My #1 favorite cookie recipe, as it is the definition of decadence. Chewy double-chocolate cookies with gooey, fudgy centers and packed with chocolate chips and dark chocolate chunks.
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This is my all-time FAVORITE cookie recipe to make. Seriously, I ate four of these cookies during the photoshoot you see pictured here. In quiet moments, you can actually hear the faint rustle of the remaining cookies quaking on the counter.
These cookies are the ultimate treat. Warm, gooey, fudgy, chocolaty...what more spectacular words do you need?! I specially designed them to be as gooey as possible in the middle, too, so that they were very reminiscent of fudgy brownies, or "brownie cookies," as some call them. Get in the kitchen and try them for yourself!
Why Chocolate Lovers Make This Recipe
- Chocolate heaven -- every morsel of this cookie drips with chocolate, making this an exceptional recipe for when you REALLY need a cocoa fix.
- Chewy and gooey -- to me, these are the two most comforting characteristics of certain foods, whether sweet or savory. Time simply stops after taking a bite; a momentary reprieve from the day's troubles.
- Crowd-pleasing -- this is the baked good that produces the biggest smiles on my friends' faces whenever we get together for homemade meals. Don't be surprised if you receive a text from your friends and family a few hours later letting you know that they are already all gone!
Ingredients and Variations
While this recipe contains a multitude of ingredients, it is incredibly simple to prepare in a matter of minutes. Some notes on a few ingredients below:
Dark brown sugar -- not only does dark brown sugar add a depth of flavor with more caramel notes, but it also increases the moisture in baked goods.
Egg yolks -- egg yolks contain mostly fat, which helps enrich the texture and flavor of baked goods. The more fat in a recipe, the fudgier the consistency-- precisely what we're after in this recipe!
Bread flour -- responsible for the delicious chewiness of the cookies, rather than using all-purpose flour.
Dutch-processed cocoa powder -- as with most of my recipes, I opt to use Dutch-processed cocoa powder for it's deeper chocolate flavor. You can also substitute with unsweetened cocoa powder without needing to change anything about the recipe.
Espresso powder -- an optional ingredient, but espresso and chocolate share the same flavor compounds, meaning that adding just a dash will help bring out deeper, richer cocoa notes.
Tips for Success
- While these cookies can be baked immediately, I found that chilling the batter for one hour hydrated the flour enough for the fudgiest centers-- exactly what I was looking for.
- If you like your cookies less gooey in the middle, you can either bake for slightly longer, or only include on extra egg yolk instead of the two listed in the original recipe.
- While not required, placing a few extra chocolate chips into the cookies as soon as they come out of the oven gives a more aesthetic appearance, as is sprinkling a few granules of finishing salt for a little crunch that ties the whole cookie together.
- I found that my ideal texture of cookies is achieved after exactly 11 minutes in my oven. However, as oven temperatures and heat distribution vary widely, experiment with the times to achieve the texture you most prefer. Perhaps your oven needs ten minutes, twelve, or even fifteen...so get experimenting to see what works best for you!
- Wait for the edges of these cookies to finish cooling on the baking tray before transferring to a wire rack. These cookies are so soft straight out of the oven that any attempt to move them straight away will just have them tear apart.
Storage and Reheating Instructions
Store these cookies in either an airtight container or a resealable bag and keep in a cool, dry place for up to one week.
To return cookies to their first-day glory, simply wrap in a damp paper towel and microwave for 15-30 seconds. Allow to cool for a minute or two, then relish in gooey excellence.
Double Chocolate Chip Cookies
Equipment
- 1 electric standmixer
- 1 rubber spatula
- 1 sheet cling film
- 2 baking sheets
- 2 sheets parchment paper
- 2 wire cooling racks
- 1 spatula
Ingredients
- 227 grams unsalted butter, softened
- 150 grams granulated sugar
- 150 grams dark brown sugar
- 2 teaspoons vanilla extract
- 1 whole egg, chilled
- 2 egg yolks, chilled
- 300 grams bread flour
- 35 grams Dutch-processed cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon baking espresso
- 200 grams chocolate chips plus more for garnish
- 50 grams dark chocolate, chopped
- finishing salt, for garnish optional
Instructions
- In a mixing bowl, combine the bread flour, Dutch-processed cocoa powder, baking soda, espresso powder, and salt and whisk to evenly distribute. Set aside.
- In the bowl of a stand mixer fixed with the paddle attachment, cream together the butter, granulated sugar and dark brown sugar on medium speed until light and fluffy, 3-4 minutes.
- Add in the vanilla extract and whole egg, then gently mix until incorporated. Add the egg yolks one at a time, mixing in between until each yolk is fully incorporated.
- Slowly sprinkle in the dry ingredients in thirds, pausing in between until no more raw flour is visible. Manually fold in the chocolate chips and chocolate morsels. Cover the bowl with cling film and chill in the fridge for at least 1 hour and up to overnight.
- Allow the dough to warm on the counter for a few minutes. Meanwhile, preheat the oven to 350℉. Roll individual cookies into ~50g balls, then line on a prepared cookie sheet, leaving 1-2 inches of room in between to account for spreading. Bake the cookies for 11 minutes.
- Give the tray a few gentle smacks on the counter, then place the tray back on the stovetop and garnish with more chocolate chips and finishing salt. When the cookies have cooled enough after ~3 minutes, gently transfer them to a wire cooling rack and allow to cool completely.
