Irresistibly Fudgy Double Chocolate Chip Cookies: A Brownie-Lover’s Dream

What could possibly be better than a classic chocolate chip cookie? How about a chocolate chocolate chip cookie? Imagine all the rich, decadent flavor of your favorite brownie, transformed into a perfectly portable cookie form. These delightful treats are exactly that – a dream come true for any chocolate enthusiast, and they have quickly become my absolute new favorite. If you have serious chocolate lovers in your life, you simply *must* make these for them. Prepare for rave reviews and pure chocolate-induced euphoria!

Brownies hold a special place in my heart as one of my all-time favorite desserts. There’s nothing quite like a brownie that hits that perfect sweet spot – not too cakey, not overly fudgy, but precisely in the middle. These incredible double chocolate chip cookies effortlessly achieve that coveted texture, offering a sublime balance that melts in your mouth. But wait, there’s more! We’ve added an irresistible bonus: delightful pockets of gooey milk chocolate chips, ensuring that even if the deeply chocolatey cookie itself wasn’t enough (which it probably would be!), you’ll still get an extra burst of pure chocolatey goodness with every bite. The combination of bittersweet chocolate in the dough and milk chocolate chips creates a complex and deeply satisfying flavor profile that is truly unmatched.

A Bittersweet Reflection and the Power of Community

While the joy of these cookies is immense, writing this particular post is tinged with a profound sense of bittersweet reflection. This marks my second contribution here on Chocolate, Chocolate, and More. Never in my wildest imagination could I have foreseen the events that would transpire between my last post and now – the heartbreaking loss of Joan, the vibrant ringleader of this incredible culinary circus. Joan was more than just someone I admired and respected for countless reasons; she had become someone I truly considered a friend, even though our time together was tragically cut short.

I only had the privilege of meeting Joan in person twice, both times at IFBC conferences – once in 2014 and again just last September. Despite the brevity of our encounters, her remarkable character left an indelible impression on me. What struck me most profoundly about her was her unwavering kindness, her genuine openness, and her complete and utter lack of any pretense or “b.s.” To be quite frank, Joan always told it exactly like it was. In a world where food is often meticulously staged, photos are carefully curated, and sometimes it feels like your entire life becomes a carefully managed “brand” that must uphold a certain image, Joan’s authenticity was incredibly, wonderfully refreshing. It also deeply touched me how genuinely willing she was to help, encourage, and generously share her wisdom with those of us who were just finding our footing in the often-overwhelming world of food blogging.

This industry, particularly the online sphere, can sometimes feel a little crazy. There are moments when it seems as though you can’t truly be part of certain circles unless you’ve achieved a minimum number of pageviews or accumulated a specific quantity of Facebook page likes. Such pressures can be incredibly discouraging, especially for new and emerging voices.

But Joan wouldn’t have any of it. With her, you never once felt undervalued or overlooked simply because she hadn’t heard of you, or because you were a very, very small fish navigating a truly enormous ocean. She radiated acceptance and encouragement. She just rocked. Plain and simple. She was an absolutely awesome person to be around, someone who made everyone feel welcome and capable. Of course, no one is missing her more profoundly than her cherished family and those she counted as her closest friends. Yet, our tight-knit blogging community is also feeling her loss immensely. It is incredibly heartwarming to witness how much of this industry is now shifting towards a spirit of community and inclusion, actively supporting one another rather than solely focusing on competition. Joan’s legacy of kindness and generosity continues to inspire us all.

Given the deeply chocolatey theme of this blog and my desire to honor Joan, I thought it only fitting for this post to be loaded to the gills with chocolate – especially since my very first post here, for some reason, featured none. This particular recipe, these glorious double chocolate chip cookies, are for Joan. They are a tribute to her memory, her incredible legacy, and for all of us she’s left behind who continue to be inspired by her spirit. Your time here on earth was far, far too short, Joan, but your legacy absolutely remains alive and vibrant. Every single time I cook or bake with chocolate, I think of you, and I am reminded of the joy and generosity you brought to so many.

Crafting Your Own Batch of Chocolatey Perfection

Now, let’s turn our attention to the star of the show: the recipe for these incredible, brownie-like double chocolate chip cookies. This recipe is designed to be straightforward and rewarding, even for novice bakers. The key to their intense flavor and fudgy texture lies in the careful balance of high-quality bittersweet chocolate and the thoughtful addition of milk chocolate chips. Follow these steps, and you’ll soon be enjoying a batch of cookies that will disappear faster than you can say “more chocolate, please!”

Chocolate Chocolate Chip Cookies

Ingredients

• 8 ounces 60% bittersweet chocolate, chopped
• 4 tablespoons butter
• 2/3 cup flour
• 1/2 teaspoon baking powder
• 2 large eggs
• 1 cup white sugar
• 1 tablespoon pure vanilla extract
• 1 bag (12 oz) milk chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C).
2. Place the chopped bittersweet chocolate and butter into a medium microwave-safe bowl. Microwave in short 20-second bursts, stirring in between, until the chocolate and butter are fully melted and smooth. Be careful not to overheat the mixture, as this can scorch the chocolate.
3. In a separate medium-sized bowl, combine the all-purpose flour and baking powder. Stir them together thoroughly to ensure the leavening agent is evenly distributed.
4. In another large mixing bowl, combine the large eggs, white sugar, and pure vanilla extract. Using an electric mixer, beat this mixture on high speed for about 3 minutes, or until the mixture becomes significantly lighter in color and thickens slightly.
5. Carefully pour the cooled, melted chocolate mixture into the egg mixture. Mix on low speed for approximately 1 minute, just until the chocolate is fully incorporated and the batter is uniform. Gently fold in the flour mixture, mixing only until just combined – avoid overmixing. Finally, pour in the entire bag of milk chocolate chips and stir until they are evenly distributed throughout the rich chocolate batter.
6. Drop spoonfuls of the cookie dough, forming generous dollops, onto a cookie sheet that has been lined with parchment paper. Ensure adequate spacing between cookies. Bake for 12-14 minutes. The cookies will appear soft and slightly underbaked when first removed from the oven, which is perfect for a fudgy texture. Let them cool on the baking pan for 5-10 minutes, or until they have firmed up enough that you can transfer them without them falling apart. They are very delicate and breakable when warm, so patience is key!

Did you make this recipe?

We’d love to hear about it! Please leave a comment on the blog below or share a photo of your delicious cookies on Instagram. Don’t forget to tag us!

This recipe has been very slightly adapted from a delightful version found on Martha Stewart.