Chewy Double Chocolate Chip Cookies – Rich, Fudgy, and Easy to Make
There’s something special about a chocolate cookie that’s both soft and rich without being too sweet. These chewy double chocolate chip cookies hit that sweet spot. They’re tender in the middle, slightly crisp at the edges, and packed with melty chocolate.
You don’t need fancy equipment, and the dough comes together fast. Whether you’re baking for a party, a cozy night in, or a late-night snack, this is a recipe you’ll want to keep bookmarked.
Chewy Double Chocolate Chip Cookies - Rich, Fudgy, and Easy to Make
Ingredients
Method
- Prep your tools. Line two baking sheets with parchment paper.Set aside. If your egg is cold, place it in warm water for 5 minutes.
- Whisk the wet ingredients. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until glossy and smooth, about 30–45 seconds. Whisk in the egg and vanilla until fully combined.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt to break up any lumps.
- Combine. Add the dry ingredients to the wet and fold with a spatula just until no dry streaks remain.The dough will be thick and a little sticky.
- Add the chips. Fold in the semisweet and dark chocolate chips. Reserve a small handful for pressing on top later if you like a bakery-style look.
- Chill the dough. Cover and refrigerate for 30–45 minutes until the dough is firm enough to scoop. This step helps prevent spreading and deepens the flavor.
- Preheat the oven. Heat to 350°F (175°C) while the dough chills.
- Scoop. Use a 1.5–2 tablespoon scoop to portion the dough.Roll into balls and place them 2 inches apart on the lined baking sheets. Press a few extra chips on top for looks. If using, sprinkle lightly with flaky sea salt.
- Bake. Bake for 9–11 minutes until the edges are set but the centers look slightly underbaked.The cookies will continue to set as they cool.
- Cool. Let the cookies rest on the tray for 5–7 minutes, then transfer to a wire rack to cool completely—or enjoy warm and melty.
Why This Recipe Works
These cookies get their chew from a smart combo of butter, brown sugar, and just the right amount of flour. The cocoa powder brings deep chocolate flavor, while chocolate chips add pockets of gooey richness.
A little cornstarch keeps the texture soft without making the dough cakey. Chilling the dough helps control spread and intensifies the flavor. The result is a cookie that’s sturdy on the outside and soft in the middle—exactly what you want from a chewy cookie.
Ingredients
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder (natural or Dutch-process)
- 1 teaspoon cornstarch (optional, for extra chew)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup (170 g) semisweet chocolate chips or chunks
- 1/2 cup (85 g) dark chocolate chips (optional, for extra chocolate)
- Flaky sea salt, for topping (optional but recommended)
How to Make It
- Prep your tools. Line two baking sheets with parchment paper.Set aside. If your egg is cold, place it in warm water for 5 minutes.
- Whisk the wet ingredients. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until glossy and smooth, about 30–45 seconds. Whisk in the egg and vanilla until fully combined.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt to break up any lumps.
- Combine. Add the dry ingredients to the wet and fold with a spatula just until no dry streaks remain.The dough will be thick and a little sticky.
- Add the chips. Fold in the semisweet and dark chocolate chips. Reserve a small handful for pressing on top later if you like a bakery-style look.
- Chill the dough. Cover and refrigerate for 30–45 minutes until the dough is firm enough to scoop. This step helps prevent spreading and deepens the flavor.
- Preheat the oven. Heat to 350°F (175°C) while the dough chills.
- Scoop. Use a 1.5–2 tablespoon scoop to portion the dough.Roll into balls and place them 2 inches apart on the lined baking sheets. Press a few extra chips on top for looks. If using, sprinkle lightly with flaky sea salt.
- Bake. Bake for 9–11 minutes until the edges are set but the centers look slightly underbaked.The cookies will continue to set as they cool.
- Cool. Let the cookies rest on the tray for 5–7 minutes, then transfer to a wire rack to cool completely—or enjoy warm and melty.
Storage Instructions
- Room temperature: Store in an airtight container for up to 4 days. Slip in a slice of bread to keep them soft.
- Freezer (cookies): Freeze baked cookies in a zip-top bag for up to 2 months. Rewarm in a 300°F (150°C) oven for 4–5 minutes.
- Freezer (dough): Scoop dough balls, freeze on a sheet until solid, then store in a bag for up to 2 months.Bake from frozen, adding 1–2 minutes to the time.
Why This is Good for You
These cookies are a treat, but you can still make choices that feel good. Cocoa powder provides antioxidants and rich flavor without extra fat. Using dark chocolate chips reduces sugar and adds more cocoa solids. The recipe is portioned for satisfying, modest-sized cookies that hit the craving without going overboard.
Enjoying dessert mindfully can be part of a balanced approach to eating.
Pitfalls to Watch Out For
- Skipping the chill. Warm dough spreads too much and bakes up thin. A short chill keeps the centers chewy.
- Overbaking. Pull them when the centers still look soft. If they look fully baked in the oven, they’ll be dry once cooled.
- Using too much flour. Scoop flour lightly or weigh it.Packed flour makes cookies cakey and dry.
- Hot butter. If the butter is too warm, the dough turns greasy and the cookies spread. Let melted butter cool slightly.
- Old leavening. Baking soda loses potency over time. If it’s more than 6–9 months open, replace it.
Alternatives
- Gluten-free: Use a high-quality 1:1 gluten-free flour blend.Add an extra teaspoon of milk if the dough seems dry.
- Dairy-free: Swap butter for a plant-based butter stick and use dairy-free chocolate chips.
- Less sweet: Reduce granulated sugar to 2 tablespoons and use all dark chocolate chips. The cookies will be slightly less spread-y but still chewy.
- Extra fudgy: Add 2 tablespoons mini chocolate chips and 2 tablespoons chopped chocolate. The varied sizes create more melty pockets.
- Mocha twist: Add 1 teaspoon instant espresso powder to the dry ingredients to amplify the chocolate flavor.
- Minty version: Stir in 1/2 teaspoon peppermint extract and use half mint chips, half chocolate chips.
- Nutty crunch: Fold in 1/2 cup chopped toasted walnuts or pecans for texture and a bit of saltiness.
FAQ
Do I have to chill the dough?
Technically no, but you’ll get better shape and texture if you do.
A short chill firms the butter, reduces spread, and gives you a chewier center with crisp edges.
Can I use Dutch-process cocoa?
Yes. Dutch-process gives a smoother, deeper chocolate flavor. Natural cocoa works too and adds a slightly brighter cocoa note.
With baking soda in the recipe, either type will bake well.
Why are my cookies dry?
Most likely too much flour or overbaking. Weigh your flour if you can, or spoon and level it. Pull the cookies when the centers still look a touch soft.
How do I get that shiny, crackly top?
Whisk the sugars with the melted butter until glossy before adding the egg, and don’t skip the rest time on the tray after baking.
Pressing a few chips on top before baking also helps the look.
Can I make the dough ahead?
Yes. Chill the dough up to 48 hours. Scoop and bake straight from the fridge; if the dough is very firm, let it sit for 5–10 minutes to soften slightly.
What if I only have salted butter?
Use it and reduce added salt to a small pinch.
The cookies will still turn out great.
Wrapping Up
These chewy double chocolate chip cookies are everything a chocolate lover wants: bold flavor, soft centers, and just enough edge crisp. They’re simple to make, easy to customize, and freezer-friendly for whenever a craving hits. Keep this recipe in your rotation and you’ll always be a batch away from warm, fudgy comfort.
Happy baking!
