Double Chocolate Cookies

By Shiran

Classic chocolate cookies made with cocoa and filled with chocolate chips. Fudgy on the inside, slightly crunchy on the outside, chewy, dense and very chocolaty.

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I am in fudge world.
And you should join me. Because it’s fun.

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The month before my wedding felt like a series of non-stop events.
Events equal baking and fudged themed dessert tables. I made a fudge cake, fudgy chocolate cookies, chocolate snickers cookies, banana bread with chocolate fudge topping and 4 batches of brownies (which I attached to my wedding invitations – or at least to those who were hand delivered).

My belly is starting look fudgy, too.

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I think my blog deserves to appear first on google searches for the word fudgy. That’s just how many times I mention this word in my blog. So if you are a fudgy kind of person (whatever that means) you’ve come to the right place.

Lets’ talk cookies!
Thick, fudgy, dense and chewy with a soft center.
Strong chocolate flavor. Just what you’d expect from a classic chocolate cookie.

These cookies are made using the creaming method. Start by creaming butter and sugar in your mixer for 3 minutes until light and fluffy. Beat in egg and vanilla extract and mix until combined. Next, add dry ingredients (mix them all in a bowl first) and mix by hand with a wooden spoon or with the mixer on low speed just until combined. Do not overmix. If the batter is very thick and sticky, that means you are doing something right.

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At this point you must CHILL THE DOUGH. Sometimes I tell you to skip it, because I know some of you are busy or lazy like me, so I let you off easy. But not for this dough. Chilling this dough is important. After just 1 hour in the fridge, the dough will be much less sticky and manageable, and the cookies won’t spread too much while baking.
So remember – at least 1 hour of chilling for the busy-lazy ones and at least 2 hours for all the rest.

If the dough is too hard to handle when you take it out of the fridge, let it sit on the counter for a few minutes. Be patient :)

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Bake the cookies just to the point when the edges start to set. I admit it’s not always easy to see this, especially  since the cookies are dark in color. Tricky cookies. Just trust your instincts.
Baking time is 8-10 minutes. Remember that baking time is different if you bake bigger or smaller cookies than what the instructions suggest. I like to slightly underbake my cookies for extra fudginess and softness. Overbaking might make them dry.


Double Chocolate Cookies

Yield: 20 cookies

Double Chocolate Cookies

Classic chocolate cookies made with cocoa and filled with chocolate chips. Fudgy on the inside, slightly crunchy on the outside, chewy, dense and very chocolaty.


  • 1 cup (130 grams or 4.5 ounces) all-purpose flour
  • 1/2 cup (50 grams or 1.7 ounces) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 113 grams) butter, softened
  • 1/2 cup (100 grams or 3.5 ounces) brown sugar
  • 1/2 cup (100 grams or 3.5 ounces) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup (130 grams or 4.5 ounces) chocolate chips
  • coarse sea salt, to sprinkle (optional)


In a large bowl sift together the flour, cocoa, baking soda and salt. Using a mixer fitted with the paddle attachment, beat butter and sugars for 3 minutes until fluffy. Next, beat in the egg and vanilla extract and mix until combined. Add the dry ingredients and beat on medium-low speed just until combined, or mix by hand with a wooden spoon. Don’t overmix – mix just until combined. Fold in chocolate chips. The batter will be thick and sticky.

Chill the dough in the refrigerator for at least 1 hour or overnight. This will help your cookies stay thick and spread less while baking.

Preheat oven to 350F/180C degrees. Line two large baking sheets with parchment paper. Set aside.

Take cookies out of the fridge and if they’re too cold/hard to handle, leave them for a few minutes on the counter.

Drop rounded balls of dough (the size of 2 tablespoons) onto prepared baking sheet, leaving about 3 inches (8 cm) between each cookie. Sprinkle cookies with coarse sea salt if you like. Bake for about 8-10 minutes, just until the edges start to set. Leave to cool on the pan for 10 minutes and then carefully transfer to a wire rack to cool completely.


-Store cookies in an airtight container for up to 4 days.
-Cookies can be frozen for up to a month.


Related Recipes:

Oreo Stuffed Chocolate Chip Cookies

Oreo Chocolate Chip Cookies 8

Secret Ingredient Chocolate Chip Cookies


Fudgy Chocolate Cookies

Chocolate Fudge Cookies 2

4 Comments on Double Chocolate Cookies

  1. dina
    January 31, 2014 at 2:48 pm (2 years ago)

    they look delish!

    • Shiran
      February 1, 2014 at 1:13 pm (2 years ago)

      Thank you! They are delish :)

  2. Daphne
    February 27, 2014 at 9:45 pm (2 years ago)

    I just made these, and they’re delicious! Thanks so much for posting the recipe. The hardest part was definitely the waiting! :)

    • Shiran
      February 28, 2014 at 12:23 pm (2 years ago)

      I’m glad you liked it Daphne! Thank you so much for sharing :)


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