Warning: Chocolate lovers only!!! These thick and chewy soft batch double chocolate fudge cookies are melt-in-your-mouth amazing and full of intense chocolate fudge flavor!
Exactly two weeks ago I posted a link to my Coconut Oil Chocolate Chunk Cookie Bars on Instagram. One of my sweet readers (Hi, Lauren!) commented on the post requesting a recipe for double chocolate cookies because her little boys love them, and well, I just couldn’t say no! It’s pretty easy to convince me to get in the kitchen and bake a batch of cookies any day… and when you ask nicely, I get on it! So Lauren, these double chocolate fudge cookies are for you… and every other chocolate lover out there.
These cookies are like pure chocolate fudge!!! I based the dough off my aunt taties famous “death by chocolate cookies“, and after a few twists and tweaks, scored big! I ended up scaling down the butter to just two tablespoons! And scaling the chocolate quantity up to two full cups PLUS cocoa powder! Like I said in the beginning, these cookies truly are for chocolate lovers only 😉
Tips and Tricks for Recipe Success:
- You’ll preheat your oven to 325 degrees (F), but once you pop the cookies in the oven, you’re going to immediately crank that dial down to 300! The low, longer baking time gives these cookies their crackly shell and gooey fudge interior.
- These cookies must – I repeat – MUST cool completely on the tray. I usually leave the room for a good hour before I even think about sneaking them off the tray.
- Because these cookies are so chocolate heavy, I added a good pinch of salt and vanilla the the dough. Please don’t skip these two ingredients – they make it work.
- Any chocolate chip brand will do.
Final words of advice… make sure you have a milk chaser ready to pair with a plate of these cookies, and go get baking now 😉 xoxo
Soft Batch Double Chocolate Fudge Cookies
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips, divided
- 2 and 1/2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tablespoons whole milk
- 1 and 1/2 teaspoons vanilla extract
Instructions
- Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
- In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
- In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
- Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
- Fold in the remaining chocolate chips, stirring until everything is just combined. (You may want to reserve a few chocolate chips to press onto the warm cookies right after they come out of the oven.)
- Scoop 1/4 cupfuls of the batter onto the prepared baking sheets. Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven. Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny. Press a few extra chocolate chunks on top of the warm cookies, if desired. Allow cookies to completely cool on the baking sheet before serving.
Okay, I have SO much to say today! First…you’ve had a blog redo!! I’m ashamed to ask when since it’s been awhile since I’ve visited – but wow, I love it!! Looks fantastic. Really shows off your food photography!
Second, these cookies look amazing. I love the how big and moist and chocolatey they look. I’m seriously drooling!!
And finally…I’d never be able to wait to pull at least ONE off the tray. But even if it fell apart on me I’m pretty sure I’d be realllllly happy 🙂
Nice to see you again, Ash. Keep up all your fantastic work!
Made these today and they turned out great!
Going to swap peanut butter chips for the milk chocolate chips just for fun. Not sure it’s possible to go wrong with peanut butter and chocolate. I’d love to say I’ll leave them to cool for an hour, but I can’t promise I’ll have the will power.
can you keep this refrigerated for 1 day
These are best the day they are made, but will keep in an airtight container for 2 days.
Can they be warmed in microwave?
Sure! I would say just a few seconds should warm them up nicely 🙂
Hi! You had me at “double chocolate fudge”.
Agggghhhh….these cookies look so thick and chocolaty and delicious!!!
This is my kind of cookie! Chocolate cookies definitely need a gooey center!
Been SWOONING over these since you posted them on Instagram the other day! They look as big as my head! Haha
i totally need to try these! yum!
I think I just drooled on myself. Pinned! 🙂
Double chocolate..omg! Yum.. I just promised my son couple days ago that I will make him chocolate cookies and here I come and I have great recipe. Thanks!
Thinking about making these right now (at 10 p.m.) so I can devour them for breakfast tomorrow morning (with a cold glass of milk)!
And for that, I love you!!!
Question what is the yield on this recipe??
I usually get about 10 large cookies 🙂
Oh WOW. These look like heaven for a chocolate lover like myself!
Totally 😉
Oh my gosh these look totally awesome!
