If you love chocolate desserts that feel indulgent, but are still easy enough to make on a random weeknight, Fudgy Double Chocolate Chip Cookies are for you!
These cookies are rich, chewy, deeply chocolatey, and loaded with melty chocolate chips (because restraint is overrated).
No cakey texture. No dry, flavorless boredom. Just that perfect brownie-meets-cookie vibe that makes you go back for one more until the pan is mysteriously empty.
I crave chocolate constantly, so it’s become pretty standard that I have these cookies in the freezer, portioned out and ready to bake, so I can have a heavenly chewy, fudgy chocolate fix anytime I want!
What Type of Cocoa Powder do I Need?
For the best flavor and texture, I highly recommend using Dutch-processed cocoa powder here. You can use unsweetened/natural cocoa, if needed, but the cookies won’t be as rich or fudgy. This is one of my favorite Dutched cocoas.
And if you’ve already got Dutched cocoa on hand, give my ultra-chewy, perfectly crinkly Easy Homemade Brownies a try!
What Makes These Double Chocolate Chip Cookies Fudgy?
The secret here isn’t anything fancy; it’s just about balance. No weird ingredients. No protein powder or tallow or whatever TikTok is doing this week.
- Dutch-processed cocoa powder gives deep chocolate flavor without drying out the dough.
- Brown sugar keeps the cookies moist and slightly thicker than if we were to use regular granulated sugar.
- An extra egg yolk adds richness and chewiness. Learn more about eggs in baking here!
- Slightly underbaking locks in that soft, fudgy center while maintaining crisp edges.
The Mix-ins
Most of the time, I use semi-sweet chocolate chips when making these Double Chocolate Chip Cookies, but any chocolate chips or chocolate chunks will work perfectly.
Note that milk chocolate will make the cookies a little sweeter, and bittersweet chocolate will make the cookies a less sweet.
The Baking Pan
I highly recommend using a light-colored rimmed baking pan like the Nordic Ware half-sheet pan (my favorite pan ever). Avoid dark-colored pans, which will overbake the cookies and ruin their texture.
A Sprinkling of Salt on Top
I love these cookies with a little sprinkle of flaky sea salt on top right after baking, so I really recommend adding some if you love the salty-sweet combo as much as I do. If that’s not your thing, feel free to skip it.
Do I Have to Use Espresso Powder?
Nope, it’s entirely optional. Espresso powder brings a little more depth of flavor to these cookies, but you can skip it entirely if you don’t like coffee or don’t have any on hand – no substitution necessary.
How to Tell When Double Chocolate Cookies are Done (Without Overbaking)
Visual cues matter more than the timer. Your cookies are ready when the edges are set and the tops look ever-so-slightly damp (not wet or super shiny).
They’ll continue to firm up as they cool. Overbaking is the fastest way to lose that fudgy texture!
Storing & Freezing Double Chocolate Chip Cookies
Baked, completely cooled Double Chocolate Chip Cookies will stay fresh and moist if stored inside an airtight container for about 3 days.
Pre-portioned unbaked dough will keep for 3 days if stored in the fridge, inside an airtight container.
The portioned dough freezes well, too. Store inside a labeled Ziploc bag for up to 3 months. Thaw in the fridge overnight and bake as directed below, or bake directly from the freezer by lowering the baking temp to 325°F and adding 1-2 minutes to the bake time.
More Recipes for Chocolate Lovers:
- Biscoff Double Chocolate Chip Cookies – similar base to these cookies, but stuffed with cookie butter!
- Chocolate Upside Down Cake
- Chocolate Crinkle Cookies
- Nutella Stuffed Brown Butter Cookies
- Rich French Silk Pie
Double Chocolate Chip Cookies
Ingredients
- 1 stick (113 grams) unsalted butter, at a cool room temperature
- 1 cup (200 grams) light brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 Tablespoon vanilla extract
- 1 cup plus 3 Tablespoons (154 grams) all-purpose flour
- ⅔ cup (56 grams) Dutch processed cocoa powder*
- ½ teaspoon baking soda
- ¼ teaspoons baking powder
- 1 teaspoon instant espresso powder, optional
- ¼ teaspoon fine sea salt
- 1 cup (170 grams) semi-sweet chocolate chips
- Flaky sea salt, optional but recommended, for sprinkling on top
Instructions
- Note before you begin: This dough needs to chill for about 1 hour before scooping and baking (otherwise the dough will be too soft to scoop). I really recommend chilling for a full 24-48 hours before baking, if possible, for the best flavor and texture, but 1 hour is the minimum here.
To Make the Cookies:
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, using an electric handheld mixer), place the butter and sugar. Cream on medium-high for about 3-4 minutes, or until lightened in color, fluffy and creamy. Using a rubber spatula, scrape down the bottom and sides of the bowl.
- Add the egg, egg yolk, and vanilla. Beat on medium until completely incorporated, about 1 minute.
- Add the flour, cocoa powder, baking soda, baking powder, instant espresso powder (if using), and fine sea salt. Mix on low until almost combined. Scrape down the bottom and sides of the bowl.
- Add the chocolate chips and mix just until incorporated. Cover the bowl with plastic wrap and place in the fridge for 1 hour, or until the dough has firmed slightly.
- Once the dough is firmed, preheat oven to 350°F / 175°C. Line large light-colored rimmed baking sheets with parchment paper.
- Use a medium-sized 2-teaspoon cookie scoop to portion the dough into balls. If desired, top each ball with more chocolate chips or chunks.
- Bake 9-11 minutes or until cookies appear set at the edges and only a little damp in the middle. Sprinkle each cookie with flaky sea salt.
- Allow to cool on cookie sheets on top of wire cooling racks.
