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    Home » Dessert » Cookies and bars

    Chewy Double Chocolate Cookies

    Published: Dec 6, 2018 · Modified: Dec 19, 2021 by Shadi HasanzadeNemati · This post may contain affiliate links .

    781 shares
    • 6
    Jump to Recipe

    Ready in 30 minutes, these chewy double chocolate cookies will cure all your chocolate cravings in one bite. These double chocolate cookies are crispy on the edges and very chewy on the inside with big chocolate chunks in every bite!

    Chewy Double Chocolate Cookies will cure all your chocolate cravings in one bite. These double chocolate cookies are crispy on the edges and very chewy on the inside with big chocolate chunks in every bite!

    Are you a cookie lover? Then you probably need to check out our chocolate chip cookie cups, chocolate chip oatmeal cookies and thumbprint cookies. And if you like chocolate, this recipe is for you. Double chocolate cookies made with chocolate chunks is every chocolate lover's dream!

    Table Of Contents:
    • Why this recipe works
    • Ingredients and substitutions
    • Instructions
    • Variations
    • Frequently asked questions
    • More cookie recipes
    • Step-by-Step Recipe

    Why this recipe works

    You don't really need a reason to bake some tasty chocolate chunk cookies, but here are a few things I love about these cookies:

    • Texture: These cookies are crispy on the edges and chewy on the inside.
    • So chocolaty: There are chocolate chips and chocolate chunks in each and every bite!
    • Quick: Got the chocolate cravings? These cookies are ready in only 30 minutes since the dough doesn't need to chill in the fridge!
    half of a chocolate cookie.

    Ingredients and substitutions

    • Chocolate chips: I usually opt for bittersweet chocolate chips so the cookies don't turn out overly sweet.
    • Butter: It's best to use unsalted butter for this recipe so you can control the amount of salt. Margarine or plant based butters could be used for this recipe, however, they might slightly change the texture of the cookies. Nut butters won't work for this cookie recipe.
    • Eggs: Keep the eggs at room temperature when baking cookies.
    • Sugar: We are going to use a combination of brown and granulated sugar.
    • Flour: Regular all purpose flour works best for this recipe. For gluten-free cookies, use 1:1 gluten-free flour.
    • Cocoa powder: Make sure you're using quality unsweetened cocoa powder.
    • Chocolate chunks: It's best to cut the chocolate into chunks yourself using a sturdy knife.

    Instructions

    • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
    • Melt the chocolate chips and butter in a bowl over simmering water or in the microwave in 15 second intervals and stir constantly. Once melted, let it cool for five minutes.
    • In a large bowl, mix the eggs and granulated sugar, add the melted chocolate and butter to the mixture and mix until well incorporated.
    • Add in the flour, cocoa powder and baking soda. Mix well until well combined.
    • Scoop out the chocolate cookie dough onto prepare baking sheets and top with chocolate chunks.
    • Bake in the oven for 15 minutes. Cool completely on a wire rack before serving.

    Variations

    If you're looking for ways to jazz up these cookies, here are a few suggestions:

    • Nuts: Add ½ cup chopped walnuts or pecans to the dough.
    • White chocolate chips: Instead of chocolate chunks, add white chocolate chips.
    • Pretzel: Place a couple of pretzels on top of each cookie dough before baking.
    chewy chocolate chunk cookies are full of big chocolate chunks

    Frequently asked questions

    Can I add chocolate chips to the batter? 

    Absolutely. Leave out the chocolate chunks and right before scooping out the cookie dough, add ½ cup chocolate chips to the cookie dough and stir using a spatula.

    How to store these double chocolate cookies?

    Make sure the cookies are completely cooled. Place them in a an airtight container and store at room temperature in a cool and dry place for up to 3 days.
    You can also freeze these cookie by placing them in a freezer bag in one single layer and freeze for up to 3 months. To thaw, place the double chocolate cookies on a baking sheet and thaw at room temperature or in the oven at 200 degrees F for 20 minutes.

    Can I make the cookie dough ahead of time?

    Yes, make the cookie dough and cover the bowl using a plastic wrap. Refrigerate the dough for one hour up to 1 week. To bake the cookies, take the dough out of the fridge, preheat the oven and proceed with the baking instructions.

