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How to Make Thick & Chewy Double Chocolate Chip Cookies

This double chocolate chip cookie recipe makes cookies that are SUPER rich, SUPER thick, and SUPER chewy.  They don’t get much better than this!

Thick & Chewy Double Chocolate Chip Cookies - Click here for recipe!This post contains affiliate links. For more info see our disclosure policy.

Confession:  I like cookies WAY more than the average person.  I also believe I eat cookies way more than the average person.  As a matter of fact when I was pregnant with my daughter it was THE WORST!  I ate so many cookies it was ridiculous!  I remember a conversation I was having with my friend about the absurd amount of cookies I was consuming and she asked, “Like how many do you mean?”  I thought about it for a minute and the best answer I could manage to come up with was 20 dozen!!!  I know.  It was a bit out of control.

Well, all that cookie consumption is good for at least one thing besides contributing to my waistline.  I have an extremely discriminating palate for cookies now and I have tried, adapted and invented all sorts of recipes.  The absolute musts for all of my cookies are thick, moist, and chewy.  I don’t do thin and crunchy.  No week old, dried out cookies either!  They have to be super thick, fresh, and absolutely chewy!

 {See ALL of my Thick & Chewy Cookie Recipes here!}

Recipe for the SOFTEST, THICKEST, and CHEWIEST Cookies you will ever have! Promise! Chocolate chip, double chocolate chip, oatmeal raisin, M&M cookies, Oreo Stuffed Cookies, Snickerdoodles and more!!

If you have been around awhile you might know that this chewy chocolate chip cookie recipe is one of our all time most popular posts.  I joke with my husband that he can never say I haven’t made a difference in the world after sharing this recipe.  If you read the comments you will understand too.  It is like a place for cookie lovers to unite haha!

I thought my heart was complete after finally perfecting that chocolate chip cookie, but a girl needs a little variety sometimes so I went back to the drawing board and came up with these SUPER thick, SUPER chewy, and SUPER rich double chocolate chip cookies! Ahhhhh all that is wrong in the world is right again!  They just might be the answer to world peace.  Less war, more chocolate!  They are everything that you would hope for in a double chocolate chip cookie.  Thick, rich beyond compare, chewy, and kind of perfect.

How to make the thickest and chewiest chocolate chocolate chip cookies - Click here to get step by step and all the tips and tricks for super thick and chewy cookies!

If you have ever been frustrated that your cookies don’t come out thick and chewy, you are in the right place because I am about to share all of my secrets.

We are going to start these cookies like any.  Mix the butter, shortening and sugars together until well blended.  The butter should be softened but NOT melted and NOT cold!  Margarine can be substituted if you prefer.

Next add in the eggs and vanilla and mix just until combined.  I like to make these cookies in my Kitchenaid Mixer because it is a pretty thick dough and can take some serious arm muscles.  If you don’t have a stand mixer I have done it by hand, just get ready for a work out toward the end.

In a separate bowl, combine flour, baking powder, salt, cornstarch, and cacao in a bowl. TIP: Use a single cup measure to measure your flour instead of a 2-cup or 4 cup measure. This is a very dry recipe (but will make a moist, chewy cookie) so using a single cup measure will allow you to be as exact as possible giving you a better result.  Once combined, add the dry ingredients little by little into the wet ingredients stirring in between each addition until everything is well combined.

The dough will be a very dry, stiff dough. This is part of what makes these cookies so thick! However, the dough should not be crumbly. If the dough becomes crumbly after you add all of your flour mixture, you probably ended up with too much flour. Add water 1 teaspoon at a time stirring in between until the dough holds together. Do not add too much water. The dough should NOT be sticky!  Even a little bit.

The secret ingredient for super chocolaty Thick & Chewy Double Chocolate Chip Cookies

I know that is pretty descriptive but this really is one main key to keeping the cookies super thick.  The high flour content keeps them from spreading, but the flavor is kept by using absurd amounts of vanilla and butter {YUM!}  Also, in these cookies I like to use Hershey’s Special Dark Cacao.  Again, you can use regular, but I believe that this REALLY enhances the taste and gives them the dark and super rich chocolate flavor which I love!

