Chocolate? Good. Double chocolate? Soooo good! These super fudgy cookies are decadent, bursting with chocolate and completely impossible to stop eating. They are crispy-edged and chewy, soft and gooey on the inside. It’s been a long time since my last cookie recipe, let’s fix that now!
In flavour, these cookies are similar to my brownie cookies, but a little less rich and of course, minus the melted chocolate. When I first realised I didn’t have a classic double chocolate cookie on here, I wondered whether just adding a bit of cocoa to regular cookie dough would work, but I also knew it needed to be a nice and intensely chocolatey cookie. No room for anything mild here!
You’ll find both kinds of recipes on the Internet, ones that use just a teeny bit of cocoa and ones that use a fair bit. This New York Times recipe sounded like what I wanted to eat, but (and I never thought I’d say this), the amount of chocolate chips seemed like A LOT. So even after cutting that down to a cup, and reducing a bit of the sugar as well, I’m happy to report there was no damage to flavour or texture. Reducing sugar in a cookie can result in cakey cookies, but the majority of it here is brown sugar and it adds enough moisture to ensure the cookies stay fudgy. The dough is sticky (cookie scoop highly recommended!!) and does need to be chilled, but the original recipe’s 24-hour chill seemed very very long and often results in cookies that are far thicker than I’d like. One hour of chill time was great for me and pressing the cookies down just a bit helps them flatten to a crispy, but not flat consistency. And instead of making large cookies as the NYT suggests, I made 22 smaller and more manageable cookies. I loved using Dutch-process cocoa here, for the intense chocolate flavour and deep colour. Natural cocoa will work just fine as well, but I feel like you’ll be missing out a bit.
Ok, I’ve talked enough. These cookies are HEAVENLY, I promise. Tell me how you like them!
Double Chocolate Cookies
Ingredients
- 1 cup all-purpose flour (120 gms)
- 3/4 cup Dutch-process cocoa powder (60 gms, see notes)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 140 gms unsalted butter, at room temp (10 tbsps)
- 3/4 cup brown sugar, light or dark (160 gms)
- 1/3 cup caster sugar (60 gms)
- 1 egg
- 1 tsp vanilla extract
- 1 cup lightly heaped, dark chocolate chips (170 gms)
Instructions
- Sift the flour, cocoa, salt, baking powder and baking soda in a bowl. Set aside.
- In a mixing bowl, beat the butter and sugars with a hand mixer until lightened in colour. Add the egg and vanilla and beat again to combine.
- Fold in the flour mixture slowly, then stir in the chocolate chips. The dough is soft and sticky.
- Cover the bowl with clingfilm and chill the dough for at least 1 hour. You can chill it for up to 24 hours but I personally don't find that necessary.
- When ready to bake, preheat the oven to 175 C and line a baking sheet with a silicone mat.
- Using a cookie scoop (highly recommended here) or a spoon, scoop out equal portions of the dough, about 2 tablespoons of dough each. Place them on the mat at least 2 inches apart. You will most likely need to bake in batches so keep the remaining dough back in the fridge.
- Bake for 15 minutes until the cookies are set around the edges but the tops still feel soft. Lightly press down on them with a spatula if they look puffy. Press a few more chocolate chips into the tops while the cookies are warm.
- Let the cookies cool for 10 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool. Repeat with the remaining dough.
- Store the cookies in an airtight tin at room temperature for 4 to 5 days, but in humid areas, I'd recommend putting them in the fridge after day two and they'll last about two weeks that way. Happy baking!
Notes
Shop this recipe!
Check out a full list of my baking essentials here!
This post contains affiliate links.
Pingback: Two-in-One Chocolate Peanut Butter Cookies (Eggless)
Hi what if I don’t have brown sugar? Is there any substitute?
You could use white sugar , but brown sugar adds a bit more moisture so it’s preferred
Hi which brand of Dutch processed cocoa and chocolate chips do you use?
Check the recipe notes and amazon links for cocoa. I use nestle tollhouse chips usually but if I’m out, I use Indian brands
I am also based in India and would like to know the Indian brand you prefer
I’ve tried Indah and recently urban platter also makes chocolate chips. For cocoa as I’ve said in the notes, indah is my preferred brand
Okay thank you :). I use callibaut sometimes that’s good too though a bit expensive
I’m yet to try it but yes it’s certainly good though pricey 🙂