These double chocolate cookies are extra chewy and fudgy thanks to a special ingredient. They taste like the perfect cross between a brownie and a chocolate chip cookie! This recipe also has two versions, so you can pick the one that you like best. Best of all, these cookies are so easy to make and there is no chilling time!
Why I love these fudgy double chocolate cookies
- Flavor: These double chocolate cookies have a super rich chocolate flavor, almost like a brownie! The espresso powder helps bring out the delicious chocolate and the coconut adds an extra layer of sweetness and flavor. The coconut is like the backup singer to the chocolate! It doesn’t overpower the cookie but you get a hint of it at the very end of the bite. I also love how these cookies aren’t overpoweringly sweet, so they’re perfect for the dark chocolate lover in your life!
- Texture: These cookies are so chewy and fudgy, like the cross between a cookie and and brownie! The edges get slightly crisp for a little bit of crunch, but the centers of the cookies are super soft and chewy. The coconut and melted chocolate chips give these cookies an ultra fudgy texture!
- Ease: I love how easy these double chocolate cookies are to make! The dough comes together in less than 15 minutes and there’s no chilling time required! That means I can have freshly baked cookies in less than 30 minutes from start to finish.
- Storage: Since these cookies have so much moisture, they also keep super well! I left these cookies lightly covered on my counter for three days and they were still super soft and fudgy.
The secret ingredient for these fudgy double chocolate cookies
What’s the secret ingredient in these double chocolate cookies? Shredded coconut! Although this isn’t a common ingredient in most cookie recipes, I think it should be. The coconut makes these cookies super chewy and soft, almost like a macaroon. Plus, shredded coconut adds an extra layer of flavor that pairs perfectly with the rich chocolate! For sweeter cookies, use sweetened shredded coconut. I prefer to use unsweetened shredded coconut for a perfectly balanced dark chocolate flavor.
Two ways to make these fudgy double chocolate cookies
If you prefer cookies that spread more in the oven and get flatter, like traditional chocolate chip cookies, simply leave out the coconut when making this recipe! I’ve tried making this recipe without the coconut and it resulted in picture-worthy chocolate chip cookies with amazing flavor and chewy texture.
If you prefer thicker and fudgier cookies (think Levain bakery), then follow the recipe as is! The coconut prevents these cookies from spreading as much in the oven, so they stay thicker and have the ultimate chewy and fudgy texture.
Key ingredients in these fudgy double chocolate cookies
- All purpose flour
- Cocoa powder: Make sure you are using unsweetened pure cocoa powder, not hot cocoa mix! The higher quality your cocoa powder, the richer the chocolate flavor of these cookies.
- Baking soda: Make sure you’re baking soda isn’t expired!
- Unsalted butter: Make sure you’re butter is at room temperature for easy mixing and the best results. If your butter is too cold, it will take a long time to beat it to a light and fluffy texture. If the butter is too warm, it will start to separate from the other wet ingredients and won’t whip up at all! If this happens, just put the wet mixture in the fridge for 5-10 minutes, or until the butter has firmed up.
- Brown sugar: Brown sugar helps make these cookies chewy. If you don’t have brown sugar, you can make your own by mixing granulated sugar and molasses!
- Granulated sugar
- Eggs: Just like the butter, make sure the eggs are at room temperature! Cold eggs won’t mix well into the butter and you might end up with a slimy or separated mixture.
- Espresso powder or instant coffee granules: I love adding espresso powder to any chocolate recipe. It helps bring out the rich chocolate flavor, but you won’t actually taste the espresso in the final cookie. I strongly recommend using some espresso powder, but you can leave it out if you don’t have any!
- Chocolate chips: I recommend using semi-sweet chocolate chips in these cookies for a rich chocolate flavor. For a sweeter cookie, use milk chocolate chips. You could also substitute white chocolate chips for a picture worthy black and white cookie.
- Shredded coconut: For flatter cookies, leave out the shredded coconut. For thick and fudgy cookies, like those from Levain bakery, follow the recipe as is! I like using unsweetened shredded coconut, but you could also use sweetened coconut for a sweeter cookie. The coconut adds extra flavor and makes these cookies ultra fudgy and chewy.
- Chopped walnuts: I love adding walnuts to these cookies because I think they pair so well with the chocolate. They also add a delicious crunch to the cookies! You could also try substituting pecans, macadamia nuts, or peanuts. Feel free to leave these out completely!
Tips for making these double chocolate cookies
- Make sure you’re butter is at room temperature for easy mixing and the best results. If your butter is too cold, it will take a long time to beat it to a light and fluffy texture. If the butter is too warm, it will start to separate from the other wet ingredients and won’t whip up at all! If this happens, just put the wet mixture in the fridge for 5-10 minutes, or until the butter has firmed up.
- Just like the butter, make sure the eggs are at room temperature! Cold eggs won’t mix well into the butter and you might end up with a slimy or separated mixture.
- For flatter cookies, leave out the shredded coconut. For thick and fudgy cookies, like those from Levain bakery, follow the recipe as is!
- Don’t over bake these cookies: these cookies are done baking when the edges are set and the top is no longer shiny. When they come out of the oven, they will be very delicate and soft. As they cool, the cookies will firm up, resulting in the perfect fudgy texture. If you bake the cookies until they are set, they will be too hard and crunchy once they cool!
Substitutions and variations of these fudgy chocolate cookies
- Chocolate chips: I recommend using semi-sweet chocolate chips in these cookies for a rich chocolate flavor. For a sweeter cookie, use milk chocolate chips. You could also substitute white chocolate chips for a picture worthy black and white cookie.
- Shredded coconut: For flatter cookies, leave out the shredded coconut. For thick and fudgy cookies, like those from Levain bakery, follow the recipe as is! I like using unsweetened shredded coconut, but you could also use sweetened coconut for a sweeter cookie.
- Chopped walnuts: I love adding walnuts to these cookies because I think they pair so well with the chocolate. They also add a delicious crunch to the cookies! You could also try substituting pecans, macadamia nuts, or peanuts. Feel free to leave these out completely!
If you liked these fudgy double chocolate cookies, you might also like:
- The ultimate fudgy brownies
- Double chocolate muffins
- Mini chocolate lava cakes
- Double chocolate crinkle cookies
- Chewy peanut butter cookies
Secret Ingredient Fudgy Double Chocolate Cookies
These double chocolate cookies are super fudgy and chewy thanks to shredded coconut. They are the perfect cross between a brownie and a cookie! The coconut flavor also pairs perfectly with the rich chocolate. If you prefer flatter cookies like a traditional chocolate chip cookie, skip the shredded coconut!
Servings: 28 cookies
Ingredients
- 2 cups all purpose flour
- 3/4 cups cocoa powder
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup (16 tablespoons) unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon espresso powder or instant coffee granules optional
- 1 1/2 cups chocolate chips semi-sweet
- 2 cups shredded coconut
- 1 cup chopped walnuts optional
Instructions
- Preheat oven to 350ºF. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add the eggs one at a time, beating after each addition until the mixture is smooth and fluffy. Add the vanilla extract and espresso powder and beat until incorporated.
- Add the dry ingredients into the wet ingredients and mix on low speed until the dough is just combined. Fold in the chocolate chips, coconut, and walnuts until well incorporated. Roll 2 tablespoons of dough (40 grams) into a ball and place on lined baking sheet. Repeat until all the dough has been used. Make sure to leave at least three inches between each ball for spreading.
- Bake the cookies for 8-10 minutes, or until the edges are set and the top is dry. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!
