Double Chocolate Chip Cookies are the recipe that Maria makes whenever someone in the house announces a chocolate emergency, which is more frequently than anyone would care to admit, because this twenty-minute recipe delivers a genuinely extraordinary result that tastes exactly like the most perfect brownie-cookie hybrid imaginable.
She melts the butter first and stirs the cocoa powder directly into the warm melted butter which hydrates the cocoa immediately and produces the most deeply concentrated and intense chocolate flavor before a single other ingredient has been added. The dough is chilled for thirty minutes so the cookies bake up thick and fudgy rather than flat and crisp and every single one comes out of the oven with the most beautiful slightly crackled top and the most completely gooey and soft interior.
Double Chocolate Chip Cookies are the most deeply fudgy and completely indulgent brownie-style cookie imaginable, made by stirring natural cocoa powder directly into melted butter for the most intense chocolate base, then beaten with both sugars, room-temperature eggs, and vanilla for a light and airy structure before the flour and two full cups of chocolate chips are folded through. Chilled and baked in twenty minutes for the most extraordinary result. Come follow us on Pinterest where we share beautiful chocolate cookie recipes and easy indulgent baking favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Double Chocolate Chip Cookies Recipe
This Double Chocolate Chip Cookies recipe is the twenty-minute chocolate cookie that produces the most genuinely brownie-like and completely extraordinary result from a technique that is cleverly different from most double chocolate cookie recipes. Melting the butter and stirring the cocoa powder directly into the warm melted butter before adding any other ingredients hydrates the cocoa and blooms its flavor in a way that dry cocoa powder added to a batter never fully achieves. The immediate contact between the warm fat and the dry cocoa powder dissolves and distributes the cocoa more completely and produces a deeper and more intensely chocolate-flavored base.
The chilling step before baking is the technique detail that produces the thick and fudgy cookies rather than flat and crispy ones. Chilling the dough balls for 30 minutes firms the butter back up and slows the spread in the oven, allowing the cookie to rise and set with a thick and substantial body before the edges spread too much. The result is the most beautifully thick, slightly crackled, and deeply gooey cookie with crisp edges and a completely soft interior. Our Easter Brownies make a beautifully fudgy and equally chocolate-forward companion for a complete and indulgent chocolate celebration baking spread.
Ingredients Needed for This Double Chocolate Chip Cookies Recipe
- 1⅛ cups Unsalted Butter, melted (2 sticks plus 2 tbsp)
- 1 cup Light Brown Sugar, packed
- 1 cup Granulated Sugar, packed
- 2 large Eggs, room temperature
- 2 tsp Pure Vanilla Extract
- 2 cups All-Purpose Flour
- ¾ cup Natural Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 cups Semi-Sweet Chocolate Chips
How to Make This Double Chocolate Chip Cookies Recipe
Preheat the oven to 350°F. Line a sheet pan with parchment paper.
Melt the butter in a medium-sized mixing bowl in the microwave or in a saucepan on the stove. Once melted, add the cocoa powder and vanilla extract to the warm butter and stir until smooth, combined, and glossy with no dry cocoa powder patches remaining.
Combine the butter-cocoa mixture with the packed brown sugar and packed granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes until light and fluffy. The mixture should visibly increase in volume and look lighter in color.
Add the room-temperature eggs while mixing on low speed, allowing each egg to fully incorporate before adding the next. Mix again on medium speed for 1 to 2 minutes until the mixture is light, airy, and has a slight sheen.
Scrape down the sides and bottom of the bowl. While mixing on low speed, add the flour, salt, baking soda, and chocolate chips all at once. Mix only until just combined, cara mia. Do not overmix after the flour is added.
Using a cookie scoop or two tablespoons, divide the dough into 2-tablespoon-sized balls. For an extra chocolate hit, dip the top of each ball into a bowl of additional chocolate chips before placing on the sheet pan. Place the dough balls on the sheet pan 3 inches apart.
Refrigerate the dough balls on the pan for 30 minutes before baking. This chilling is important and produces the most dramatic difference in cookie thickness and texture. Bake for approximately 10 minutes until the edges are set and the center of each cookie no longer looks shiny. The centers will still look very soft and that is correct. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
How to Serve This Double Chocolate Chip Cookies Recipe
Serve these cookies warm from the oven while the chocolate chips inside are still melted and gooey for the most completely extraordinary eating experience. A cold glass of whole milk makes the most perfect companion.
For a dessert gift box or party tray, allow the cookies to cool completely and arrange in a beautiful box or on a dark-lined platter where the deep chocolate color looks genuinely dramatic and spectacular. Our Raspberry Tiramisu makes a beautifully vibrant and equally indulgent companion for a complete and luxurious dessert celebration spread alongside these extraordinary chocolate cookies.
How to Store This Double Chocolate Chip Cookies Recipe
Store in an airtight container at room temperature for up to 1 week. These cookies stay extraordinarily soft and moist throughout their storage period due to the melted butter and the high sugar content. If you have leftover dough rather than baked cookies, freeze the shaped dough balls in an airtight bag for up to 3 months and bake directly from frozen adding 1 to 2 extra minutes to the baking time for fresh cookies whenever the craving strikes.
