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.Â
- 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.Â
- Using a rubber spatula, fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix here!Â
- Fold in the remaining chocolate chips, stirring until everything is just combined.Â
- Scoop 1/4 cupfuls of the batter directly onto the prepared baking sheets, leaving room for spreading.Â
- 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.Â
- Allow cookies to completely cool on the baking sheet for one hour before serving!Â
Kelli says
I really want to make these today but don’t have unsalted butter on hand, just salted. Can I use salted butter and omit the added salt in the recipe?
bakerbynature says
Yes!
Neha says
Hey love your receipes ! you mentioned 2 cups of chocolate chips . Can you pls give me grams also.
Brooke Rossen says
I baked these today and something went wrong…I doubled the recipe and then realized I didn’t have enough chocolate chips so I only used 1 cup for the melting step (instead of 2 for a doubled batch). I also made them smaller but baked the same amount of time so I’m thinking I should have melted 2 cups of chips and baked them less. They weren’t as flat as yours and were much cakier than I expected. Still good but not as fudgy/brownie as I was hoping. Any thoughts would be helpful. Thanks
bakerbynature says
Hi Brooke. Not doubling the chocolate is most definitely the reason your cookies turned out “off”. Next time I highly suggest making the recipe exactly as written, or doubling all of the ingredients 😉
Jo says
Do you have a metric version? I like to weigh all my ingredients, my cup of flour might not be the same as what you used in yours. Thank you!
Rutuja Shah says
Can we make them eggless ?
laura bella says
Could I use half and half or heavy cream instead of milk?
Thabks
Sue says
These are delicious! My kids wanted chocolate chocolate chip cookies, and these delivered in a big way! My daughter says they taste like hot chocolate!! My son wants another batch…today!! Yummy! Thank you for sharing!!
mallory says
Just made these with Andes mint chips in and on top and OMG YUMMM!!!!
Olivia says
These tasted good but, like some other reviewers posted, the batter was very runny. It resembled cake batter more than cookie dough. I had to add about a half cup more flour to get it to the right consistency.
Megan says
I have spent DAYS looking through Pinterest in the quest for the best chocolate cookies. I have tried so many and been disappointed, but after this recipe I will look no further!! Not only are they the tastiest cookies I’ve ever made, they were SO easy! Thank you, bakerbynature, for posting this and satisfying my ultimate chocolate cookie craving 😀
Debbie says
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