Go Back

Chewy Double Chocolate Chip Cookies - Rich, Fudgy, and Easy to Make

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. Mix the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt to break up any lumps.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat the oven. Heat to 350°F (175°C) while the dough chills.
  8. 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.
  9. 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.
  10. 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.