Huge, thick and chewy cookies are all the rage right now and these double Chocolate Cookies fit the bill as the BEST chocolate cookies ever!

We’ve been loving extra large cookies right now and we are adding this to our list of favorites that include Jumbo Chocolate Chip Cookies and Monster Cookies.

Chocolate cookies - tastesbetterfromscratch.com

Your search for the ultimate thick and chewy chocolate cookie recipe is over! I’m so happy with how these turned out–I adapted them from my popular Jumbo Chocolate Chip Cookies recipe, and this chocolate version is every bit as AMAZING!

There are cookie shops popping up all over the place (like Crumbl cookies and Swig) that sell cookies as big as your hand for nearly $3 each! They taste pretty good, but nothing beats the taste and price of homemade cookies, and I’ve got all the tips you need to make extra large, thick and chewy cookies that are perfect copy cats of the Crumbl cookies we all love!

The Trick to Jumbo Cookies:

  • Big scoops!  I use a ¼ cup measurer to scoop the cookie dough and form large cookies.  This way they are also uniform in size.
  • Refrigerate dough.  Don’t skip this step as it will help ensure they bake thick and chewy.
  • Cool cookie sheet between batches. If you are cooking multiple batches of cookies, don’t place the second batch of cookie dough on a hot cookie sheet!  Use a new cookie sheet or allow it to cool completely before baking another batch, to avoid flat cookies!

How to Make Chocolate Cookies:

1. Combine dry ingredients. Add flour, baking powder, baking soda and salt to medium bowl and combine.

2. Combine wet ingredients.  Add butter, sugar and brown sugar to a large mixing bowl or stand mixer and beat well until creamed together. Add eggs and vanilla and mix until combined

3. Mix together.  Gradually mix in the flour mixture to the wet ingredients. Stir in chocolate chips.

4. Refrigerate. Cover bowl and refrigerate dough for at least 30 minutes.

Four process photos for making chocolate cookie dough.

5. Scoop into balls. Measure out ¼ cup balls of dough and place on prepared baking sheet, about 2 inches apart.

6. Bake at 375 for 12 to 15 minutes or until set around the edges. (Do not over bake.) Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely

Before and after process photos of chocolate cookie dough on a tray, baked into cookies.

MAKE AHEAD AND FREEZING INSTRUCTIONS:

To make ahead: The cookie dough can be made up to 3 days ahead of time, stored in the fridge.

To freeze: Freeze the cookie dough for up to 3 months. To freeze baked cookies, allow them to cool completely and store in a freezer safe bag for up to 3 months.

A large chocolate cookie broken in half.

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Recipe

Chocolate cookies - tastesbetterfromscratchcom.bigscoots-staging.com
Prep 10 mins
Cook 15 mins
Total 55 mins
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Ingredients
 
 

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¼ teaspoon salt
  • 3/4 cups butter , softened
  • 1/2 cup granulated sugar
  • 3/4 cups light brown sugar , firmly packed
  • 1 egg , room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions
 

  • Preheat oven to 375 F. Line a cookie sheet with parchment paper or silplat mat.
  • Combine dry ingredients: flour, cocoa powder, baking powder, baking soda and salt in medium bowl; set aside.
  • Combine wet ingredients: butter, sugar and brown sugar in a separate mixing bowl and beat for a few minutes until creamed together. Add egg and vanilla and mix until combined.
  • Add dry ingredients: Gradually mix in the flour mixture until combined. Stir in chocolate chips.
  • Refrigerate: Cover bowl and refrigerate dough for 30 minutes (or up to 3 days stored in an air-tight container).
  • Scoop dough: Measure out ¼ cup balls of dough and place on baking sheet 2 inches apart.
  • Bake for 12 to 15 minutes or until set around the edges (don't over bake!).
  • Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely
  • Store leftover cookies in an airtight container at room temperature.

Notes

Make ahead Instructions: Make the dough up to 2 days ahead of time and store it in the refrigerator. 
Freezing Instructions: The cookie dough balls may be frozen for up to 3 months.  To freeze the baked cookies, allow them to cool completely and store in a freezer-safe bag for up to 3 months.

Nutrition

Calories: 333kcalCarbohydrates: 46gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 46mgSodium: 216mgPotassium: 115mgFiber: 2gSugar: 31gVitamin A: 408IUVitamin C: 1mgCalcium: 48mgIron: 2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. Hi Lauren, Could you tell me if you use salted or unsalted butter in this recipe? Thanks.

  2. 5 stars
    These cookies are sooo good! I could eat the dough alone! I had to improvise and make my own brown sugar by mixing molasses with white sugar. It worked better than I expected. Delicious cookies! Thanks for another fantastic recipe! 🙂

  3. 5 stars
    I have made lots of cookies in my day, and these are incredible. Definitely my favorite soft chocolate cookies. Very chocolatey and decadent. Question: WHY THE NEED TO CHILL? The dough was very thick and firm without chilling. I’m wondering if I could skip that step? I noticed you don’t chill the dough on your regular Jumbo Chocolate Chip Cookies.

  4. 5 stars
    We used your recipe (and gave credit) for a video I posted on YouTube and Facebook. @TheBcookinShow on Facebook pages…or tyronebcookin everywhere around Instagram, Facebook, and Youtube. https://www.youtube.com/user/tyronebcookin
    https://tyronebcookin.com

    Your recipe is 5 stars by itself, but we used it with some modifications that you and your readers might enjoy as well. Basically, we added espresso powder, subbed Mexican vanilla, stuffed it with caramel, and replaced chocolate chips with chopped Mexican Chocolate. (it’s all in our video, but REALLY, it was easy! LOL)

    Thank you for a wonderful recipe! We just wanted you to know it inspired us and we created another version of it.

    I am not trying to “link” spam you, I just wanted you to be able to see what we did. Thanks again!

  5. i just made these cookies again, but i watched your video 1st. the batter does get all into the beaters as you add the
    flour mixture but that is ok. the batter game together beautifully & now in the fridge until i make them. they truly
    are incredibly awesome! i also made your jumbo chocolate chip cookies. aooo good! i like that they stay ‘thick’
    instead of flatish li other cc cookies. thank you for the great recipes… i think i am gaining weight tho!

  6. made these cookies the other day & they are really REALLY GREAT! plan to make them again, however,
    can you tell me how to incorporate the flour cocoa mixture into the wet please. i stopped 2 times
    to check recipe, to see if i forgot to put in some kind of liquid…i hadn’t. it was incredibly difficult
    for me… any suggestions? i do not have a stand mixture,, & w/the hand mixture the batter immediately
    gets into the entire beater. HELP again, absolutely the BEST chocolate cookies EVER! thank you.

  7. 5 stars
    Yup, you win again Lauren! I thought my chocolate recipe was good, but this just knocked it out of the ball park!
    Deeeelicous!!