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Cookies meet brownies in these Fudgy Double Chocolate Chip Cookies. They are thick and crispy on the outside, and ultra gooey and fudgy inside with lots of melted chocolate. This recipe is a chocolate version of my popular Best Brown Butter Chocolate Chip Cookies, and perfect for chocolate lovers!
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
Why You Should Make These Fudgy Double Chocolate Chip Cookies
If the pictures haven’t already convinced you, here is why you NEED to make these cookies:
- The perfect texture: These cookies check all the boxes for texture. They are the perfect thickness, slightly chewy, very gooey and very fudgy
- Incredible, balanced flavor: These cookies taste even better than they look! They let the chocolate flavor shine without being overpowered by sugar. The brown butter and instant coffee add a wonderful depth of flavor to them
- An easy, no-fuss recipe: This recipe is as simple as it gets, just like my Brown Butter Chocolate Chip cookies! You whisk everything by hand, and don’t need any fancy equipment or steps to pull them together
Tips To Perfect This Recipe
I recommend reading my blog post on Brown Butter Chocolate Chip Cookies for more detailed tips on perfecting my cookies, but here are some important tips for these:
- Use a weighing scale instead of measuring cups! This is especially important for flour as cups can lead to too much flour, making the cookies dry. I highly recommend this kitchen scale
- Use chopped chocolate instead of chocolate chips! Chopped chocolate melts more readily into puddles, and adds more texture to the cookies due to different chunk sizes
- Make sure the wet ingredients aren’t hot before adding dry ingredients. This is particularly important for the chopped chocolate, as you don’t want it to melt into the batter
- Do not overmix when adding the dry ingredients and chocolate. Gently fold until just combined
- Chill the cookie dough! This is absolutely critical. You will get the best results with an overnight chill, but a minimum of 2 hours is required
- Use a light sheet pan to bake the cookies. Darker pans heat up faster, causing cookies to develop a darker color too fast. This is a good option
- Do not overbake. The cookies should be set around the edges but quite soft in the middle when they come out of the oven, and will continue to firm up from the residual heat in them
- Bake a test cookie first! This is my favorite tip for cookies because baking time can vary greatly depending on the size of the cookie, how chilled the dough is, your oven and its settings, and the type of baking sheet you use
Why Is Chilling Cookie Dough Important?
I have tested countless cookie recipes of different flavors, and not one time have the cookies not improved significantly after chilling the cookie dough. So I always very strongly recommend chilling cookie dough (if you’re too impatient, bake yourself one cookie and let the remaining chill!). Here’s what chilling does:
- It deepens the flavor. Chilling encourages the sugars in the cookie dough to break down further, developing a more complex flavor
- It improves the texture. Chilling allows the flour to absorb more liquid content in the dough, which then helps improve the texture. Cookies that are not chilled are more cakey, dry and crumbly, while the same cookies baked after chilling are more chewy and gooey
- It reduces the spread, resulting in thicker cookies. This is the obvious one! Since the cookie dough will take more time to heat up in the oven, it won’t spread as much while it bakes
Process With Photos
The detailed recipe is provided in the recipe card at the bottom of this post, but let’s go over the steps with photos to help you visualize everything.
Melt and cook the butter in a pan until you see brown specks in it:
Add the white and brown sugar to the same pan, and cook and stir on the lowest flame for 1-2 minutes:
Let cool slightly, then add the egg, egg yolk, vanilla and instant coffee. Stir until smooth and caramely:
Whisk together the dry ingredients and chopped chocolate:
Fold the dry ingredients into the wet in 2 additions, mixing only until combined:
Scoop the cookies dough into balls, and cover them with more chopped chocolate:
Chill the cookie dough balls overnight. Then bake and enjoy!
Frequently Asked Questions
If by “crystallize” you mean the sugars look grainy, that’s totally okay – the mixture will become smooth after adding the egg and egg yolk.
