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 my Chocolate Cookie recipe!
They’re so easy to make and are sure to satisfy every chocolate craving.
why you will love this recipe
- These cookies are extra thick and chunky
- They’re really quick easy to make
- There’s no chilling the dough
- You only need a handful of common ingredients
recipe testing
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.
This Chocolate Cookie recipe is 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.
ingredients you will need
Here’s what you will need to make a batch of these thick Chocolate Cookies today.
- Butter: Make sure it’s cold, straight from the fridge.
- Brown sugar
- Egg
- Plain flour: Or all purpose flour.
- Cocoa powder: I recommend using natural, unsweetened cocoa powder. You could also use dutch processed cocoa powder if you prefer.
- Baking soda
- Dark or milk chocolate chunks: I like to get a block of chocolate and chop it up by hand. The irregular chocolate chunks help make each cookie extra chunky.
- Dark or milk chocolate chips
HOW TO MAKE THICK CHOCOLATE COOKIES
- This recipe calls for COLD butter – straight from the fridge. Not softened or melted.
- Mix together butter and brown sugar until combined and smooth. Brown sugar will also help the cookies spread less in the oven than white sugar.
- Add egg and mix until combined. Then it’s time to add the dry ingredients.
- These cookies use a little more flour than regular cookies for extra body. Add flour, cocoa powder, baking soda and salt. Mix just until a chocolate cookie dough forms.
- Then add in the 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.
recipe tips (our cookie secrets)
- Cold butter: 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, this recipe calls for cold butter. It helps the cookies not to spread too much in the oven.
- Extra flour: We also add a little extra flour to combat too much spreading – but make sure you measure it using a kitchen scale so you use the exact right amount. Too much flour and your cookies will be dry.
- LOTS of chocolate. The big chunks of chocolate also help to ensure these Chocolate Cookies are super thick and chunky – so don’t skimp!
storing leftovers
Once completely cooled, you can keep these cookies or any leftovers in an airtight container at room temperature. Alternatively, you can freeze the cookies or even freeze the cookie dough. To bake, bring the cookie dough back to room temperature and then bake as per the instructions below.
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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 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
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
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.
Nutrition Information
Chaz says
I used dark chocolate bars from DollarTree, Hersheys Special Dark cocoa powder, and used a gram scale to measure exactly what you said except for the salt and baking soda. Mixing metric with America had to be sorted out. Each of 24 raw pastry balls weighed exactly 40g. These are wonderful puffy little cakes, but I wouldn’t call them cookies. I was reared that cookies were hard, crunchy, and milk was mandatory to choke them down! Smile.
Jessica Holmes says
Hi Chaz, thanks for your feedback! I’m glad you enjoyed them. They definitely aren’t supposed to be hard and crunchy – more soft and chewy!
Bec says
This is the first time I have felt compelled to comment on a recipe simply because the actual result is identical to the images.
Beautifully thick cookies! An absolutely MUST add to your repertoire- thank you for a great recipe xx
★★★★★
Jessica Holmes says
Yay! So glad you enjoyed them Bec!
Crystal says
Really good but it’s a little bit to much Coco.
★★★★
Jessica Holmes says
Thanks for your feedback Crystal.