Fudgy Double Chocolate Cookies

Fudgy Double Chocolate Cookies

If you’re craving a thick, bakery-style cookie that’s loaded with deep chocolate flavor and melty pockets of chocolate chips, these fudgy double chocolate cookies are about to be your new obsession. They’re rich, soft in the center, slightly crisp on the edges, and made with cold butter so they bake up extra thick and decadent—no flattening here!

Whether you’re a chocoholic or just love a good gooey cookie, this recipe delivers perfection every single time.

Ingredients

To see the full recipe with exact measurements, scroll down to the recipe card below.

• Cold salted butter

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Cake flour

• All-purpose flour

• Cocoa powder

• Cornstarch

• Baking soda

• Salt

• Chocolate chips

Why You’ll Love These Cookies

• Thick and fudgy thanks to the cold butter and cornstarch

• Deep chocolate flavor from the cocoa powder and chocolate chips

• No chill required—just a quick rest for best results

• Bakery-style texture with crisp edges and gooey centers

• Perfect for freezing ahead or baking fresh

Baking Tips for Perfect Double Chocolate Cookies

1. Use cold butter for extra thickness.
Cold, cubed butter helps the cookies keep their shape while still getting that soft, rich center.

2. Don’t overmix once the flour goes in.
This keeps the cookie texture soft rather than cakey.

3. Chill the dough briefly.
A 30–60 minute chill keeps the cookies thick and prevents spreading.

4. Add extra chocolate chips once the cookies cool slightly.
Pressing a few chips onto the tops makes them look perfectly bakery-style and extra indulgent.

5. Use a glass to “scoot” the cookies while warm.
Lightly scoot a glass around the edges of each cookie right after baking to make them perfectly round.

6. Underbake for maximum gooeyness.
Take them out when the centers still look slightly soft—they firm up as they cool.

Storage & Freezing

Room Temperature: Store in an airtight container for up to 4 days.
Freezer: Freeze baked cookies for up to 2 months. You can also freeze the dough balls and bake straight from frozen—just add 1–2 extra minutes.

Print

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Fudgy Double Chocolate Cookies

Yield: 19

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ultra-fudgy and loaded with cocoa and chocolate chunks, these double chocolate cookies deliver deep, intense flavor in every soft, gooey bite.

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tbsp vanilla extract
• 1 1/4 cups cake flour
• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 1/2 teaspoons cornstarch
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups chocolate chips

Instructions

1. Line baking sheets with parchment paper and set aside.
2. In a stand mixer fitted with the paddle attachment, beat the cold butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes, until light and fluffy.
3. Scrape down the sides of the bowl. Add the eggs and vanilla extract, mixing until just combined.
4. Add the cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt to the bowl. Mix on low speed until just combined and no streaks of flour remain. Do not overmix—the dough will be thick.
5. Add the chocolate chips and mix for a few seconds, just until evenly distributed.
6. Use a large cookie scoop to scoop the dough. Roll into a ball between your hands, then place about 2 inches apart on a prepared baking sheet. Each dough ball should be roughly 2.8 ounces.
7. Cover the baking sheets with plastic wrap and refrigerate the dough for 30–60 minutes.
8. Preheat the oven to 350°F. Bake for 12–14 minutes, or until the edges are golden brown and the centers remain soft and gooey. When out of the oven, use a glass to "scoot" around the cookies if you want them to be a perfect circle.
9. Allow the cookies to cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula