Chewy Double Chocolate Chip Cookies

"I got this recipe from my best friend, and we sat down and ate quite a few. You can not stop at one, they are very chocolaty and additive. YUMMY!"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Pamela P. photo by Pamela P.
photo by Stephanie R. photo by Stephanie R.
photo by Crystal M. photo by Crystal M.
photo by Kevin I. photo by Kevin I.
Ready In:
24-48 cookies




  • Cream together the butter, sugar, then add the eggs and vanilla.
  • Blend in the cocoa and add baking soda, salt and blend well.
  • Add the flour into the creamed mixture and fold in the chocolate chips.
  • Bake at 350° for 8-9 minutes.

Questions & Replies

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  1. Siya D.
    Is the butter salted or unsalted? And is the sugar brown or white? Anddddd which flour do I use?
  2. Laura B.
    How much dough should you use when you put them on the baking paper
  3. Samuel Lee O.
    how much do all of the ingredients cost?
  4. ANna B.
    Does this recipe use salted or unsalted butter? If it's for a salted butter recipe, can anybody help me how to adjust the amount of salt since I prefer using unsalted butter. Thank you very much!
  5. knickerz
    when you say 2 cups of sugar, do you mean white sugar or brown sugar? cuz its usually always brown sugar in cookies, but if it calls for brown it usually states specifically brown sugar


  1. wadadiligyal
    These were excellent cookies. I Doubled the chocolate powder and added a 1/2 teaspoon of instant coffee. Very chocolatey! I only made one mistake. I left the cookies in a bitllonger thinking that they looked uncooked. Big mistake! Stick to the recommended time.
  2. Ren Stoppelman
    My new favorite cookie! Sweet, chocolatey, chewy, yum! I used 1 cup brown sugar, 1 cup white sugar, and just 1 cup butter and they turned out perfect! Thanks for the great recipe!
  3. mandygratton
    I followed the recipe using butter instead of margarine. I ended up with flat, wet cookies. Some of the worst cookies I've ever made. Surprised no one had this issue. I never cook with margarine. Is that what makes the difference?
  4. aviva
    Very good cookies! I will definitely make this chocolate cookie again. I used butter instead of margarine. I used 1 cup sugar and 1 cup brown sugar. I also used about 14-15 ounces of semi-sweet chocolate chips. I got 47 nice sized cookies out of one batch.
  5. Daisyvioletmisty
    I was searching for a new recipe and found this. I was a little worried with some of the reviewers saying their cookies came out as puddles. Mine came out great and super tasty. I changed it up a little. They came out soft and very slightly chewy after baking for 9 minutes. I got almost 5 dozen. Will be adding this to my recipes.


  1. chocolateRX
    One of the best double chocolate chip cookies I have ever made. I used 1 cup butter instead of the 1 1/4 cup margarine and 1 cup brown sugar and 1 cup white sugar. I had my first of these cookie after letting them cool a few minutes and the cookie practically melted in my mouth. Even once the cookies had cooled, they were still soft and chewy. However, be careful not to over cook the cookies, like I did with one of my trays. They still tasted good but were less chewy than I prefer. These cookies are also very good if you add some chopped pecans.
  2. von_jay_
    Instead of granulated sugar, I used light brown sugar. I split the recipe in half since this was my first time. Amaze balls! (Shoulda took the risk) Thank you, will definitely be making a full batch next time..
    • Review photo by von_jay_
  3. missingsully
    I started this recipe and found i was out of regular cocoa powder and had only special dark powder so I made the cookies with it and they are fabulous, rich and dark and oh so chewy. Great recipe.
  4. christyalong45
    Oh ya! Add ALL the dry ingredients together first, INCLUDING the cocoa- much better incorporation!
  5. Lisa A.
    Less flour. 2 C. is too much. Maybe 1 1/4? (plus the 3/4 C cocoa powder might be enough dry ingredients). -Less chocolate chips. I found that 2 C is too much; they didn't stick in the dough at all and I ended up removing many chips. You want an equal dough to chip ratio. -My cookies didn't flatten; I had to hand-press them prior to putting them in the oven. They cracked on top too. They were crisp on the outside and chewy, which was good. Oh, and I did add 2 tsp espresso powder. Someone else suggested that and it works!


I live in a small village in Alberta, Canada and I am a parttime beautician. I enjoy cooking and trying new recipes and the funny thing is I just happened to find this recipezaar. Here I am. I am almost 40 and living life to the fullest and enjoy reading recipes, it is like a book to me. I am married and have 2 sons so have to be creative and try new recipes. I enjoy the outdoors and love to decorate, painting.
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