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.
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 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
Elle says
Don’t need a electric mister unless u hv hard butter but it’s fine if it’s melted. We added mint chocolates in the centre and they tasted so good and melted in our mouths.
Elle says
When I made it the dough was super dry and the flour wouldn’t blend in so I added a bit of milk and it helped a lot and they tasted wonderful
Jessica Holmes says
Thanks for the feedback Elle! I’m glad you enjoyed them.
Karen Strickland says
I want to add walnuts to this recipe. How much should I use. Should I change the amount of flour.
Jessica Holmes says
Hi Karen, you sure can! Add 1/4-1/2 cup chopped walnuts, no other changes necessary.
FERNANDA says
Hi Jessica, this recepie its really good, I have one question, if I make the dough balls about 20 or 25 grams to bake, how long should I let them bake in the oven. Because the 12 to 14 minutes I imagine is for the large cookies right? Another question, what happens if I use baking powder instead? what is going to change in the cookie?
THANK YOU
★★★★★
Jessica Holmes says
Hi Fernanda, I usually make 10-12 large cookies with this recipe. If you want to make smaller ones, just keep watch and see when the cookies have slightly spread and are no longer sticky on top. Keep in mind they will firm up as they cool. And baking powder is weaker than baking soda, so if you use the same amount, your cookies will be flatter.
Ananyaa says
Hi Jess! Can I use caster sugar instead of brown sugar?
Waiting for reply 😀
Thanks
Take care
Ananyaa
Jessica Holmes says
Hi, yes you can if you prefer.
Fernanda says
Hi Jessica thanks for your response.. another question I really love these cookies but it seem they don’t spread almost nothing.. I will like these cookies to spread a little more and not be like balls. Should I put less cacao? Less flour? More baking soda??
★★★★★
Jessica Holmes says
This recipe has been designed to create a cookie that doesn’t spread too much, but adding less flour will definitely help the cookies spread more. However, if you’re after a more regular-sized cookie, try this Chocolate Cookie recipe instead.
Ashley says
This cookie was ok it needed sugar adding the brown sugar alone wasn’t enough
★★★
Jessica Holmes says
Thanks for your feedback Ashley.
Lindsy Solomon says
Was hard to mix cold butter and dough was dry and crumbly. I popped it into oven thinking butter would melt n cookie would spread but it never moved and now i have chocolate cookie scoops that taste pretty good but are dry. I did not add the full two cups of chips, could this be why?
Jessica Holmes says
Hi Lindsy, this recipe is designed to make cookies that don’t spread much in the oven so they stay nice and thick – that’s why I’ve chosen to use cold butter. I’m glad you enjoyed the taste but if they were dry, it sounds like you may have added too much flour/cocoa powder. It’s very easy to do if you use cup measure so I recommend weighing them using a baking scale for accuracy next time.
Pj says
Needs vanilla!
Ash says
My family and I are obsessed with these cookies. They never make it to the next day!!! Popping them in the freezer before baking helps them stay super fudgey on the inside and oh so yum! I even have your recipe memorized haha =)
Thanks a bunch!
★★★★★
Jessica Holmes says
Aww that made my day! Thank you so much for saying!
Nina says
Do you use Dutch process or regular cocoa powder?
★★★★★
Jessica Holmes says
Either will be fine!
Rinki says
Hi! Thanks for the wonderful recipe shared by you. I tried them and they turned out to be divine.
But I have one doubt, are they completely soft after they cool down?
As the batch I made were hard outside and soft inside but after completely cooling they turned soft all over,
Is it OK?
Jessica Holmes says
I’m so glad you enjoyed them! I think that sounds ok, they will firm up as they cool but they should still be quite a soft cookie.
Juli says
Hi! I want to make these today. Do you think I can add oreos to this for a chocolate cookies and cream cookie?
Jessica Holmes says
Yes definitely! Sounds delish!
Delfina says
Love with all my heart this cookies! very fudgy. Loves from Argentina!
Jessica Holmes says
Yay! So glad to hear that!
Margaret O'H says
Great recipe Jess, thank you very much. I made them for my husband who is both the cookie monster and critic in our house and he is delighted with the treat. The poor bloke asked hopefully yesterday ‘are there any biscuits..?’ when I handed him a cup of tea, (we’re Irish, biscuits = cookies) knowing full well there wasn’t because I’m watching my diet. So today I felt so guilty I cycled to the shops for cocoa powder and before he even knew what was going on there was a delicious batch cooling on a rack when he came up for his lunch. He was over the moon with them. He confessed to having had three before the end of the day. Hey, it’s not my waistline.
I have never had a cookie-biscuit spread for me. I’ve tried chilled dough, warm dough, dry dough, moist dough, under-temp over-temp, five different ovens in recent years. It is all cookie voodoo to me, but I’m happy to keep trying. I’ve also never produced the same thing twice from the same recipe from the same oven, not even close – yet my mother produced the same-looking-tasting-textured apple tart winter or summer for forty years.
We’ve been in France for a few years now and the butter, flour and raising agents took a while to adjust to in baking terms, my breads and pizzas are now however (frankly) awesome – the base ingredients are just so beautiful. But I’m still working on my patisserie. With these (knowing they wouldn’t spread for me anyway) I added chopped nuts and and replaced some of the flour with whole rolled oats, plus a soupçon of spice and vanilla as per others here. My chopped chocolate was by-eye and culled from various jars and tins. A bit user-upper. I did them for 12 minutes then smashed the tops with the back of a spoon before sending them back in for a few minutes more. Result; chewy-middled, crunchy chocolately thick crispy loveliness, all looking the business. In summary, a super recipe to follow to the letter, but also a great starting base to go off-road with what you know you and your family love. It’s solid enough to withstand a bit of experimentation. Thanks Jess.
★★★★★
Jessica Holmes says
I love this Margaret! I’m so glad your husband enjoyed them! Thank you so much for your lovely feedback. I also really enjoyed hearing about the changes you made – nuts and spices sound divine. And if you are looking for some answers about cookie spreading, check out this post, just in case there’s a little tip that might help in the future.
Margaret O'H says
Thank-you for the link. Perhaps I’ll try the recipe verbatim one of these days in pursuit of the magic ratio of fat to flour!
Jessica Holmes says
Yes! Haha do it!
Sophie says
This recipe is great! I just made them for Easter and they have such a good texture. I didn’t have cocoa powder so I substituted with Whittards hot chocolate powder and just reduced the sugar a bit which seemed to balance it out. They taste amazing and I can’t wait to share them with everyone!
★★★★★
Jessica Holmes says
Amazing! So glad you enjoyed them Sophie!
Harshi says
I want to try baking these cookies without eggs as I am a vegetarian. Can you please suggest a Substitute. I normally use ground flax seeds with water. Do you have a better substitute?
★★★★★
Jessica Holmes says
Hi Harshi, I haven’t tested this recipe without eggs I’m sorry. If you do try it, let me know how it goes.
Cassy says
Apple sauce is a great substitute for eggs. 🙂