Fudgy, decadent and filled with melted dark chocolate, these chewy double chocolate chip cookies are a chocolate lovers dream come true! This recipe is quick, easy and requires no electric mixer!
About This Recipe
This is a recipe for the most ooey, gooey, fudgy and chewy double chocolate chip cookies you’ll EVER have! They are on the thinner side when it comes to the thickness, so if you like thick cookies you will have to find a different recipe(here’s a my recipe for thick chocolate chunk cookies). It tastes almost like a fudgy brownie only thinner and filled with chocolate chunks and chips!
This recipe is very easy and beginner-friendly, you do not need and electric mixer to make these, just a whisk and a bowl. This is because I used partially melted butter instead of softened butter, which makes it so easy to beat using just a whisk. These chewy double chocolate chip cookies remind me of Subway’s double chocolate chip cookies, I haven’t had one of those in a while but I remember it was one of my favorites growing up.
I actually used a combination of chocolate chips and chunks rather than using only chocolate chips, this makes the cookies so much more chocolatey, because the chocolate chunks create pools of melted chocolate all over the cookie, and adding the chocolate chips makes sure you get chocolate in every bite, I am drooling just writing this! If you absolutely have no self control when it comes to chocolate like me, you are going to adore these double chocolate chip cookies!
What You Need To Make This Recipe
Flour: all you need is regular all purpose flour.
Sugars: white sugar helps the cookie spread and the brown sugar make them chewy and fudgy. You can use dark or light brown sugar, both will work.
Cocoa powder: this is obviously to flavor the cookies, I used unsweetened Dutch processed cocoa powder. The better the quality of your cocoa powder the richer the chocolate flavor of the cookies will be.
Chocolate: I used a combo of chocolate chips and chunks, but you can also just use one of the two.
Butter: use unsalted butter to control the amount of salt in the cookies, you also do not need room temperature butter for this chewy double chocolate chip cookies recipe!
Corn starch: it’s a very little amount but it plays a major role in achieving that perfect fudgy and chewy texture, it also gives the cookies a slightly crumbly texture.
Coffee: coffee enhances the flavor of chocolate making it more rich and indulgent. I just mixed a tablespoon of hot water with some espresso powder and added that to the cookie dough.
Egg: use at room temperature for the best results, but if you forgot to remove it from the refrigerator than it’s no big deal.
Salt: I realized it’s not in the pic, but salt is a very important ingredient, it helps balance the overall sweetness of the cookies.
How To Make Chewy Double Chocolate Chip Cookies
Step 1: Microwave the cold butter for 60-80 seconds until some of the butter has melted and the rest is softened. You can also do this on the stove, place on low flame until some of the butter has melted, 15-20 seconds. Add the partially melted butter into a large bowl with the white and brown sugar. Beat this until creamy, about 1-2 minutes.
Step 2: Add in the egg, vanilla extract, and coffee, give it a whisk to combine.
Step 3: Add in the dry ingredients ( flour, cocoa powder, salt and baking soda) and fold until almost combined. (Almost because we are going to mix in the chocolate so we don’t want to over mix the dough)
Step 4: Lastly fold in the chocolate chips and chunks (roughly chop up the chocolate bar, you want large chunks not a fine powder). Cover and chill the dough for 2 hours in the refrigerator or 30-40 minutes in the freezer if your are short on time. You could also chill the dough overnight in the fridge, this will make the cookies taste even better!
Step 5: Once chilled, scoop the cookie dough onto a lined baking tray with at least 3 inches of space between each cookies. I used a large cookie scoop that holds 3 Tbsp of cookie dough, you can use any size you’d like. (Don’t have a cookie scoop, an ice cream scoop or spoon will work as well!)
Bake in an oven preheated at 180 °C / 350 °F for 12-14 minutes. Once baked let the cookies cool completely on the tray before moving them or they will break!
Storing/Freezing The Chewy Double Chocolate Chip Cookies
Although there is no such thing as leftover cookies at my house, you can store any leftover in an air-tight container ta room temperature for up to 5 days.
To freeze the cookie dough: scoop the chilled cookie dough on to a baking tray lined with parchment paper and freeze for 2 hours. Then transfer the frozen cookie dough balls into a freezer safe bag and freeze for up to 2 months. Thaw at room temperature and bake as usual.
