Double Chocolate Chip Cookies with Fudgy Centers

Double the chocolate, double the fun: these Double Chocolate Chip Cookies are soft, chewy, and packed with melty chocolate chips. Quick to prepare and ready in about 30 minutes, they’re a chocolate-lover’s dream.

Gooey, chocolate-forward cookies with a tender, chewy center. If you want a chocolate cookie that stays soft and rich with real chocolate flavor, this double chocolate chip cookie recipe delivers every time. The dough is enriched with both cocoa powder and chocolate chips, creating layers of chocolate that melt in your mouth.

These cookies are intentionally soft and slightly underbaked in the center so they remain tender after cooling. The combination of granulated and brown sugar, plus the addition of an extra egg yolk, helps create a moist, chewy texture that’s irresistible. Best of all, the recipe is straightforward and can be completed from start to finish in about 30 minutes, making it perfect for busy days or last-minute dessert needs.

What you’ll need

• Ingredients
  • All-purpose flour
  • Salt
  • Baking powder
  • Baking soda
  • Unsweetened cocoa powder – adds extra chocolate depth
  • Unsalted butter (room temperature)
  • Granulated sugar
  • Brown sugar
  • Egg and egg yolk
  • Vanilla extract
  • Semi-sweet chocolate chips or dark chocolate chunks for a richer flavor
• Tools
  • Electric hand mixer or stand mixer (optional but helpful)
  • Baking sheet or baking stone lined with parchment paper or a silicone mat
  • Mixing bowls and a spatula

Step by step instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and unsweetened cocoa powder until evenly combined.
3. In a large bowl or the bowl of a stand mixer, add the room-temperature unsalted butter, brown sugar, and granulated sugar. Cream together on medium speed for about 2 minutes until light and fluffy.
4. Add the egg, extra egg yolk, and vanilla extract. Beat on medium speed until well combined and smooth.
5. Gradually add the dry flour and cocoa mixture and mix on medium speed until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in the semi-sweet chocolate chips with a spatula until they are evenly distributed through the dough.
7. Use a cookie scoop or roll dough into golf-ball-sized balls and arrange them at least 2 inches apart on a baking sheet or baking stone lined with parchment paper.
8. Bake for approximately 10 minutes at 350°F. The edges should look set while the centers remain slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

How to serve them

These cookies are delicious warm, fresh from the oven with soft, melty chocolate pockets. A classic pairing is a tall glass of cold milk for dunking. For a more indulgent dessert, serve a warm cookie with a scoop of ice cream on top—vanilla, peppermint bark in winter, or peanut butter in summer are excellent complements.

Whit’s tips & tricks

• Use room temperature butter: Soft butter creams more easily with the sugars, creating air pockets that lead to a soft, chewy texture. Avoid melted butter for this recipe.
• Keep the baking powder and baking soda: The combination helps control rise and spread so the cookies bake to the right thickness and texture.
• Egg yolk for chewiness: Adding an extra yolk (in addition to a whole egg) improves chew and richness—don’t skip it unless you need an alternative.
• Adjust baking time to preference: Bake a minute or two longer for a firmer cookie; reduce time slightly for a softer center. Oven temperatures vary, so keep an eye on the first batch.
• Storage: Baked cookies keep well in an airtight container at room temperature for 4–5 days. Cookie dough balls store in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
• Baking dough from chilled or frozen: If baking chilled dough, let it sit at room temperature for about 30 minutes so the dough spreads properly. If baking directly from frozen, add 2–3 minutes to the baking time and expect slight differences in shape and texture.
• Scaling the recipe: This recipe is easily doubled by multiplying ingredients proportionally. Prepare in batches if needed to keep consistent shaping and baking.

More cookie recipes to try

Here are a few other cookie ideas to explore if you enjoy baking:

1. Nutella Chocolate Chip Cookies
2. Sea Salt Dark Chocolate Chunk Cookies
3. Salted Caramel Cashew Cookies
4. Pumpkin Spice Cookies with White Chocolate Chips
5. Red Velvet Cookie Cups