Fudgy Double Chocolate Chip Cookies

Prep time: 10 minutes | Cook time: 10 minutes | Cost estimate: $3–5 | Serves: 20

Okay, chocolate addicts, gather ’round! These aren’t your grandma’s chocolate chip cookies (unless your grandma is seriously into dark chocolate, in which case, can I get her recipe book?). These Double Chocolate Chip Cookies are seriously fudgy, intensely chocolatey, and so easy, even my perpetually distracted self can whip them up before the kids start demanding snacks… again. No chilling required—because who has time for that? This recipe is a total sanity saver when that chocolate craving hits, and believe me, it *will* hit.

Why You’ll Love These

These cookies are about to become your new go-to for all things chocolate. Here’s why:

• Quick & Easy: From craving to cookie in under 30 minutes. Seriously.
• No Chill Dough: Because ain’t nobody got time for that! Straight from mixing bowl to oven.
• Ultra-Chocolatey: Double the chocolate means double the happiness. Prepare for a serious chocolate rush.
• Soft & Chewy: Perfectly crisp edges with a melt-in-your-mouth, fudgy center.
• Basic Ingredients: Nothing fancy here, just good old-fashioned baking staples you probably already have.

Ingredients

Here’s what you’ll need to make these delectable treats:

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour, spooned and leveled
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 cup dark chocolate chips, divided
• Flaky sea salt, for sprinkling

How to Make

Ready to get baking? Here’s how to make these double chocolate wonders:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This is crucial for easy cleanup and prevents the cookies from sticking!
2. Cream the butter and sugars: In the bowl of a stand mixer (or using an electric hand mixer), cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 2-3 minutes.
3. Add egg and vanilla: Beat in the egg and vanilla extract until well combined. Don’t overmix!
4. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and fine sea salt.
5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed after each addition. Be careful not to overmix—just combine until the flour disappears.
   

   Note: Overmixing develops the gluten in the flour, which can lead to tough cookies. We want soft and chewy!

   
   
6. Fold in chocolate chips: Gently fold in 3/4 cup of the dark chocolate chips. Reserve the remaining 1/4 cup for topping.
7. Scoop the dough: Use a 2-tablespoon cookie scoop to scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
   

   Tip: If you don’t have a cookie scoop, you can use a spoon, but a scoop ensures uniform sizes and even baking.

   
   
8. Top with chocolate and salt: Gently press the remaining chocolate chips into the tops of the cookie dough balls, and sprinkle with flaky sea salt. That salty-sweet combo? Chef’s kiss!
9. Bake the cookies: Bake for 9 to 10 minutes, or until the edges are very lightly set. The centers will still look soft, and that’s exactly what we want!
   

   Important: Bake one sheet at a time on a center rack for the most even baking. Ovens can have hot spots, so this ensures perfect cookies every time.

   
   
10. Cool and enjoy: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Though, let’s be honest, who can resist a warm cookie straight from the oven?

Tips & Tricks

Want to take these cookies from amazing to absolutely mind-blowing? Here are a few of my favorite tips:

• Sift that cocoa! Seriously, cocoa powder clumps can be a real pain. Sifting ensures a smooth, even distribution and prevents bitter surprises.
• Underbake for chewiness: Resist the urge to bake them until they look “done.” A slightly soft center is the key to a perfectly chewy cookie.
• Salt Bae it up: Don’t skimp on the flaky sea salt! It enhances the chocolate flavor and adds a delightful textural contrast.
• Mix-in magic: Feel free to get creative with your mix-ins! Walnuts, pecans, dried cranberries, peanut butter chips… the possibilities are endless!
• Freezer-friendly: These cookies freeze beautifully! Store them in an airtight container or freezer bag for up to 3 months. Just thaw at room temperature when the craving strikes.

Dietary Variations

Need to tweak this recipe to fit your dietary needs? Here are a few ideas: