These Double Chocolate Cookies are all gooey and chewy deliciousness! Rich fudge cookies with lots of chocolate chips, you’re going to love this recipe!
Looking for more awesome cookie recipes? You should definitely try these walnut chocolate chip cookies and chewy Nutella cookies.
Best chocolate fudge chip cookies
If you’re a chocolate lover, these cookies are going to become your new favorites. Made with cocoa powder, butter, and chocolate chips, they are richly flavored and so moist. I love soft, chewy cookies and these pull apart to reveal sweet melted chocolate. These are the best chocolate cookies I’ve ever tasted and they are really quite easy to make. If you have leftovers, they even store well. These chocolate fudge cookies are a decadent addition to any dessert table, and go great with other favorites, like oatmeal chocolate chip cookies (video) and monster cookies. So make yourself a batch and enjoy the rich chocolaty goodness!
What you’ll need
Dry ingredients- All-purpose flour, Dutch-processed cocoa powder, Baking powder, and Salt.
Wet ingredients- Unsalted butter, Eggs, Vanilla extract, Granulated sugar, Golden brown sugar, and Semi-sweet chocolate chips.
Do I have to use Dutch-processed cocoa?
No, you don’t have to, but it is highly recommended. Dutch cocoa is darker in color and has a smoother flavor because some of the acidity has been neutralized. If you decide to substitute regular cocoa powder, you will need to substitute the baking powder with baking soda, and use half the amount. But the Dutch cocoa makes a tastier and better-looking cookie overall.
More cookie recipes to try!
- Jumbo chocolate chip cookies
- Banana oatmeal cookies
- Chocolate Thumbprint Cookies
- Linzer Cookies with Raspberry Jam
How to make Double Chocolate Cookies
- Combine the dry ingredients. Using a mesh sieve over a mixing bowl, sift in the flour (precisely measured), cocoa powder, salt, and baking powder. Set aside.
- Add together the wet ingredients. In another bowl, add the sugars and melted butter. Whisk them all together thoroughly. Then, add the egg and egg yolk, as well as the vanilla.
- Whisk until smooth. Whisk the wet ingredients together until they are smooth and thoroughly combined.
- Combine the wet and dry ingredients. Mixing gently with a spatula, add the dry ingredients to the wet.
- Add in the chocolate chips. Reserving 1/4 cup of the chocolate chips, add the rest into the chocolate cookie dough. Mix them in as evenly as possible.
- Scoop out the dough. Using a medium-sized cookie scoop, scoop out heaping mounds of cookie dough and place them about 2 inches apart on a parchment paper-lined baking sheet. If you want, you can roll them into balls in your hands or leave them as is, it’s up to you.
- Add the reserved chocolate chips. Top each cookie dough ball with a few chocolate chips.
- Bake. Bake the cookies for 9 minutes at 350 degrees Fahrenheit. Then, let them cool slightly before serving.
Do I need to chill the dough?
No, you don’t. For this chocolate cookie recipe, you aren’t required to chill the dough because they are expected to spread as they bake (which is why they are placed 2 inches apart). Chilling the dough will result in rounder cookies, which we don’t really want this time.
How long will they keep?
If you store these double chocolate cookies in an airtight container, they will last for 2-3 weeks at room temperature. Just keep them covered to avoid staleness.
Does chocolate cookie dough freeze well?
Yes, this cookie dough freezes very well. To freeze the dough, place the scooped cookie dough balls on a baking sheet and freeze for about an hour. Once the chocolate cookies are hardened, you can then place them in a ziplock freezer bag. You can also store them in an airtight container with a piece of wax paper between each layer. The dough will last for 9-12 months in the freezer.
Watch how to make them here!
Fudgey Chocolate Cookies
Ingredients
- 1 cup all-purpose flour
- 1/3 cup dutch cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup unsalted butter melted
- 1/2 cup golden brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk at room temp
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
Sift the dry ingredients
- The first thing you want to do is measure out 1 cup of all-purpose flour. And make sure to spoon it in and level it off with a knife. Measuring flour properly is super important in baking.
- Now place a mesh sieve on top of your mixing bowl and add the flour in along with 1/3 cup dutch cocoa powder, 1/4 tsp salt, and 1 tsp baking powder.
- Now gently sift the dry ingredients into your bowl. If you see any larger clumps, just press them in with the back of a spoon๏ฟผ. Now set the dry ingredients aside for later.
