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Have you ever had a chocolate craving that a regular chocolate chip cookie couldn’t fix?! Well, let me introduce you to our Chewy Double Chocolate Chip Cookies.

chewy double chocolate chip cookies overhead image close up

These things are sure to satisfy any sweet craving that you might have. These Chewy Double Chocolate Chip Cookies are a huge hit with both Lily and Jeremy, and I know they’ll get rave reviews in your home.

They’re like a dream come true for every chocolate lover. Imagine biting into a cookie that’s soft and chewy in the center, with deep chocolate flavor, and loaded with extra chocolate chips.

Mouth watering already? Well, let me tell you about the vanilla and brown sugar! They give this recipe that classic chocolate chip cookie flavor while taking it to a whole new level.

Make sure you chill the dough! That’s one of the not-so-secret secrets that will get you perfectly formed, chewy cookies. If you’ve ever had a flattened batch of cookies, chances are you skipped this step!

Actually, that brings up a good point. You can tell what’s missing from a cookie just by how looks when it’s done baking. If they come out flat, you may need more flour or baking soda, even if you chilled the dough!

Baking cookies gets easier the more you do it. That’s why I cook them all the time! Ok, maybe that’s not the only reason. Ha!

Let’s dive into this delicious cookie recipe. With just a little time (and a lot of tasting), you’ll have your very own Chewy Double Chocolate Chip Cookies!

Some of our other favorite cookie recipes we have on our site include: White Chocolate Chip Cookies (Easy No Chill Recipe), Molasses Crinkle Cookies, and Butterscotch Cookies.

overhead image of a hand grabbing chewy double chocolate chip cookies

WHY THIS RECIPE WORKS:

  1. Double the Chocolate: The blend of cocoa powder and chocolate chips gives you a rich, deep chocolate flavor.
  2. Brown Sugar Magic: Using a mix of white sugar and brown sugar gives these cookies that perfect chewy center and delicious buttery flavor.
  3. No Fancy Techniques: No need for any fancy equipment, just your standard bowls and an electric mixer or hand whisk.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Unsalted butter
  • White granulated sugar
  • Light brown sugar
  • Vanilla extract (or vanilla paste)
  • Large egg
  • All purpose flour
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips
  • Cocoa powder
ingredients needed for chewy double chocolate chip cookies

HOW TO MAKE CHEWY DOUBLE CHOCOLATE CHIP COOKIES:

  1. Line a sheet tray with parchment paper and set aside.
  2. In a large bowl, combine the butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy.
  3. Add the egg and vanilla. Mix on low until combined. Set aside.
  4. In a separate large bowl, combine dry ingredients. Whisk to combine and gradually add (in batches) to wet ingredients. Beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined, a few lumps here and there are fine.
  5. Stir in the chocolate chips. The batter will be sticky.
  6. Using a 2 tablespoon-sized cookie scoop, place portions of the dough on the prepared sheet tray close together. Place in the fridge for at least 1 hour, or best overnight. 
  7. Preheat the oven to 350°F. Line sheet trays with parchment paper.
  8. Roll the cookie dough portions into balls. Arrange the cookie balls on the prepared sheet trays at least 2 inches apart. Don’t press down! Keep any cookies in the fridge that you aren’t baking.
collage of images showing how to make chewy double chocolate chip cookies
  1. Bake for 10-12 minutes (the time varies due to different ovens) until the tops appear dry and set. I like to add chocolate chips on top after baking (for decoration purposes, but it is optional). After baking, the cookies will have a soft center inside. Once they cool down, they will set well, and the texture inside remains soft, chewy, and buttery. 
  2. Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
overhead image of chewy double chocolate chip cookies on a tray

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

HOW CAN I ENSURE MY COOKIES REMAIN CHEWY?

Always use both white sugar and brown sugar as instructed. The combination is the key to a chewy cookie.

Chewy cookies are what make us happy, right?

WHAT KIND OF CHOCOLATE SHOULD I USE?

I recommend semi-sweet chocolate chips. However, you certainly don’t have to stick to that.

I’ve got some great ideas for variations down below!

a stack of chewy double chocolate chip cookies with a bite taken out

CAN I SKIP THE CHILLING PART?

As I said before, chilling is recommended for the best texture, but if you’re short on time, you can bake them immediately after mixing, but the texture will not be the same.

ANY ADDITIONS?

Oh, you better believe that there are options for these cookies!

  • White chocolate chips
  • Peanut butter chips
  • Dark chocolate chunks
  • Sprinkles
  • Crushed nuts (like walnuts or pecans)
  • Dried fruits (like cherries)
  • Shredded coconut
  • A pinch of sea salt on top
  • Caramel bits
  • Drizzles of caramel or white chocolate

ANY SUBSTITUTIONS?

