Go Back

Fudgy Double Chocolate Chip Cookies

Indulge in a rich and chocolaty cookie that melts in your mouth with every bite. These Fudgy Double Chocolate Chip Cookies are quick, easy, and perfect for satisfying your sweet tooth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 10 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 10 tbsp unsalted butter (140g)
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp instant coffee dissolved in 1 tsp hot water
  • 1 tsp vanilla
Sugars
  • 2/3 cup brown sugar (133g)
  • 1/4 cup white sugar (50g)
Dry Ingredients
  • 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
Chocolate
  • 5 oz milk chocolate, chopped (113g)
  • 3 oz dark chocolate, chopped (85g); can also use all semi-sweet or milk chocolate

Method
 

Preparation
  1. Melt the butter in a non-stick pan over medium-low heat until brown and nutty smelling.
  2. Whisk in the brown and white sugars on the lowest heat setting for 1-2 minutes.
  3. Remove from heat and cool for about 5 minutes.
  4. Stir in the egg and yolk, followed by the vanilla and dissolved coffee.
  5. Sift together flour, cocoa powder, salt, baking soda, and baking powder in another bowl. Add chopped chocolate.
  6. Fold the dry ingredients into the wet mixture gently.
  7. Use a 2 tbsp cookie scoop to form 10 dough balls without squishing them.
  8. Refrigerate for at least 2 hours.
Baking
  1. Preheat the oven to 375°F.
  2. Place cookie balls on a lined baking sheet, keeping 3 inches apart.
  3. Bake for 10-12 minutes based on your desired gooeyness.
  4. Add flaky sea salt if desired and let cool for 10-15 minutes.

Notes

For the best taste, serve cookies warm with a glass of milk or ice cream. Store in an airtight container for up to 5 days, or freeze for up to 3 months. To revive, microwave for a few seconds.