These chewy and soft chocolate cookies are chocolaty, have slightly soft edges, and are loaded with chocolate flavor, cocoa powder, and chocolate chips! These double chocolate cookies are made with melted butter and need a little chill time.
These chewy and soft double chocolate cookies are perfect for chocolate lovers like me. These cookies have a fudgy texture and flavor and everyone who tried these cookies said it was the best one they had!
If you like making cookies in the holiday season and especially at Christmas time, you should check out our favorite cookies recipes like our chewy chocolate chip cookies, chocolate crinkle cookies, no-bake cookies, and our M&M cookies!
Why this recipe works
- Extremely easy to make.
- Made with melted butter. (you won't have to wait for the butter to soften)
- Bakery-style chocolate cookies.
- Extra chewy and soft and filled with plenty of chocolate chips.
- Easily satisfies your cookie craving.
- Made with simple ingredients!
- Don’t require an electric hand mixer, all you will need is a whisk and a bowl.
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder – baking powder helps the cookies rise and spread. Make sure that your baking powder isn’t expired. Don’t replace the baking powder with baking soda!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies. use either light brown sugar or dark brown sugar.
Eggs- you will need 2 large eggs for this recipe. Make sure that your egg is at room temperature.
Egg yolk- you will need 1 large egg yolk for this recipe. The egg yolk adds chewiness to these cookies.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate chips- use the best quality semisweet or dark chocolate chips for this recipe. you can make this recipe your own and use your favorite kind of chocolate chips like white chocolate chips, and peanut butter chocolate chips.
Flaky salt- we like topping our cookies with flaky salt when they are finished. We like the contrast between the sweetness and the slight saltiness that it gives the cookies. you can skip this step, it’s a personal preference.
Step 1: Start by melting the butter. You can melt the butter in the microwave or on the stovetop. In a medium-sized saucepan add the butter (which has been at room temperature for 20-30 minutes) and melt on medium heat swirling the saucepan constantly.
Step 2: Transfer the melted butter into a big mixing bowl and let the butter cool to room temperature so it won't cook the eggs.
Step 3: Add the cocoa powder, brown sugar, sugar, egg, egg yolk, salt, and vanilla extract to the bowl with the butter and mix with a whisk until well combined.
Step 4: Sift the flour, add the baking powder and gently mix until the mixture is almost combined.
Step 5: Add the chocolate chips and fold the mixture with a spatula until just combined, cover the bowl with plastic wrap, and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Step 6: Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
Step 7: Place the cookie dough balls onto a parchment paper-lined baking sheet, top with more chocolate chips, and bake for 9-11 minutes, depending on the size of your cookies.
Step 8: Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely. Top each cookie with flaky salt and serve next to a cup of milk for the best experience!
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- After you melt the butter, it's important that you let it cool to room temperature. Hot butter can cook the eggs and you can end up with scrambled eggs.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly
- Use your favorite chocolate chips in this recipe! To make these cookies your own, you can add your favorite kind of chocolate chips to these cookies like white chocolate chips, dark chocolate chips, semisweet chocolate chips, milk chocolate chips, peanut butter chocolate chips, and much more!
- Sift your flour! sifting your flour is a very important step when baking and making cookies. Use a fine-mesh sifter to sift out the flour. e also recommend sifting your cocoa powder. Cocoa powder tends to have big lumps, so we always sift the cocoa powder to make sure that there won't be any cocoa lumps in the mixture.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired. This can ruin your cookies and waste your time and money on the ingredients. So every time you bake anything, make sure that the ingredients are not expired.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
These cookies will last for up to 5 days stored at room temperature in an airtight container.
Yes! you can replace the chocolate chips with chocolate chunks and make these cookies extra chocolaty. Make these cookies your own by adding your favorite add-ins or your favorite chocolate.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly.
Store these cookies in an airtight container at room temperature for up to 5 days.
We love freezing this cookie dough, and we do it all the time. Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
There are a few substitutions that may be helpful for your diet:
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- you can make this cookie recipe dairy-free by replacing the butter with vegan butter.
Add-ins- make this recipe your own and add your favorite add-ins: white chocolate chips, chopped walnuts, chopped pecans, caramels, banana slices, chopped fruit, etc.
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan to brown the butter.
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookie recipes to try:
Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, chocolate chunks, and topped with flaky salt.
M&M cookies- These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m’s. These are the perfect holiday cookies, you can make them big or small.
Chocolate crinkle cookies- Chocolate crinkle cookies are soft and fudgy chocolate cookies covered with crispy powder sugar outer layer.
If you tried these chocolate cookies with cocoa powder, don’t forget to leave a rating and a comment below. We love love love love hearing from you.
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Chewy Double Chocolate Cookies
- 150 g Butter Melted
- ½ cup Cocoa powder
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 2 Eggs
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 cups Flour
- 2 teaspoon Baking powder
- Start by melting the butter. You can melt the butter in the microwave or on the stovetop. In a medium-sized saucepan add the butter (which has been at room temperature for 20-30 minutes) and melt in on medium heat swirling the saucepan constantly.
- Transfer the butter into a big mixing bowl and let the butter cool to room temperature so it won’t cook the eggs.
- Add the cocoa powder, brown sugar, sugar, egg, egg yolk, salt, and vanilla extract to the bowl with the butter and mix with a whisk until well combined.
- Sift the flour, add the baking powder and gently mix until the mixture is almost combined.
- Add the chocolate chips and fold the mixture with a spatula until just combined, cover the bowl with plastic wrap, and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and top with more chocolate chips and bake for 9-11 minutes, depending on the size of your cookies. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
- Top each cookie with flaky salt and serve next to a cup of milk for the best experience!
Am I missing it, or have you not included when to add the cocoa powder in the instructions?? I’m going to assume it gets added to the flour and baking powder…anxious to try these!
Hi! Add it with the flour!
The best chocolate cookies recipe ever! Highly recommend.