Your wish is my command!

  • Coconut oil for unsalted butter (for a dairy-free version)
  • Almond flour for all-purpose flour (for a gluten-free twist)
  • Dark chocolate chips instead of semi-sweet (for an intense chocolate kick)
  • Unsweetened cocoa powder in place of regular cocoa powder (for a less sweet version)
  • Egg yolk for a whole egg (for a richer texture)
  • Maple syrup instead of white sugar (for a natural sweetness)
chewy double chocolate chip cookies on a serving platter

HOW TO STORE:

Room Temp: Store your baked cookies in an airtight container. They’ll remain fresh for up to a week.

Freezer: For longer storage, place cookies in a single layer inside a freezer bag. They’ll stay tasty for up to 3 months. Just remember to let them reach room temperature before enjoying.

DANA’S TIPS AND TRICKS:

  • Cookie Sheet Matters: Always use a baking sheet lined with parchment paper or a silicone mat. This ensures cookies don’t stick and bake evenly.
  • Don’t Overmix: When combining wet and dry ingredients, mix just until they’re combined. Overmixing can affect the texture of your cookies.
  • Sizing is Key: Use a cookie scoop or measuring cup for consistent cookie sizes.
  • Decoration Tip: Add extra chocolate chips on top after baking for a professional touch.
  • Check Your Baking Soda: Always ensure it’s not expired for the best rising results.
  • Best Enjoyed With: A tall glass of milk. Trust me; it’s the perfect combination. Coffee is good too!!
chewy double chocolate chip cookies stacked with a bite taken out

Chewy double chocolate chip cookies are truly a joy to bake and even better to eat. They are the perfect treat for any occasion or just to satisfy those chocolate cravings.

Once you try this recipe, it might just become your favorite. Happy baking and even happier munching! Remember, life’s short, eat the cookie!

If you’ve tried this CHEWY DOUBLE CHOCOLATE CHIP COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 2 votes

Thick & Chewy Double Chocolate Chip Cookies

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 12 minutes
Chill Time 1 hour
Have you ever had a chocolate craving that a regular chocolate chip cookie couldn’t fix?! Well, let me introduce you to our Chewy Double Chocolate Chip Cookies.
Servings 12 servings

Ingredients
  

Instructions

  • Line a sheet tray with parchment paper and set aside.
  • In a large bowl, combine the butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy.
    1 & 1/2 cups unsalted butter, ½ cup granulated sugar, 1/2 cup light brown sugar
  • Add the egg and vanilla. Mix on low until combined. Set aside.
    1 large egg, 1 teaspoon vanilla extract
  • In a separate large bowl, combine dry ingredients. Whisk to combine and gradually add (in batches) to wet ingredients. Beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined, a few lumps here and there are fine.
    1 & 1/2 cups all-purpose flour, ¾ cup cocoa powder, 1 teaspoon baking soda, ¼ teaspoon salt
  • Stir in the chocolate chips. The batter will be sticky.
    ¾ cup semi-sweet chocolate chips
  • Using a 2 tablespoon-sized cookie scoop, place portions of the dough on the prepared sheet tray close together. Place in the fridge for at least 1 hour, or best overnight.
  • Preheat the oven to 350°F. Line sheet trays with parchment paper.
  • Roll the cookie dough portions into balls. Arrange the cookie balls on the prepared sheet trays at least 2 inches apart. Don’t press down! Keep any cookies in the fridge that you aren’t baking.
  • Bake for 10-12 minutes (the time varies due to different ovens) until the tops appear dry and set. I like to add chocolate chips on top after baking (for decoration purposes, but it is optional). After baking, the cookies will have a soft center inside. Once they cool down, they will set well, and the texture inside remains soft, chewy, and buttery.

Notes

  • Cookie Sheet Matters: Always use a baking sheet lined with parchment paper or a silicone mat. This ensures cookies don’t stick and bake evenly.
  • Don’t Overmix: When combining wet and dry ingredients, mix just until they’re combined. Overmixing can affect the texture of your cookies.
  • Sizing is Key: Use a cookie scoop or measuring cup for consistent cookie sizes.
  • Decoration Tip: Add extra chocolate chips on top after baking for a professional touch.
  • Check Your Baking Soda: Always ensure it’s not expired for the best rising results.
  • Best Enjoyed With: A tall glass of milk. Trust me; it’s the perfect combination. Coffee is good too!!

Nutrition

Calories: 411kcal | Carbohydrates: 38g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 153mg | Potassium: 187mg | Fiber: 3g | Sugar: 22g | Vitamin A: 735IU | Calcium: 33mg | Iron: 2mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 2 votes (2 ratings without comment)

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