Thick and Fudgy Double Chocolate Cookies
Indulge in rich, decadent cookies packed with double chocolate goodness. These thick, fudgy cookies have a crackled exterior and a gooey chocolate center, perfect for chocolate lovers. Made with simple ingredients and baked to perfection, they’re sure to satisfy any sweet tooth!
Equipment
- 1 Stand mixer Optional (hand mixer works too)
- 1 Baking sheets Non-stick preferred
- 1 Parchment paper For easy cleanup
- 1 Mixing bowls Large and medium
Ingredients
- ½ cup Unsalted Butter Softened
- ¾ cup Granulated Sugar + ¼ cup brown sugar
- 2 large Eggs Room temperature
- 1 tsp Vanilla Extract Pure
- 1½ cups All-Purpose Flour + ½ tsp salt
- ½ cup Cocoa Powder Unsweetened
- 1 cup Semisweet Chocolate Chips + ½ cup dark chocolate chunks
- ½ tsp Baking Powder Optional for extra thickness
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter & Sugars: Beat softened butter, granulated sugar, and brown sugar until fluffy (3-4 mins).
- Add Wet Ingredients: Mix in eggs one at a time, then vanilla.
- Dry Ingredients: In a separate bowl, whisk flour, salt, cocoa powder, and baking powder.
- Combine: Gradually add dry ingredients to wet mixture until just combined. Fold in chocolate chips and chunks.
- Portion Dough: Scoop 2-tbsp balls onto sheets, spacing 2 inches apart.
- Bake: 10-12 minutes (edges set, centers soft). Let cool 5 mins on sheets, then transfer to a rack.
Notes
-
Substitute coconut oil for butter if dairy-free.
-
Store in an airtight container for up to 5 days.
-
Freeze dough balls for up to 3 months.