Fudgy Double Chocolate Cookies
These Fudgy Double Chocolate Cookies combine a brownie-like cookie base with mini chocolate chips for the ultimate chocolate cookie. With melted chocolate, Dutched cocoa, and semi-sweet chips, these cookies are made for the chocolate lovers out there.
Fudgy Double Chocolate Cookies
Chocolate cookies are a having a moment at my house right now. Earlier this month we were snacking on a Halloween version of my favorite Chocolate Sprinkle Cookies, and this past week we were all ogling these double chocolate cookies (which are also based off the sprinkle cookies!). With a fudgy chocolate cookie texture, extra chocolate chips, and a bit of extra sugar, I’m not sure there’s anything to not like about these cookies, especially if you’re a big fan of chocolate.
For extra pretty cookies, I rolled my dough balls in granulated sugar and extra mini chips pre-bake for a decadent, sparkling finish. The extra sugar does make these cookies sweeter, so if you’d like a cookie with less sugar, you can skip that step. But I do recommend adding the mini chips pre-bake because it creates such a lovely, irresistible cookie.
Why You’ll Love These Cookies
- Delightfully fudgy texture
- Maximum chocolate flavor
- Smaller batch makes just 12 big cookies
- Made with simple ingredients
What You’ll Need
- Semi-sweet chocolate chips (regular or mini) are melted and added to the batter for a rich chocolate flavor and fudgy cookie texture. I only recommend chocolate chips and not chopped chocolate.
- Plant-based butter add moisture and flavor to these cookies. You can use regular butter in its place.
- White granulated sugar sweetens these cookies. I also like to roll the dough balls in more granulated sugar for a sparkling finish, but that step is totally optional (these cookies are delicious without the extra sugar).
- Vanilla extract adds flavor.
- Eggs bind the ingredients together. I haven’t tested this recipe with any egg alternatives.
- All-purpose flour makes up the bulk of the cookie dough. I like to use an unbleached variety, but any all-purpose flour will work.
- Dutched cocoa powder adds more chocolate flavor, along with a darker color. I tested these cookies with natural cocoa powder and didn’t like them as well, so I recommend only using Dutched cocoa.
- Baking soda leavens these cookies and aids in proper spread.
- Salt enhances flavor.
- Mini chocolate chips make these cookies double chocolate. They add little bits of melty chocolate throughout the cookies. I recommend mini chips as they disperse more evenly throughout the cookies and allow the cookies to spread properly.
Can I use regular chocolate chips? Definitely, though your cookies may not spread as evenly with the bigger chunks of chocolate.
Do I have to roll them in sugar? No, you can totally omit the sugar coating – it’s mostly there to makes these cookies look pretty.
Can I make them smaller? Yes! Simply roll the dough balls smaller and bake the cookies for a shorter amount of time. I haven’t tested this, so I can’t give you an exact time. I would start with 1 1/2 Tbsp dough balls at 350°F for 5 minutes.
Can these me made ahead of time? I don’t recommend baking the cookies more than a day in advance, but the dough can be made a day or two in advance – you’ll just need to let it soften up a bit at room temperature before rolling the dough balls (the dough should be stiff but easy to roll).
I left the dough in the fridge for too long – now what? Just sit the dough out on the counter and let it soften up a bit for 20 minutes or so before rolling the dough balls.
- 1 cup (170g) semi-sweet chocolate chips (regular or mini)
- 1/3 cup (78g) plant-based butter (or regular butter)
- 3/4 cup (150g) white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (40g) Dutched cocoa powder
- 3/4 cup + 2 Tbsp (114g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (85g) mini semi-sweet chocolate chips
- 1/2 cup (85g) mini semi-sweet chocolate chips (optional)
- 1/4 cup (50g) white granulated sugar (optional)
Make the Dough
- In a small, microwaveable bowl, add 1 cup of chocolate chips and the butter. Heat in 15-30 second intervals, stirring between each, until the chocolate is melted; set aside.
- In a large bowl, whisk together the 3/4 cup of sugar, eggs, and vanilla extract. Whisk in the melted chocolate.
- Sift in the cocoa powder, and then the flour. Add the baking soda and salt. Use a large spoon or spatula to mix the dough together (it will resemble a thick brownie batter).
- Stir in 1/2 cup of mini chocolate chips. Cover and chill the dough for 1 hour. This step is mandatory as it firms up the dough to allow you to roll the dough balls.
Bake the Cookies
- Once the dough has chilled for just an hour (it should be firm enough to roll but soft enough to scoop), preheat your oven to 350°F and line a baking sheet with parchment paper.
- Add the remaining 1/4 cup of sugar to a small bowl and the remaining 1/2 cup of mini chocolate chips to a small bowl.
- Scoop dough balls, 6 per baking sheet, 3 Tbsp in size (or around 58g each). Roll each dough ball smooth (I like to wash my hands after this step).
- Roll each dough ball in the granulated sugar - avoid getting sugar on the bottom. Slightly press each dough ball down as you place it on your baking sheet.
- Gently press extra mini chocolate chips into the tops and sides of the dough balls - they shouldn't be totally covered.
- Bake the cookies at 350°F for 9-10 minutes, being careful not to over bake as that will lead to a non-fudgy texture. My cookies took 10 minutes.
- Allow the cookies to cool on the baking sheet for 2 minutes - if you have lopsided cookies, you can use the back of a spoon to gently re-shape them at this step. After 2 minutes, carefully move the cookies to a cooling rack.
- Repeat steps 3-7 to bake the rest of the cookies, making sure your baking sheet is room temperature before adding the dough balls.
- Once totally cooled, the cookies can be stored in an airtight container at room temperature. You'll want to wait until the chocolate chips on top have hardened/cooled before storing these cookies.
- Butter: I used Country Crock Plant Butter Sticks with Olive Oil.
- Eggs: the eggs do not need to be room temperature for this recipe. I used mine straight from the fridge.
- Refrigeration: chilling the dough is mandatory for these cookies. The dough needs to be chilled for 1 hour in order for it to be stiff enough to roll.
DID YOU MAKE THIS RECIPE? I WOULD LOVE TO SEE!