Amazing Double Chocolate Chip Cookies
These double chocolate chip cookies are amazing; they are soft and fudgey on the inside and crispy on the outside. This recipe is easy to make and loaded with so much chocolate goodness that I want every chocoholic to try them!
My favorite way to eat these cookies is hot out of the oven, waiting just long enough to not burn the roof of my mouth on the molten chocolate. They are also fabulous at room temperature.
They are great with a cold glass of milk – or try them with a mug of warm milk and honey on a cold day!
This cookie recipe exceeds my expectations of how good a chocolate cookie can be. I’m all for sharing.
I don’t just put a little bit of chocolate into these cookies. I pack chocolate into them, just like I do in in my chocolate cupcakes.
To make these cookies perfect for chocolate lovers, I use:
- cocoa powder,
- melted chocolate,
- chocolate chips mixed into the batter, and
- extra chocolate chips pressed on top of the dough balls just before baking.
You could go even more crazy and dip them in chocolate ganache, but they are perfectly chocolaty without that.
I suggest experimenting with different cocoa powders. I typically use Pensey’s natural cocoa powder in these cookies and it comes out great. Try using any cocoa powder that you love – even one that’s been Dutched.
Tip: For true chocoholics, I recommend using your favorite dark chocolate chips or chunks when making this recipe. I typically use Lily’s chocolate chips or TCHO baking chocolate as they are more chocolaty than sweet.
How It’s Made
Start by mixing the butter and sugar until they’re fully combined.
Mix in two egg whites, one full egg, and vanilla extract.
Mix in melted chocolate. The easiest way to melt chocolate is in the microwave. Do it in 20 second bursts and stir in between until it is all melted.
Whisk the cocoa powder, flour, baking powder and salt together. Then, add these dry ingredients to the wet ingredients a little bit at a time.
Stir in chocolate chips or chocolate chunks. Even if you used an electric mixer to make the rest of the batter, do this part by hand. It keeps you from over-mixing the batter.
Put tablespoon-sized scoops of cookie batter onto a cookie sheet lined with parchment paper or a silicone mat. Make sure to leave lots of space between the cookie dough balls because they will spread. I put six cookies on each cookie sheet.
Don’t put them in the oven yet. The secret to making these cookies look pretty when then come out of the oven is to slightly flatten the top of each cookie dough scoop and then press more chocolate chips right into the top of each unbaked cookie. That way, when they emerge from the oven, you know there will be chips visible on the top. Plus, extra chocolate is always a win!
Bake at 375 F for 10 minutes or until the edges are just set but the middles are still gooey. Let the cookies cool on the cookie sheet for two minutes before transferring them to a cooling rack. That should be enough time for the bottoms to finish up baking so you that you transfer them easily.
Expert Tips and FAQs
How to Make a Fudgy Chocolate Cookie
There are two tricks that I’ve learned for making cookies extra fudgy:
- Use large scoops of cookie dough. If the cookies are too small and thin, they will end up being crispy instead of fudgy.
- Under-bake the cookies. Pull the cookies from the oven when the edges are set but the insides are still gooey. Let them sit on the cookie sheet for two minutes before moving them to a cooling rack. They will finish baking on the cookie sheet, and they’ll be the perfect fudgy texture by the time you take them off of the sheet. Under-baking is helpful for all kinds of recipes – it’s also a trick I use in my chocolate mug cakes.
Store the cookies in an airtight container at room temperature for three to four days.
Refrigerate for up to a week. Bring to room temperature before eating (or warm in the microwave for a few seconds).
Freeze for several months in a freezer-safe container. Separate layers of cookies with parchment paper so they don’t stick together – that way you can grab a couple at a time when you want a snack!
The cookies will become crispy instead of fudgy if the cookies are too small and thin. Make sure you place tablespoon-sized balls of dough down on your baking surface. Also remember to remove them from the oven as soon as the edges are set but the insides are still under-baked, then let them sit for a few minutes on the cookie sheet to finish baking before moving them onto a cooling rack.
To store the cookies:
- Store the cookies in an airtight container at room temperature for three to four days.
- Refrigerate for up to a week. Bring to room temperature before eating (or warm in the microwave for a few seconds).
- Freeze for several months in a freezer-safe container. Separate layers of cookies with parchment paper so they don’t stick together – that way you can grab a couple at a time when you want a snack!
- Brookies (a bar cookie that is a decadent combination of chocolate chip cookies and brownies)
- Mug cakes
- Chocolate cupcakes
- Chocolate ganache
Double Chocolate Chip Cookies
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup butter room temperature
- 1 1/2 cups granulated sugar
- 2 large egg whites
- 1 large egg
- 1 teaspoon vanilla extract
- 9 ounces dark chocolate chips or chunks You can also use any chocolate pieces as long as you chop them into small bits.
- Preheat oven to 375 F.
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a medium-sized mixing bowl, beat butter and sugar until light and fluffy. Mix in egg whites, egg, and vanilla extract until thoroughly combined.
- Melt 3 ounces of the dark chocolate in the microwave or in a double boiler. Mix melted chocolate into the wet ingredients a little bit at a time until fully combined.
- Mix in dry ingredients until just combined.
- Fold 4 ounces of the remaining unmelted chocolate into the batter.
- Scoop tablespoon-sized balls of dough, three inches apart from one another, onto cookie sheets lined with parchment paper or silicone mats. Press dough balls down slightly with your thumb to flatten the tops.
- Press the remaining 2 ounces of chocolate pieces into the tops of the cookies so that there will be some chocolate visible at the top of each cookie after the bake.
- Bake for 10 minutes or until the edges of the cookies are set but the middles are still gooey. Remove from the oven and let sit on the cookie sheets for two minutes before transferring to a cooling rack.
- Serve warm or, once cooled, store in a loosely-covered container for up to four days.
- Make sure to use tablespoon-sized balls of dough. If the cookies are too small and thin, they will end up being crispy instead of fudgy.
- Be careful not to over-bake the cookies. If you leave the cookies in the oven too long, they will be crispy instead of fudgy.
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