Tips to Make This Double Chocolate Chip Cookies Recipe
Use natural unsweetened cocoa powder rather than Dutch-process for this recipe. Natural cocoa powder is acidic and reacts with the baking soda to produce the carbon dioxide bubbles that give these cookies their rise and their slightly crackled top surface. Dutch-process cocoa is alkaline and does not react with baking soda in the same way. If only Dutch-process cocoa is available, replace the baking soda with an equal amount of baking powder.
Bring the eggs to room temperature before using them. Cold eggs added to the sugar and butter mixture can cause the mixture to seize and look broken. Room-temperature eggs incorporate smoothly and produce the light and airy mixture that gives these cookies their characteristic lift and their beautiful slightly crackled baked surface.
Helpful Notes for This Double Chocolate Chip Cookies Recipe
The 30-minute chilling time before baking is strongly recommended and should not be skipped for the best possible result. Unchilled dough spreads much more aggressively in the oven and produces thinner and flatter cookies that lack the thick and fudgy character that makes these cookies so extraordinary. If you need to bake cookies immediately without chilling, use slightly less batter per cookie and watch carefully.
Do not crowd the baking sheet. Large cookies placed too close together on the sheet prevent proper air circulation around each cookie and cause the cookies to bake into each other and to spread more than they would with adequate space. Three inches between dough balls ensures each cookie bakes independently and achieves its most beautiful individual shape.
Variation of This Double Chocolate Chip Cookies Recipe
Maria made a version adding a tablespoon of instant espresso powder to the cocoa and butter mixture for a mocha double chocolate cookie that was deeply sophisticated and made the chocolate flavor taste even more intense and complex. Teresa tried pressing a small piece of salted caramel candy into the center of each dough ball before chilling for a hidden caramel center that produced the most extraordinary and deeply indulgent chocolate caramel cookie experience.
For a white chocolate double chocolate version, substitute the semi-sweet chips with white chocolate chips for a dramatic and beautiful color contrast inside the dark cocoa dough that looks completely stunning and tastes remarkably wonderful. Our Chocolate Raspberry Cupcakes make a beautifully vibrant and equally deeply chocolate companion for a complete and spectacular chocolate lover’s celebration spread.
FAQs About This Double Chocolate Chip Cookies Recipe
Why does this recipe melt the butter instead of using room-temperature softened butter?
Melted butter produces a noticeably denser and chewier cookie than creamed room-temperature butter because melted butter cannot trap the air that softened butter does when beaten with sugar. This denser structure is exactly what makes these cookies taste so brownie-like and deeply fudgy rather than light and cakey. The chilling step compensates for the extra spread that melted butter can cause.
Why does the recipe use both brown and granulated sugar?
Brown sugar contains molasses which contributes moisture and the distinctive caramel-adjacent depth of flavor that makes these cookies taste more complex than granulated sugar alone would produce. Granulated sugar contributes structure and the slightly crisp edge texture. Both are needed in equal quantities for the most completely satisfying cookie result.
Can I skip chilling the dough?
The chilling can be skipped but the result will be significantly different. Unchilled dough produces thinner and more spread-out cookies. If time does not allow for the 30-minute refrigeration, use a slightly smaller portion of dough per cookie to compensate for the additional spread and watch the cookies closely during baking.
Conclusion
These Double Chocolate Chip Cookies are the chocolate lover’s dream bake that delivers the most completely fudgy and deeply indulgent brownie-cookie experience imaginable from a twenty-minute recipe that produces extraordinary results every single time. Chewy, gooey, intensely chocolatey, and completely irresistible in every single bite. We hope they bring the same deeply chocolate-satisfied kitchen and the same completely happy gathering to your home that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Double Chocolate Chip Cookies The Most Chewy and Fudgy Brownie Cookie You Will Bake
- Total Time: 20 minutes plus 30 minute chill
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
The most chewy and fudgy Double Chocolate Chip Cookies made with melted butter stirred with natural cocoa powder beaten with both sugars and room temperature eggs then flour and two cups of chocolate chips folded through chilled 30 minutes and baked until edges set and centers gooey. A completely extraordinary brownie-style chocolate cookie.
Ingredients
1 1/8 cups Unsalted Butter melted
1 cup Light Brown Sugar packed
1 cup Granulated Sugar packed
2 large Eggs room temperature
2 tsp Pure Vanilla Extract
2 cups All-Purpose Flour
3/4 cup Natural Unsweetened Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
2 cups Semi-Sweet Chocolate Chips
Instructions
1. Preheat oven to 350°F. Line sheet pan with parchment.
2. Melt butter in a medium bowl. Add cocoa powder and vanilla. Stir until smooth and combined.
3. Combine butter-cocoa mixture with brown and white sugar in stand mixer. Beat medium speed 2 minutes until light and fluffy.
4. Add room temperature eggs on low one at a time. Beat medium speed 1 to 2 minutes until light and airy.
5. Scrape bowl. Add flour, salt, baking soda, and chocolate chips on low. Mix until just combined.
6. Scoop into 2-tablespoon balls. Optionally dip tops in extra chocolate chips.
7. Place 3 inches apart on pan.
8. Refrigerate dough balls on pan 30 minutes.
9. Bake 10 minutes until edges set and centers no longer shiny.
10. Cool on sheet 5 minutes. Transfer to cooling rack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 194
- Sugar: 17g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 38mg
Keywords: double chocolate chip cookies, chewy double chocolate chip cookies, brownie cookies recipe, fudgy double chocolate chip cookies
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