Fudgy Double Chocolate Cookies are rich, deeply chocolatey cookies made with dark cocoa powder and chopped Lindt chocolate, with a big chunk of chocolate baked right on top of each one. They taste like a brownie but bake up like a classic cookie, not too thick and not too thin, which makes them the perfect chocolate cookie for chocolate lovers.
I'll be honest, I wanted a cookie that tasted like a brownie without being a brownie cookie. I love a brownie cookie with that crackly top and gooey middle, but this time I was after something different. I wanted a real cookie with a soft, chewy bite and that deep, fudgy flavor you get from a good pan of brownies. An extra egg yolk and a little cornstarch are what got me there. The yolk adds richness, the cornstarch keeps the centers soft, and pressing a chunk of Lindt chocolate on top before baking gives you a melty pool of chocolate in every cookie.
If you're a classic cookie person, my Chocolate Chip Cookies are some of the best cookies on the blog. And if you're craving that crinkly, gooey top, my Brownie Cookies are the ones to make next.
Why You'll Love Fudgy Double Chocolate Cookies
- Brownie flavor, cookie texture. You get that rich, fudgy chocolate taste of a brownie in a cookie you can actually pick up and dunk in milk.
- Two kinds of chocolate. Dark cocoa powder flavors the dough, and chopped Lindt bars melt into pockets throughout every bite.
- A bakery-style chocolate top. A big chunk of chocolate pressed on top before baking melts right into the cookie, so they look as good as they taste.
- Only 30 minutes of chilling. No overnight wait. A short chill is all the dough needs to hold its shape.
- No special equipment. A stand mixer works great, but an electric hand mixer does the job just as well.
- Makes about 17 cookies. Enough to share, or to keep a few dough balls in the freezer for later.
Ingredient Overview
Every ingredient in this Fudgy Double Chocolate Cookies recipe has a job, so here's a quick look at what each one does and why I chose it. You'll find the exact measurements and full instructions in the recipe card below.
- Unsalted butter: Use room-temperature butter so it creams properly with the sugars and traps air. Unsalted lets you control exactly how salty the cookies are.
- Granulated sugar: Helps the edges set and gives the cookies their structure.
- Light brown sugar: Adds moisture, chew, and a subtle caramel flavor that pairs beautifully with dark chocolate.
- Egg and egg yolk: I use large eggs here. The whole egg binds the cookie dough, and the extra yolk adds fat, which is a big part of what makes these taste fudgy instead of cakey. Eggs at room temperature blend into the butter much more smoothly.
- Vanilla extract: Rounds out the chocolate and makes it taste even richer.
- Milk: I used whole milk!
- All-purpose flour: Weigh it if you can (120 grams). Too much flour is the fastest way to end up with a dry, cakey cookie.
- Dark cocoa powder: I used King Arthur Double Dark, which gives these cookies a darker color and intense chocolate flavor. Regular Dutch process cocoa powder works too, but your cookies will be lighter in color.
- Baking soda: Helps the cookies rise and spread just enough.
- Cornstarch: My secret for soft, tender centers. It keeps the cookies from getting tough or crunchy.
- Lindt chocolate bars: Chopped bars, whether dark or semisweet chocolate, melt into gooey pockets in a way chocolate chips don't, since chips are made to hold their shape. You'll fold most of it into the dough and save 2 ounces for the chunks on top.
How to Make Fudgy Double Chocolate Cookies
- Cream the butter and sugars. Beat the room-temperature butter, granulated sugar, and light brown sugar on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add the eggs one at a time. Beat in the whole egg for about 20 seconds, then add the yolk and repeat. Scrape the bowl again, then mix in the vanilla and milk on low.
- Add the dry ingredients and chocolate. Add the flour, cocoa powder, baking soda, cornstarch, salt, and 6 ounces of chopped chocolate to the wet ingredients. Mix on low or stir by hand just until a few streaks of flour remain.
- Chill the dough. Cover the bowl and refrigerate for at least 30 minutes.
- Preheat oven and prep. Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop. Scoop 3-tablespoon balls of dough and place them about 2 inches apart, about 6 per tray. Keep the rest of the dough in the fridge between batches.
- Top with chocolate. Break the remaining 2 ounces of Lindt chocolate into big chunks and press one onto the top of each dough ball.
- Bake. Bake for 15 to 16 minutes, until the edges are set but the centers still look slightly soft.
- Cool. Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Common Mistakes
- Using cold butter or eggs. Cold butter won't cream into a fluffy base, and cold eggs can make the batter look curdled. Set both out about an hour before you start so they come to room temperature.
- Scooping flour straight from the bag. This packs in extra flour and leads to dry, cakey cookies. Weigh it, or spoon it into the cup and level it off.
- Overmixing after adding the flour. Stop when a few streaks of flour remain. Overworking the dough makes the cookies tough instead of soft and fudgy.
- Skipping the chill. Warm dough spreads too much in the oven. Those 30 minutes in the fridge make a big difference.
- Overbaking. With dark cocoa, you can't rely on the cookies turning golden brown. If the centers look fully done in the oven, they'll be dry once they cool.
- Crowding the baking sheet. Stick to about 6 cookies per tray so they have room to spread without running into each other.
