Double Chocolate Chip Cookies

Cookies
March 8, 2022
Cookies
March 8, 2022

Double Chocolate Chip Cookies

  • Prep time: 10 min
  • Cook time: 11 min
  • Total time: 21 min

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!

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Double Chocolate Chip Cookies

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 cookies

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.

double chocolate cookies

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

double chocolate cookies

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!

double chocolate cookies

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 chocolate cookies

Happy baking, sweet friends!

XXX

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Double Chocolate Chip Cookies

4.9 from 14 reviews

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!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 12 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 12 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 12 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract.
  • 1/3 cup cocoa powder
  • 1 teaspoon espresso powder
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
  2. 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.
  3. Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until combined.
  4. 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.
  5. Fold in chocolate chips until evenly distributed.
  6. Use a 2 ounce cookie scoop to drop the cookie dough onto your prepared cookie sheet 2 inches apart.
  7. 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!

Keywords: double chocolate chip cookies, fudgy, easy

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Recipe rating

  1. 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 !!

  2. These taste so good!! My only thing is they don’t come out looking anything like the photo 🙁 Is it due to the quality of my ingredients?

  3. Excellent recipe! What a happy find!
    I baked up a dbl batch last night; followed recipe to the letter except baked for only 9 minutes. Soft, moist Chocolate heaven.

  4. Hi, could you help me with this recipe?, I’ve made this cookies for some time now, they where perfect, fluffy, I tried to make them twice yesterday and they came out all flat and very spread out, does anyone now what could have happened?, I didn’t change a thing.

  5. Hi Broma Bakery!!!! I have made these cookies twice. The first time I made them they didn’t spread like yours seem to have and they stayed in their scooped shape. The dough also broke my spatula as it was a VERY tough dough. They still tasted amazing. The second time I made them they didn’t spread at all and didn’t taste as good. I don’t think I had my electric mixer back then so I will try again with that.
    (And yes I do fluff my flour before I measure it). I was wondering if you had any other tips for me as I am desperate to make these again.

    • Hi Hollie! I’m so sorry to hear that that happened! This is actually a pretty soft dough so I’m surprised to hear it was so tough for you! Is it possible you are mismeasuring something? What kind of cocoa powder are you using? Hoping I can help troubleshoot this for you 🙂

      • I’m not sure if this will make a difference, but I am in Australia, and the measurements are different down here. Maybe it’s because of me using both grams and cups?