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This is the BEST chocolatey chocolate cookie recipe EVER!! So thick and amazing! Thank you!!!:)
Katie
I mean, we’re talking, like, THICK. and FUDGY. A chocolate lover’s utopia.
These cookies are my chocolate dreams coming true right in front of my face. They turned out completely different than what I thought they were going to be, which is just par for the course when you put, uhh, myself in the kitchen with “creative license” to play with recipes. The good news –> even though they weren’t quite what I was expecting, they turned out even better than I was thinking they would. Thick, soft, like a brownie, chocolate cake, and a big soft cookie all in one.
Sometimes fails are just wins in disguise. Slash chocolate is not a fail, ever.
This weekend we spent some time with family and extended family out on a small Minnesota farm, celebrating Easter and doing things like the Grown-Up Kids’ Easter Egg Hunt. It was an Easter-rific blast. And the fun won’t stop – today marks one week until my birthday! So yay. That’s kinda fun.
And as you might have guessed from me just mentioning it, I might be one of those people who has a birthday week. Okay, fine: it’s a birthday month.
This year is extra special – it’s going to be my golden birthday. Sparkly shiny gold glittery birthday. What do adults do for their golden birthdays? Do their spouses secretly plan extended vacations involving sun, sand, and poolside nachos with extra guac? Or are they awoken by a baby pug on their birthday morning? Or are they surprised by a remodeled attic turned dreamy master suite? Bjork, I’m so excited to see what you’re cooking up. Wink wink hint hint mwah.
Remember love languages? Well, not like remember them like they’re gone, they’re definitely still around and people are still giving and receiving love in the way that best fits them. I know. But remember how there were all these different love languages, like quality time, physical touch, and acts of service? I am the person whose love language is gifts. No, like, PRESENTS. Might as well slap the Material Girl label right on my forehead because that’s kinda what it feels like to say that my love language is gifting.
But, just think about it. Trinkets. Jewelry. Music. Flowers. Books. Thick and Fudgy Double Chocolate Cookies. I feel the love big time when I get and give gifts and I want to take you to the dark side with me. All the pretty things. Sparkllllles.
Speaking of dark + gifts, I had to gift these Thick and Fudge Double Chocolate Cookies to our friends who are expecting a baby immediately after making them. The transfer from the cooling rack to the container was just a blur – I couldn’t even let myself think about it. Don’t think just do do do do. It you keep these around your house: Danger Zooone. Not if you’re pregnant (extra cals, doh), but if you’re a regular person trying to not go into Double Chocolate Cookie coma in 60 seconds flat, you might need to gift these. They are sneaky – you’ll turn around and five cookies will be missing. And you’ll be the only one standing in the kitchen. And, wait a second…
I wonder if I’ll ever find a dessert I love more than a big, soft, freshly baked, chocolate chip loaded cookie.
Doubtful.
Thick and Fudgy Double Chocolate Cookies
- Total Time: 30 minutes
- Yield: 18–20 very big cookies 1x
Description
These Thick and Fudgy Double Chocolate Cookies are rich, decadent, and perfect with a glass of cold milk. I’ll take 50, please!
Ingredients
- 1 cup salted butter (melted and cooled – directions in step one)
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 3 tablespoons strong coffee
- 2 2/3 cup all purpose flour (more if it’s too sticky)
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- Prepping the Butter: Melt 1/2 cup butter in the microwave for 30-45 seconds or until completely melted. Transfer to the refrigerator or freezer and cool until solid, about 30 minutes. Leave the other 1/2 cup butter out on the counter to bring it to room temperature. If the butter is rock solid (usually from the freezer) I stick it back in the microwave for 10 seconds to get it workable again. See notes for more info.
- Dough Part One: Preheat the oven to 350 degrees. With an electric mixer (I usually just use a hand-held one), cream the melted/solid butter, room temperature butter, sugar, and vanilla until creamy and fluffy. Add the eggs and mix until just incorporated.
- Dough Part Two: In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the creamy butter mixture and mix until incorporated, adding the coffee gradually as you go. The dough should be thick and sticky, but dry enough to touch with your hands without making a huge mess. If it’s still too sticky, add more flour. Stir in the chocolate chips.
- Baking: Roll the dough into even balls (I got about 20 out of the whole batch) and place on a baking sheet lined with parchment paper. Bake for 8 minutes and transfer to a cooling rack right away. They will be underdone and super puffy, which makes them perfectly soft, thick, and fudgy when cooled.
Notes
The butter melting and cooling is something I always do for my cookies (see Tips for Perfect Chocolate Chip Cookies) and I would strongly recommend that you take the extra time to do that part, even though, I know, it’s annoying, you just want the cookies right now. I get it. But if you don’t melt and cool the butter as directed, I can’t guarantee that the cookies will turn out correctly because it affects the amount of flour needed and ultimately the thickness and fudginess of the cookie.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
Nutrition Facts
- Daily value: 18% Total Fat 13.8g
- Daily value: 14% Cholesterol 43mg
- Daily value: 9% Sodium 202.1mg
- Daily value: 13% Total Carbohydrate 36.5g
- Daily value: 7% Dietary Fiber 2g
- Sugars 22.4g
- Daily value: 7% Protein 3.6g
- Daily value: 10% Vitamin A 85.6µg
- Daily value: 0% Vitamin C 0mg
Keywords: double chocolate cookies, fudge cookies, chocolate cookies
L – thanks for the great recipe!
I wanted to tell you that the original worked great – adhearing to your two versions of the butter treatment.
I tried something in batch 2, that I thought you might want to hear about.
Swap the strong coffee for room temperature espresso, following gradual addition during dry ingredient instructions. And adding 1/2 cup of graham cracker crumbs to the dry ingredient mix.
