Go Back
Double chocolate chip cookies stacked on parchment paper, with melted chocolate chips and a soft, fudgy texture.
Print

Double Chocolate Chip Cookies

Thick, fudgy double chocolate chip cookies with a rich cocoa base and soft, brownie-like centers. These cookies bake up indulgent without being overly sweet and hold their shape for a true bakery-style texture.
Course Dessert
Cuisine American
Keyword double chocolate chip cookies
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 1 hour
Total Time 1 hour 28 minutes
Servings 8 large cookies
Calories 480kcal
Author Camila Hurst

Ingredients

  • ½ cup unsalted butter, cold and cubed 113g
  • ½ cup granulated sugar 100g
  • ½ cup packed brown sugar 110g
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp all-purpose flour 145g
  • ½ cup Dutch-process cocoa powder 50g
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp fine salt

Mix-ins

  • 1 cup chocolate chips or chunks 170g
  • Optional: ½ cup chopped chocolate for extra pools of chocolate

Instructions

  • Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat the cold, cubed butter with both sugars for 2–3 minutes, until the mixture is combined and slightly creamy but not light or fluffy. Starting with cold butter helps keep the cookies thick and limits spreading.
  • Add the egg, egg yolk, and vanilla extract, mixing just until incorporated. Stop as soon as the mixture comes together; overmixing at this stage can lead to flatter cookies.
  • Add the flour, cocoa powder, baking soda, and salt to the bowl. Mix on low speed until a stiff, cohesive dough forms and no dry pockets remain. The dough will be thick.
  • Fold in the chocolate chips or chunks until evenly distributed throughout the dough.
  • Scoop the dough using a large cookie scoop (about ¼ cup). Shape each portion into a tall mound rather than a wide ball—stacking the dough higher than usual helps prevent excessive spreading and results in thicker cookies.
  • Top each cookie with more chocolate chips or chopped chocolate, if desired.
  • Chill the dough in the refrigerator for at least 1 hour, or place it in the freezer for 20–25 minutes. Cold dough is key for achieving chunky, bakery-style cookies.
  • Preheat the oven to 350°F (180°C) for about 15 minutes.
  • Bake the cookies in the preheated oven for 11–13 minutes, until the edges are set but the centers still look slightly underbaked. Do not overbake; the cookies will continue to firm up as they cool.
  • Allow the cookies to cool on the baking sheet for about 10 minutes before transferring. They will thicken and set further as they rest.

Notes

Tips to Keep Them Thick
  • Use Dutch-process cocoa. It provides deeper chocolate flavor and a more stable structure in the dough.
  • Don't over beat the butter. Over-aerating the butter can cause the cookies to flatten. Beat just for 2-3 minutes.
  • Keep the dough cold. Besides using cold butter, make sure to chill the dough before baking. Chilled dough spreads less, helping the cookies bake thicker and more evenly.
  • Shape the dough tall, not round. A taller shape encourages upward rise instead of outward spread.
Freezing instructions: Scoop and shape the cookie dough balls, then freeze them on a baking sheet until solid. Transfer to a zip-top bag and store in the freezer for up to 2 months. Bake in the preheated oven straight from frozen whenever you want—just add 1–2 extra minutes to the baking time.
 

Nutrition

Serving: 1cookie | Calories: 480kcal