Irresistible cookies! They look great and I am sure taste even better!
Hi, these look amazing… I’m wondering how many cookies this recipe will make…. I may need to double it 😉
Hey Danielle. They make one dozen 😉
*phew* glad you got rid of all the non-chocolate lovers! THESE COOKIES ARE KILLIN ME ASHLEY! KILLIN ME! Why are they not on my doorstep? In my house? IN MY BELLY???! They look SO gooey and packed full of chocolate goodness! pinning!
Wow…these cookies seem as if they would melt the moment you touch them. I imagine around chocolate lovers, the lifespan of these cookies are about five minutes. Lol. They say food must speak to the eyes, and even though I don’t eat cookies, this is speaking to me in about 30 different languages. Beautiful work and photo
Hi!
Did you chill or refrigerate the cookie dough before baking them? Do you think it’s necessary? Will it keep my cookies from melting? :))
Thanks!!
Hi Andre. I did not refrigerate these cookies at all prior to baking. The cookies are soft batch, so they will not melt, but they do bake up nice and soft. Read the cooling instructions to ensure you allow them enough time to cool on the pan.
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How many cookies does this make?
Hi Angie. About 1 dozen.
I just made these. They baked up more fluffy than flat, like in the picture. Maybe it’s because I doubled the recipe. They are still really good! I could only eat one cause they are super rich
Found this yummy recipe on Pinterest. I’d love to make them for a church fundraiser next weekend, but I’d rather make them a bit smaller for that, so they would go farther. Should I do anything different? Or, is this the type of recipe that just needs to be a BIG cookie? Thanks so much!
Hi Shirley. I have not tried making them smaller, but here’s what I would do: Make them as directed and then bake a trial batch with a few smaller cookies, baking them for a shorter amount of time (they’ll cook faster if they’re smaller). See how the trial batch turns out and then make more that size if it works 🙂
Thanks so much, I’ll let you know how it works!
Se ven deliciosas, gracias.
You’re welcome 🙂
Step 2 says to melt the chocolate with butter but at the end you mix that plus chocolate chips with the rest of the ingredients, which chocolate do you melt, the milk or semisweet?
Hi Ashlee. You melt the semi-sweet with the butter, then mix in the milk at the end. It’s indicated in the method 🙂
Hi!! These look AMAZING. Stumbled across them on Pinterest yesterday.
Question… It calls for unsweetened Cocoa ….. Can I just use the normal kind? I’m guessing since mine doesn’t say “unsweetened” that it’s sweetened….
Hi Lindsay. It is important the cocoa powder be unsweetened as it will majorly effect the taste of the cookies. Sweetened cocoa powdered will make VERY sweet cookies.
I just want to verify that this recipe uses only 2 Tablespoons of unsalted butter.
Yep! That’s correct.
What a time for my doctors to put me on a “strict” low-fat, low-cholesterol regimen!! Not this month, not with cookie recipes like this to try, unh-uh, not no way, not no how!!
Ha! I hope you enjoy them, Joyce 😉 They’re worth the splurge! xo
They are in the oven now !
These look insanely delicious! I love, love, love chocolate, so these look right up my alley. Can’t wait to give them a try! Thank you for sharing! (:
If I make these into cookie bars how long would they take to cook? It’s an 8×8
Hi Shelby. I’ve never made these into bars so I’m not sure.
Holy moly these are amazing! We doubled the batch and ate dough by the spoonful and didn’t wait the indicated hour for them to cool before we tried them. I’m very impressed! Thanks for the recipe! They are so so good!
I live at 7000 ft elevation, and in case there is another unfortunate soul at high altitude reading this, I made these with the following modifications (based on King Arthur Flour’s altitude adjustments):
– Increased milk to 1/4 c
– Increased flour to 1 1/4 c + 2 tbsp
– Decreased brown sugar to 1/4 c + 1 tbsp (in retrospect, probably should’ve left the brown sugar and decreased white sugar instead)
– Increased oven temp by 25 degrees (preheated at 350 then reduced to 325) and decreased bake time accordingly
Fortunately, they puffed up very well! I was pleased that the shape of these turned out much better than most of my cookies–altitude has murdered almost every last one of my recipes… And of course, the chocolatey-ness is DIVINE. That said, I think I overbaked them by 1 or 2 minutes (even though I checked them early!) because they were a touch dry the next morning. I only made 6 cookies and saved the dough in the fridge, so I am going to try another batch tonight or tomorrow and see if decreasing the bake time even more will help. I’m also wondering if increasing the fat slightly may help the recipe hold its moisture better in my dry/elevated climate.
