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Chewy double chocolate cookies recipe

Chewy double chocolate cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

A very easy recipe for chewy chocolate cookies. Heaven!

78 people made this

IngredientsServes: 24

  • 110g butter, softened
  • 5 tablespoons chocolate sauce
  • 220g dark brown soft sugar
  • 100g caster sugar
  • 2 eggs
  • 2 tablespoons golden syrup
  • 2 teaspoons vanilla extract
  • 300g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 325g plain chocolate, roughly chopped

MethodPrep:15min ›Cook:13min ›Ready in:28min

  1. Preheat the oven to 190 C / Gas 5.
  2. In a medium bowl, cream together the butter, chocolate syrup, dark brown soft sugar and caster sugar until smooth. Beat in the eggs, one at a time, then stir in the golden syrup and vanilla. Combine the flour, bicarbonate of soda and salt; stir into the creamed mixture until just blended. Mix in the chopped chocolate by hand. Drop cookies by spoonfuls onto ungreased baking trays.
  3. Bake for 12 to 14 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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Chocolate chip cookie video

Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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Reviews & ratingsAverage global rating:(76)

Reviews in English (71)

Best cookie recipe I've found yet. I cant see them lasting very long in the tin! Lovely.-09 Apr 2013

i have replaced chocolate sauce with Nutella and it has worked wonderfully. crunchy on the edge and chewy in the middle. very easy to make and very moorish, definitely going to add it to my repertoire! thanks for this recipe!-04 Apr 2013

by Blondie Stu

Sorry but this recipe was a very big disappointment...the recipe itself was picked out by my husband which looked and sounded very good but the cookies themselves were not. They were a light brown, beyond flat, rock hard and with trying every way possible to bake them including changing cookie sheets to refrigerating the dough before baking them, they still did not turn out and absolutely nothing seemed to work!!! I made these cookies not once but twice because I figured that I had forgotten something in the first batch but not only did I use new baking soda (? why they are so flat) but also payed close attention to the recipe and did everything right the second time (I think) with no satisfaction. The dough was great and tasty but only before baking.-04 Dec 2005

Small Batch Chewy Double Chocolate Chip Cookies

The response to my Small Batch recipes has been so positive that I’m keeping them coming as requested by YOU!

Here is a small batch recipe for Chewy Double Chocolate Chip Cookies featuring a rich cocoa-laden cookie dough and dark chocolate chunks for super soft and chewy cookies!

Best Cookie Sheets for Baking Cookies

These are my favorite cookie sheets. I recommend using shiny, heavy cookie sheets that have very low or no sides. Avoid dark aluminum sheets because they can cause overcooking.

Pro Tip: To ensure even baking, place only 1 cookie sheet in the oven at a time.

Double Chocolate Nutella Cookies

These Double Chocolate Nutella Cookies are the perfect chocolate fix for late night chocolate cravings (or any time of the day for that matter).

The no-chill cookie dough is fast to make and has loads of chocolate. These soft and chewy cookies will be ready quickly for a fun treat.

Nutella is a pantry staple at our house. Just like sugar and flour, we always have a jar on hand. If I need an instant chocolate fix, I just grab a spoonful of Nutella and call it good 🙂

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my full disclosure policy.

But sometimes I get really crazy and actually make something extra delicious with it!

I really love eating cookies, but it might surprise you that I actually enjoy making cookies even more. There is just something really comforting about baking that makes me happy. It relaxes my soul or something.

So after a long day of fighting with the kids, or cleaning the house an endless number of times, making a batch of cookies just ends the day on a high note for me. And today was one of those days.

When I make cookies, there are 2 things that I need to make them the perfect cookie for me. They can be all kinds of fun flavors, but for me they must also have a nice chewy center and cannot require chilling the batter before baking.

Now I am not saying a cookie that needs 2-3 hours of chilling before baking are not delicious and worth the wait, but when make cookies, I hate to wait.

So if you want a soft, delicious, chocolatey cookie right now, you need to try these Double Chocolate Nutella Cookies.

They have a little crunch on the outside, with a soft chewy center and packed full of chocolatey, Nutella goodness. Yum!

Now I am finally ready to call an end to this day and start fresh tomorrow&hellip with a cookie in hand!


  1. Prep: Preheat the oven, line a baking sheet with parchment paper or use a silicone baking sheet.
  2. Melt the butter: Allow it to cool for at least 5 minutes before adding the sugar. If you immediately start adding all your ingredients, the butter will be too hot.
  3. Cream the butter and sugars together
  4. Add the liquid ingredients: egg and vanilla extract and continue beating until well incorporated.
  5. Combine and add remaining dry ingredients. The dough will thicken to a fudgy consistency. As the dough is thickening, add the chocolate chips.
  6. Scoop the dough using a large cookie scoop and place on baking sheet, 2 inches apart. Sprinkle with flaky sea salt.
  7. Bake for 9-11 minutes.


I&rsquove seen other recipes for chocolate cookies that call for complicated steps. Lucky for you, this recipe is extra simple. Here are a few of the reasons I like making these chocolate chocolate cookies:

  • You don&rsquot have to brown or even melt your butter.
  • Cocoa powder gives the dough plenty of chocolate flavor, no need to melt chocolate.
  • Best of all, you don&rsquot have to chill the dough!

You can have warm, ooey gooey chocolate cookies in under 30 minutes!

