Rich, fudgy, soft batch double chocolate cookies oozing with chocolate chips – Chocolate lovers rejoice!
I love super chocolatey cookies. Fudgy, soft and full of chocolate – the type that go perfectly with a cold glass of milk… or red wine if you’re so inclined. Because milk and cookies make me feel like a kid. And wine and chocolate make me feel European.
I love both alter egos.
To be completely honest, I’m a big chocolate fan. A chocolate devotee if you will. Milk, dark, semi-sweet, white – I love them all. I also love cookies. They’re my favorite food group. So, to me any combination of chocolate and cookies is basically perfection.
To my fellow chocolate enthusiasts – these cookies are for you.
These chewy double chocolate cookies have a rich chocolate taste, are filled with chocolate chips and melt in your mouth because they’re so soft. No dry cookie crumbs here. Just thick, puffy, pillowy soft chocolate cookies oozing with chocolate chips.
You won’t be sure if you’re biting into warm melted chocolate or cookie – and that’s a very good predicament to be in.
What’s even better about this recipe is that it’s super easy to make AND you don’t need any fancy ingredients. A lot of double chocolate cookie recipes call for melted dark chocolate in the batter – which, while delicious – can be a bit hard on the wallet and often means an extra trip to the grocery store. Instead, this recipe uses natural cocoa for the rich chocolate taste. So when the chocolate craving hits – you won’t need to leave the house.
Now, the secret to making super soft cookies that don’t taste cakey or lose that distinctive cookie taste? There’s a few.
First, lots of butter. The butter and sugars are creamed together in the traditional cookie making method to keep the cookies – well cookie like. They also use a more brown sugar than white which also ups the chewy factor.
Then, to make the cookies thick and pillowy soft you’ll need to chill the dough. Chilling is ABSOLUTELY mandatory because the batter is very sticky.
After you’ve finished making the dough, form into balls of about 3 tablespoons each – I got 18 cookies. Your cookies should be taller than they are wide (see the picture below ↓), place about 2 inches apart on a baking sheet lined with a silicone baking mat or parchment and chill for at least 2 hours in the fridge.Finally, under bake your cookies. This makes them oh so chewy and takes your cookies from “These are delicious” to “OH MY GOD…..” (cue cookie eating with eyes closed).
The truth is, these double chocolate cookies are too good to pass up. Buttery, ultra chocolatey, oozing with chocolate chips and probably the softest cookies you’ll ever eat. I’ve made them 3 times in the last 2 weeks, and not once did anyone pass them by.
Chocolate aficionados – it’s time to get baking.
- 10 tablespoons unsalted butter ,softened (1 stick plus 2 tablespoons)
- 3/4 cup packed brown sugar
- 1/4 cup graulated sugar
- 1 large egg ,room temperature
- 1 1/2 teaspoons vanilla
- 1 cup all-purpose flour , spooned and leveled
- 2/3 cup cocoa powdered
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups chocolate chips - semi-sweet or dark
In a large bowl using a stand or hand-held mixer, cream the butter and sugars together on medium speed for about 2 minutes until well creamed. Then add the egg and vanilla and continue mixing until combined - about 30 seconds. Turn off the mixer and scrape down the sides of the bowl.
Then slowly add in the flour, cocoa, baking soda and salt mixing on low speed until incorporated. Turn off the electric mixer and stir in the chocolate chips. I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.
Form dough into 3 tablespoon balls and place 2 inches apart on a baking sheet lined with parchment paper or a silicon baking mat. Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48.
When ready to bake, preheat the oven to 350F degrees. Bake cookies for 10-12 minutes until the tops are just set. Remove from oven and let cool on their tray for 5 minutes before transferring to a wire rack to continue cooling.
After chilling the cookie dough in the fridge, you can place the balls in a ziplock bag to freeze.