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!
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!}
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.
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.
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.
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!
Absolutely Delicious S’mores Parfait
Chocolate Covered Strawberry & Banana Skewers – A light and healthy dessert!
Baking isn’t just for dessert! Here is a quick to make, yummy to eat baked breakfast treat – Cranberry Almond Scones
Spinach Artichoke Grilled Cheese. Pretty much my favorite lunch ever!
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Thickest & Chewiest Double Chocolate Chip Cookies
Ingredients
- 1 c butter softened
- 1/2 c shortening
- 1 1/2 cup dark brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 4 teaspoon vanilla extract
- 4 cups all-purpose flour
- 3/4 cup Hershey's Special Dark Cacao
- 2 tablespoon cornstarch
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Mix butter, shortening and sugars until light and fluffy.
- Add egg and vanilla and mix until well combined.
- Combine flour, cocoa, cornstarch, baking soda, and salt and mix together.
- Mix dry ingredients slowly into wet ingredients and blend well.
- If the dough is crumbly, stir in water 1 teaspoon at a time until it just holds together. The dough should not be sticky.
- Add in chocolate chips and stir until evenly distributed.
- Using ¼ cup measure, scoop out dough and form into a ball. Continue until all dough is balled. Approx 24 cookies.
- Place dough in the freezer for 2 hours or up to 3 months.
- Place frozen cookie onto parchment lined baking sheet and bake at 350 degrees F for 12-18 min.
- Let cool 2 minutes.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Maddy says
I tried the double chocolate chip cookie recipe and they came out way too chocolatey and dense! Wouldn’t recommend it.
Kimber says
Sorry you didn’t like them. Chocolatey and dense are good things in my book when it comes to cookies!
Krystal says
Ummm what do I bake these at…. 350° or 375° ???? You have 2 different degrees in both directions.
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!!!
Katie says
Do the cookies have to be scooped with the 1/4 cup? Will they turn out just a good if I make them smaller?
Kimber says
I make them smaller sometimes. They don’t cook as thick but they still are very yummy.
jennifer says
I just made this recipie times 4…no.time to freeze the dough..burnt them real bad at 375 degrees
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!
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 🙂
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?