Once the dough is the right consistency, mix in the chocolate chips.  If you are using a stand mixer you might want to do this by hand to prevent the chips from breaking.

If you ever had problems with your cookies becoming super thin when they bake you NEED to read this! How to make Double Chocolate Chip Cookies Thick and Chewy

The next part is the second key in why the cookies turn out so thick and chewy.  Use a 1/4 cup measure to scoop out the dough and roll it into slightly flattened balls.  You should get about 24-28 cookies.  Place these into a ziplock bag and pop them in the freezer for 30 minutes up to 3 months.  TIP: When your cookies bake, if you want them not so thick, flatten you ball more, if you want them thicker make the ball thicker.

One thing I love about this method is that it allows you to have fresh baked cookies on hand at all times.  You can leave these dough balls in the freezer for up to 3 months so you can cook the whole batch OR just take out a few and cook them on demand whenever the craving strikes.  That is personally my preferred method!

Once the cookies are chilled, place them on a parchment lined cookie sheet and put them in an oven preheated to 350˚F. (***Update:  I sometimes cook these at 375 because my oven can run a touch cool. If you know yours does too, then you might also want to use 375, otherwise go with 350)  They will bake for between 12-18 minutes depending on the thickness, altitude, moisture etc.  I would start with 12 and check them until you get to the perfect point.  It should be consistent for where you live once you figure it out.  You will know the cookies are done when they are set in the middle (ie no longer shiny.)

Let them cool for about 2 minutes, or as long as you can last and then DIG IN!  You deserve it!

***Scroll to bottom for a full printable recipe****

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We have a boatload of awesome recipes.  You can see all of our recipes here, or take a look at some highlights below!

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5.0 from 2 reviews
Thickest & Chewiest Double Chocolate Chip Cookies
 
Ingredients
  • 1 c butter, softened
  • ½ c shortening
  • 1½ cup dark brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • ¾ cup Hershey's Special Dark Cacao
  • 2 tablespoon cornstarch
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips
Instructions
  1. Mix butter, shortening and sugars until light and fluffy.
  2. Add egg and vanilla and mix until well combined.
  3. Combine flour, cocoa, cornstarch, baking soda, and salt and mix together.
  4. Mix dry ingredients slowly into wet ingredients and blend well.
  5. If the dough is crumbly, stir in water 1 teaspoon at a time until it just holds together. The dough should not be sticky.
  6. Add in chocolate chips and stir until evenly distributed.
  7. Using ¼ cup measure, scoop out dough and form into a ball. Continue until all dough is balled. Approx 24 cookies.
  8. Place dough in the freezer for 2 hours or up to 3 months.
  9. Place frozen cookie onto parchment lined baking sheet and bake at 350 degrees F for 12-18 min.
  10. Let cool 2 minutes.

 

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Comments

  1. says

    Hey Kimber! These look SO good. I make a cookie kind of like this, only now I want to try it with the dark chocolate cocoa! Thank you for sharing!

    It was so nice to meet you at snap!. I love your blog :) The photography is amazing!

  2. says

    I have a similar recipe that has peanut butter in them too. Why on earth didn’t I think to do just a double chocolate?! I’ll have to give these a try for my husbands birthday this week.

  3. Gerri Kling says

    I saw your recipe online a couple of weeks ago and saved it. My husbands birthday is this week and he requested chocolate cookies rather than a cake. I couldn’t wait to try these. I made 2 batches; the first was your recipe to the letter. They were wonderful. The second batch I added 2 tablespoons of espresso powder…OMG!!! You really can’t taste the espresso but boy, oh boy, it really enhances the chocolate! This is my new favorite cookie recipe. I’ve always wanted to bake big, thick, chewy cookies but wasn’t sure how to do it right. Thanks for showing me how. Love, love, love this recipe!

  4. Tracy says

    I just made these and didn’t squish them at all…baked them for 17 minutes at 375 and they turned out perfectly! You need a big glass of milk and an even larger plate of cookies!!!

  5. Donna says

    I needed a chocolate cookie for goodie plates I was making as gifts, so I made these. The dough was so stiff that I had to add the chips by kneading them in by hand. I also made the one large cookie into 4 small ones, froze then baked at 375 in my convection oven for 10 minutes. Wow! These are my new favorites! Rich chocolate cookies, a little crisp on the outside and tender on the inside!

