Double Chocolate Cookies with EZ Gel

Everyone loves chocolate chip cookies. This recipe takes it up another level to give you the softest, and chewiest double chocolate chip cookie. Rich chocolate cookie batter, filled with chocolate candies and chocolate chips. Adding EZ Gel helps the cookies to stay moist even for days after you bake them! As an additional treat, try switching up your chocolate chips for vanilla, mint, butterscotch or peanut butter drops!

Chocolate cookies on white plate

Prep: 15 Min

Cook: 8 Min/batch

Additional: N/A

Total: 25-60 Min

Servings: 32 cookies


  • 1 c. butter (Softened, but not melted)
  • 1 1/2 c. brown sugar
  • 1/4 c. White sugar
  • 1 Tbsp EZ Gel
  • 2 large Egg
  • 4 tsp Vanilla extract 
  • 2 1/2 c. Flour
  • 1/2 c. Cocoa Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 c. Chocolate Chips
  • 1 c. Chocolate Covered Candies


Step 1
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat.

Step 2
Cream butter, sugars and EZ Gel until light colored and fluffy. (Approximately 5 minutes on HIGH.) Then add in egg and vanilla and mix again until fully combined. 

Step 3
In separate bowl combine dry ingredients (flour, soda, salt, and cocoa), Stir well then add to sugar/egg mixture. mix just until combined. Gently fold in chocolate chips and candy. 

Step 4-
Using a 2 TBSP cookie scoop, make cookie dough balls and place on baking sheet. Bake for 6-8 minutes or until just cooked. Remove from oven and allow to cool on baking sheet for 2 minutes. Then move cookies to cooling rack.


These cookies freeze very well, just place in freezer safe bag and freeze for up to 6 weeks. These cookies are especially good dipped in ice cold milk!