To freeze baked cookies: wrap the baked double chocolate chip cookies in a layer of aluminum foil then store in a freezer safe bag and freeze for up to 2 months. Thaw at room temperature and microwave for 30 second to warm up the cookie if you’d like.
Pro Tips
- If you have a convection oven (oven with a fan setting), reduce the temperature by 20 degrees.
- Don’t overbake the cookies, when the cook time is over the cookies will look undone, that’s exactly how they should look. The cookies will finish cooking while they sit on the baking tray for a few minutes.
- Measure you flour correctly! Adding too much or too little flour will change the texture of the cookies dramatically. Spoon the flour into the measuring cup and level it off using the back of the spoon.
- Chilling the cookie dough is mandatory in this recipe otherwise the cookies will spread way too much. Cold dough results in a thicker cookie, so make sure to chill the dough for at least 2 hours or even up to overnight.
- Top the warm baked cookies with some flaky sea salt for and extra kick of flavor!
- You could also add white chocolate chips or chunks if you prefer.
- Top the cookies with mini marshmallows right after they come out of the oven, they taste like hot chocolate!
- Only have chocolate chips? That’s totally ok, just add double the amount of chocolate chips as mentioned in the recipe and leave out the chocolate chunks.
FAQ’s
Can I make the cookie dough ahead of time?
Yes, you can make the cookie dough 2-3 days ahead, cover with plastic wrap and refrigerate until you’re ready to use it. It might be a little hard when it comes out of the fridge, so let it sit at room temperature for 10-15 minutes to soften it up a bit. Then shape and bake them the same way.
Why did my cookies spread so much?
The most likely cause for that would be that you did not chill your cookie dough enough or at all! Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you’re more likely to wind up with flat, sad disks instead of lovely, chewy cookies.
Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!
Recipe Card
Chewy Double Chocolate Chip Cookies
Fudgy, decadent and filled with melted dark chocolate, these chewy double chocolate chip cookies are a chocolate lovers dream come true! This recipe is quick, easy and requires no electric mixer!
Prep Time: 10 min
Cook Time: 12 min
Chill Time: 2 hrs.
Total Time: 2hrs. 22min
Course: Dessert/Snacks
Servings: 10 Jumbo cookies (~12 regular)
Calories: 268kcal
— Print Recipe —
Ingredients
- 1/2 cup unsalted butter (113g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup brown sugar (110g)
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- 1 Tbsp hot water
- 1 tsp espresso powder
- 1 1/4 cup all purpose flour (150g)
- 1/2 tsp baking soda
- 1 Tbsp corn starch
- 1/4 cup unsweetened cocoa powder (30g)
- 1/2 tsp salt
- 1/2 cup chocolate chips (85g)
- 1/2 cup dark chocolate, cut into chunks (100g)
Instructions
- Cut the butter into small cubes, place it in the microwave or 60-80 seconds until some of the butter has melted and the rest becomes softened. Add the partially melted butter into a large bowl along with the granulated sugar and brown sugar. Use a whisk to beat this until creamy (1-2min).
- Add in the egg and vanilla extract and beat to combine.
- Mix the hot water and espresso powder, add that into the butter mixture and whisk to combine.
- Add in the all purpose flour, baking soda, corn starch, cocoa powder and salt. Fold together using a spatula until almost combined.
- Add in the chocolate chips (save some for the top to add after baking) and chocolate chunks and fold until fully combine. Cover and chill the dough for 2 hours in the fridge (or 30-40 min in the freezer).
- Preheat the oven to 180 °C / 350 °F. Use a cookie scoop to scoop the cookie dough onto a parchment lined baking tray with at least 2 inches of space between each cookie. (If you are using a large cookie scoop leave more room between the cookies)
- Bake the cookies for 12-14 minutes depending on how crispy you want the sides to be. Immediately after they come out of the oven press on some more chocolate chips(optional) and then let the cookies cool completely on the pan before moving or serving them. Enjoy!
Nutrition
Calories: 286.13kcal
Total Fat: 13.78g
Carbs: 36.15g
Sugars: 24.24g
Protein: 2.19g
Sodium: 142.19mg
Fiber: 2.11g
** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **
Watch Video Tutorial
chewy double chocolate chip cookies video tutorial
