This post may contain affiliate links. Please see my disclosure policy.
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 stand mixer, special equipment, or chill time required! Recipe yields 22 cookies.
I’ve drawn inspiration from my reader favorite brownie cookies and fudgy chocolate crinkle cookies to create this double chocolate cookie recipe.
Unlike cocoa-based cookies that often lack rich chocolate flavor, these chocolate-based cookies are a chocolate dream! They bake up nice and crackled, with plenty of gooey chocolate chips in each bite.
I like to think of these as an everyday cookie recipe, perfect for whenever you crave a fudge-like chocolate cookie. 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!
Success Tips
- Use Dutch process cocoa powder – The extra cocoa butter in Dutch-process cocoa powder makes these cookies incredibly rich and fudgy.
- Don’t chill the dough – Just like my popular brownie cookies, these double chocolate cookies are baked right away, while the dough is still warm.
- Don’t overbake – For soft cookies, bake for 10 to 11 minutes, until the edges are just set, then transfer cookie sheet to a cooling rack. The residual heat from the baking sheet will continue to bake the cookies once they’re out of the oven.
How to Make Double Chocolate Chip Cookies, Step by Step
Combine dry ingredients: Whisk flour, Dutch process unsweetened cocoa powder, baking soda, and salt together in a bowl.
Melt chocolate: Combine semisweet chocolate and cubed butter in a microwave-safe bowl. Heat in bursts, stirring until completely melted and smooth (about 90 seconds total).
Make dough: 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. If you’re a peanut butter lover, I think these cookies would be amazing with a mix of semi-sweet chocolate chips and peanut butter 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!). 🙂
More favorite chocolate cookies:
Did you try this Double Chocolate Cookie Recipe? Let me know by leaving a comment and rating below!
Print
Fudgy Double Chocolate Chip Cookies
- 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
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.
I never leave reviews for recipes but these were just incredble! I added orange zest and dried orange bits to make chocolate orange cookies and put them in my Christmas cookie boxes this year. they were a hit! Definitely will make again, thank you 🙂
Great to hear this, thank you Kate! Merry Christmas! 🙂
Can I make this with dark brown sugar? How would it differ from using light brown?
Hi Anika, dark brown sugar has about double the molasses content of light brown sugar. The cookies may spread a bit more from the extra moisture content, so just keep that in mind.
Love this cookie. Can I freeze cookie balls and bake later.
Hi Lee, I prefer to bake these while the dough is still warm for best results. If you do freeze some of the dough for later, the baked cookies may look somewhat dull and not as shiny.
Hi, I have just finished making these cookies with my boys, great kid friendly recipe! I had a laugh when I read the tip about making only one batch at a time as the dough needs to stay warm, it’s currently 98 degrees f here in Sicily and even after letting the dough sit 5 minutes in the fridge I still had trouble with the dough being too soft and spreading too much! Tasty though, thanks!
Thanks so much for trying them Donna!
These are AMAZING!! thanks so much! 🤍
Thanks so much, Sylvia! 🙂
My kids and I made these for Easter (added some Easter m&m’s). Huge hit!!
That’s a great idea, thank you Ginger! 🙂
Made these this afternoon. They were fudgy and delicious! Rich and not overly sweet. Easy recipe to follow.
Thanks so much for your feedback, Elizabeth!