Fudgy Double Chocolate Chip Cookies: Thick, Chewy, and Loaded with Melted Chocolate

These fudgy double chocolate chip cookies feature a rich chocolate flavor, slightly crispy edges, and soft, chewy centers. With a brownie-like texture and delicate crackly tops, they are easy to make with everyday baking staples and no special equipment required.

Equipment

• Oven
• Two large baking sheets
• Parchment paper
• Large mixing bowl
• Electric mixer (or wooden spoon)
• Spatula
• Wire rack

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• ¾ cup (150 g) packed brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1¾ cups (220 g) all-purpose flour
• ½ cup (45–50 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups (255 g) semisweet chocolate chips
• ½ cup (85 g) additional chocolate chips for topping

Instructions

1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Ensure butter and eggs are at room temperature.
2. In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat or mix until creamy and well combined, about 2–3 minutes.
3. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and continue mixing until smooth and incorporated. Scrape down the sides of the bowl.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the butter mixture. Stir on low speed or with a wooden spoon until a thick chocolate dough forms. Do not overmix.
5. Fold in the semisweet chocolate chips using a spatula or wooden spoon. Reserve some extra chips for topping.
6. Divide the dough into approximately 12 equal portions. Roll each portion into a ball and place on the prepared baking sheet, leaving space between them. Keep portions relatively tall for thick cookies. Press additional chocolate chips onto the tops.
7. Cover the shaped cookie dough and refrigerate for approximately 30–45 minutes to firm up the butter and control spreading.
8. Bake for approximately 10–13 minutes, until the edges are set and the centers still appear slightly soft. Allow the cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

You can use dark chocolate chips for a deeper, less sweet flavor, or a combination of milk and dark chocolate. Chilling the dough is recommended for the best texture.