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 ½ 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!
Double Chocolate Chip Cookies
written by Ashley Fehr
Ingredients
- 255 grams dark chocolate chopped (9oz)
- ½ cup unsalted butter (room temperature)
- ¾ cup granulated sugar (140 grams)
- ½ cup light brown sugar (70 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all purpose flour (125 grams)
- 3 tablespoons unsweetened cocoa powder (18 grams)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups semisweet chocolate chips (230 grams)
Instructions
- 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 melted chocolate, eggs and vanilla and beat until combined.
- Add the flour, cocoa powder, baking powder and salt and beat just until well combined. Stir in the chocolate chips.
- Drop by heaping tablespoonfuls onto prepared baking sheets and bake for 9-10 minutes, until the edges are dry but the centers are just a little soft and gooey — they will continue to set while cooling.Â
- 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.
Nutrition Information
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Andrew Faber says
Please clarify what you mean by dark chocolate.
According to FoodNetwork.com, dark chocolate is an umbrella term encompassing semisweet, bittersweet and sweet chocolates.
What cocoa solids percentage do you prefer to use as your ‘dark chocolate?’
Ashley Fehr says
It really doesn’t matter that much in this recipe, and you can use a more or less sweet dark chocolate depending on your tastes. I typically use 60-70%
Drew Faber says
These are very good! Crunchy edges and soft fudgy middle.
I used: 70% cocoa dark chocolate and 55% cocoa semisweet chocolate chips.
I did refrigerate the dough for 36 hours before baking. If you scoop before refrigerating (or freezing,) you should flatten them some before baking. Otherwise you get a mound cookie.
Ashley Fehr says
I’m so glad you liked them! Actually, cookies will mound more when they are chilled, so they should be scooped right away and baked without flattening. If you choose to refrigerate, then you may need to flatten slightly, but the recipe is really made to be baked right away. As the chocolate sets up in the dough it will become another thing altogether.
Hannah says
Delish!! I used espresso chips!!
Ashley Fehr says
I love that idea!
Sari says
How much (grams) is 1/2 cup unsalted butter? I really like the fact you put the quantity in gram! I’m from Belgium and we don’t measure in cups.
Ashley Fehr says
Google tells me it is about 115g
Austin J says
Hi I wanted to ask if the recipe should turn out almost like a thick batter?
Ashley Fehr says
Yes! It is definitely more gooey than regular cookie dough! But it makes the fudgiest cookies 🙂
Kendra says
Do you add the melted chocolate before or after the dry ingredients? The recipe doesn’t specify where you add the melted chocolate. Thanks, can’t wait to try theses!
Ashley Fehr says
Sorry, all fixed!
Kathryn says
Am I missing where to add in the melted chocolate?
Sarah @Whole and Heavenly Oven says
I’m a HUGE sucker for a dang good double chocolate chip cookie and these look absolutely KILLER, Ashley! Love how crispy the edges look and how chewy and soft the middles are!
Zainab says
Yum! Double chocolate is always a good idea in my book!
Ashley Fehr says
Thanks Zainab!