Double Fudge Chocolate Chip Cookies

Can I let you in on a little chocolatey secret? If you're someone who believes there's no such thing as too much chocolate, then you're in the right kitchen. These double fudge chocolate chip cookies aren’t just cookies—they're an experience. As a longtime home baker obsessed with all things cocoa, I've tested dozens (okay, hundreds) of chocolate cookie recipes over the years. But these? These double fudge chocolate chip cookies are the ones I go back to every single time.

Why? Because every bite is like a warm, gooey hug. With an irresistibly rich fudgy center, slightly crisp edges, and melty pockets of chocolate chips throughout, they strike the perfect balance between brownie and cookie. Trust me—these double fudge chocolate chip cookies will win over your taste buds and your heart.

And the best part? You don’t need any fancy ingredients or a pastry degree to make them. In fact, most of what you need is probably already waiting in your pantry. Once you try these double fudge chocolate chip cookies, they won’t just be a recipe—you’ll make them a tradition.

Homemade double fudge chocolate chip cookies cooling

Why These Double Fudge Chocolate Chip Cookies Are a Must-Bake

Let me tell you—there’s something downright magical that happens when you blend rich cocoa powder with gooey chocolate chips. It’s not just a cookie anymore; it’s a full-on chocolate celebration. These double fudge chocolate chip cookies take everything you love about your favorite brownie and your go-to chocolate chip cookie… and mash them together into one mind-blowingly good dessert.

What really sets these double fudge chocolate chip cookies apart is the texture trifecta: fudgy centers, delightfully chewy bites, and just the right amount of crispy edges for contrast. I’ve tested my fair share of chocolate cookie recipes, and so many end up dry, crumbly, or—dare I say—forgettable. Not these.

These double fudge chocolate chip cookies stay moist, soft, and totally indulgent for days (assuming you don’t eat them all before then—no judgment here). It’s that perfect bakery-style balance that makes this recipe a standout, whether you're baking for yourself, your family, or just because it's Tuesday and chocolate makes everything better.

Bake them once, and you’ll see why these double fudge chocolate chip cookies might just ruin all other cookies for you. In the best way possible.

Jump to:

Ingredients
Instructions
Recipe Variations
Equipment
Storage & Make-Ahead Tips
Whispers from the Oven: The Double Fudge Cookie Trick Bakers Swear By
FAQ
Your Chocolate Craving Has Met Its Match
Related
Pairing
Double Fudge Chocolate Chip Cookies

Ingredients

Here's everything you'll need to make these incredible cookies:

Unsalted butter, softened
Granulated sugar
Brown sugar, packed
Large eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Semi-sweet chocolate chips
Dark chocolate chunks (optional)

Ingredients laid out for making double fudge chocolate chip cookies

See recipe card for quantities.

Substitutions & Modifications

Want to make these double fudge chocolate chip cookies work for your lifestyle or taste buds? No problem—here are some easy swaps and tweaks that still deliver all the chocolatey magic:

Gluten-Free Goodness: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. No one will even notice the difference (except your happy, gluten-free belly).
Dairy-Free Delight: Just use plant-based butter and your favorite dairy-free chocolate chips. These double fudge chocolate chip cookies still turn out rich, chewy, and completely crave-worthy.
Extra Indulgent? Yes, please. Want to deepen that chocolate flavor even more? Replace a bit of the cocoa powder with Dutch-processed cocoa. The result? A deeper, smoother, almost grown-up kind of chocolate intensity.
Not-so-sweet tooth? If you prefer your cookies on the less sugary side, reduce both the granulated and brown sugar slightly and opt for bittersweet chocolate chips. You'll still get loads of flavor—just with a more balanced sweetness.

Instructions

Mix Wet Ingredients

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Add Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain.
Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Fold in the chocolate chips and dark chocolate chunks with a rubber spatula.

Form & Bake

Scoop dough (about 2 tablespoons per cookie) onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10-12 minutes. The cookies will look slightly underdone in the middle - this is the secret to their fudgy texture!
Remove from oven when the edges are set but the centers still look soft.

Cool & Enjoy

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
For the ultimate experience, enjoy while still warm with a cold glass of milk!

Mixing butter and sugars together in a bowl

Step 1: Mix Wet Ingredients
Cream the butter and sugars until light and fluffy.

Mixing cocoa powder and flour into the wet ingredients

Step 2: Add Dry Ingredients
Gently mix in dry ingredients until just combined.

Dough balls of double fudge cookies arranged on a baking tray

Step 3: Form & Bake
Scoop dough onto baking sheets and bake until edges are just set.

Freshly baked cookies cooling on a wire rack

Step 4: Cool & Enjoy
Let cookies cool slightly, then enjoy warm for max gooeyness.

Expert Baking Tips

After testing (and taste-testing!) this double fudge chocolate chip cookies recipe more times than I care to admit, I’ve gathered a handful of game-changing tips that truly make a difference:

Chill that dough. Letting your cookie dough rest for at least 30 minutes—or up to 24 hours—deepens the flavor and enhances the texture. It’s a small wait for a big payoff.
Use room temperature ingredients. Softened butter and room-temp eggs help everything blend evenly and give your double fudge chocolate chip cookies that dreamy structure you’re after.
Make them look bakery-worthy. Before popping them in the oven, gently press a few extra chocolate chips on top of each dough ball. It’s a simple touch that makes them look professionally styled.
Slightly underbake = perfectly fudgy. Pull them out when the centers still look a little soft—they’ll continue to cook on the tray and stay beautifully gooey inside. Trust the process.
Rotate for even results. About halfway through baking, give your cookie sheets a spin. It helps ensure an even bake—especially important if your oven plays favorites with one side.

Common Mistakes to Avoid

Even the most devoted cookie lovers can run into a few sneaky baking missteps. Here’s what to watch out for when making double fudge chocolate chip cookies:

Cold ingredients = cookie chaos. Cold butter or eggs don’t mix well and lead to inconsistent texture. Let them warm up first.
Overmixing the dough. It’s tempting to keep going, but stop once the flour is just combined. Overworking develops gluten, which leads to tough, sad cookies (and no one wants that).
Overbaking. These cookies are meant to be soft and fudgy—not dry and cakey. If they look slightly underdone, you’re doing it right.
Using expired baking soda. If your cookies come out flat and lifeless, old baking soda might be the culprit. Check the date and keep it fresh for the best rise.

Recipe Variations

Want to give your double fudge chocolate chip cookies a little personality? Here are some fun and flavorful twists to jazz up your next batch—because who says you have to stick to just one kind of chocolate joy?

Triple Chocolate Explosion
Feeling extra indulgent? Toss in some white chocolate chips along with the semi-sweet ones. That creamy contrast adds a whole new dimension to these already rich cookies.
Peanut Butter Chocolate Heaven
Love the classic PB + chocolate combo? Swirl a bit of creamy peanut butter into the dough right before baking. It creates ribbons of salty-sweet goodness in every bite.
Mint Chocolate Dream
Add a cool twist by mixing in a dash of mint extract with your vanilla. It’s refreshing, slightly nostalgic, and perfect for holiday cookie trays—or just a Tuesday.
Spicy Chocolate Surprise
Ready for something bold? Stir a pinch of cayenne pepper into your dry ingredients. It doesn’t scream “heat,” but it’ll sneak up with a warm, lingering finish that intensifies the chocolate.

Dietary Modifications

No matter your lifestyle or dietary needs, there's a version of these double fudge chocolate chip cookies just waiting for you. Here’s how to adapt the magic:

Reduced-Sugar Option
Trying to scale back the sweetness? Cut each sugar by about a third and use 70% dark chocolate chips. You’ll still get that rich chocolate flavor, just with a little less sugar crash.
Keto-Friendly Version
Swap in almond flour for the traditional flour and use a low-carb sweetener like erythritol. Sugar-free chocolate chips keep it keto without sacrificing that fudgy feel.
Vegan Double Chocolate Cookies
Ditch the dairy and eggs by using plant-based butter and flax eggs (just mix ground flaxseed with water). Pair with dairy-free chocolate chips and voilà—vegan bliss!

Equipment

Electric mixer (stand or hand-held) - makes creaming butter and sugar much easier
Cookie scoop - ensures uniform cookie size for even baking
Heavy-duty baking sheets - prevents burning on the bottom
Silicone baking mats or parchment paper - prevents sticking and makes cleanup a breeze
Wire cooling racks - essential for proper cooling

Don't have an electric mixer? You can use a wooden spoon and some elbow grease, but be prepared for a workout!

