Chocolate/ Cookies/ Dessert/ easy/ quick

Double Chocolate Cookies

January 28, 2014

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.

Fudgy and chewy classic double chocolate cookies |

The month before my wedding felt like a series of non-stop events, and events equal baking. I made a fudge cake, fudgy chocolate cookies, chocolate snickers cookies, banana bread with chocolate fudge topping and 4 batches of brownies.

My belly is starting to look fudgy, too.

Fudgy and chewy classic double chocolate cookies |

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.

Fudgy and chewy classic double chocolate cookies |

At this point you need to chill the dough. After just 1 hour in the fridge, the dough will be less sticky and manageable, and the cookies won’t spread too much while baking. 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.

Fudgy and chewy classic double chocolate cookies |

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, so 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 will make them dry.

5 from 3 votes
Double Chocolate Cookies
YIELD: 20 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)
  1. 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.
  2. 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.
  3. Preheat oven to 350F/180C degrees. Line two large baking sheets with parchment paper. Set aside.
  4. Take cookies out of the fridge and if they’re too cold/hard to handle, leave them for a few minutes on the counter.
  5. 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.
Recipe Notes

-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

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  • Reply
    January 31, 2014 at 2:48 pm

    they look delish!

    • Reply
      February 1, 2014 at 1:13 pm

      Thank you! They are delish 🙂

  • Reply
    February 27, 2014 at 9:45 pm

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

    • Reply
      February 28, 2014 at 12:23 pm

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

  • Reply
    Pearl Bautista
    September 5, 2015 at 12:42 pm

    Just want to say… Your recipes are awesome! I’ve used several of then and Always always always yummmmm!!! Thank you for sharing! God bless you!

    • Reply
      September 6, 2015 at 4:09 am

      Thank you so much for sharing! It makes me so happy 🙂

  • Reply
    October 24, 2018 at 10:46 pm

    Can I bake 2 sheets at a time? Would I have to change the positions of the racks in my oven?

    • Reply
      October 25, 2018 at 5:18 am

      Hi Samantha, you can bake 2 cookie sheets at a time, I recommend to rotate the pans from top to bottom and front to back about halfway through baking.

  • Reply
    November 18, 2018 at 1:27 pm

    I made these once and they were STUNNING! Do you think i could also stuff them with cookie/biscoff butter?

    • Reply
      November 18, 2018 at 2:53 pm

      Yes you can 🙂

  • Reply
    June 27, 2022 at 6:25 am

    Amazing recipe; the cookies turn out deliciously morish! I have searched for ages for a good double choc cookie recipe and could never find one dark or fudgy enough! Finally I’ve found the holy grail with your recipe! This is my go to chocolate cookie recipe and better than all the rest, thank you so much 😀

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