    My cookies spread too much in the oven, what went wrong?

    The cookie dough was probably too soft. Place the bowl of dough in the fridge for 1 hour and then proceed with the recipe.

    double chocolate chunk cookies are chewy on the inside with big chocolate chunks on the outside

    More cookie recipes

    • Persian walnut cookies also called pofaki gerdooyi are perfect for Nowruz Persian New Year.
      Pofaki Gerdooyi (Persian Walnut Cookies)
    • Persian Coconut Cookies (Shirini Nargili)
    • Cardamom Cookies Recipe (Quick and Easy)
    • Strawberry Swirl Cheesecake Bars

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Chewy Double Chocolate Cookies

    Shadi HasanzadeNemati
    Ready in 30 minutes, these chewy double chocolate cookies will cure all your chocolate cravings in one bite. These double chocolate cookies are crispy on the edges and very chewy on the inside with big chocolate chunks in every bite!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 204 kcal

    Ingredients
      

    • 1 cup semi sweet chocolate chips
    • 2 tablespoon unsalted butter room temperature
    • 2 eggs room temperature
    • ¼ cup granulated sugar
    • ⅓ cup brown sugar
    • 1 ¼ cup all purpose flour
    • 3 tablespoon cocoa powder
    • ½ teaspoon baking soda
    • chocolate chunks to top the cookies

    Instructions
     

    • Preheat the oven to 325°F. Line a baking sheet with parchment paper.
    • Melt the chocolate chips and butter in a small sauce pan over medium heat, stirring constantly until smooth. You can also melt the chocolate chips and butter in microwave, stir every 15 seconds.
    • Mix the eggs and sugars in a large bowl using an electric hand mixer. Add in melted butter and chocolate chips, mix until well incorporated.
    • Add in the flour, cocoa powder and baking soda. Mix using a spatula.
    • Scoop the cookie dough on the baking sheet, leaving 2 inch space between them. Top the cookie scoops with chocolate chunks.
    • Bake in the oven for 15-20 minutes. Cool completely in the baking sheet before serving.

    Notes

    • Make ahead: You can make the dough ahead of time and refrigerate it for 1 hour up to 1 week. When ready to bake, take the dough out of the fridge, preheat the oven and proceed with the recipe as instructed. 
    • Freeze the cookies: Place the cookies in one single layer in a freezer bag and freeze for up to 3 months. To serve, thaw them at room temperature or in the oven at 200 degrees F for 20 minutes. 
    • You can use chocolate chips instead of chocolate chunks. 
    • Add ½ cup chopped walnuts, pecans or white chocolate chips for more flavor. You can also top the cookie doughs with pretzels before baking. 
     
    Recipe adapted from Baker By Nature.

    Nutrition

    Calories: 204kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 33mgSodium: 60mgPotassium: 137mgFiber: 2gSugar: 16gVitamin A: 105IUCalcium: 23mgIron: 2mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
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    781 shares
    • 6

    Reader Interactions

    Comments

    1. jordan

      July 28, 2022 at 9:35 pm

      5 stars
      not sure what i did wrong , but mine and out very dry and didn't spread at all 😳 any idea what could be the cause ? they were delicious otherwise , i can only imagine how godly if i had made them right lol !

      Reply
      • Shadi HasanzadeNemati

        July 29, 2022 at 1:03 pm

        Hi Jordan, there could be many factors, the temperature of the oven and the cookie dough (was it chilled?), sugar, flour and even the butter used. Also, the way you measure flour could make drastic changes. Check out this guide: https://sugarspunrun.com/how-to-measure-flour/

        Reply
    2. Tara

      April 19, 2019 at 2:01 pm

      5 stars
      The crackly sheen on these is just so pretty. Definitely a keeper recipe!

      Reply
      • Shadi HasanzadeNemati

        April 20, 2019 at 6:21 am

        Hope you enjoy it!

        Reply
    3. Suzy

      April 19, 2019 at 1:53 pm

      5 stars
      Love this cookie recipe! I made a point to write it down to have it in my recipe box.

      Reply
      • Shadi HasanzadeNemati

        April 20, 2019 at 6:22 am

        Thank you! It's so good!

        Reply

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    781 shares