Double Chocolate Chip Cookies

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Double Chocolate Chip Cookies

Soft, Thick, and Ultra Fudgy

These double chocolate chip cookies are everything a chocolate lover could want: thick and bakery-style, deeply chocolatey, and soft in the center with rich chocolate chips in every bite. Made with cocoa powder and melted butter, the dough comes together easily and bakes into cookies with a brownie-like texture and a slightly crisp edge.

Perfect for dessert trays, special occasions, or when you want a truly indulgent homemade cookie, this recipe delivers consistently rich and chewy results without complicated techniques.

Why You’ll Love This Recipe

  • Deep chocolate flavor from cocoa powder and chocolate chips
  • Soft-baked centers with thick, chunky edges
  • No mixer required
  • Ready in under 30 minutes

Ingredients

  • 1 cup (120 g) all-purpose flour
  • 1/3 cup (40 g) Dutch-process 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) brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (170 g) semi-sweet chocolate chips

Instructions

  1. Prepare the dry ingredients
    In a medium bowl, add the flour, cocoa powder, baking powder, and salt. Sift everything together to remove lumps and ensure an even chocolate flavor. Set aside.
  2. Mix the wet ingredients
    In a separate bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and glossy. Add the egg, egg yolk, and vanilla extract. Whisk until fully combined and creamy.
  3. Combine the dough
    Add the dry ingredients to the wet mixture. Using a spatula, gently fold everything together until just combined. Do not overmix.
  4. Add the chocolate chips
    Reserve about 1/4 cup of the chocolate chips for topping. Fold the remaining chips into the dough until evenly distributed.
  5. Shape the cookies
    Line a baking sheet with parchment paper. Scoop portions of dough and place them on the tray, leaving about 2 inches of space between each cookie. Roll lightly into balls if desired, then press a few of the reserved chocolate chips on top.
  6. Bake
    Bake in a preheated oven at 350°F (180°C) for 10–12 minutes, until the edges are set but the centers still look slightly soft.
  7. Cool and serve
    Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will firm up slightly while remaining soft and fudgy inside.

Tips for Perfect Cookies

  • Do not overbake; soft centers are key to the fudgy texture
  • Use room-temperature eggs for smoother dough
  • Let cookies rest on the tray before moving to prevent breakage

Storage

Store cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for longer storage.

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