  6. Michelle says

    Hi there! This recipe looks incredible, the only problem for me is that I live in Australia and can’t seem to find shortening anywhere in my city :( is there anything else I could use instead of it? I’d really appreciate your help! Thank you :)

  7. Courtney says

    The recipe is delicious but, I rolled them into balls instead and then froze them but when baking they didn’t expand or flatten so they didn’t really look like cookies. Are they not suppose to expand at at all or is it just because I rolled them?

  8. Meghan says

    Can shortening be omitted? Or can I substitute something else? I don’t think I know a single person who buys shortening for baking. (Is it an American thing?) So bad for you! Maybe coconut oil?

    • says

      You can use all butter. The shortening has a higher melting point so it help keep them even thicker but if you keep a close eye on getting enough flour in you should be able to still acheive the same effect

  9. Lindsay says

    Wow, these cookies are amazing!!! I made them for my roommates and just made them again for my family. I thought that the cookie serving size was a bit big so I made them a bit smaller… this makes a HUGE recipe of cookies if you make them smaller. They also don’t really expand in the oven. These cookies are perfect for a big chocolate craving, but make sure to have lots of milk around!!

  10. Jenna says

    If you’ve frozen these for a couple days, can they go straight into the oven from frozen?
    Thanks so much! Gonna make ice cream sandwiches for my hubby’s birthday!

    • says

      You can put them straight in the oven but you will need to cook them a little longer to compensate. Also they might not cook down quite as flat.

  11. Rachel McMahon says

    I made these last night and the cookie dough was to die for!!! I almost didn’t want to cook them and just munch cookie dough for my dinner. I think the only thing I didn’t think through is after removing them from the freezer I put them right into the oven and they didn’t flatten out at all. Hehe XD I ended up with nice spherical moist and chewy cookies.
    Shared them with my office mates today and they all disappeared in a hurry :)

    • says

      Yes that is a great point haha! If they are frozen it is best to flatten them a tad before freezing. I am glad you loved them though. I can eat them all day long!

  12. Naomi says

    i made these tonight with a gf and they turned out exactly as described. Amazing consistency and flavor and I’m very happy to have the leftover dough in my freezer for easy access!! So delicious.

    • Jenna says

      Naomi- what kind of gf flour did you use? I am getting ready to try these for my son’s 2nd birthday and I have a couple of family members who are gf. Converting recipes doesn’t always work equally so I was just curious 😊

  13. vee says

    I made these, they are very good. I think mine were slightly over baked, next time I will bake them only 12 minutes.

  14. eva says

    It looks so yummy!are u use baking powder or baking soda?cos u said baking powder but in the recipe u said baking soda. Thank u

  15. Alice says

    These cookies look amazing but I can’t stand it when people interchange “cocoa” and “cacao” to sound fancy. If you don’t know what they mean, please don’t switch them. And before anyone thinks “but hersheys dark is 100% cacao”. Nope sorry. 100% water is called water. But 100% cacao is not called cacao.

    • says

      I am sorry to offend you. I am not a professional chef and don’t claim any professional experience. I just try to relay recipes my family loves in the best way possible. I do this in my spare time and at night and I guarantee you will find typos and errors in almost every post if you look for them, so my site might not be the best place for you.

  16. Kathleen says

    Tomayto tomahto, cocoa, cacao-I don’t care what you call it these cookies are amazing! They almost didn’t make it to the oven because I kept stealing bites of the dough! My family has been devouring them all weekend. They certainly won’t last the week! I already have plans to make them again when I get together with friends in a few weeks. Thanks for sharing!

  17. says

    Oh my goodness you have me DROOLING with this recipe! It looks heavenly! Especially for a chocolate fan like me!

    I included this in a roundup I did of decadent chocolate recipes!

    Thanks so much for creating such a delicious dessert!

    Best Wishes,

    Crystal

  18. Daphne says

    By far the best double chocolate chip cookie I have made and tasted. This one is a winner. Thanks for sharing. Kids couldn’t stop at three!

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