The BEST thick and chewy Chocolate Cookies. These Double Chocolate Cookies are soft and fudgy and filled to the brim with chocolate. There’s no need to chill the dough so they’re ready in minutes!
BEST EVER Chocolate Cookies! 💜
If you love thick and chunky cookies that are soft and pillowy and packed with loads of chocolate, you’re going to fall madly in love with these Chocolate Cookies!
They’re so easy to make and are sure to satisfy every chocolate craving!
Ever since I made my Levain Bakery Chocolate Chip Cookies, I’ve been obsessed with making super thick and chunky cookies at home.
And so many of you have shown me your beautiful BIG chocolate chip cookies on Instagram so I just knew if you love those, you will adore an oh-so-chocolatey version.
SO HERE IT IS.
These Chocolate Cookies are somewhere between a cookie and a brownie. They’re soft and chewy in the middle and there’s gooey chocolate in every single bite.
I use big chunks of hand cut chocolate AND chocolate chips AND plenty of cocoa for that irresistible chocolatey-goodness.
A big part of what makes these cookies thicker than regular cookies has to do with the temperature of the butter. While most cookie recipes rely on softened butter or melted butter, but this recipe calls for cold butter. It helps the cookies not to spread too much in the oven.
We also add extra flour – but make sure you measure it using a kitchen scale so you use the exact right amount. And we use LOTS of chocolate.
The big chunks of chocolate also help the cookies not spread too much – so don’t skimp!
HOW TO MAKE THICK CHOCOLATE COOKIES
- This recipe calls for COLD butter – straight from the fridge. Not softened or melted.
- Use brown sugar for this recipe for maximum flavour. Brown sugar will also help the cookies spread less in the oven than white sugar.
- These cookie use a little more flour than regular cookies for extra body. And regular cocoa powder too.
- These cookies call for lots of chocolate. I recommend chopping a block of chocolate by hand AND using chocolate chips. You can use milk chocolate or dark chocolate or a mix of both.
- I recommend using 2 tablespoons of cookie dough per cookie. Because these cookies are very thick, they need a few more minutes in the oven.
- Test one cookie to see if the cookies are thick enough. If it spreads too much, you might want to chill the dough for an extra 30 minutes and then try baking them again.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Chocolate Cookies
Big, soft and chewy Chocolate Cookies made from scratch.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
- 190 grams (1 cup) brown sugar
- 1 large egg, cold
- 210 grams (1 and 1/2 cups) plain flour
- 40 grams (1/2 cup) cocoa powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 150 grams (1 cup) dark or milk chocolate chunks, chopped by hand
- 150 grams (1 cup) dark or milk chocolate chips
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined and creamy. Add egg. Beat again until combined – but try not to over mix.
- Add flour, cocoa, baking soda and salt and beat on a low speed until soft cookie dough forms.
- Add all the chocolate and beat briefly. Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.
- Bake cookies for 12-14 minutes. Leave cookies to cool completely. They will firm up as they cool.
Notes
Try baking one cookie initially. If it’s not thick enough, place the cookie dough in the fridge for at least 30 minutes and try again.
Cathy M says
I doubled this recipe because I was making a lot of cookies. I measured all of the dry ingredients and sifted them together in one bowl. In a separate bowl I placed the cut up cold butter and brown sugar. I used my hand mixer. The butter and sugar didn’t immediately cream together. There was a lot of sugar spinning out of the bowl. I had to keep stopping and smashing the butter with a fork until it finally began to blend with the sugar. I decided at this point, if I make these again, I will use softened butter and then refrigerate the dough before forming cookies. I added the eggs, then mixed the wet and dry ingredients. There wasn’t enough wet for the dry. At this point, I could smell the motor in my mixer getting hot. I added a couple tbsp of water and was able to finish mixing. I added the chocolate chunks and mixed with my hands. Split the dough into three and added milk chocolate chips to one, espresso chips to one and peanut butter chips to the other. The first batch i scooped and dropped and they never spread even a little. The next I hand rolled and pressed. The cookies are good, but the process wasn’t. Perhaps it is not a recipe that doubles easily.
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Jessica Holmes says
Hey Cathy, thanks for your feedback. I haven’t had any issues creaming the cold butter but I do use a stand mixer with a paddle beater attachment so perhaps it’s a bit more powerful and sturdy than a hand mixer. I don’t usually recommend doubling recipes as if there’s any error, it’s even more amplified. If the cookies didn’t spread, you may have added too much flour and/or cocoa. I’ve got a step-by-step video on my Instagram Highlights called Big Cookies that shows me making my Levain Cookies which uses the same method that might be useful.
Larry says
What is missing I have a bowl of powder no liquid = no cookie dough
Jessica Holmes says
Hi Larry, that doesn’t sound right. When you beat the butter and sugar, even though the butter is cold, it should still combine and go creamy – it’ll just take a little more elbow grease.
Paula says
Omg amazing they even looked like the picture
★★★★★
Jessica Holmes says
Yay! So happy to hear that Paula!
Kristine says
You can’t even mix it, cold butter doesn’t even melt the brown sugar the dough is strong like a stone I would not dare even to use my hand mixer. The taste is good but i used soft butter and they came out perfect.
★★★★
Jessica Holmes says
Hi Kristine, if the butter is chopped, you shouldn’t have a problem using an electric mixer. So glad you enjoyed them!
Angella says
I absolutely love this recipe, I like my cookies big with chocolate chunks.
I wonder if you have a recipe to do this type of big cookies with nutella in the center.
Thank you!!! xx
Angella says
I’ve seen you have one 😅 but, is a chocolate cookie, do you have a recipe but with the standard flavour of cookies?
Jessica Holmes says
Hi Angela, I do have a recipe for Nutella Stuffed Cookie Cups you might like to try.
Nicole R says
This recipe is really good but my cookies did not spread out. They remained like little balls(But they tasted perfect). What I did for the second batch was press them down with the flat end of a glass to make them even and they came out great.
I substituted butter for country crock plant butter so that might have to do with the cookies not spreading.
★★★★★
Jessica Holmes says
Hi Nicole, glad you enjoyed them! These cookies don’t spread a whole lot because I’ve tried to formulate the recipe to create thick cookies. But if they didn’t spread at all, you may have over measured the dry ingredients, or it may be because of the butter you used like you said.