However, if your sugar mixture actually crystallizes or seizes up, it is likely because you cooked the mixture on high heat or for too long. Please make sure you are only cooking on the lowest heat setting for just ~1-2 minutes. We don’t want to caramelize the sugar, we are just facilitating the dissolving process. If in doubt, remove the butter from heat, and then whisk in the sugars.
I do not recommend reducing the sugar in these cookies, they’re already quite rich and dark in flavor.
You can, but you won’t get the same result. Chocolate chips don’t taste as good, and don’t melt into puddles like chopped chocolate.
The cookies will feel firm and set on the edges, and somewhat soft in the middle. They will set more as they cool!
Keep the cookies in an airtight container at room temperature for 2-3 days. Warm up in the microwave before eating.
Yes! After chilling in the fridge, you can transfer the cookie dough balls to the freezer for months. Whenever you want a fresh cookie, bake directly from frozen and add a few minutes to the baking time. I actually recommend this instead of baking more cookies than you need and storing them.
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Ingredients
- 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
Instructions
- Place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma
- Turn the heat all the way to the lowest setting, and add the brown and white sugars. Whisk on the lowest flame for 1-2 minutes, then remove from the heat. The heat facilitates the dissolving of the sugars and starts breaking them down for a deeper flavor. You are not trying to caramelize or melt the sugars. The mixture may look somewhat grainy, don’t worry
- Remove from heat and cool the mixture for 5 minutes. It should be warm, but not hot anymore
- Add the egg and yolk, and quickly whisk to incorporate. Add the vanilla and instant coffee dissolved in hot water, and whisk for 1-2 minutes until the mixture becomes very smooth and creamy like caramel. If you see any clumps of sugar, press them down with the back of a spoon and they should mix in
- Sift all the dry ingredients (flour, cocoa powder, salt, baking soda, baking powder) into a separate bowl. Add the chopped chocolate and mix everything together. You can reserve some chocolate to add on top of each cookie
- Make sure the wet ingredients aren’t hot (they shouldn’t be at this point). Add the dry ingredients to the wet in 2 batches and fold with a rubber spatula until just combined. Do not overmix!
- Use a 2 tbsp cookie scoop to divide the dough into 10 balls. Don’t apply pressure onto the balls
- Place the cookie balls onto a plate or baking sheet, and add a few chocolate chunks on top (you can add more chocolate or reserve some of the chopped chocolate from earlier)
- Refrigerate for a minimum of 2 hours, but overnight for best results
- Pre-heat oven to 375F (conventional / no fan) and prepare a large cookie sheet with parchment paper. It is best to use a lighter colored cookie sheet
- Transfer the balls to the sheet, keeping at least 3″ between them
- Bake for 10-12 minutes depending on how soft and gooey you want the cookies to be. I always recommend baking 1 test cookie first!
- Sprinkle the cookies with some flakey sea salt (optional) and let them cool down at room temperature for 10-15 minutes
- Serve and enjoy while still warm!
Video Tutorial
Notes
- These cookies have a darker chocolate flavor and are not overly sweet. If you don’t want them to be too dark, you can use all milk chocolate chunks and skip the dark chocolate chunks. You may also increase the brown sugar from 2/3 cup to 3/4 cup, but it will slightly impact texture
- These cookies are best eaten freshly baked for the ultimate texture, but you can also microwave them for 10-15 seconds before eating
- You can freeze the cookie dough balls in an airtight container and bake directly from frozen when needed! Just increase the baking time by ~2-3 minutes depending on how well done you want them
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Comments
Zoha
I totally agree!!!
shahzeb
omg
Aqsa hanif
everyone in my family absolutely LOVED these cookies. I cant thank u enough zoha u r the best i love your recipes so much, 100000/10 fr❤️❤️❤️
Zoha
YESSSS
Jay
So easy and exactly what we wanted! delicious!
Zoha Malik
YAY! Thanks, Jay!