Get Ready for a Chocolate Overload!
Ever had a cookie so rich and chocolaty it practically melts the moment you take a bite? Say hello to Fudgy Double Chocolate Chip Cookies! This recipe combines luscious chocolate flavors with the perfect fudgy texture, all wrapped up in a warm, gooey cookie. It’s quick, easy, and oh-so-satisfying — perfect for satisfying your sweet tooth or impressing your friends. 🍪✨
Why Make This Recipe
Why settle for the ordinary when you can have a cookie bursting with double the chocolate goodness? Here are a few reasons to love these cookies:
- Easy cleanup: Because who loves washing dishes? Just one pan and a couple of bowls keep things simple.
- Family-friendly fun: Get the kids involved! They’ll love scooping and decorating the cookie dough (and, of course, eating the final product).
- Versatile indulgence: Want a softer, gooier cookie? Just adjust the baking time. Prefer a crispier edge? Bake a tad longer. 🎉
Ingredients
You don’t need fancy stuff — just these basics!
- 10 tbsp unsalted butter (140g)
- 2/3 cup brown sugar (133g)
- 1/4 cup white sugar (50g)
- 1 large egg
- 1 egg yolk
- 1 tsp instant coffee dissolved in 1 tsp hot water
- 1 tsp vanilla
- 1 cup all-purpose flour (130g)
- 1/3 cup cocoa powder (33g); Dutch-processed preferred
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 5 oz milk chocolate, chopped (113g)
- 3 oz dark chocolate, chopped (85g) — you can also use all semi-sweet or milk chocolate depending on your preference.
Directions
Let’s get baking! Follow these easy steps:
- Melt the butter: Place the butter in a non-stick pan over medium-low heat. Stir until it turns brown and gives a delicious nutty aroma.
- Mix the sugars: Turn the heat to the lowest setting and whisk in the brown and white sugars for 1-2 minutes. It might look grainy — that’s okay!
- Cool it down: Remove from heat and let it cool for about 5 minutes.
- Add egg and flavors: Stir in the egg and yolk, followed by vanilla and dissolved coffee. Whisk until smooth and creamy (don’t fret over lumps).
- Sift the dry ingredients: In another bowl, sift together flour, cocoa powder, salt, baking soda, and baking powder. Add chopped chocolate and mix.
- Combine: With a rubber spatula, fold the dry ingredients into the wet mixture gently — no overmixing allowed!
- Shape the cookies: Use a 2 tbsp cookie scoop to form 10 balls. Don’t squish them down! Place them on a plate and top with extra chocolate chunks.
- Chill: Refrigerate for at least 2 hours (or overnight for best results).
- Bake: Preheat the oven to 375°F. Place the cookie balls on a lined baking sheet, keeping 3 inches apart. Bake for 10-12 minutes, based on your gooey preference.
- Cool and enjoy: Sprinkle with flaky sea salt (if desired) and let cool for 10-15 minutes. Serve warm and enjoy!
How to Make Fudgy Double Chocolate Chip Cookies Recipe (Overview)
Picture this: you’re melting butter and blending glorious sugars in one pan while chocolate fills the air with its sweet aroma. Next, mix in the egg and flavors, sift your dry goods, and combine everything gently. It’s like a chocolate symphony come to life! Pro tip: Don’t rush the chilling time — it’s the secret weapon for cookie perfection! 🕒
How to Serve Fudgy Double Chocolate Chip Cookies Recipe
Serve these cookies warm, and get ready for the oohs and aahs! Picture this: golden-brown edges with a soft, fudgy center. Pair them with a tall glass of milk or a scoop of vanilla ice cream for a delightful contrast — the cool creaminess perfectly complements the warm chocolate. Oh, and don’t forget to add a sprinkle of sea salt for that gourmet touch!
How to Store Fudgy Double Chocolate Chip Cookies Recipe
These cookies will stay fresh for about 5 days in an airtight container at room temperature. If you want to prolong the joy, you can freeze them for up to 3 months! Just pop them in the microwave for a few seconds to revive their fudgy glory when you’re ready for a treat.
Tips to Make Fudgy Double Chocolate Chip Cookies Recipe
- Swap it up: Use different types of chocolate based on your mood. If you’re feeling adventurous, try white chocolate chips!
- Chill for greatness: Longer chilling enhances the flavor and texture. Aim for overnight if you can wait!
- First cookie test: Bake one cookie first to test the time — it’s the ultimate way to know how gooey you want the rest.
- Don’t skimp on the chocolate: More is often better! Reserve some chunks for topping.
Variation
Want to switch it up a bit? Try adding a pinch of cayenne or espresso powder for a kick of flavor. Feeling extra? Toss in some chopped nuts for a crunchy twist! 😋
FAQs
Q: Can I make these cookies vegan?
A: Absolutely! Substitute the butter for coconut oil and the eggs for flax eggs or applesauce.
Q: What if I don’t have chocolate bars?
A: Use chocolate chips instead; they work just as well.
Q: Can I freeze the dough?
A: Yes, you can! Portion the dough and freeze the balls. Bake straight from the freezer; just add a couple of extra minutes.
📌 Pin this recipe for your next cozy dinner night!
Fudgy Double Chocolate Chip Cookies
Ingredients
Method
- Melt the butter in a non-stick pan over medium-low heat until brown and nutty smelling.
- Whisk in the brown and white sugars on the lowest heat setting for 1-2 minutes.
- Remove from heat and cool for about 5 minutes.
- Stir in the egg and yolk, followed by the vanilla and dissolved coffee.
- Sift together flour, cocoa powder, salt, baking soda, and baking powder in another bowl. Add chopped chocolate.
- Fold the dry ingredients into the wet mixture gently.
- Use a 2 tbsp cookie scoop to form 10 dough balls without squishing them.
- Refrigerate for at least 2 hours.
- Preheat the oven to 375°F.
- Place cookie balls on a lined baking sheet, keeping 3 inches apart.
- Bake for 10-12 minutes based on your desired gooeyness.
- Add flaky sea salt if desired and let cool for 10-15 minutes.