There’s something truly magical about a freshly baked cookie, especially when it’s loaded with rich chocolate flavor and melts in your mouth. These Double Chocolate Chip Cookies are soft, fudgy, and deeply chocolatey — the kind of cookie that makes you close your eyes with every bite.
If you’ve ever dreamed of a cookie that combines the chewy texture of a brownie with the richness of dark chocolate and melty pools of chocolate chips, then this recipe is your dream come true. They’re easy to make, need no fancy ingredients, and are perfect for any occasion — or no occasion at all.
💖 Why You’ll Fall in Love With These Cookies.
Double dose of chocolate: Cocoa + chocolate chips = flavor explosion
Brownie-like center: Soft, gooey, and slightly underbaked in the center
Crispy edges: Perfectly golden and crisp edges for texture contrast
Quick to make: No need to chill for hours — just mix, scoop, and bake
Perfect for gifting: These cookies stack beautifully and make great edible gifts
Whether you’re baking for a party, a late-night craving, or just because chocolate is life — these cookies will not disappoint.
📝 Ingredients Breakdown & Baking Science.
🍫 Chocolate Chips or Chunks.
You can use milk chocolate chips, semi-sweet chocolate chips, or bittersweet chocolate chips.. Chunks chopped from a high-quality bar melt beautifully, while regular chips hold their shape. If you’re looking for bakery-style “chocolate puddles,” go for chopped chunks.
Pro Tip: A mix of chocolate types (bittersweet + milk) creates layers of flavor.
🍩 Unsweetened Cocoa Powder.
We recommend Dutch-processed cocoa for its rich, dark color and smooth flavor. It reacts differently than natural cocoa due to its lower acidity and gives your cookies a deeper, less bitter taste.
🧈 Melted Unsalted Butter
Melted butter makes cookies chewy and soft. It also helps sugars dissolve better, giving your cookies that signature crackly top. Make sure it’s not hot when mixing — let it cool slightly.
🍬 Sugar Combo (White + Brown)
Brown sugar offers a luscious texture and a hint of caramel, while white sugar aids in the cookies’ spreading and browning.. We use both for perfect balance.
🧂 Flaky Sea Salt
A sprinkle on top brings out the richness of the chocolate and keeps your cookies from tasting overly sweet. Do not use regular table salt for finishing.
🥚 Egg + Egg Yolk
One full egg plus an additional yolk gives the cookie structure and extra richness. The yolk adds fat, which makes the cookies extra fudgy and moist.
🧰 Tools & Equipment You’ll Need.
Large mixing bowl
Whisk or hand mixer
Wooden spoon or silicone spatula
Baking sheet
Parchment paper or silicone baking mat
Measuring cups and spoons
Cooling rack (optional)
👩🍳 Step-by-Step Instructions.
Step 1: Melt the Butter
In a large bowl, melt the butter and let it cool for 5 minutes. You want it warm but not hot.
Step 2: Mix the Sugars
To the melted butter, add the granulated sugar and brown sugar.. Mix with a hand mixer or whisk until smooth and creamy.
Step 3: Add Wet Ingredients
Add the egg, yolk, and vanilla essence and stir.. Mix until fully incorporated.
Step 4: Sift in Dry Ingredients
Add flour, Dutch cocoa, baking soda, and a pinch of salt. Don’t overmix; just stir until a thick dough forms
Step 5: Fold in Chocolate Chips
Add chocolate chips and fold gently until evenly distributed. If dough is too sticky, chill it for 10–15 minutes.
Step 6: Shape the Cookies
Scoop the dough into balls (2–3 tbsp size). Arrange on a baking sheet that has been lined, leaving room between each.
Step 7: Bake
Preheat your oven to 350°F (175°C). Bake for 10–12 minutes, until edges are set but centers are still soft.
Step 8: Finish with Sea Salt
Immediately after they are taken out of the oven, sprinkle with flaky sea salt.
Step 9: Cool & Serve
Let cookies cool on the tray for 10 minutes, then transfer to a rack. Enjoy warm for maximum gooeyness!
📦 Storage & Freezing Tips.
Store in an airtight container at room temp for up to 5 days.
Freeze dough balls for up to 2 months. Bake straight from frozen at 325°F for 12–14 mins.
Make ahead: Mix dough 1–2 days in advance and chill for better flavor.
📌 Pro Tips for Cookie Success.
Use a cookie scoop for even sizes
Always bake one tray at a time in the center rack
Don’t overbake — they continue to cook as they cool
Want extra melt?
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💬 Final Thoughts
These double chocolate chip cookies are pure indulgence. They’re soft, fudgy, chocolatey, and have just the right balance of salty-sweet flavors. Whether you’re an experienced baker or a weekend cookie maker, this recipe is foolproof and oh-so-satisfying.
🍪 Try it once, and it might just become your go-to chocolate cookie recipe!,
🧡 Share the Love!
If you bake these cookies, don’t forget to tag @cookiesyaanibiscuites on Instagram or Pinterest. Use the hashtag #CookiesYaaniBiscuites to be featured in our stories!
