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Double Chocolate Cookies · Fudgy

Fudgy Double Chocolate Cookies

Deep cocoa dough, crackly tops and pockets of melted chocolate chips. They taste like a brownie in cookie form, and a pinch of flaky salt on top makes them taste even more chocolatey.

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Prep
20 min
Cook
22 min
Total
1 hr 30 min
Serves
30 · about 30 cookies
Level
Easy

Ingredients

Dry

  • 2 cups all-purpose flour, spooned and leveled (250 g)
  • ⅔ cup unsweetened cocoa powder, natural or Dutch-process (57 g)
  • 1 tsp baking soda
  • ½ tsp kosher salt

Dough

  • 1 cup unsalted butter, softened (227 g)
  • ¾ cup brown sugar, packed (160 g)
  • ¾ cup granulated sugar, 150 g
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 ½ cups semisweet chocolate chips, 255 g
  • flaky sea salt, for sprinkling (optional)

Steps

  1. Set a strainer over a medium bowl and sift the flour, cocoa, baking soda and salt into it to break up cocoa lumps. Whisk to combine.
  2. In a large bowl, beat the butter and both sugars on medium speed until fluffy.
  3. Beat in the eggs one at a time, then the vanilla.
  4. Add the cocoa mixture and mix on low speed until no dry pockets remain.
  5. Stir in the chocolate chips with a spatula.
  6. Cover and refrigerate the dough so the cookies spread less and bake up thick.
  7. Heat the oven to 350°F (175°C). Line two sheet pans with parchment.
  8. Scoop 2-tablespoon balls onto the pans, 2 inches apart.
  9. Bake until the tops crack and the edges look set but the centers still look soft. Dark dough hides browning, so trust the timer.
  10. Sprinkle each hot cookie with a few flakes of salt, if using.
  11. Leave the cookies on the pans until they are firm enough to move, then transfer them to a rack.

Tip: These are fragile while hot. Give them the full 10 minutes on the pan before moving them.

Tip: Dutch-process cocoa gives a darker, smoother cookie; natural cocoa tastes a bit fruitier. Both work here.

Tip: Swap the semisweet chips for white chocolate or peanut butter chips for a change.

Storage: Airtight at room temperature up to 4 days.

Make ahead: Freeze scooped dough balls up to 3 months and bake from frozen, adding 1 to 2 minutes.

Estimated nutrition per serving: 170 calories · protein 2 g · carbohydrates 23 g · fiber 1 g · sugars 15 g · fat 9 g (saturated 6 g) · sodium 80 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.