In my personal opinion, chocolate cookies should be fudgy and tender, almost like eating a brownie in cookie form. After working on this recipe multiple times, I can honestly say they turned out so fudgy and totally scrumptious! I like to toss in extra chocolate chips (hence the double chocolate chip name), but you can also use white chocolate chips, butterscotch chips or even chopped candy bars if you wish. For more deliciously soft cookie recipes, check below the recipe card for a list of my favorite cookie recipes.
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Fudgy Double Chocolate Cookies
Ingredients
- 1/2 cup salted butter softened
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons whole milk
- 2 cups chocolate chips (divided) 1 cup melted, 1 cup to fold in later.
- 1/3 cup cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder rounded
- 1/4 teaspoon salt
Instructions
Preheat oven to 350:
- Cream butter, brown sugar and granulated sugar until smooth. Whisk in eggs, vanilla, milk and 1 cup melted chocolate chips until well combined.
- Combine dry ingredients, then mix into the wet ingredients. Add flour sparingly for a sticky cookie dough. *see note. Fold in chocolate chips, then chill the dough for 30-60 minutes until stiff enough to roll.
- Roll the dough into balls the size of walnuts and place several inches apart on greased or parchment lined cookie sheets. May need to chill the dough between batches.
- Bake the cookies in the preheated oven for 8-10 minutes until set in the center or until the dough no longer collapses in the center when lightly tapped. Press additional chocolate chips on top of the warm cookies if desired. Allow to cool, then serve and enjoy!
Notes
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More Favorite Cookie Recipes:
- Reese’s Peanut Butter Cup Cookies
- Browned Butter Chocolate Chip Cookies
- Amish Chocolate Whoopie Pies
- Soft Snickerdoodle Cookies
- Amish Peanut Butter Blossom Cookies
- Amish Sugar Cookie Whoopie Pies
- Softest Peanut Butter Cookies
- Chocolate Crinkle Cookies
Step 1: Cream softened butter, brown sugar and granulated sugar until smooth. Whisk in eggs, vanilla, milk and 1 cup melted chocolate chips until well combined.
Step 2: Combine dry ingredients, then mix into the wet ingredients. Add flour sparingly for a sticky cookie dough. Fold in chocolate chips, then chill the dough for 30-60 minutes until stiff enough to roll.
Help!? the cookie dough is too sticky!
This cookie dough should be sticky, but not so sticky that you cannot work with it. You should be able to roll the dough into a soft and sticky ball even before refrigerating but once refrigerated the dough should roll even better with just a slight stickiness (see photo below). You can add additional flour but be sure to add it sparingly to keep the cookies from drying out.
Step 3: Roll the dough into balls the size of walnuts and place several inches apart on greased or parchment lined cookie sheets.
*Note: If working in batches, you may wish to keep the dough chilled between batches to make it easier to work with for rolling them into balls.
Step 4: Bake the cookies in the preheated oven until set in the center. For a fudgy chocolate cookie, you do not want to over bake the cookies, but neither do you want the cookies to be raw in the center. The best way to check is to tap the center of the cookies lightly. If the cookie collapses away from your finger, then the dough is still underbaked. However, if the cookie can hold up to a light tap, then the cookies are ready to cool.
Last but not least, Top the warm cookies with additional chocolate chips if desired, then allow the cookies to cool a bit before removing them from the baking sheet. Just like brownies, these cookies are best while warm! Serve and enjoy.
Storage notes:
Store these cookies in an airtight container at room temperature. The texture is best within the first 48 hours, but they can be kept at room temperature for up to a week. For longer storage, they can be frozen if tightly wrapped or stored in an airtight container.
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Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight.