- Using chocolate chips on top. Chips are designed to hold their shape, so you won't get that melty chocolate puddle. Use a chunk from a chocolate bar.
What Are Some Tips for Fudgy Double Chocolate Cookies?
- Weigh your flour and cocoa. A cup of flour can weigh anywhere from about 120 to 150 grams depending on how you scoop it, and cocoa powder is just as easy to overpack. That extra flour and cocoa soaks up moisture and turns a fudgy cookie into a dry, cakey one. A kitchen scale is the easiest way to get these to turn out the same way every time.
- Add the egg and yolk separately. Beating in the whole egg for about 20 seconds before adding the yolk gives the butter time to absorb each one. It keeps the dough smooth and emulsified instead of greasy or separated.
- Scrape the bowl more than you think you need to. Butter and sugar love to hide at the bottom of the bowl. If you skip scraping, you can end up with streaks of plain butter in the dough and a few cookies that spread more than the rest.
- Chop the chocolate unevenly. Aim for a mix of small shards and bigger chunks. The small bits melt into the dough and add even more chocolate flavor, while the bigger pieces turn into gooey pockets.
- Use a cookie scoop. A 3-tablespoon scoop keeps every cookie the same size, so they all have the same bake time. If you eyeball it, the small ones overbake before the big ones are ready.
- Press the topping chunk on gently. Push it in just enough to stick to the dough ball, but don't flatten the ball.
- Judge doneness by the edges, not the color. Dark cocoa hides browning, so look for edges that are set while the middles still look a little soft and underbaked. Pull them at 15 minutes for softer cookies or 16 minutes if you like them a bit more set.
Frequently Asked Questions
Here are the questions I get most about baking Fudgy Double Chocolate Cookies.
- Can I use chocolate chips instead of Lindt bars? Yes, you can turn this dough into fudgy double chocolate chip cookies, but the texture will be different. Chips hold their shape, so you'll get distinct chips instead of melty pockets. For the chunk on top, I really recommend using a bar.
- Can I use regular cocoa powder? Yes. Dutch process cocoa powder works best as a swap, and natural unsweetened cocoa powder works too. Either way, the cookies will be lighter in color with a slightly milder chocolate flavor.
- Why did my cookies spread too much? Usually it's butter that was too soft, dough that wasn't chilled long enough, or dough placed on a warm baking sheet.
- Can I chill the dough longer than 30 minutes? Yes. Cover it tightly and refrigerate for up to 2 days. If it's too firm to scoop, let it sit on the counter for a few minutes first.
- Do I need a stand mixer? Nope. An electric hand mixer works just as well.
- How do I know when they're done? The edges should look set while the centers still look soft and slightly underbaked. They'll finish setting as they cool on the pan.
Storing and Freezing
Storing: Once they've cooled completely, store your Fudgy Double Chocolate Cookies in an airtight container on the counter for up to 4 days. They stay soft the whole time, and the chocolate on top firms back up as they sit.
Freezing: For fresh-baked cookies anytime, freeze the cookie dough balls. Place the scooped dough on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer bag for up to 3 months. When you're ready to bake, press a chocolate chunk on top and bake straight from frozen. They might need an extra minute or so in the oven.
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Recipe
Fudgy Double Chocolate Cookies
are rich, deeply chocolatey cookies made with dark cocoa powder and chopped Lindt chocolate, with a big chunk of chocolate baked right on top of each one. T
Ingredients
- ½ cup unsalted butter 113 g, room temperature
- ½ cup granulated sugar 100 g
- ½ cup light brown sugar 110 g
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoons vanilla extract
- 1 tablespoon milk 15 g
- 1 cup all-purpose flour 120g
- ½ cup dark cocoa powder 42 g I used King Arthur double dark
- 1 teaspoon baking soda
- 1 ½ teaspoon cornstarch 3 g
- ¾ teaspoon kosher salt
- 6 ounces chopped chocolate Lindt bars
- 2 ounces Lindt chocolate bar for the topping
Instructions
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the room-temperature butter, granulated sugar, and light brown sugar on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula.½ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar
- Add the egg and beat on medium speed for 20 seconds. Add the egg yolk and repeat. Scrape down the sides and bottom of the bowl. Add the vanilla extract and milk, and mix on low until fully combined.1 large egg, 1 large egg yolk, 1 teaspoons vanilla extract, 1 tablespoon milk
- Add the flour, dark cocoa powder, baking soda, cornstarch, kosher salt, and the 6 ounces of chopped chocolate to the wet ingredients. Mix on low speed just until a few streaks of flour remain. Don't overmix.1 cup all-purpose flour 120g, ½ cup dark cocoa powder 42 g, 1 teaspoon baking soda, 1 ½ teaspoon cornstarch 3 g, ¾ teaspoon kosher salt, 6 ounces chopped chocolate Lindt bars
- Cover the bowl and refrigerate the dough for at least 30 minutes. This keeps the cookies thick and helps them hold their shape in the oven.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop the dough into 3-tablespoon balls and place them about 2 inches apart on the prepared baking sheets, about 6 per tray.
- Break the 2-ounce topping bar into big chunks and press one chunk onto the top of each dough ball.2 ounces Lindt chocolate bar
- Bake for 15 to 16 minutes, until the edges are set but the centers still look slightly soft. They'll continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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