Chewy Double Chocolate Chip Cookies

These chewy double chocolate chip cookies are the kind of recipe I keep coming back to when my family wants something deeply chocolatey without a complicated afternoon in the kitchen. Cocoa powder gives the dough a rich brownie-like flavor, while semisweet chocolate chips melt into little pockets of chocolate in every bite. The edges bake up lightly crisp, but the centers stay soft, fudgy, and pleasantly chewy.

What makes this collected recipe such a keeper is how straightforward it is. The dough comes together with basic baking staples, there is no chilling required, and a full batch makes about 48 cookies. I especially like pulling them from the oven while the centers still look a touch underdone; that little trick makes a noticeable difference once they cool. My kids love these warm, and adding vanilla ice cream turns a simple cookie into an easy weeknight dessert.

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Ingredients

Cookie Dough

1 cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

2 tsp vanilla extract

2 cups all-purpose flour

⅔ cup unsweetened cocoa powder

¾ tsp baking soda

¼ tsp salt

Mix-Ins

2 cups semisweet chocolate chips

½ cup walnuts, chopped (Optional)

Instructions

1. Preheat the oven. Heat the oven to 175°C / 350°F. Have ungreased baking sheets ready.
2. Cream the wet ingredients. In a large mixing bowl, beat the softened butter and sugar until light and creamy. Beat in the eggs one at a time, then mix in the vanilla until smooth.
3. Combine the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. Make the dough. Gradually add the dry mixture to the butter mixture. Mix just until no dry streaks remain; avoid overmixing.
5. Add the chocolate. Fold in the chocolate chips and walnuts, if using, until evenly distributed throughout the dough.
6. Portion the cookies. Drop rounded tablespoonfuls of dough onto the baking sheets, leaving about 2 inches between each cookie.
7. Bake. Bake for 8-10 minutes at 175°C / 350°F, until the edges are set but the centers still appear slightly soft.
8. Cool. Leave the cookies on the baking sheets for a few minutes so the centers can finish setting, then transfer them to wire racks to cool.

Cooking Notes

For the chewiest centers, do not wait for the cookies to look completely baked in the oven. The centers should still appear slightly underdone when you remove the pan.

Use softened butter, not melted butter. Melted butter can cause the cookies to spread too quickly.

For consistent results, portion the dough into similar-size scoops so every cookie finishes baking at roughly the same time.

Walnuts are completely optional. Pecans can be substituted, or the nuts can simply be omitted.

For an easy dessert, serve a warm cookie with vanilla ice cream. Cookies can also be reheated for several seconds in the microwave to soften the chocolate.

Nutrition

Yields: 48 servings; 1 cookie per serving

The baked batch is approximately 3 ¾ to 4 lb, depending on moisture loss during baking and whether the optional walnuts are included. A standard serving for this dessert is one cookie.

Estimated Nutrition per Serving

• Calories: 125 kcal
• Fat: 7.0 g
• Carb: 16.0 g
• Protein: 2.0 g

Nutrition is an estimate and will vary with chocolate, cocoa, butter, cookie size, and whether the optional walnuts are included.

Recipe Science

These cookies use a conventional creamed-butter cookie method, but cocoa powder transforms the base into a chocolate dough. Butter provides richness and tenderness, sugar contributes sweetness and spread, eggs supply moisture and structure, and flour provides the framework that allows the cookies to hold their shape. Semisweet chocolate chips reinforce the cocoa flavor while creating softer pockets of chocolate.

Creaming softened butter with sugar incorporates small amounts of air, while baking soda promotes spreading and browning. Cocoa powder absorbs moisture, which makes careful baking particularly important. An 8-10 minute bake at 175°C / 350°F allows the exterior to set before the center becomes dry. Removing the cookies while the middle remains slightly soft takes advantage of carryover cooking as they rest on the hot baking sheet.

For everyday use, the cookies can be stored in an airtight container at room temperature for several days. The dough can also be portioned for convenient batch baking. Walnuts can be omitted for a nut-free version, provided the other ingredients are suitable for the individual’s dietary needs.

Dietary Notes & Health Alerts: Based on the supplied nutrition information, one cookie provides about 4 g saturated fat, or approximately 20% of the FDA Daily Value of 20 g. That places it around the threshold considered high per serving. Sodium is comparatively low at 63 mg per cookie. Anyone monitoring saturated fat intake should keep portion size in mind; replacing some chocolate chips with lower-saturated-fat mix-ins can also reduce the amount, although it will change the finished cookie.

Why You’ll Love This Recipe

• Chocolate in Every Bite: Cocoa powder and semisweet chocolate chips provide two complementary layers of chocolate flavor.
• Soft, Chewy Centers: A short baking time helps preserve the moist, brownie-like middle.
• No Chilling Required: Mix, scoop, and bake; there is no need to wait hours for the dough to chill.
• Big-Batch Friendly: One recipe makes approximately 48 cookies, making it practical for parties, school events, and sharing.
• Easy to Customize: Keep them classic, add walnuts, substitute pecans, or leave the nuts out entirely.

FAQ

• How do I keep the cookies chewy? Remove them when the edges are set but the centers still look slightly underbaked. Let them finish setting on the warm baking sheet.
• Can I leave out the walnuts? Absolutely. The walnuts are optional and can be omitted without otherwise changing the recipe.
• Why did my cookies turn out dry? Overbaking is the most likely cause. Cocoa-based cookies can look unfinished when they are actually ready, so start checking them at 8 minutes.
• Can I make the dough ahead of time? Yes. Cover and refrigerate the prepared dough, then allow it to soften slightly if it becomes too firm to scoop.
• Can I freeze these cookies? Yes. Cool them completely before freezing in an airtight container. Thaw at room temperature, then warm briefly before serving if you want that fresh-baked texture.

Conclusion

There is something especially comforting about a warm, chewy chocolate cookie loaded with melty chocolate chips, and this is the kind of dependable recipe worth keeping close. Remember, baking is a journey, and there is always room to make a favorite recipe your own.

What would you serve with these; cold milk, coffee, or a scoop of vanilla ice cream?

Happy baking, from my kitchen to yours!