Ultimate Double Chocolate Cookies
Indulge in the decadence of these intensely chocolatey cookies, reminiscent of warm, flowing hot fudge. The double dose of chocolate ensures a supremely rich and unforgettable treat. Prepare for a thick, chewy, and utterly irresistible experience!
Nutrition
-
Carbohydrate
21 g
-
Cholesterol
25 mg
-
Fiber
1 g
-
Protein
2 g
-
Saturated Fat
4 g
-
Sodium
88 mg
-
Sugar
15 g
-
Fat
7 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
7 mins
Melt the chocolate: Gently melt the chopped chocolate in a double boiler or in the microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly. (5-7 minutes)
02 Step
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2 mins
Combine dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. (2 minutes)
03 Step
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5 mins
Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. (3-5 minutes)
04 Step
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3 mins
Incorporate wet ingredients: Beat in the eggs one at a time, then stir in the ground coffee granules and vanilla extract until well combined. Gradually stir in the melted chocolate until fully incorporated. (3 minutes)
05 Step
Recipe View
2 mins
Combine wet and dry: Using a wooden spoon or spatula, gently fold in the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix. (2 minutes)
06 Step
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35 mins
Chill the dough: Cover the bowl and let the dough stand at room temperature for 35 minutes. This allows the chocolate to firm up slightly, preventing the cookies from spreading too thin during baking.
07 Step
Recipe View
10 mins
Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. (10 minutes)
08 Step
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1 mins
Shape the cookies: Roll the dough into walnut-sized balls or drop by rounded tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie.
09 Step
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10 mins
Bake: Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to set as they cool. (8-10 minutes)
10 Step
Recipe View
10 mins
Cool and enjoy: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely. Enjoy!
For an even richer flavor, use dark chocolate instead of semisweet.
If you don't have instant coffee granules, you can use espresso powder.
For a fudgier texture, slightly underbake the cookies.
Store leftover cookies in an airtight container at room temperature for up to 3 days.
RECIPE REVIEWS
Avarage Rating:
4.7/ 5 ( 357 Ratings)
Total Reviews: (4)
Missouri Dooley
Jun 29, 2025The chilling step is crucial! It prevents the cookies from spreading too thin and ensures a perfectly thick and chewy texture.
Travis Brown
Jun 7, 2023I followed the recipe exactly and they came out perfectly! Chewy, fudgy, and absolutely delicious.
Jennifer Dickinson
Sep 15, 2022These cookies are incredible! So rich and chocolatey, they're perfect for satisfying any sweet craving.
Halle Bogisich
Sep 8, 2022The coffee granules add a wonderful depth of flavor that really enhances the chocolate. I'll definitely be making these again!