Mix sugar and butter
- In a separate bowl add ๏ฟผ1/3 cup unsalted ๏ฟผmelted butter along with๏ฟผ 1/2 cup granulated sugar and 1/2 cup of golden brown sugar. ๏ฟผ
- Using a whisk thoroughly mix the sugar in the melted butter together.
Add eggs add vanilla
- Now add one large egg๏ฟผ๏ฟผ plus 1 large egg yolk. Then pour in 1 tsp of vanilla extract.
- Now grab your whisk again and mix it very well. You want the consistency to be very smooth so this might require a little bit of elbow grease.
Mix in the dry ingredients + chocolate chips
- Now grab your sifted dry ingredients and add them to the butter and sugar mixture. Mix them gently with a spatula.
- Now before adding in 1 cup of semisweet chocolate chips, reserve about 1/4 cup. They will be used to top the cookies before baking. ๏ฟผ
- Now mix in the chocolate chips into the dough and evenly as possible.
- Line your baking sheet with parchment paper and grab your cookie scoop. ( I used a medium size)
Scoop, roll, and bake the cookies
- Scoop out heaping mounds of the chocolate cookie dough onto your baking sheet. Making sure to space them about at least 2 inches apart. ๏ฟผ
- Now you can leave them as they are or you can roll each ball into your hand for a prettier looking cookie. But thatโs optional though.
- Now top each cookie with a few of those chocolate chips we reserved earlier and bake the cookies at 350 degrees Fahrenheit for about 9 minutes. Once theyโre baked, let the cookies slightly cool before enjoying them.
Notes
Nutrition
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Huda Moolji says
Hey i wanted to ask what ratio i should follow if i want to double the recipe?
simplyhomecooked says
Hi Huda, there is no ratio to follow if you double the recipe. You would just use twice as much ingredients as the original recipe. I hope that helps.
Beth says
do these stay fudgey even if I put them in the fridge?
simplyhomecooked says
Hi Beth, the cookies should remain fudgey even after refrigeration. Just make sure to keep them in an airtight container.
anabella says
Hi, I wanted to ask if I use white chocolate chips, how much should I cut the sweetness by? Thanks
simplyhomecooked says
Hi Anabella, you can use about 1/4 cup less of chocolate chips if you use the white ones. I hope you love the recipe!
Prisha Verma says
Hi…just made em…loved em…I halved the sugar and the chocolate chips. My cookies came out light and cakey instead of fudgy and chewy. What could I have done wrong?
simplyhomecooked says
Hi Prisha Verma, I think that happened since the sugar content was cut in half. That will change the texture.
Marina Bratkov says
They are so good ๐ฏ best cookies
simplyhomecooked says
Thank you Marina! So happy to hear that you loved these chocolate cookies! ๐
Veronica says
Great recipe. I just wanted to ask a question. For this cookie, I used melted butter and the cookies turn out amazing. However, I did notice the bottom being slightly greasy after baking or when I was rolling them. Why would this happen? Did I not use enough flour or should I have used softened butter instead?
simplyhomecooked says
Hi Veronica, if the chocolate cookies turned out greasy, you might want to use softened butter then instead ๐
Yong says
Hi Dina, could you please also provide the ingredient in gram? I tried to bake this today, but my cookies doesn’t flatten at all. Is it because the cookie dough is too big? Please advise! Thank you!
simplyhomecooked says
Hi Yong, unfortunately, I do not have this recipe in grams. I think it would help to lower your oven temperature and the cookies will flatten out more ๐ It also helps to measure the flour properly. I always spoon it into a measuring cup and level it off with the back of a knife.
Nina says
Made these today and I accidentally put baking soda instead of baking powder ๐ซ but it was still delicious! I’d like to ask if I could reduce the amount of sugar? If so, what new measurements would you recommend? I will be making this again but this time with baking powder and hopefully less sugar. Thanks!
simplyhomecooked says
Hi Nina, if you prefer the cookies to be less sweet, add 1/4 cup of granulated sugar instead of 1/2 cup ๐
Kris says
These cookies were out of this world delicious! Thank you so much for sharing this amazing recipe! We followed it exactly, using Dutch processed cocoa, and they were beautiful, chewy, fudgy and fabulous! If anyone reading this is wondering if they should make them, just do it!! Yum!!
simplyhomecooked says
Wow, Kris! Thank you for your awesome review! You are so kind! I am thrilled to hear that you enjoyed these double chocolate cookies so much ๐