. Also, letting the dough chill a bit before baking can help with spread if you want thicker cookies, but I tend to skip that step when I’m in a rush.
FAQ
Can I make these gluten-free? I haven’t tried it myself, but swapping flour for a gluten-free blend might work with some adjustments.
How do I store them? Keep them in an airtight container at room temperature for up to five days or freeze for longer storage.
Are these cookies cakey or chewy? Definitely chewy with a fudgy texture—if you prefer cakey, these might not be the ones.
Give these cookies a try next time you want that chocolate fix, and let yourself enjoy the simple pleasure of biting into something soft, rich, and homemade.