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These soft, fudgy double chocolate chip cookies are just the treat to bake when you crave an ultra decadent chocolate cookie! Made with melted semisweet chocolate, Dutch process cocoa, and chocolate chips, they come together in just 35 minutes. No stand mixer, special equipment, or chill time required! Recipe yields 22 cookies.
Say hello to your new favorite cookie! Inspired by my reader-favorite brownie cookies and fudgy chocolate crinkle cookies, these double chocolate cookies are a total chocolate dream.
Instead of relying on just cocoa powder, they’re made with melted chocolate for deep, rich flavor. They bake up nice and crackled, with plenty of gooey chocolate chips in each bite.
They’re fabulous warm with a glass of milk (I love topping them with a sprinkle of flaky sea salt!), and also stay soft for days in an airtight container.
Love baking with chocolate? Find more ideas and inspiration in my collection of chocolate dessert recipes!
How to Make Double Chocolate Chip Cookies, Step by Step
Whisk flour, Dutch process cocoa powder, baking soda, and salt together in a bowl.
Combine semisweet chocolate and cubed butter in a microwave-safe bowl. Heat in bursts, stirring until completely melted and smooth (about 90 seconds total).
Combine room temperature eggs, granulated sugar, light brown sugar, and vanilla extract in a large bowl. Whisk well for 1 minute, until doubled in volume.
Add melted chocolate mixture to the bowl and whisk until smooth.
Add dry ingredients to the bowl and fold in with a spatula just until combined. The mixture will be thick and fudgy.
Let dough stand for 5 minutes to cool slightly, then fold in chocolate chips.
Use a medium cookie scoop coated with nonstick spray to scoop balls of dough. Top with chocolate chips, pressing gently to adhere. Bake cookies for 10 to 11 minutes, then sprinkle with flaky salt (I use Maldon!) and cool for 10 minutes on baking sheets.
After 10 minutes, transfer to wire racks to cool completely (or enjoy immediately!). 🙂
Fudgy Double Chocolate Chip Cookies (No Chill)
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These soft, fudgy double chocolate chip cookies are just the treat to bake when you crave an ultra decadent chocolate cookie. Made with melted semi-sweet chocolate, Dutch process cocoa, and chocolate chips, these cookies come together in just 35 minutes. No mixer, special equipment, or chill time required! Recipe yields 22 cookies.
Ingredients
Cookies
- 1 cup (140 g) all-purpose flour
- 6 Tbsp (36 g) Dutch process unsweetened cocoa
- 1/2 tsp baking soda
- 1/2 tsp (3 g) salt
- 4 oz (114 g) semisweet chocolate, chopped
- 6 Tbsp (84 g) unsalted butter, cubed
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 2 large eggs (100 g), at room temperature
- 1 tsp (4 g) vanilla extract
- 1/2 cup (85 g) semisweet chocolate chips
Topping
- 1/4 cup (43 g) semisweet chocolate chips
- flaky salt
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Make cookies: Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Combine chopped chocolate and cubed butter in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth (about 90 seconds total).
- Whisk together sugar, brown sugar, eggs, and vanilla in a large bowl for 1 minute until combined and doubled in volume. Add warm chocolate mixture and whisk for 30 seconds until smooth. Fold in flour mixture just until incorporated and no flour streaks remain (the mixture will be thick and fudgy). Let dough stand at room temperature for 5 minutes before folding in chocolate chips.
- Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough (approximately 30 grams each). Place two inches apart on prepared baking sheets and top with chocolate chips.
- Bake cookies for 10 to 11 minutes, rotating pans halfway through, until puffed and tops are crackly. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
Notes
Unsweetened cocoa powder: Use Dutch process cocoa powder for the richest chocolate flavor. I recommend Hershey’s Special Dark Cocoa or Rodelle Gourmet Baking Cocoa.
Melt chocolate: If you don’t have a microwave, melt the chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water.
Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough.
Larger batch: I don’t recommend doubling this recipe since the dough needs to stay warm throughout the mixing and shaping process. Instead, make one batch of cookies at a time.
My family fell in love with these cookies. I have made them several times and will continue to make them.
Delicious!
They look perfect, thanks so much for sharing!