Storage & Make-Ahead Tips

So you've made a glorious batch of double fudge chocolate chip cookies (or maybe two... we don't judge). Here’s how to keep them tasting oven-fresh—whether you're enjoying them now, next week, or on some future rainy day when only cookies will do.

Counter Storage
Once your cookies have cooled completely, stash them in an airtight container at room temperature. They'll stay soft and delicious for up to 5 days. Pro tip? Pop a slice of bread in the container—it helps maintain moisture and keeps your double fudge chocolate chip cookies bakery-soft.
Freezing Baked Cookies
Want to save a batch for later? Once cooled, layer the cookies in an airtight container with parchment paper in between to prevent sticking. Freeze for up to 3 months. When you're ready for a chocolate fix, let them thaw at room temperature or give them a quick 10–15 second zap in the microwave for that “just baked” feel.
Freezing Cookie Dough
Prefer fresh-from-the-oven cookies on demand? Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer the frozen dough balls to a freezer-safe bag. When the craving hits, bake straight from frozen—just add 1–2 minutes to the baking time. Instant cookie joy.

Shhh... want to know the secret behind those melt-in-your-mouth, bakery-style double fudge chocolate chip cookies that people swear must’ve come from a pastry chef’s playbook?

It’s all in the timing.

The real magic happens when you take them out of the oven before they look ready. Yep, that’s the trick. The centers should still look soft, even a little underbaked, while the edges are just barely set. It might feel wrong—but trust the process. As the cookies cool, they firm up into that perfect contrast: crisp and golden around the edges, with an irresistibly gooey, fudgy middle.

This one simple step transforms your batch from “pretty good” to “wait—you made these?” And now you’re in on the secret.

FAQ

How do I make cookies more fudgy?

For cookies with that rich, brownie-like center, it’s all about the fat-to-flour ratio and baking time. Use more brown sugar than white sugar for added moisture, and don’t overbake! Pull your cookies out when they still look a bit soft in the center—they’ll finish setting as they cool. A touch more butter, a higher cocoa content, and skipping ingredients that dry out dough (like too much flour) also help make those double fudge chocolate chip cookies extra fudgy.

What happens if I add an extra egg to chocolate chip cookies?

Great question! Adding an extra egg—especially a yolk—adds moisture and richness, making your cookies softer and chewier. But be careful: too much egg can make the dough cakey rather than chewy or fudgy. For double fudge chocolate chip cookies, stick to the recipe unless you want a more cake-like texture. Balance is key!

What chocolate chips do professional bakers use?

While you’ll often see name-brand chips in home kitchens, many pros lean toward high-quality couverture chocolate or baking chocolate with a higher cocoa butter content. Brands like Guittard, Callebaut, and Valrhona are popular in pastry circles. They melt more smoothly, creating luscious pools of chocolate rather than firm chunks—perfect for leveling up your double fudge chocolate chip cookies game.

What’s the difference between chocolate chip cookies and double chocolate chip cookies?

Classic chocolate chip cookies have a vanilla-based dough studded with chocolate chips. Double chocolate chip cookies—like our beloved double fudge chocolate chip cookies—take it a step further by adding cocoa powder (or melted chocolate) to the dough itself, giving the entire cookie a deep, chocolatey base. Basically, it’s chocolate-on-chocolate magic for those who believe chocolate should never play a supporting role.

Your Chocolate Craving Has Met Its Match

If you're still reading, that can only mean one thing—your sweet tooth is calling, and these double fudge chocolate chip cookies are the answer. These aren’t just cookies, my friend—they’re a whole mood. Fudgy centers, melty chocolate pockets, and that "just one more bite" energy that turns snack time into a full-on celebration.

Whether you're baking for a birthday, a cozy movie night, or simply because your day could use a little chocolate therapy, this recipe delivers every single time. Honestly, the hardest part? Waiting long enough for them to cool before diving in (and yes, I still sneak one warm off the tray).

And hey, if you're already in cookie mode, why stop here? You have to check out my Greek Yogurt Cookie Dough—a guilt-friendly treat you can eat straight from the bowl—and the Salted Caramel Cookie Recipe, which hits that salty-sweet spot like no other.

So go ahead—treat yourself, share the love, and don’t forget to drop a comment below telling us how your batch turned out. Bonus points if you share a pic before they all mysteriously disappear!

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Pairing

These are my favorite dishes to serve with this Double Fudge Chocolate Chip Cookies recipe: