Double Chocolate Chip Cookies (Soft, Thick & Fudgy)
If you are a true chocolate lover, these double chocolate chip cookies are guaranteed to become a favorite. They are soft-baked, thick, and deeply chocolatey, with a rich cocoa flavor and plenty of melted chocolate chips in every bite. The centers stay wonderfully chewy while the edges remain just set, creating the perfect cookie texture.
This recipe uses cocoa powder in the dough along with semi-sweet chocolate chips, giving the cookies a brownie-like richness without being dry or crumbly. Melted butter adds extra moisture and depth of flavor, while the combination of brown and granulated sugar ensures a balanced sweetness and soft interior.
These cookies are easy to prepare, require no chilling time, and bake quickly, making them ideal for both everyday baking and special occasions.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/3 cup (40 g) Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, add the flour, cocoa powder, baking powder, and salt. Sift the dry ingredients together to remove any lumps and ensure an even texture. Set aside.
- In a separate large bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until the mixture looks smooth and well blended.
- Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture. Whisk again until the batter becomes glossy and creamy.
- Gradually add the sifted dry ingredients to the wet mixture. Using a spatula, gently fold everything together just until combined. Avoid overmixing, as this can make the cookies dense.
- Reserve a small handful of the chocolate chips for topping the cookies later. Fold the remaining chocolate chips into the dough.
- Scoop portions of dough onto the prepared baking sheet, leaving at least 2 inches of space between each cookie. Roll each portion lightly into a ball if desired, then press a few of the reserved chocolate chips on top.
- Bake for 10 to 12 minutes, or until the edges are set but the centers still look soft. Do not overbake, as the cookies will continue to firm up while cooling.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Baking Tips
- For extra fudgy cookies, slightly underbake them and let them finish setting on the baking sheet.
- Use good-quality cocoa powder and chocolate chips for the best flavor.
- These cookies store well in an airtight container at room temperature for up to 4 days.
Why You’ll Love This Recipe
- Rich, deep chocolate flavor
- Soft and chewy centers
- Thick, bakery-style cookies
- Simple ingredients and quick preparation
These double chocolate chip cookies are perfect with a warm drink, for sharing with family, or whenever a serious chocolate craving strikes.