Fudgy Double Chocolate Chip Cookies Recipe

Introduction

These fudgy double chocolate chip cookies are rich, chewy, and irresistibly chocolatey. Made with both milk and dark chocolate chunks, they offer deep flavor and a perfect balance of sweetness. Ideal for any occasion, they’re sure to satisfy any chocolate lover’s craving.

Ingredients

• 10 tbsp unsalted butter (140g)
• ⅔ cup brown sugar (133g)
• ¼ cup white sugar (50g)
• 1 large egg
• 1 egg yolk
• 1 tsp instant coffee dissolved in 1 tsp hot water
• 1 tsp vanilla extract
• 1 cup all-purpose flour (130g)
• ⅓ cup Dutch-processed cocoa powder (33g)
• ¾ tsp salt
• ½ tsp baking soda
• ¼ tsp baking powder
• 5 oz milk chocolate, chopped (113g)
• 3 oz dark chocolate, chopped (85g)
• Flaky sea salt (optional, for topping)

Instructions

1. Step 1: Melt 10 tablespoons unsalted butter with 3 ounces of the chopped milk chocolate (reserve 2 ounces) until smooth. Let the mixture cool slightly.
2. Step 2: In a large bowl, whisk together ⅔ cup brown sugar, ¼ cup white sugar, 1 large egg, 1 egg yolk, the dissolved instant coffee, and 1 teaspoon vanilla extract for 2–3 minutes until the mixture is light, thick, and creamy.
3. Step 3: Slowly pour the cooled butter-chocolate mixture into the egg-sugar mixture. Stir thoroughly until combined and glossy.
4. Step 4: In a separate bowl, sift together 1 cup all-purpose flour, ⅓ cup Dutch-processed cocoa powder, ¾ teaspoon salt, ½ teaspoon baking soda, and ¼ teaspoon baking powder. Whisk to ensure even distribution.
5. Step 5: Gradually add the sifted dry ingredients to the wet chocolate mixture. Mix gently until just combined, being careful not to overmix.
6. Step 6: Fold in the remaining 2 ounces chopped milk chocolate and all 3 ounces chopped dark chocolate until evenly distributed throughout the dough.
7. Step 7: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, ideally overnight (8–12 hours), to enhance flavor and texture.
8. Step 8: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
9. Step 9: Use a 1.5 to 2 tablespoon cookie scoop to portion dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, press extra chocolate pieces onto the tops for a bakery-style finish.
10. Step 10: Bake one sheet at a time for 9–12 minutes. Cookies should look slightly underbaked in the center while the edges set.
11. Step 11: Immediately sprinkle flaky sea salt over warm cookies, if using. Let the cookies cool on the baking sheet for at least 10 minutes before transferring carefully to a wire rack to cool completely.

Tips & Variations

• For intensified chocolate flavor, add a teaspoon of espresso powder along with the instant coffee.
• Swap half the all-purpose flour for bread flour to create chewier cookies.
• Try using a mix of semi-sweet and bittersweet chocolate chips if you prefer different levels of sweetness.
• Pressing extra chocolate onto the cookie tops before baking gives a professional bakery look.

Storage

Store the cookies in an airtight container at room temperature for up to 3–4 days. For longer storage, freeze baked cookies in a freezer-safe bag for 2–3 months. When ready to eat, thaw at room temperature or warm briefly in the microwave for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the instant coffee?

Yes, you can omit the instant coffee if you prefer. It’s added to enhance the chocolate flavor but won’t affect the texture or safety of the cookies.

Why should I chill the dough?

Chilling the dough helps the flavors to meld and prevents the cookies from spreading too much during baking, resulting in a thicker, fudgier texture.

Fudgy Double Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 148 reviews

• Author: Jake
• Total Time: 3 hours 30 minutes (includes chilling time; overnight chilling recommended for best results)
• Yield: Approximately 18–24 cookies depending on size 1x

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Description

Indulge in these rich and fudgy double chocolate chip cookies, combining the deep flavors of milk and dark chocolate with an irresistible soft center. Infused with a hint of espresso and vanilla, these cookies offer a perfect balance of sweetness and intense cocoa flavor, topped optionally with flaky sea salt for a gourmet touch.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 10 tbsp unsalted butter (140g)
• ⅔ cup brown sugar (133g)
• ¼ cup white sugar (50g)
• 1 large egg
• 1 egg yolk
• 1 tsp instant coffee dissolved in 1 teaspoon hot water
• 1 tsp vanilla extract

Dry Ingredients

• 1 cup all-purpose flour (130g)
• ⅓ cup Dutch-processed cocoa powder (33g)
• ¾ tsp salt
• ½ tsp baking soda
• ¼ tsp baking powder

Chocolate

• 5 oz milk chocolate, chopped (113g)
• 3 oz dark chocolate, chopped (85g)

Optional Topping

• Flaky sea salt

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Instructions

1. Melt Butter & Initial Chocolate: Melt 10 tbsp unsalted butter with 3 oz of the chopped milk chocolate (reserving 2 oz) until smooth. Let the mixture cool slightly before proceeding.
2. Whisk Wet Ingredients: In a large bowl, whisk together ⅔ cup brown sugar, ¼ cup white sugar, 1 large egg, 1 egg yolk, the dissolved instant coffee, and 1 tsp vanilla extract for 2-3 minutes until the mixture becomes light, thick, and creamy.
3. Combine Wet Mixtures: Slowly pour the cooled butter-chocolate mixture into the egg and sugar mixture. Mix thoroughly until fully combined and glossy in appearance.
4. Sift Dry Ingredients: In a separate bowl, sift together 1 cup all-purpose flour, ⅓ cup Dutch-processed cocoa powder, ¾ tsp salt, ½ tsp baking soda, and ¼ tsp baking powder. Whisk to ensure even distribution of the dry ingredients.
5. Combine Wet & Dry: Gradually add the sifted dry ingredients into the wet chocolate mixture. Mix gently until just combined, being careful not to overmix to maintain cookie tenderness.
6. Fold in Remaining Chocolate: Carefully fold in the remaining 2 oz chopped milk chocolate and all 3 oz chopped dark chocolate until evenly incorporated into the dough.
7. Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for a minimum of 2 hours, ideally overnight (8-12 hours), to enhance flavor and texture.
8. Prepare for Baking: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
9. Scoop & Top: Using a 1.5 to 2 tablespoon cookie scoop, portion dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Optionally, press extra chocolate pieces on top for a bakery-style look.
10. Bake: Bake one sheet at a time for 9-12 minutes. Cookies will appear slightly underbaked in the center while the edges are set.
11. Cool & Set: Immediately after baking, sprinkle flaky sea salt over the warm cookies if desired. Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them carefully to a wire rack to cool completely.
12. Storage Instructions: Store the fudgy double chocolate chip cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the baked cookies in a freezer-safe bag for 2-3 months, then thaw at room temperature or warm briefly in the microwave before serving.

Notes

• Chilling the dough is crucial for developing rich flavor and proper texture.
• Do not overbake to maintain a fudgy center; the cookies should look slightly underbaked when removed from the oven.
• Using both milk and dark chocolate creates a complex, satisfying depth of flavor.
• Adding instant coffee deepens the chocolate flavor without imparting a coffee taste.
• Flaky sea salt enhances the sweet and chocolatey profile by adding a subtle savory note.

• Prep Time: 15 minutes
• Cook Time: 9-12 minutes per batch
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Fudgy chocolate chip cookies, double chocolate cookies, homemade chocolate cookies, soft chocolate cookies, bakery style cookies