Chewy Double Chocolate Cookies

Chewy double chocolate cookies hit two kinds of chocolate in one bite: cocoa powder built into the dough turns every cookie deep brown, while pockets of melted semi-sweet chocolate chips deliver bursts of richer flavor.

The trick to keeping them chewy is short bake time. Eight to nine minutes is enough. The centers will look slightly underdone when you pull them, but they finish setting on the hot pan as they cool.

These puff during baking and flatten into glossy-topped cookies once cool. That signature crackle on top? That’s the sugar surface drying as the soft interior settles.

Pro Tips

• Use room temperature butter for proper creaming. Cold butter won’t whip enough air into the sugar, and melted butter spreads into thin crispy cookies.
• Sift the cocoa before mixing to break up clumps. Cocoa powder loves to form pockets that won’t blend.
• Let cookies rest on the hot pan for the full minute before transferring. They’re too soft to move right out of the oven.
• Store with a slice of bread in an airtight container to keep them chewy for days.

Variations

• Swap chocolate chips for peanut butter chips (as the recipe note suggests) for chocolate-peanut butter cookies.
• Use half semi-sweet and half white chocolate chips for a striking contrast.
• Stir in 1 cup chopped walnuts or pecans for a brownie-cookie hybrid.