The first time I made these Double Chocolate Chip Cookies, my entire kitchen smelled like a warm, cozy chocolate dream, the kind that immediately makes you stop what you’re doing just to breathe it in. I remember pulling the first tray out of the oven and seeing the glossy, crackly tops and those melty puddles of chocolate chips sitting right on top like little crowns. I fell in love instantly. These cookies are thick, soft, deeply fudgy—almost like a brownie dressed up as a cookie—and honestly, they’ve been a staple in my baking routine ever since.
Why You’ll Love This Recipe
You’re going to love these cookies because they’re the kind of indulgent, chocolate-packed treat that satisfies every craving without making you spend hours in the kitchen. They’re rich without being overwhelming, simple without being boring, and bake up beautifully every single time. And because I’ve tested them so many different ways, you get the recipe exactly as it should be—thick, soft, fudgy, and full of melty chocolate.
Ingredients
1 cup unsalted butter, softened
1 ¼ cups packed brown sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
1 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 ½ cups semi-sweet chocolate chips
½ cup extra chocolate chips for topping
Once you have these ingredients in front of you, you’ll notice how simple the lineup is. If you ever need substitutions, you can swap the semi-sweet chips for dark or milk chocolate, depending on how intense you want the flavor to be. If your cocoa powder is on the bitter side, consider adding an extra tablespoon or two of brown sugar. And don’t skip the extra chocolate chips on top—it’s a tiny step that makes a huge difference visually and flavor-wise.
Equipment Needed
Hand mixer or stand mixer
Large mixing bowl
Medium mixing bowl
Rubber spatula
Cookie scoop (optional but helpful)
Baking sheets
Parchment paper
These tools aren’t fancy, but each one makes the process smoother. I personally love using a cookie scoop because it guarantees even portions and helps the cookies bake uniformly. If you don’t have a mixer, you can absolutely do this by hand, but your arm might complain a little when creaming the butter and sugar. Parchment paper really helps prevent burning and sticking, and it also makes cleanup unbelievably easy.
Step-by-Step Instructions
When I make these cookies, I always start by creaming the butter and brown sugar together until the mixture turns fluffy and lighter in color. I used to rush this step, but trust me—taking two or three extra minutes makes a world of difference in how soft and thick your cookies turn out. Once the mixture is beautifully creamy, I add the egg, the extra yolk, and the vanilla. The kitchen usually starts smelling sweet and buttery at this point, and it’s honestly one of my favorite moments.
In a separate bowl, I whisk together the flour, cocoa powder, baking soda, and salt. Cocoa powder tends to clump, so I learned very quickly that whisking thoroughly prevents little bitter pockets in the dough. Once it’s lump-free, I add the dry ingredients into the wet mixture a little at a time. The dough will look thick—almost like brownie batter but stiffer—and that’s exactly what you want. Don’t panic if it feels heavy; it bakes into the fudgiest cookies.(See the next page below to continue…)