Very disappointed. I followed the recipe with no changes, using all but about 50 grams of 70% dark chocolate, so the cookies were not too sweet, which I liked. I weigh all my ingredients (eliminating question whether to sift before or after measuring), so I know I used the correct amount of flour. The dough looked like cake batter, but firmed up nicely in the freezer and was not difficult to form into balls. However, my cookies were cakey, not crisp or chewy like a brownie should be, and they burned on the bottom at 10 minutes without ever cracking on the top. I would not make this recipe again.

10 Stars! Baking is science. Just make sure you follow the directions. Very chocolatey! Perfect treat.

Not a cookie I would normally go for, but I chose it based on what I had available during quarantine! Perhaps a little tricky to make but was a nice change of pace. Subbed pb chips for chocolate chips, for a classic flavor combo! Otherwise, I think flavor would have been one note. Used a mix of Semi sweet ghirardelli chips and baking bar- both just what I had on hand, and went pretty scant on the sugar- and it was still plenty sweet. Be careful with what rack in the oven you put them, as they will burn quickly.

This recipe didn't work. I froze the dough for over an hour in a 9x11 pan and after making the cookie balls I froze those for an extra 10 minutes. After being in the oven for 9 minutes they were runny puddles of chocolate - not cookies at all. I had to throw them away. Don't waste your time on this recipe.

The trick to these cookies is to use a high quality semi-sweet chocolate such as Callebaut or go with a high quality dark chocolate. The amount of sugar isn’t a misprint. As for the cookies themselves, they’re absolutely wonderful when done correctly.

I just made these. I used the chocolate I had on hand which was part 55% cocoa (Chocolove brand) and part 65% cocoa (Green & Black brand). I think this was the right percentage for this recipe. The term "semi-sweet" can mean different things and can easily be no more than 35% cocoa. I think that is why my cookies turned out rich enough and not overly sweet. Using unsweetened chocolate would be a mistake for sure. unless you just like that sort of thing. (And I love very dark chocolate.) These cookies were just a little too gooey in the middle for my taste but I'm sure my guests will love them. Nice and soft in the inside with a bit of crispy on the outside like a meringue cookie. I also felt that they were a bit of a hassle the frozen dough being hard to handle. I let mine warm up a bit and used a coffee measure which is exactly 2 tablespoons per cookie. Getting them out of the measuring cup was a chore. Good thing I didn't use my tablespoon measure the stiff dough would have bent it. ) One more thing: It is confusing when flour is listed as "1 cup four, sifted" I used my head and measured the flour as if it had said "1 cup sifted all-purpose flour". The word "sifted" should always go before the ingredient if the cook is suppose to sift before measuring. Otherwise, the term "sifted" should be left out of the ingredient list and put into the instruction portion of the recipe as "Measure the flour and then sift it along with the baking powder. "

Chewy Double Chocolate Cookies

Cookies are my very favorite thing to bake, in the whole wide world. Seriously!

A cookie, warm from the oven…all gooey and wonderful…well, that’s my kind of heaven I can tell you that. Just look at that chewy chocolate delight. Delish! These cookies are sweet, fudgy and have an amazing texture. They are loaded with both milk and white chocolate chips and are kind of like eating a brownie, but in a cookie form.

Chewy double chocolate cookies recipe - Recipes

I got a little carried away and baked about 2,000 cookies. It was fun, it was for a good cause and I was into it. Until about the last hundred. Around the last 100 I hit a lightly floured wall and just got so sick of my recipes. I was making mostly Chewy Molasses, Mexican Hot Chocolate and Eggnog Snickerdoodles. And Orange-Cardamom Snowflakes. Those are all so good, and so pretty. So I got to dreaming about a way I could put a twist on one of my most dependable recipes. And these Chewy Chocolate Espresso Cookies are the result.

These have the wonderful, chewy texture and chocolatey flavor of my most-requested Mexican Hot Chocolate cookies. Plus, the deep flavor of espresso. They’re a perfect companion for morning coffee or after dinner drinks. To get a nice, dark coffee flavor I used a packet of Starbucks Via instant coffee. But I think you could use any instant coffee or espresso powder. I just happened to have some VIA and know it’s widely available.

But did I mention how easy they are? No special equipment, just two bowls and a fork. You do not even need a mixer. Sometimes I just dump everything in one bowl. You can whip up this dough, stick it in the fridge for up to three days, and then bake them whenever. If you have a cookie scoop they will all be the EXACT SAME SIZE, which is great if you like to intimidate others with your baking powers. I have done an embarrassing amount of research on cookie scoops (quality, volume, gauge) and have found that this Zeroll EZ Disher Size 50 is the way to go. It makes perfectly sized cookies. Unlike some other cookie scoops I’ve bought in the past, it doesn’t break after a few uses. It holds about 1.3 tablespoons of dough, so if you don’t have a scoop and want to measure it out, one tablespoon+one teaspoon of dough (or 23 grams if you have a digital scale) will do it. Or you can just eyeball it, they’ll pretty much taste and look amazing no matter what. You can use any #50 cookie scoop, I’ve got details of how to choose the right size cookie scoop and which brand to buy here.

A few tips on making Chewy Chocolate Cookies.

  • Do not store in the refrigerator after baking.
  • You do not need to refrigerate the dough before baking.
  • You don’t have to use dark chocolate chips, anything will do but dark chocolate is highly recommended.
  • Make sure to only use egg whites, not the whole egg as this is what makes the meringue-like texture.
  • Keep them fresh store in a Ziplock bag or sealed container. If it is a little warm in your house, place parchment paper in between each cookie so they don’t stick together.
  • To get that out of the oven taste, heat in the microwave for a few seconds, yum!

So if you love brownies, chocolate, Starbucks or well anything just delicious, you will not just love these but you will devour them. Enjoy!