Hey there, my friend!
These thick and fudgy double chocolate cookies are the best kind of chocolate overload. They are rich, chewy, and packed with chocolate chunks that melt in your mouth. And the best part? You can make them in one bowl—less mess, more cookies.
I will show you my easy steps to get that perfect balance of crispy edges and gooey centers. Let’s get started.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Important Info
- Servings: 12 large cookies
- Estimated Cost to make this recipe: About $7, depending on the chocolate you use
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes
- Additional time: 30 minutes (chilling time)
- Calories per serving: 250 per cookie
- Cook method: Baking
- Season: Anytime
- Courses: Dessert, Snack
- Cuisine: American
- Diets: Vegetarian
How to Make Thick and Fudgy Double Chocolate Cookies
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chunks (or chocolate chips)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Gluten-free flour blend |
| Unsweetened cocoa powder | Dutch-processed cocoa |
| Butter | Coconut oil |
| Granulated sugar | Coconut sugar |
| Brown sugar | Honey (reduce slightly) |
| Chocolate chunks | White or dark chocolate chips |
Instructions
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In another bowl, mix melted butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract, then mix until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms.
- Fold in the chocolate chunks, making sure they are evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough into balls and place them on the baking sheet, leaving space between each.
- Bake for 10-12 minutes, until the edges are set but the centers look slightly soft.
- Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Helpful Tips
- Chill the dough – This keeps the cookies thick and prevents them from spreading too much.
- Use high-quality chocolate – It makes a big difference in the flavor.
- Do not overbake – They will look slightly underdone but will firm up as they cool.
- For extra fudginess – Add an extra ¼ cup of chocolate chunks on top before baking.
- Room temperature egg – This helps the ingredients mix more evenly.
What to Serve with Thick and Fudgy Double Chocolate Cookies
You can enjoy these cookies on their own, but they taste even better with a cold glass of milk, a scoop of vanilla ice cream, or a drizzle of warm caramel sauce.
How Do You Serve the Cookies?
I like to serve these cookies on a simple plate or in a cookie jar for easy grabbing. If you want to make them extra special, stack them up and tie them with a ribbon for a cute presentation.
Where Do You Serve This Recipe the Most?
These cookies are perfect for:
- Parties – Great for birthdays and gatherings.
- Holidays – Ideal for Christmas, Valentine’s Day, or just because.
- Picnics – They pack well and don’t need refrigeration.
- Bake sales – They always sell out fast.
Storage
Short-Term Storage (Room Temperature)
- Store in an airtight container for up to 4 days.
- Keep them in a cool, dry place away from direct sunlight.
Refrigeration
- Store in an airtight container for up to 10 days.
- Bring them to room temperature before eating for the best taste.
Freezing
- Place cookies in a freezer-safe bag with parchment paper between layers.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Frequently Asked Questions
Can I make these cookies without chilling the dough?
You can, but the cookies will spread more and be thinner. Chilling helps keep them thick and chewy.
Can I use milk chocolate instead of dark chocolate?
Yes, but milk chocolate will make the cookies sweeter. If you prefer a balanced flavor, stick with dark chocolate.
Can I make these cookies gluten-free?
Yes, just use a good gluten-free flour blend in place of all-purpose flour.
How do I make these cookies extra soft?
Use more brown sugar than granulated sugar and do not overbake. Brown sugar adds moisture, making the cookies softer.
Can I double this recipe?
Yes, just double all the ingredients and bake in batches.
Meta Description
This thick and fudgy double chocolate cookies recipe makes rich, chewy cookies packed with melty chocolate chunks. So easy to make in one bowl.