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Warning: These Soft Batch Double Chocolate Fudge Cookies are for CHOCOLATE LOVERS only!!! Full of intense chocolate fudge flavor, these cookies basically melt in your mouth. So good with a glass of milk!
Double Chocolate Fudge Cookies
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 😉
How to make Chocolate Fudge Cookies
- Preheat your oven and line a large baking sheet with parchment paper.
- Whisk together the dry ingredients!
- Melt chocolate chips and the butter in the microwave. And in a separate bowl whisk the vanilla sugars and eggs. Beat in milk and vanilla. Then add melted chocolate in and combine.
- Add the dry ingredients and stir to combine. Then toss in the remaining chocolate chips!
- Scoop 1/4 cupfuls of the batter onto the prepared baking sheet, and bake one tray at a time.
- Press a few extra chocolate chips on top of the warm cookies, if desired. Cool on the cookie sheet… then devour!!!
The Cookie Dough will look more like Brownie Batter
But don’t fret! This is totally normal. Use a large cookie scoop and scoop the batter directly onto the prepared baking sheet!
- 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
More Chocolate Cookies from Scratch:
- Espresso Chocolate Fudge Cookies
- Soft Batch Chocolate M&M Cookies
- Chocolate Orange Brownie Cookies
- Triple Chocolate Brownie Cookies
- Double Chocolate Peppermint Fudge Cookies
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, cut into tiny cubes
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tablespoons whole milk, at room temperature
- 2 and 1/2 teaspoons vanilla extract
- Flaky sea salt, for sprinkling
- Extra chocolate chips, for decorating
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 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.
- In a large bowl whisk together both sugars and the eggs, beating until well combined. Beat in milk and vanilla. Then fold in the melted chocolate, stirring until evenly combined.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix here!
- Fold in the remaining chocolate chips, stirring until everything is just combined.
- Scoop 1/4 cupfuls of the batter directly onto the prepared baking sheets, leaving room for spreading.
- Bake, one tray at a time, for 15 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 and sprinkle with sea salt.
- Allow cookies to completely cool on the baking sheet for one hour before serving!
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 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 🙂
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 😀
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.
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 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 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 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.
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 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!