Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies are rich, soft, and extra fudgy with a deep chocolate flavor in every bite. Made with brown butter, cocoa powder, and a mix of chocolate chips and chunks, they have crisp edges and a gooey center that feels like bakery-style perfection. Simple ingredients, but the result is seriously indulgent and satisfying.
Ingredients
Wet Ingredients
- 1 stick 113g unsalted butter, browned
- 1 cup 200g light brown sugar
- 1 large egg + 1 egg yolk room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup + 2 Tbsp 143g all-purpose flour
- 2/3 cup 57g natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp instant espresso powder optional
- 1/2 tsp fine sea salt
Chocolate Mix-Ins
- 1/2 cup 85g milk chocolate chips
- 1/2 cup 85g semisweet chocolate chips or chunks
- Extra chocolate chips for topping
- Flaky sea salt optional
Instructions
- Brown butter in a saucepan over medium heat until golden and nutty, then transfer to a bowl and let it cool for 5–10 minutes until warm but not hot
- Whisk brown sugar into the cooled butter, then add egg, egg yolk, and vanilla extract and mix until thick, smooth, and glossy
- Sift in flour, cocoa powder, baking soda, espresso powder (if using), and salt, then fold gently until just combined with no dry streaks
- Fold in milk chocolate chips and semisweet chocolate chunks until evenly distributed throughout the dough
- Cover the dough and chill in the refrigerator for at least 1 hour to improve texture and prevent spreading
- Scoop dough into large balls and place on a lined baking tray, then bake at 350°F (177°C) for 7–9 minutes until edges are set but centers look soft
- Immediately press extra chocolate chips on top and sprinkle flaky sea salt if using for a bakery-style finish
- Let cookies cool on the baking tray for 10 minutes before serving so they set while staying soft and fudgy
Notes
For the best texture, don’t skip chilling the dough it helps the cookies hold their shape and stay thick instead of spreading too much. Always pull them out when the centers still look slightly underbaked, as they continue to set while cooling. Browning the butter adds a deeper, nutty flavor that makes a big difference, so try not to skip it if you want that true bakery-style taste.