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.
watch how to make it
Big, soft and chewy Chocolate Cookies made from scratch.
- 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 or all purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 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
- 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.
Cookie dough: If you want to make textured cookies like mine, you want to scoop the dough and then sort-of just piece it together. There’s no need to be perfect – and there’s no need to roll them smooth. Misshapen and messy is best!
Cookie spreading: This recipe should create a thicker cookie, however, if you’re worried about your cookies spreading too much in the oven, bake one tester cookie first and see how it goes. If it spreads too much, pop your cookie dough in the fridge for one hour and try again.
Cold butter: Cold butter is magic for making thick cookies. But if you’d rather use softened butter, you may have to chill the dough for 1-2 hours before baking to achieve the same thickness.
Leftovers: These cookies are soft and fudgy when fresh. They will firm up over time. I recommend heating leftover cookies in the microwave for 5-10 seconds to make them melty and gooey again.
Storage: Keep cookies in an airtight container at room temperature.