Chewy chocolate chocolate chip cookies are double chocolate chip cookies with soft middles and chewy edges. 
I love a good chewy cookie! These chewy chocolate chocolate chip cookies are based on my chewy brown sugar chocolate chip cookies.
They have soft middles and chewy edges, so they’re pretty much a perfect double chocolate cookie.
These cookies pack a double chocolate punch! The chocolate cookies aren’t overly sweet, and they’re full of melty chocolate.
How to make chocolate chocolate chip cookies
These cookies start with melted butter, and have plenty of brown sugar mixed in. The cookies have an extra dose of vanilla to enhance the chocolate. The cookies also have a fair amount of cocoa powder to give the cookies lots of chocolate flavor.
Can I use a different type of chocolate?
Can I use a different type of chocolate?Yes! I always suggest using the type of chocolate that you like.
I prefer semisweet chocolate in these cookies. If you want more of a dark chocolate cookie, use bittersweet chocolate. If you want a sweeter cookie, use milk chocolate chips in these cookies.
More cookie recipes!
More cookie recipes!- Brownie Cookies
- Easiest Chocolate Chip Cookie Recipe
- Toffee Chocolate Chip Cookies
- Chocolate Mint Cookies
If you’ve tried this chocolate chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Chocolate Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) butter
- 1 1/2 cups (320 g) brown sugar packed
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 2 1/2 cups (300 g) all-purpose flour*
- 1/2 cup (42 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt or scant 1/2 tsp. table salt
- 10 ounce package semisweet chocolate chips**
Instructions
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Melt butter in a heavy saucepan.
- Add brown sugar to a large bowl.
- Pour melted butter over sugar.
- Stir to combine butter and sugar. Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
- Stir in chocolate chips.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 8-11 minutes, or until the edges of the cookies are set.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Video
Notes
**Can substitute 4 ounces finely chopped baking chocolate for chocolate chips. I like to use semisweet in this recipe. If you prefer a less sweet cookie, you can use bittersweet chocolate. If you prefer a sweeter cookies, try milk chocolate.
***I suggest stirring this recipe together by hand rather than using a hand or stand mixer.
****Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Deanna Miller says
These are amazing!
Kate says
Thank you!
JoAnne Woll says
Hey Kate
You did it again, in creating another Home Run! These cookies have everything we love in a chocolate cookie, like, crispy edges, soft centers, & a surprise in every bite.
Thank you for sharing this amazing & delicious indulgence with us.
JoJo
Kate says
Thank you so much!!
Sarah says
Great flavor! The texture is perfect.
Kate says
Thank you so much!
Samantha says
One of my pet peeves is flour measurement, as flour companies all state a cup is 120 grams. However, that amount is rarely seen (by me, anyway) & I’ve seen the weight as high as 155g for a cup, depending on the method of measurement. I do 130g unless convinced by the recipe creator to use a different amount. Sometimes doing so didn’t turn out well. You seem to be as fussy as me in this area, so if you do use 120g for a cup of flour, I will too. Heaven help you if you’re wrong! lol😄
Kate says
I hear you about the flour measurements! I’ve seen everything from 120g to 145g for a cup of flour from major recipe websites. When I measure by volume (and then weigh), I end up between 115g and 125g, so the 120g measurement for a cup of flour makes sense to me. One of the great things about measuring by weight is that you have that exact amount to go off of, so you don’t have to worry about those variations. =)
Carol says
This cookies are awsome!!!
Kate says
Thank you so much!
Irene says
Can I use hot chocolate powder instead of cocoa powder and if so how much less brown sugar do I put? Unless it’ll be extra sweet
Kate says
No, I don’t think that will work. There’s no way to tell what the ratio of sugar to cocoa powder is in the mix, and hot chocolate mix usually uses granulated sugar, not brown sugar.
Sherry says
Love how fluffy they turn out without refrigeration!!!
Kate says
Thank you!
hummie says
what to do if we did not leave it for 5 minutes and put the butter what should we do
Kate says
You didn’t let the butter and sugar stand for 5 minutes? Be careful when adding the egg. The 5 minutes gives the butter and sugar a chance to combine, but it also lets the butter/sugar mixture cool slightly. If you skip that, you’ll have to be careful when you add the egg so that you don’t end up with pieces of cooked egg from the hot butter/sugar mixture.
Rachel says
one of my favorite cookie recipies. Always comes out amazing.
Kate says
Thank you so much! I’m so happy that you like the recipe! =)
Donna says
Best cookie recipe in my home.
Kate says
Thank you so much! I’m so glad that you liked the cookies! =)
Rachel says
Amazing recipe! Thanks doubled and used half coconut oil instead of butter. Cookies turned out awesome, like store bought, very first attempt! Loooove this recipe! ??
Rachel says
My comment needs an edit LOL
“I doubled the recipe” not thanks
Kate says
Thank you so much! And thanks for your note about using 1/2 coconut oil. It’s great to hear the things that have worked for other people. =)
Esther R. says
I absolutely love these. First time making cookies and it was loved by all who ate them. Thank you.
Kate says
Thank you! I’m so glad that you liked the cookies. =) Thanks for commenting!
Shivangi says
Hi!
Very excited to use this recipe for Xmas and wanted to know if I need to make any adjustments to make it’s it style icecream sandwiches with it?
I was thinking of layering the dough on a sheet pan instead of scooping out so that I can easily spread icecream on it and cut it into square bars.
Kate says
Hi! I’ve never made this cookie as a bar. Usually, the only adjustment is the baking time, but I haven’t tried it to say for certain.