Double the chocolate means double the fun. These double chocolate chip cookies are made with a fudgy chocolate cookie dough and are absolutely loaded with chocolate chips so every mouthful is better than the last!
Double the chocolate means double the fun. These double chocolate chip cookies are made with a fudgy chocolate cookie dough and are absolutely loaded with chocolate chips!
Double Chocolate Chip Cookies
I want to start by apologizing. I’m truly so sorry that it’s taken me this long to make a double chocolate chip cookie. I hope you’ll forgive me. But, I’m pretty sure you’ll forgive me upon first bite of these super fudgy double chocolate chip cookies. They have a chewy edgy, gooey center, and are absolutely loaded chocolate chips for double the chocolate.
And I think we can all agree that double chocolate > single chocolate.
Ingredients for the best double chocolate chip cookies
You’ll need mainly pantry staples to whip up these double chocolate chip cookies, but I always like to put together your shopping list for you to make your life a little easier. You’ll need these 10 ingredients, 1 bowl, and about 20 minutes to make these fudgy chocolate cookies. Here’s your shopping list!
Butter
Brown Sugar
Eggs
Vanilla Extract
Cocoa Powder
Espresso Powder
Flour
Baking Soda
Salt
Chocolate Chips
What kind of chocolate should you use to make these fudgy chocolate cookies?
When it comes to chocolate baking, your ingredients can really make or break your cookies. I know it’s not what you want to hear, because high quality cocoa and chocolate chips or bars can be a little pricey, but believe me it’s SO worth it. For cocoa powder we really love Rodelle Dutch Processed Cocoa, Hershey’s Special Dark, Ghiaradelli, or another high quality dutch processed brand. For chocolate, I like to splurge on Guittard, Lindt, Ghiaradelli, Endangered Species, ChocoLove, or any other high quality chocolate. If you can’t find high quality chips, you can always get a good bar of chocolate and chop it up into chunks! I actually prefer it sometimes because it will give you big ol’ pools of chocolate instead!
Tips for perfect double chocolate chip cookies
Cookies are one of the more straight forward baked goods to make, but that a few tips are always helpful in my opinion! You would certainly get by without these, but if you’re looking to really guarantee PERFECT chocolate cookies every time, make sure you follow these!
Use good chocolate: I know I just gave my whole schpeel on this, but I’ll just repeat it one more time to make sure it really stuck! Your chocolate will truly make or break these double chocolate chip cookies, so get the good stuff!
Don’t over mix the dough: Overmixing your dough will cause it to develop more gluten which can lead to a tough, bready cookie. Only mix the dough until it’s just combined and no streaks of flour remain!
Under bake them slightly: All the best cookies are underbaked and these fudgy chocolate cookies are no exception. You’ll want them to be ever so slightly underbaked when they come out of the oven so that they cool to perfectly gooey centers with chewy edges.
Double the chocolate means double the fun. These double chocolate chip cookies are made with a fudgy chocolate cookie dough and are absolutely loaded with chocolate chips so every mouthful is better than the last!
Double the chocolate means double the fun. These double chocolate chip cookies are made with a fudgy chocolate cookie dough and are absolutely loaded with chocolate chips so every mouthful is better than the last!
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
Place the softened butter and brown sugar in a stand mixer fit with the paddle attachment. Beat on medium high speed until fluffy, about 2 minutes.
Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until combined.
Scrape down the bowl and add the cocoa powder, espresso powder, flour, baking soda and salt. Mix on low speed, gradually increasing to medium. Mix until just combined and no streaks of flour remain.
Fold in chocolate chips until evenly distributed.
Use a 2 ounce cookie scoop to drop the cookie dough onto your prepared cookie sheet 2 inches apart.
Bake at 350°F for 11 minutes or until the edges are set but the centers are still gooey. Allow to cool for 10 minutes on the baking sheet until set. Enjoy!
These look amazing! I need to make a bunch of cookies for a big event – do you think I could make the dough ahead of time and leave it in the freezer for a week or so before baking? Thanks!
Absolutely! You can scoop out the dough balls and then freeze them for up to 3 months! When ready to bake off, let them come to room temperature and then bake as directed!
Hey! I absolutely loved making these cookies. I omitted the espresso powder but is it possible to use espresso in liquid form? What would be the substituted amount?
Absolutely loved the cookies, I never really had success with making double chocolate chip cookies, but these were amazing. I know the recipe said to wait for everything to go to room temperature, but I didn’t wait and they still came out great. Definitely will be making these in the future
Followed the recipe, and they turned out fantastic! My family and I love them. Will be on the cookie roster right next to the brown butter chocolate chip cookies. Y U M !!
Leave a comment and rate this recipe!
These look amazing! I need to make a bunch of cookies for a big event – do you think I could make the dough ahead of time and leave it in the freezer for a week or so before baking? Thanks!
Absolutely! You can scoop out the dough balls and then freeze them for up to 3 months! When ready to bake off, let them come to room temperature and then bake as directed!
Hey! I absolutely loved making these cookies. I omitted the espresso powder but is it possible to use espresso in liquid form? What would be the substituted amount?
Hi Rebecca! Unfortunately adding liquid to the cookies would change their texture!
Absolutely loved the cookies, I never really had success with making double chocolate chip cookies, but these were amazing. I know the recipe said to wait for everything to go to room temperature, but I didn’t wait and they still came out great. Definitely will be making these in the future
★★★★★
Any chance I can make the dough ahead of time? If so, so you recommend storing in the fridge or leaving out at room temp?
Hi Tara! How far ahead of time? You can refrigerate it for up to 24 hours, but let the dough fully come to room temperature before baking off!
Followed the recipe, and they turned out fantastic! My family and I love them. Will be on the cookie roster right next to the brown butter chocolate chip cookies. Y U M !!
★★★★★