Cookie season is right around the corner, and what better way to celebrate than these Chewy Double Chocolate Chip Cookies! This chocolate explosion of a cookie is sure to become a new favorite in your home.
One of my favorite memories from when I was a kid is baking cookies with my grandma. She always had the best tips and tricks for the best most chewy cookies on the planet. One of her tricks was using a touch of Karo® Corn Syrup to all her cookie recipes to create cookies that were the perfect combination of soft and chewy.
Everyone she would make them for would rave about them. With the holidays quickly approaching I am taking a page out of Grammy’s book and created these incredible Chewy Cookies with Chocolate Chips. These tasty cookies are perfect for the Christmas cookie season or just the perfect Sunday treat to make with your family. Let’s get into the chewiest cookie recipe on the planet.
- A Couple of Large Bowls- I use one bowl for the dry ingredients, then a separate large bowl to combine everything together.
- Measuring Cups and Spoons- These are important to make sure all of your ingredients are properly measured to yield the perfect chewy chocolate chip cookies.
- A Large Spoon or Rubber Spatula- Either is fine, this is just used to mix all the ingredients together.
- Parchment Paper or Cooking Spray- Gotta make sure those awesome chocolate cookies don’t stick!
- One or Two Cookie Sheets- You can use one standard size cookie sheet and bake the chocolate chip cookies in two batches, or use two sheets and bake them all at once on separate racks. If you bake the chocolate cookies all at once make sure you rotate the pans halfway through.
- Karo® Corn Syrup- This is the KEY ingredient that results in these double chocolate chip cookies coming out perfectly soft and chewy. Karo® Corn Syrup has been around for over 100 years and has been a trusted baking staple for generations in my family, just ask my grandma.
- All Purpose Flour- Gluten-free flour could be substituted if needed.
- Baking Soda- No baking powder for this cookie recipe, stick with the baking soda. If you swap them the texture of the cookie will change.
- Sea Salt
- Brown Sugar and Granulated White Sugar- I really love combining both white sugar and brown sugar in my chocolate chip cookie recipes. You could leave out the white sugar if you wish and just substitute in additional brown sugar. I do not recommend leaving out the brown sugar in these cookies.
- Unsalted Butter (Melted)- I do not recommend using salted butter for this cookie recipe.
- Unsweetened Cocoa Powder- This double chocolate chip cookie recipe uses cocoa powder to create the awesome chocolate flavor. I like to use regular unsweetened cocoa powder, but for a more intense flavor you could use unsweetened dark chocolate cocoa powder.
- Vanilla Extract
- Semi-Sweet Chocolate Chunks- I really love using chocolate chunks for this recipe, because you get big gooey bites of chocolate. I really like semi-sweet chocolate for this easy cookie recipe, but you could also try dark chocolate, milk chocolate, or even white chocolate. Also, if you do not want to use chunks of chocolate you could use regular chocolate chips or even mini chocolate chips for this cookie recipe.
Making Double Chocolate Chip Cookies
These double chocolate chip cookies come together super quick, and are ready in about 20 minutes from start to finish. There is no chilling required for these chewy cookies, but the dough can be made ahead of time and baked up to 24 hours later.
Preparing the Dough
- First, combine the dry ingredients into a bowl and stir/whisk to combine, then set them aside for later.
- In a separate large bowl combine the brown sugar, white sugar and melted butter. Next, stir until the mixture is well combined and smooth.
- In the same large bowl add the eggs, vanilla extract, and Karo® Corn Syrup and stir the cookie batter until smooth and combined.
- Next, add in the dry ingredients to the large bowl and stir until well combined. The batter will be thick and sticky. The dough will be similar to brownie batter.
- Finally, add the chocolate chunks to the chocolate cookie batter and stir until the chocolate chunks are well distributed.
Baking the Cookies
- Once you have the cookie dough prepared, spray a cookie sheet (or two) with cooking spray or line with parchment paper.
- Take a heaping tablespoon of the cookie dough and place it on the cookie sheet. I find that twelve cookies fit great on each sheet. Also, you can place additional chocolate chunks on each heap of cookie dough for some extra chocolaty-ness.
- Place the filled cookie sheet on the center rack and bake for 9-11 minutes at 350 degrees F. The cookies will spread and be firm on the bottom but still soft and chewy on the outside and center.
- Once the cookies are baked, transfer to a cooling rack and enjoy warm, or store leftovers for up to 2 weeks.
Yes, the dough for these Double Chocolate Chip Cookies can be made ahead of time. You can make the dough up to 24 hours ahead of time and store the cookie dough in the fridge covered. You can follow the recipe instructions exactly then leave the dough in the large bowl in the fridge. When you are ready to bake the cookies, let the dough come to room temperature then continue to follow the recipe instructions.
Store leftover chocolate cookies at room temperature covered for up to 10 days.
I do not recommend freezing the prepared chewy double chocolate chip cookie dough. The dough is very sticky and does not roll well. This is great for yielding a super chewy and soft finished texture, but not great for freezing. Of course, you can make the cookie dough ahead of time and bake the cookies up to a day later. Unfortunately, freezing the dough would result in a mess.
More Cookie Recipe to Try
I hope you and your family LOVE these Chewy Double Chocolate Cookies. If you have any questions or comments about this easy chocolate cookie recipe feel free to comment and rate below!
Chewy Double Chocolate Chip Cookies
- Combine flour, unsweetened cocoa powder, baking soda, and salt in a bowl and stir to combine. Set aside.
- In a separate bowl, combine the brown sugar, white sugar and melted butter. Stir the mixture until just combined and no chunks of brown sugar remain. In the same bowl add the eggs, vanilla extract, Karo® Corn Syrup and stir until combined.
- Add the dry ingredients into the large bowl and stir until combined. The dough will be sticky and the consistency in-between brownie batter and cookie dough. Stir in the chocolate chunks until evenly distributed.
- Line a baking sheet with parchment paper. Take a heaping tablespoon of the cookie dough and place it on the prepared baking sheet. I like to do 12 cookies per baking sheet leaving about 2 inches in between each ball of cookie dough. You can use one sheet and cook two batches of cookies, or use two baking sheets and bake them on separate racks.
- Once the sheet(s) is filled, place in the oven at 350 degrees F for 9-11 minutes. The cookies will be soft on the tops still, but firm on the bottom when finished. Remove the baked cookies from the sheet and place on a cooling rack. Enjoy warm or store leftovers for up to 2 weeks. Enjoy!
- Leftover Storage: Store leftover cookies in a airtight container or storage bag at room temperature for up to 2 weeks. Enjoy at room temperature or warm in the microwave for 10 seconds to enjoy warm.
- Make Ahead Instructions: You can make the dough up to 24 hours ahead of time and store it in the fridge covered. Follow the recipe instructions, but do not place the dough on the baking sheets, just leave it in the bowl. Store the raw cookie dough in the fridge for up to 1 day. When ready to bake, let the dough come to room temperature then follow the recipe instructions for baking the cookies.
- I do not recommend freezing this cookie recipe.
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