This Double Chocolate Cookie Recipe is the perfect sweet tooth fix! Fudgy, chewy, and simple make with pantry staple ingredients.
Fudgy Double Chocolate Cookies
Have you ever wished that you could make a super decadent chocolate cookie that almost tasted like a brownie??
Well, my friends… You prayers have been answered. This cookie is soft, chewy, and has the amazing fudgy texture of a brownie.
It is truly ever chocolate lovers dream.
Ingredients for chocolate fudge cookies:
The ingredients for this easy cookie recipe are pantry staples and very similar to many other cookie recipes!
- All-Purpose Flour– Also known as white flour.
- Cocoa Powder– I suggest using a dark cocoa or Dutch cocoa for this recipe. It adds depth and a rich chocolate flavor that is hard to resist.
- Salt– Salt heightens the flavor of the cocoa.
- Baking Powder and Baking Soda– These leveling agents are what give your cookie lift. Be sure to check the expiration date and ensure using fresh products.
- Espresso Powder– Technically this is an optional ingredient, but I suggest giving it a try. The espresso works magic and really boosts the chocolate flavor to the next level. You will not be disappointed and there is no coffee flavor in the final baked cookie.
- Butter– Use real butter when baking cookies and try to avoid shortening or margarine.
- Granulated Sugar– Plain ol’ white sugar.
- Brown Sugar– Brown sugar has added molasses which builds onto the rich flavor of this cookie.
- Egg– Large eggs at room temperature are best.
- Vanilla Extract– Use pure vanilla extract or vanilla bean paste, not imitation.
- Chocolate Chips– Semi sweet are my go-to but milk chocolate would be great as well!
Difference between regular cocoa powder and Dutch cocoa powder:
Regular cocoa powder has a higher acidity level than Dutch processed. You will also see a noticeable difference in color.
Dutch processed cocoa tends to be darker in color and mild in flavor.
How to make double chocolate cookies:
- Whisk together the flour, cocoa powder, salt, baking powder, and baking soda in a small bowl. Set aside.
- Combine the butter, granulated sugar, and brown sugar in the bowl of an electric mixer. Beat on medium speed for 1-2 minutes or until light and fluffy. Add the egg and vanilla. Continue to stir until fully incorporated.
- Slowly stir in the dry ingredients. Fold in the chocolate chips.
- Spoon the dough onto a parchment lined baking tray. You want them to be about 2-3 tablespoons, or golf ball sized. Cover with plastic wrap and chill at least 4 hours or overnight.
- Preheat your oven to 350 degrees. Line two cookie trays with parchment paper and place the prepared cookie dough onto the trays, keeping 2 inches between each dough ball.
- Bake 8-10 minutes or just until the bottom starts to curl.
- Remove from the baking tray immediately.
What does chilling cookie dough do?
Short answer? Chilling cookie dough keeps the cookie from spreading out during the baking process. As you prepare the dough the butter begins to heat. By chilling you give the butter a chance to solidify again. When it is cold before going into the oven, it melts a tad slower which keeps your cookies thick and fluffy.
If you really love a thin crispy cookie I suggest skipping the chill time!
How to freeze cookie dough:
Drop cookies are by far the easiest to freeze and bake. Examples will be chocolate chip, M&M, and snickerdoodle.
- Scoop and shape your cookie dough into rounds.
- Place close together on a parchment lined baking tray.
- Freeze for 1 hour.
- Remove and store in a freezer safe bag or air tight container. Be sure to label and date.
Cookie Baking Tips:
- Be sure to use softened butter, but not melted. You want the butter to be soft to the touch but still a little bit firm. I remove the butter from the refrigerator about 30 minutes before starting.
- Line your pans with parchment paper or a silicone baking mat. This helps keep your cookies from sticking to the bottom of the pan.
- Use a scoop for even cookie sizing. I really love this one. I use it for all of my cookie recipes.
- Always chill your cookie dough for soft and chewy cookies. Unless you really love flat more crisp cookies, that is. See notes above for more information on chilling dough.
- Scoop your cookie dough BEFORE you chill. After you chill the dough it becomes a little difficult to scoop out. By scooping before you chill, you are saving a lot of effort!
I have included links in this post to products I find helpful. I make a small percentage of any sales through these links which allows me to keep my recipes free for my readers.
More Cookie Recipes:
- Salted Brownie Cookies
- BEST Ever Thick and Chewy Chocolate Chip Cookies
- Copycat Oreo Cookies
- Spicy Chocolate Cookies
More Chocolate Recipes:
- 1 cup all-purpose flour
- 3/4 cup cocoa, I recommend dutch processed
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 2 teaspoons espresso powder, optional
- 10 tablespoons butter
- 3/4 cup brown sugar
- 2/3 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1-2 cups chocolate chips
Whisk together the flour, cocoa powder, salt, baking powder, and baking soda in a small bowl. Set aside.
Combine the butter, granulated sugar, and brown sugar in the bowl of an electric mixer. Beat on medium speed for 1-2 minutes or until light and fluffy. Add the egg and vanilla. Continue to stir until fully incorporated.
Slowly stir in the dry ingredients. Fold in the chocolate chips.
Spoon the dough onto a parchment lined baking tray. You want them to be about 2-3 tablespoons, or golf ball sized. Cover with plastic wrap and chill at least 4 hours or overnight.
Preheat your oven to 350 degrees. Line two cookie trays with parchment paper and place the prepared cookie dough onto the trays, keeping 2 inches between each dough ball.
Bake 8-10 minutes or just until the bottom starts to curl.
Remove from the baking tray immediately.