Thanks for this recipe! I will definitely bake them again, although I may need one or two more tweaks for my high altitude special needs. 🙂
I made these today and they were absolutely delicious. So chocolatey, gooey, and addictive! Not to mention that they are quick and easy as well. Win win win!
Hi Diana. So happy to hear you enjoyed them! They are one of my all-time favorites 🙂
I love this recipie but when I make them they seem to flatten loads and don’t keep their shape Like the ones pictured. The first time I made them the mixtures was lovely and thick but the second time it was a lot runnier which was weird as I haven’t changed the recipie. I do like in the uk so have attempted converting to grams, is here anyway you could convert for me so I know I’m getting the right recipie. They still taste delicious but don’t look very nice 😮 also do you have any idea what could be causing the, to flatten and spread out in the oven ? Thank you for such deliciousness
Hi Jayme. Hmmm… that is odd. I am not sure what the conversion would be, but there are many tools that you can download on your phone or even online that can help with that. If they’re runny I’d say add a touch more flour, but the fact that they’re runny at all worries me. My batter is always VERY thick. Please keep me updated if you have any breakthroughs or questions. xo
Oh my Heavenly Stars! Wow. Wow. Wow.
I just made these cookies and I am in Chocolate Heaven.
I made a few adjustments to the recipe. I added some ground Flax seed and Almond Meal and ground coconut to increase the nutritional value. A sprinkle of Cinnamon to enhance the chocolate flavor and some Caramel Bits. I also had to add a little heavy cream.
Wow! They taste like Double Fudge /Caramel Brownies with a crispy crust and chewy middle.
Thanks for the inspiration and all the helpful tips. Cooking at a lower temp say a brilliant idea. And the extra salt really accented the caramel.
Hi Rhonda! YES!!! I am so happy you enjoyed these cookies. Your additions are so creative and I’m glad they worked out for you. xoxo
These are amazing!! I made these yesterday, and they’re gone today. Because I’m a glutton for anything dark chocolate, I used half dark cocoa powder and half regular, and substituted dark chocolate chips for milk chocolate chips. Needless to say, these are officially the best cookies I’ve ever made, and this is such a great recipe. Yummm!!!
Hi Arielle. I am so honored to hear these are the best cookies you’ve ever made 🙂 Thank you so much for reporting back your tips, tricks, and results!
Over been waiting soooooo long to make these cookies, and I finally made them today and they’re are deliciously delicious. I also find it a lot more fun to make them homemade rather than buying the dough made or cookies made. Thanks blog-doo! (not sure if that’s you’re name)
Hi Destiny! Yay – so happy to hear these cookies didn’t let you down 🙂
I love making homemade cookies from scratch and completely agree it’s way more fun than getting the pre-made ones from the store. Happy baking!
These look amazing!!! I am wondering if you can make them ahead and store them for a week?; would it be better to freeze them?
They look amazing! I’m going to try making them gluten free but my previous attempts at making gluten free cookies always end in a bowl with a fork.
HI! Wow I am SOOO excited to make these cookies for the weekend!!! Just one question- can i use margarine and almond milk or will the cookies turn out very different? THANKS!
Hi Jordana. I have never tried those adaptions, but one reader let me know she used almond milk and the results were great. Good luck and please let us know if you give it a try this weekend 🙂
omg. i needed to take the dairy out of these cookies so i used almond milk and OMG. they were so good!!!!! no one could believe i made them and i didnt buy them!! thank you for the recipe!
Hi Jordana. I love the idea of using almond milk (my fave) so I’m definitely trying this soon. Thank you for letting us know your adaptions worked and you enjoyed the recipe.
