Fudgy Double Chocolate Chip Cookies
If you’re a chocolate lover, get ready to meet your new favorite cookie. These Fudgy Double Chocolate Chip Cookies are intensely rich, packed with deep chocolate flavor, and bursting with gooey semi-sweet chocolate chips in every bite. The secret to their irresistible texture? Melted butter, an extra egg yolk for chewiness, and high-quality cocoa powder.
Whether you’re baking for a party, sharing with friends, or indulging in a cozy treat for yourself, this recipe is your shortcut to cookie perfection.
Ingredients:
- 1 cup (120 g) all-purpose flour
- 1/3 cup (40 g) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup (75 g) unsalted butter, melted
- 1/2 cup (100 g) brown sugar (light or golden)
- 1/2 cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (170 g) semisweet chocolate chips
Instructions:
- Prepare the dry ingredients:
In a medium mixing bowl, sift together the flour, cocoa powder, salt, and baking powder. Set aside. - Mix the wet ingredients:
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined. Add the egg, egg yolk, and vanilla extract, and whisk again until the mixture is silky and glossy. - Combine wet and dry:
Using a spatula, gently fold the sifted dry ingredients into the wet mixture until just combined. Be careful not to overmix. - Add the chocolate chips:
Stir in the chocolate chips, reserving about 1/4 cup to press on top of the cookies before baking. - Scoop the dough:
Line a baking sheet with parchment paper. Scoop out the dough into balls (about 1.5 tablespoons each), spacing them at least 2 inches apart. Roll into smooth balls and press a few reserved chocolate chips on top of each. - Bake:
Bake in a preheated 350°F (175°C) oven for 10–12 minutes. The edges should be set, but the centers will still look soft—they’ll firm up as they cool. - Cool and enjoy:
Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container.
Tips for Perfect Cookies:
- For ultra-chewy texture, don’t skip the extra egg yolk.
- Dutch-process cocoa gives a deeper chocolate flavor, but you can substitute with natural cocoa if preferred.
- Slightly underbake for fudgy centers!
These cookies are chocolate heaven in every bite—chewy, soft, and loaded with melty chocolate chips. Give them a try and let the fudgy goodness speak for itself!