Chewy Double Chocolate Chip Cookies

Chewy double chocolate chip cookies that are the softest you’ll ever try. Dark chocolate with white chips or semi sweet and as soft as a brownie. If you’re ready for decadent bites of deliciousness, you’re in for a treat here!

Are you a chocolate lover like me? I love ending a meal with something decadent and these simple and delicious chewy double chocolate chip cookies do the trick every time! Ooey and gooey just like a batch of brownies (but in a cookie form) they are really easy to make. These cocoa powder cookies are just that, super rich…..with an added pop of chocolate with chocolate chips inside! There just isn’t a limit when it comes to chocolate really, let’s be honest. 😉 (originally published 4/17, affiliate links present)

Double Chocolate Chip Cookie Recipe

I know…. they are as delicious as they look! The chewiest dark chocolate cookies with chocolate chips you’ve probably ever had, and made with simple ingredients. We love baking together. Especially when my kids are off of school or on the weekends we are always thinking of something new to try.

Of course you can add any sort of chips you like into the batter but semi sweet is our favorite. With a dark cocoa powder they are beyond indulgent. Making them into palm sizes gives you just enough sweetness though to satisfy your late night cravings. 😉

Gooey Double Chocolate Chip Cookie Recipe

While we’re baking it gives us an opportunity to talk about when I was little and baked chocolate chip cookies with my mom using some of the same ingredients I now share with them. I was also given the opportunity to tour the Hershey’s factory last year and now I have those memories to share too…such an amazing experience that was.

It’s a great way to reminisce and create new memories while you are talking about baking with your relatives when you were young together. These are the ingredients you’ll need to get going on this baking project together:

• Chocolate chips (use dark chocolate if you want a really rich taste)
• 10 tbsp butter softened
• White sugar
• Egg and vanilla extract
• 1 c flour
• Baking soda and salt (just a pinch)
• 3/8 c unsweetened dark cocoa (a bit less than 1/2 c., can use closer to 1/2 if you want it really dark chocolate flavor)

As always you can fold in roasted hazelnuts if you wish. I don’t because I like soft texture thru and thru without crunching.

You really don’t want to over bake these because it’s all about the chewiness. To ensure they are light and fluffy take out once the edges are stiffened but the middle looks underdone. To do this you need to take them out earlier than you normally would, 9 minutes is just perfect for us.

They will stiffen up a bit when left on the cookie sheet for a few minutes before transitioning them to a cooling rack, and when completely cool these chewy double chocolate chip cookies will maintain a moist consistency even into the next day (if there are any left)! Serve with ice cream for extra YUM.

Chewy Chocolate Cookies

Chocolate Chocolate Chip Crinkle Cookies

So there is another way you can make these where they taste the same but have a different look. Rolled in powdered sugar at the end will make them crack on top and so pretty especially during the holidays. All you need is confectioners sugar for this type of brownie crinkle cookies.

You can follow the above recipe too but it is a bit different and not as decadent as these. Really any cookie can be altered in this way to just change the way it looks. The texture I like best no matter what is if you slightly underbake them.

I mean you need the ingredients to be baked so they aren’t raw but there is a fine line between dried out and staying moist even after they are cooled. To do this you want to use the min. baking time and check. You want the edges to start cracking and stiffening while the middle is tender (but not wet).

At first it is a learning process and you’ll want to check every 2 minutes after the minimum. Once you find just the right timing for your particular oven you can notate that on your printable recipe card so you know for next go around.

Double Chocolate White Chip Cookies

You can add any type you want, use white chocolate chips instead or in half a batch. You can easily combine wet ingredients in 1 large bowl, dry in another with elbow grease or stand mixer with paddle attachment. Stir both until well mixed, then slowly add dry ingredients in with butter mixture. 

• Mix until well combined, then add chocolate chips and mix, fold in nuts if you want to make chocolate hazelnut cookies.
• Preheat oven to 350 degrees and bake dough balls on a silicone baking mat or parchment paper on a baking sheet for 9 minutes. 
• You want chewy chocolate chip cookies so do not over bake them.
• They will continue to cook a bit when left on pan for a few minutes. Put on cooling rack after set for a few minutes. Enjoy. Makes 12-14.

Make note that the timing will vary slightly depending on how large you make them. Make sure all dough balls are the same size and about the size of a golf ball, no larger. NO pizookies here, we are making individual cookies here.

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