Chewy Double Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 12
  • 1 cup all purpose four
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces coarsely chopped milk chocolate (for melting)
  • ½ cup semisweet chocolate chips (I used Ghirardelli)
  • ½ milk chocolate chips
  • 1 stick (1/2 cup) unsalted bitter
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  1. Whisk together dry ingredients in medium sized bowl and set it aside.
  2. In a double boiler or glass bowl set atop a pot of simmering water, melt the butter and chocolate.
  3. Pour the chocolate into a large mixing bowl or mixer set with a paddle attachment. Add the sugar, eggs, and vanilla and mix until combined.
  4. On low speed, mix in the flour mixture until just combined. Fold in the chocolate chips. Refrigerate for at least an hour (doing this prevents too much spreading and makes it easier to scoop and shape the dough)
  5. When ready to bake, preheat the oven to 325 and bake for about 15 minutes. Note you might want to space out your cookies slightly more than usual because these tend to spread out. I used the baking tall method, but they still spread out regardless. However, doing so might prevent too much spreading. (If you do bake tall, I used a melon baller instead of a normal ice cream/cookie scoop)
Recipe by A Sue Chef at