These Double Chocolate Chip Cookies are made with MELTED chocolate which makes them ridiculously fudgy! These are chocolate cookies for chocolate lovers, with crispy edges, and a chewy, fudgy center.
Let me just say first that I don’t want to take away from the awesomeness that is My Mom’s Double Chocolate Cookies — a cookie recipe we know and love — but these Double Chocolate Chip Cookies just needed to be shared as well.
These chocolate cookies are made with melted chocolate, cocoa powder, and chocolate chips (or chunks, if that’s your thing!). They are insanely fudgy, and honestly, a little over the top.
But they are too good not to share!
I adapted this recipe slightly from the Sprinkles Baking Book by Candace Nelson (affiliate link). Everything I’ve tried from the book has been amazing, and these were no exception.
I changed them up slightly, really only because I’m one of those people who hates having a can of tomato paste with 1 tablespoon out of it or half a can of diced tomatoes or 1/7th of a stick of butter leftover in the fridge (because I am not at all good about finding creative ways to use them!).
I changed up the recipe to use exactly 1/2 cup of butter (you’re welcome), and they kept their crispy and chewy and fudgy texture just as well.
These are different from my Mom’s recipe in texture and flavour. Mom’s recipe is soft and chewy (never fluffy!) but with a less fudgy center and less crispy edges. I think if you compare photos of both, it’s easy to see the differences.
My Mom’s recipe is also a little less intense in flavour, since it uses only cocoa powder and no melted chocolate.
They are both ridiculously delicious chocolate cookies, and so different in taste and texture that I have no qualms about sharing both!
How do you know which Double Chocolate Chip Cookie is right for you?
If you like things a little milder and not IN YOUR FACE chocolatey, go for Mom’s. If you are a true chocolate lover and can never get enough, these are your chocolate cookies right here.
I make them both on a regular basis. These Double Chocolate Chip Cookies I can eat maybe one or two at a time, whereas my Mom’s… I could eat at least half a dozen. I’m trying to be ashamed to admit that but I’m just not. They’re delicious!
Tips and Tricks for Making these Double Chocolate Chip Cookies:
- The type of chocolate you use will determine the flavour your cookies have. But seriously, once you see the huge chunk of chocolate you’re melting down for these you’ll understand. I always use dark or bittersweet, since they are already going to be very rich and sweet.
- I don’t ever chill the dough, and it’s not called for in the original recipe. The dough is a little stickier than most cookie doughs, yes, but they’ve turned out perfectly every time.
- If you want a little less chocolate in your double chocolate chip cookies, try switching up the chocolate chips for white chocolate, peanut butter, Reese’s pieces, or caramel chips. The options are endless!
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Double Chocolate Chip Cookies
- 255 grams dark chocolate chopped (9oz)
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar 140 grams
- 1/2 cup light brown sugar 70 grams
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup all purpose flour 125 grams
- 3 tablespoons unsweetened cocoa powder 18 grams
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups semisweet chocolate chips 230 grams
- Preheat the oven to 350 degrees F and line 3 baking sheets with parchment paper.
- In a microwave safe bowl, melt chocolate on high in 30 second intervals, stirring well each time, just until melted. Set aside.
- With an electric mixer, cream butter and sugars together until light and fluffy. Add the vanilla, eggs, and melted chocolate and beat until combined.
- Add the flour, cocoa powder, baking power and salt and beat just until well combined. Stir in the chocolate chips.
- Drop by heaping tablespoonfuls onto prepared baking sheets and bake for 10-11 minutes, until the edges are dry and crispy but the centers are just a little soft — they will continue to set while cooling.
- Cool on baking sheets for 5-10 minutes before removing to a wire rack to cool completely. Store in an airtight container for 5-6 days on the counter, or up to 3 months in the freezer.
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