Made these today as I have been on a brownie cookie quest. I modified a bit. When I melted my chocolate, while smooth, it seized a bit…..twice! So the second time (45 seconds in the microwave) I decided hand mixing it in would not be feasible. I mixed all the wet ingredients together in my Kitchenaide and then added the microwaved chocolate mixture and beat until smooth, then added the dry ingredients. Then added the chocolate chips (I used semi sweet instead of milk). What I had looked like thick brownie batter. I test baked one to see if it would spread and it did but an appropriate amount. Now 10-15 minutes had passed and the dough was thicker so I went ahead and baked the rest. Your instructions to spray your parchment and let cookies cool completely on the pan is key to success! When I handed one to the husband, his comment was “Where’s the walnuts?” I will sub walnuts for some of the chips next time. This is a good recipe. I will make again. Used Hershey’s Special Dark also.
So happy you and your husband enjoyed this recipe, Cindy! Adding walnuts sounds like a delicious idea 😉
I Made these with my son’s tonight and they are delicious! My boys enjoyed eating the batter, so we were short one cookie. 😉 I love how soft & chewy they are. They are similar to brownies, perfect with a scoop of ice cream. 🙂
Hi Darla! I’m so happy you and your boys enjoying making – and eating (!!!) – these cookies 🙂 Thanks for letting me know!
Hi! I’ve been trying for a while now, to find the perfect chocolate cookie recipe. Although there are tons out there, none of them have been perfect, however, while scrolling through Pinterest this really caught my eye! First of all, LOVE your website and this recipe looks AMAZING!!! Making them when I come home from school, and I have a feeling my family will devour them! Can’t wait to check out what other recipes you have to share!
Thanks so much!
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Hi Ashley! I’m so happy these cookies caught your eye and I hope you love them as much as I do 🙂
I followed the recipie to the latter. The dough was really tough and the cookies were dry. Unfortunately.
Hi Eileen. I’m so sorry to hear your cookies didn’t turn out. The batter should be like fudge, not crumbly at all. I’d love to help you troubleshoot what went wrong, if you want to make them again.
I made these cookies about a month ago, They came out great and they were delicious! I added walnuts too. Thanks for this great recipe.
So happy to hear it, Shannon! Adding walnuts is a great idea and I’m definitely going to give that a try soon 🙂
I can’t wait to try these cookies, but I had a question. Your recipe calls for whole milk. Unfortunately I only use low fat milk, will that make a difference? If so I can always go buy whole milk, just didn’t want to If it wasn’t neccesary.
Thank you!
Hi Kristina. I recommend using whole milk for best results, but low fat milk may work ok in its place. I’d guess the cookies may be a little less fudgy since they’ll be missing some of the fat from the whole milk.
I made these this morning, and I must say they really are amazing. I’m extremely picky about chocolate cookies, but these were exactly the flavor and texture I wanted (though I did slightly alter the recipe by warming up the milk enough to dissolve 2 tsp of instant coffee for more depth). I will definitely make these again, thank you for posting this.
Best,
Samantha A.
I am going to try these soon, and I told my husband, I always put instant coffee in my chocolate cookies. It makes them so much better.
I am getting married in June and would like to include your chocolate cookies in the menu. Can you freeze or bake these ahead of time? If so, how far out and did it change the taste and /or texture of your cookies?
Hi Debbie. Congratulations on your upcoming marriage 🙂 So exciting! Freezing the cookie dough is probably your best bet. I haven’t tried this myself, but I reckon you could scoop the dough onto the cookie sheet, pop the pan in the freezer, then transfer the frozen cookie dough into a freezer safe bag and freeze until needed. You’ll likely need to add a few minutes onto the bake time since they’ll be baking from frozen form. Freezing the baked cookies is possible, but they will not be as chewy or moist.
Hello! Hai!
I am a new baker but veteran chocolate lover. Made this recipe tonight and it is the purrrfect chocolateness. But my texture turned out not so purffect 🙁 I would describe it as spongy maybe a bit too doughy? Where do you, in your expert opinion, think I may have gone wrong? Any words of wisdom most appreciated 😀
Hi!
I tried making these cookies and they were amazing!! Could i have your version of a regular chocolate chip cookie?
And i also wanted to know the reason you reduced your butter quantity and also what are the factors that give your cookies those beautiful cracks on top.
