I have a serious problem. I’m a chocoholic. And sometimes, a regular chocolate chip cookie just doesn’t… scratch the itch. You know what I mean? You need something darker. Richer. Something that feels like you’re eating a brownie that decided to put on a crispy, chewy exterior and become a cookie. That is what these Double Chocolate Chip Cookies are. They’re the cookie you make when you need a serious chocolate intervention. The first time I perfected this recipe, I actually gasped when I broke one open. The inside is so fudgy and dark, it’s almost black. And the little pockets of melted chocolate chips? Forget about it. They’re ridiculously good. (I may or may not have added a pinch of instant coffee to the dough—it’s a secret trick that makes the chocolate taste even more chocolatey, but you’d never know it’s there.) Consider this your final warning: these cookies are dangerously addictive.
🎯 QUICK FACTS TABLE
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 minutes + 30 min chill | 10-12 minutes | 1 hour | 12-14 large cookies | Intermediate |
📝 INGREDIENTS SECTION
The Chocolate Foundation:
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups semi-sweet chocolate chips, divided (we melt some, we keep some!)
- ½ cup Dutch-process cocoa powder (this gives the deep, dark color and smooth flavor)
The Wet & Sweet:
- 1 ½ cups packed light brown sugar
- 2 large eggs, room temp
- 2 tsp vanilla extract
The Dry Squad:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Secret Weapon: 1 tsp instant coffee granules or espresso powder (optional, but I beg you to try it!)
The Mix-Ins:
- ½ cup white chocolate chips or chunks (for a gorgeous flavor contrast!)
- Flaky sea salt, for sprinkling
👩🍳 HOW TO COOK!
- The Melty Magic: In a heatproof bowl set over a pot of simmering water (a double boiler), or carefully in the microwave, melt the butter and ½ cup of the semi-sweet chocolate chips together. Stir until it’s one smooth, glorious, chocolatey lake. Whisk in the cocoa powder until it’s completely smooth. It’ll be thick and fragrant. Let this cool for 10-15 minutes. If it’s too hot, it’ll cook the eggs!
- The Sugar Shuffle: Once the chocolate mixture is warm but not hot, whisk in the brown sugar. It might look a little grainy, that’s fine. Then, whisk in the eggs one at a time, followed by the vanilla. The batter should be shiny and thick.
- The Dry Merge & The Coffee Kick: In a separate bowl, whisk together the flour, baking soda, salt, and instant coffee granules (if using). Gradually add the dry ingredients to the wet chocolate mixture. Switch to a spatula and fold until just combined. The dough will be very thick and fudgy.
- The Chip Fold & The Chill (BE PATIENT!): Fold in the remaining 1 cup of semi-sweet chocolate chips and the white chocolate chips. Cover the bowl and CHILL the dough for at least 30 minutes. This is crucial for a fudgy center and that perfect cracked top. The dough is quite soft, and chilling it prevents a cookie puddle.
- The Scoop & Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into large, 3-tablespoon-sized balls. They will be dense! Place them 3 inches apart on the sheet—they spread. Bake for 10-12 minutes. The tops will be cracked and look set, but the centers will still be very soft. They will look underbaked. THIS IS THE GOAL.
- The Salt & The Cool: As soon as they come out of the oven, sprinkle each cookie with a pinch of flaky sea salt. Let them cool on the baking sheet for a full 10 minutes. They are incredibly soft and need this time to set up. If you try to move them too soon, they’ll fall apart. Transfer to a wire rack to finish cooling. Or, you know, eat one warm and gooey. I highly recommend it.
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Time Saver] You can scoop and freeze the dough balls solid. Bake from frozen, adding 1-2 minutes to the bake time. Having a frozen stash of this dough is a life-changer.
- [Essential Technique Tip] The #1 secret to the intense flavor is using Dutch-process cocoa. It’s less acidic and has a deeper chocolate flavor. The instant coffee is the #2 secret—it doesn’t make them taste like coffee, it just amplifies the chocolate flavor exponentially. Also, DO NOT OVERBAKE. Taking them out when they look underdone is what gives you that fudgy, brownie-like center.
❓ READERS ASKED, WE ANSWERED
Q: My cookies came out really cakey. What happened?
A: Ah, the cakey cookie curse! This usually happens for one of two reasons: 1) You over-mixed the dough after adding the flour, which develops too much gluten. Fold gently! Or 2) You over-baked them. With double chocolate cookies, you have to trust the process and pull them out while the centers are still very soft. They finish cooking from residual heat on the pan.