The coworkers, ladies at the salon, and staff at the vets office all loved them this way. Thanks for the excellent recipe.
I have made these many times but wanted to comment again – they are THE BEST fudgy chocolate chip cookies I’ve ever made! I sometimes add white chocolate chips to make them “tuxedo” cookies. :-). These are SO good and they are always a hit whenever I bring them to work or get togethers. Thank you so much for this amazing recipe! xox
Didn’t quite understand melting & freezing butter thing. I just softened the butter to room temp. Also, I just used a medium cookie scoop instead of rolling into balls. I find over handling the dough can make cookies tough. The cookies are very uniform. It saves a lot of time. The cookies were delicious.
would I add water to replace the coffee since I don’t bake anything with coffee in it
Best cookies ever! Perfectly soft and fudgy, with amazing chocolate flavor.
These came out exactly as described! So delicious and addicting! Satisfies your chocolate craving and then some! Definitely making these again!
When making your Fudgy Double Chocolate Cookies do I use 2 Tbs. brewed coffee or coffee grounds?
Brewed coffee!
Just made these cookies, delicious! I’ve made too many and wondered if they will be ok in the freezer for a week or two?
For sure!
I started making these at the bed and breakfast I manage and let me tell you… Neither the guests or staff can get enough! Every time we run out (which is very quickly) my boss will ask me “So when are you making them again?”
The butter process and the perfection of the bake are the keys to this cookie! Absolute heaven in a fudgy bite. Endlessly delicious.
Can you make these cookies without the coffee? I’m not a big coffee fan and I don’t want to buy coffee just to make cookies. I’ve been having a hard time trying to find a THICK Double Chocolate Fudge Cookie recipe. I sure hope I can omit the coffee and substitute with milk or water.
Yes, that should work just fine!
About to make these next week. However how long can they be stored and how do you store them.
Hi! You can store them in the refrigerator for about a week and freezer for a few months!
These look really beautiful and delicious! Thank you for sharing the recipe. Can they be frozen, then thawed? If yes, what has worked best for you?
Yes you can freeze them! We’d suggest freezing in an air tight container or a plastic freezer bag.
these are so good ive made them twice already
What temperature to bake these cookies at??
350 degrees F.
These cookies are amazing! I used the zest of an orange and orange blossom water instead of vanilla extract, and 1 cup of walnuts replacing a cup of the chocolate chips. They taste even better with the swaps!!
So I made this and like many others – the 8 mins was completely not enough for me. Had to do about 20 minutes. At 8 minutes, the cookies were still soft to the touch, e.g. a minor poke on the side would cause a huge indent. Followed the recipe, including the butter tip. Besides the bake time issue, the cookies seem to have turned out as promised – thick, soft in the middle and crispy on the bottom and sides. I did a half batch and subbed out half the chocolate chips for chopped walnuts.
Chopped walnuts! Good idea!
How can I add walnuts to this? How many cups of chopped nuts? Dying to make this so bad but love my nuts!
You could add maybe 1/3 cup of chopped walnuts to the batter. Enjoy!
Thanks! Another question – what about brown sugar? I see a lot of recipes tend to call for it to help with fudginess. Do you know or have you tried making these with brown sugar?
We haven’t tried that with this particular recipe yet, but it’s worth a shot! Let us know how this goes for you!
When making the double fudge chocolate chip cookies, is the coffee just hot, black coffee, or do you add it dry? Dry doesn’t seem like it would be good because of the coffee grinds.
We just added hot, black coffee here. 🙂
Tried your recipe today- worked out perfectly! Wonderfully fudgy chocolate chip cookies! Took about 1 hour to fully dry so you can now handle ( I did sneak one after out of oven after a few minutes with a cup of illy dark roast coffee- scrumptious) highly recommend recipe
Glad you enjoyed these cookies, Geraldine!
I think I’ve messed these up somehow! mine came our flat like a pancake. I did sub gluten free flour, was that my mistake? They also seemed grainy?!?! so weird. Ugh these were not a success.
It’s possible the gluten-free flour changed the taste and texture of the cookies here.
My state is shutting down due to COVID19 and I have to ration my butter. Can I sub the butter for veg. oil+ salt?
That could work – the cookies might just have a bit of a different texture but still yummy!
These cookies are fantastic. This is my second time making them and will be a definite repeat. The recipe made 35 medium sized cookies for me and I left them in the oven for 10 minutes since they were just a bit too undercooked when I checked them at 8 mins. Dark and rich with the right amount of salt to keep them from being too sweet. So so so good.
So happy to hear you enjoyed these, Christine!
What a waste of time ind ingredients! Your recipe said to bake for 8 minutes, this seemed like too little time to me but I decided to follow your instructions. The cookies were so raw they feel thru the grates of the cooling rack, I’m so upset, didn’t you check your recipe for errors?
Hi, Lupe! Sorry to hear these didn’t turn out for you. 😕 The cookies should be a little bit underdone when they first come out – this is what gives them that yummy, fudgy taste once they cool. You could try cooking them for additional minute or two though if you prefer. Let us know how this goes for you! 😊
Some ovens run hot and some run a bit colder. For my oven I needed to leave the cookies in for 10 mins. I tried them at 8 but they the test cookie was too raw in the middle. 10 was perfect for my oven. Still perfectly fudgy.
I am looking for a good thick chocolate cookies recipe and I came across yours. I see there is coffee in it. I’m not a coffee drinker so I don’t have coffee. Do I need to put coffee in this recipe?
Hi, Marie! Nope, you can omit the coffee if you’d like.
THESE ARE SPECTACULAR. I made them yesterday as the recipe states, only using water instead of coffee. I used a medium cookie scoop and it made about 3 dozen cookies, and they are nearly gone already. To anyone looking for a new recipe that people will GUSH over, this is the one!