Thanks alot 🙂
I doubled this recipe and did not think to hold back about the salt. If you double this recipe do not double the salt!!! It makes for WAY too much of a salty cookie.
However, very pleased with texture and batter consistency. Will be sure to watch the saltiness for next batch.
Hi! I just tried baking these cookies today and ran into some issues 🙁 hopefully you’ll be able to help me!
My batter’s cconsistency was quite gooey and liquidy (but not runny like water), so I wasn’t sure if I was doing it the right way. Usually cookie dough texture are more doughy I think… But the cookies rose and took shape beautifully when baking so yay! However the texture of the cookies turned out to be more cakey and puffy as compared to the ssupposedly chewy and fudgey texture. Wondering where could I have possibly gone wrong? Or is the cookie supposed to be more cakey than chewy? Should I have use baking soda instead of baking powder?
Would really love to make this recipe work! Thanks for your rreply!! 🙂
We tried making this cookie, but was an epic fail due to a major error. https://youtu.be/f8c48f1tmUg
Our Vlog channel has the video of us making the cookie, YouTube: JK and Counting
OMG!! We tried again and it came out SOOOOO GOOOOD!! What a great recipe!!! I have officially subscribed to your blog. I think we will keep making videos of your recipes. See us re-do it here YouTube: JK and Counting https://youtu.be/FapBqq7tm0w
My younger brother made these today for his cookie exchange party and added peppermint to them and they came out great. Everyone loved them.
Hi! I’m really interested to bake this recipe. I recently gave birth to a baby girl and would like to ask if I can add flaxseed and brewers yeast to the batter to make them lactation cookies? Thanks very much! 🙂
How much do these make?
About 12 very large cookies 🙂
Pregnant = making these cookies right now!!!
Yay!!! I can’t wait hear how they turn out, Emilyrose 🙂
Has anyone made these and froze them? or frozen the dough? How did they turn out? I want to add these to my christmas cookie list but I would need to freeze them until christmas day, just because of the sheer volume of cookies I bake. These look amazing so excited to try them 🙂
Hi Reena. In my opinion, this batter is best baked right away. It doesn’t have the traditional cookie dough texture, so it doesn’t freeze that well.
These were DELICIOUS! Made them for a party and they were a hit! Added salted caramel chips along with the chocolate chips. I live at a higher altitude a little over 5,000 ft and they came out soft and perfect with no adjustments. Will make again!
This is my favourite cookie recipe ever. I’ve made several batches of these over the last couple of years and they never fail to disappear off the plate the day I bake them. My younger brother gives them the unfortunate name of “cow pat cookies” but he’d eat the whole batch if I let him.
How many do these make
I want to make these but I need more than 12 you said to a woman earlier make them smaller and decrease the cooking time! Anyone have any ideas?
What should the dough look like after u add the sugars? I’m not sure if I messed up my melting of the chocolate chips
Hi! I would like to know if you can use dark brown sugar instead of light brown sugar and if so the same amount of measurement?
These cookies are AMAZING! I had lowered the cooking temps to 300/275 as I was using a nonstick cookie sheet, but I fit all the cookies on there as it was a larger size one. It ended up taking quite a bit longer, but they ended up so good- so moist, chocolaty, & chewy! Absolutely fantastic! This is one of the best cookie recipes I’ve come across!
Hi,
I was wondering if the cookie dough can be refrigerated for a couple of days and if this would affect the texture of the baked cookies?
Made these double chocolate chip cookies and you need more then 1 cup and 2 Tbls of flour ! I put in an extra cup of flour and they turned out fine,I don’t know about these other who have made them they would be too runny to even try to scoop and put on a tray.. Did you recheck the recipe before you posted it on Pinterest?
Hi, these cookies look delicious!!!!! I was wondering if I could use peppermint extract instead of vanilla? I’m making these for my sister and she just loves peppermint. Would that add too much flavor to these cookies?
You can definitely do that! Hope your sister lovers them 🙂
could these be made with coconut flour?
No.
This is the best double chocolate chip cookie recipe I have found. Made them today for my co-works as my birthday treat. I followed the recipe to the letter and all was perfect. Thank you