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.

FAQ

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.

Yield: 12 Big Cookies

Fudgy Double Chocolate Cookies

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Fudgy Double Chocolate Cookies with a brownie-like base and mini semi-sweet chocolate chips - the ultimate chocolate cookie!

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

Cookie Dough

• 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

Topping

• 1/2 cup (85g) mini semi-sweet chocolate chips (optional)
• 1/4 cup (50g) white granulated sugar (optional)

Instructions

Make the Dough

1. 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.
2. In a large bowl, whisk together the 3/4 cup of sugar, eggs, and vanilla extract. Whisk in the melted chocolate.
3. 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).
4. 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

1. 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.
2. 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.
3. 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).
4. 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.
5. Gently press extra mini chocolate chips into the tops and sides of the dough balls - they shouldn't be totally covered.
6. 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.
7. 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.
8. Repeat steps 3-7 to bake the rest of the cookies, making sure your baking sheet is room temperature before adding the dough balls.
9. 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.

Notes

1. Butter: I used Country Crock Plant Butter Sticks with Olive Oil.
2. Eggs: the eggs do not need to be room temperature for this recipe. I used mine straight from the fridge.
3. 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!

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