Name: Ultra-Fudgy Double Chocolate Chip Cookies (With Melted Chocolate & Brown Sugar)
Prep time: 15 min
Cook time: 15 min
Ingredients: 100 g 7 tbsp unsalted butter, cubed; 200 g 1 cup packed light brown sugar; 2 large eggs; 5 ml 1 tsp vanilla extract; 200 g 1 cup chocolate chips, divided; 45 g ⅓ cup Dutch process cocoa powder; 180 g 1 ½ cups all-purpose flour; 3 g ¾ tsp baking soda; 2 g ½ tsp salt; Flaky sea salt (optional, for topping)

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Looking for a deeply chocolaty cookie that’s soft, gooey, and rich with fudgy centers and crackly tops? These double chocolate chip cookies deliver everything you love about brownies — in cookie form. Made with real melted chocolate, Dutch process cocoa, and light brown sugar for extra chew, this recipe is perfect for any chocolate lover.

Whether you’re baking for the holidays, prepping a sweet snack for the week, or just craving something decadent, these cookies will quickly become a household favorite. Plus, they only take about 30 minutes from start to finish.

👉 Bonus tip: Use a mix of dark and white chocolate chips for contrast, or sprinkle sea salt on top for a sweet-salty kick.

Why You’ll Love These Cookies

✅ Rich, deep chocolate flavor thanks to real melted chocolate and Dutch cocoa
✅ Chewy and fudgy texture, like the center of a brownie
✅ Easy prep – no need to chill the dough
✅ One bowl, minimal cleanup
✅ Perfect for freezing or make-ahead desserts

Ingredients You’ll Need

For the cookies:

100 g unsalted butter, cubed (7 tbsp)
200 g light brown sugar (1 cup, packed)
2 large eggs
5 ml vanilla extract (1 tsp)
200 g chocolate chips (divided: 100 g to melt, 100 g to fold in)
45 g Dutch process cocoa powder (⅓ cup)
180 g all-purpose flour (1 ½ cups)
3 g baking soda (¾ tsp)
2 g salt (½ tsp)

🍫 Tip: You can use white chocolate chips for the folded-in portion, or even a chopped-up chocolate bar.

Step-by-Step Instructions

Step 1 – Preheat and Prepare

Start by preheating your oven to 350°F (180°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

Step 2 – Mix the Dry Ingredients

In a medium bowl, whisk together:

180 g all-purpose flour
45 g Dutch process cocoa powder
3 g baking soda
2 g salt

This ensures the dry ingredients are evenly distributed for the perfect dough texture.

Step 3 – Melt the Butter and Chocolate

In a small saucepan, add:

100 g chocolate chips (about ½ cup)
100 g cubed unsalted butter

Place over medium-low heat and stir gently as the mixture melts. Avoid overheating — remove from the heat as soon as it’s smooth and glossy (about 2–3 minutes). Let it cool for 2–3 minutes.

Step 4 – Whisk the Eggs and Sugar

In a large bowl, whisk together:

200 g light brown sugar
2 large eggs
5 ml vanilla extract

Whisk for about 1 minute, until the mixture becomes creamy and lightens in color.

Step 5 – Combine the Chocolate and Sugar Mixture

While whisking, slowly pour in the slightly cooled chocolate-butter mixture. Continue whisking until smooth. This step creates a rich brownie-like base for your cookie dough.

Step 6 – Fold in the Dry Ingredients

Use a spatula to gently fold the dry ingredients into the wet mixture. The dough will be thick, almost like brownie batter. Be careful not to overmix.

Let the dough rest for 5 minutes to allow the cocoa to bloom and the texture to firm up slightly.

Step 7 – Add the Chocolate Chips

Now fold in the remaining 100 g chocolate chips (about ½ cup). These chips will stay intact and melt beautifully during baking.

🍫 Want variety? Use half dark chocolate and half white chocolate for an eye-catching finish.

Step 8 – Scoop and Bake

Use a medium cookie scoop (about 30 g per ball) to portion out the dough. Spray the scoop with nonstick spray if the dough is sticky.

Arrange the dough balls 2 inches apart on the prepared baking sheets. Press a few extra chips on top if desired for a pro finish.

Bake for 10 to 11 minutes, rotating the pans halfway through. The cookies should puff up with shiny, crackled tops.

Step 9 – Cool and Enjoy

Remove the trays from the oven and sprinkle with flaky sea salt (optional). Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips and Tricks

Quality chocolate = better cookies: Choose premium chips or bars for best flavor.
Let melted chocolate cool slightly: Hot chocolate will cook your eggs — avoid that!
Don’t overbake: Cookies should be just set in the center — they’ll finish on the tray.
Freeze-friendly: Portion and freeze the dough for fresh cookies on demand.

Substitutions and Variations

Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum
Vegan option: Use plant-based butter and egg substitutes like flax eggs
Extra flavor: Add ½ tsp espresso powder for deeper chocolate flavor
Nutty twist: Add 50 g chopped walnuts or pecans for crunch

FAQ

How do I store these cookies?
Keep them in an airtight container at room temp for up to 5 days, or freeze for up to 2 months.

Can I chill the dough?
Yes! Chilling for 10–15 minutes helps control spread and intensifies flavor.

Why are my cookies dry?
Most often due to overbaking. Pull them when the centers still look slightly soft.

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