Double Chocolate Cookies: Thick, chewy, brownie cookies are the BEST kind of chocolate cookie! These are made with cocoa powder and 1 pound of melted semi-sweet chocolate – talk about rich and decadent cookies!
It’s no surprise that any type of cookie named “Thick and Chewy” would be amazing. Take these thick and chewy chocolate chip cookies – most definitely my favorite chocolate chip cookie recipe. So when I came across this recipe in my newest favorite cookbook, I simply couldn’t pass over the recipe.
Oftentimes I find that double chocolate cookie dough tastes considerably better than the baked cookies and I was beyond thrilled to find out that the actual cookies are every bit as great as I expected they would be. Deep and rich in chocolate flavor (the recipe does call for 16oz of semisweet chocolate, after all), they are swoon-worthy cookies.
They mimic the original thick and chewy cookies, with slightly crispy edges and soft and chewy centers.
And they are impossible to resist because the chewy chocolate centers taste just like you’re eating brownie cookies!
In terms of the size of these cookies, I found that a heaping 2 tbsp scoop of dough using a 1 ¾-inch medium cookie scoop (#40) yielded a much better looking cookie than a leveled off scoop of the same size but really, the size of these cookies makes no difference.
As long as you’ve got a glass of ice cold milk to go with these delights, you can’t go wrong!
Chewy, rich, and fudgy, these giant cookies are the size of your hand! Chocolate shortbread cookies with chocolate chunks and a hit of bold espresso. Said to bring world peace, these buttery chocolate shortbread cookies hail from the world's best cookie bakers: Pierre Herme and Dorie Greenspan. A copycat recipe from Levain Bakery in NYC, these giant double chocolate chip cookies are the REAL DEAL.If You Like These Cookies, You May Also Like Some of My Other Chocolate Cookies
Giant Chewy Salted Triple Chocolate Cookies
Espresso Dark Chocolate Sablés
World Peace Cookies
Giant Double Chocolate Chip Cookies
Thick and Chewy Double Chocolate Cookies
These Double Chocolate Cookies are thick, chewy, brownie cookies. To me, they are the BEST kind of chocolate cookie! They're are made with cocoa powder and 1 pound of melted semi-sweet chocolate - talk about rich and decadent chocolate cookies!
Ingredients
- 2 cups (10 oz) all-purpose flour
- ½ cup (1 ½ oz) Dutch-processed cocoa powder
- 2 tsp baking powder
- ½ tsp table salt
- 16 oz semisweet chocolate, chopped
- 4 large eggs
- 2 tsp vanilla extract
- 2 tsp instant coffee or espresso powder
- 10 tbsp unsalted butter, softened but still cool
- 1 ½ cups packed (10 ½ oz) light brown sugar
- ½ cup (3 ½ oz) granulated sugar
Instructions
- Whisk the flour, cocoa powder, baking powder and salt together in a medium bowl; set aside.
- Melt the chocolate in a heatproof bowl set over simmering water until completely melted and smooth; remove from the heat. (Alternatively, microwave the chocolate in 30 second intervals, mixing thoroughly in between, until melted and smooth.) In a small mixing bowl, combine the eggs and vanilla. Sprinkle the instant espresso powder over the egg mixture and set aside to allow the granules to dissolve.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until smooth and creamy, about 5 seconds. Mix in the sugars until well combined, about 45 seconds – the mixture will look granular. Reduce the mixer speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate to the bowl in a steady stream and continue beating until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix just until incorporated, being careful not to overbeat. Cover the bowl with plastic wrap and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
- While the dough rests, preheat the oven to 350° F. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 ¾-inch cookie dough scoop, spacing the dough balls about 1 ½ inches apart.
- Bake until the edges of the cookies have just began to set but the centers are still very soft, about 10-12 minutes, rotating the sheets halfway through baking. Cool the cookies on the sheets about 10 minutes then transfer to cooling racks and allow to cool completely. Cool the baking sheets before baking more batches with the remaining dough.
Notes
adapted from The New Best Recipe by the authors of Cook's Illustrated
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Oh, yes. There’s no better cookie than a chewy cookie!
At first glance I thought your recipe was basically like the one I like to do but I’ve never tried melting the semi-sweet before it’s added. That’s got to make some very gooey, wonderful cookies!
Chewy cookies are my absolute favorite thing. Add chocolate to the mix and you have perfection!
I forgot to ask…how many cookies does this recipe make? Thanks!
Katie: The recipe yields about 42 cookies using a 1 3/4 inch scoop.
These sound a little bit like a brownie in cookie form, I’d love them!
too good,.can imagine the taste
Tara, these look FANTASTIC! 🙂
I Love me a good thick and chewy cookie…..and these look like heaven. Thank you for sharing
Chocolate. Chewy. Cookies. That’s all you had to say!! Love them 🙂
Oooh, chewy chocolate cookies are the best. fantastic looking cookies, Tara.
Mmmmm, it looks extremely tasty! Awesome!
Im all over a cookie labeled thick and chewy every time too. These look great.
Delicious!!! Chocolate AND chewy? I’m definitely making these!
Chewy and double chocolate, sounds heavenly to me. Congrats on the top 9 today!
Congratulations for making the Top 9 on Food Buzz! I have to admit I’m a bit jealous. I submitted a similar recipe called Triple Chocolate Whoppers, which are to die for delicious. I submitted another amazing recipe with gorgeous photos of my Flourless Chocolate Cake with Chai Whipped Cream that I get RAVE reviews for and NADA again. I’m beginning to wonder if there is a secret. If you would like to share any tips on how to make the Top 9 please, please share. Thank you and a sincere congrats. My time will come, I’m sure. In the meantime I’ll keep baking delicious chocolate treats and share in the joy of eating them with my dear friends.
I wish I could say what the secret is but I don’t really know myself. I submit just about everything I blog about to Foodbuzz and maybe get one thing accepted to the Top 9 each month. There are lots and lots of submissions every day so my advice is to keep working hard at your posts and photos and friend lots of people on Foodbuzz. Good luck! 🙂
OMG These look sooooo good! I’m drooling all over my laptop!
Loved the chewy cookies, looks so crunchy and delish! Congrats on top 9 … !
quit complaining and just come to my house and bake some cookies……..loves me some chocolate chewies cookies…….lmao
Hi Tara. These looks so fantastic ! Like a brownie and cookie merged into one. And what is better than that? I have my own foodie blog too. My daughter and I have decided on a personal challenge: No more store bought cookies! And these would fit in nicely. I would love to make these on and repost your recipe on my blog. Can you please confirm if this is agreeable? Thanks!
Linda @ Lemon Drop
Linda: That’s definitely ok with me. Let me know how they turn out for you!
Congratulations on making the Top 9! The photos are amazing.