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rich double fudge chocolate chip

Double Fudge Ripple Chocolate Chip Cookies

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 2 Baking sheet
  • 2 silicone baking mat or parchment paper
  • 1 wire cooling rack
  • 1 Cookie scoop 1.5 tablespoon
  • 1 microwave-safe bowl
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 2 cup all-purpose flour spooned and leveled
  • 1/2 cup natural cocoa powder unsweetened
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup mini chocolate chips
  • 4 ounce dark chocolate chopped, melted and cooled
  • 2 tablespoon milk optional, as needed

Instructions
 

  • Preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment.
  • In a mixing bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  • In a separate large bowl beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
  • Beat in the eggs one at a time, then mix in the vanilla until smooth.
  • Add the dry ingredients to the wet ingredients and mix on low just until a soft dough forms.
  • Fold in the semisweet chocolate chips and mini chocolate chips until evenly distributed.
  • Melt the chopped dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth, then let it cool slightly.
  • Drizzle the melted dark chocolate over the cookie dough and gently fold two to three times to create visible ripples without fully blending.
  • If the dough seems dry or stiff, add milk 1 tablespoon at a time and fold just until scoopable.
  • Cover and chill the dough for 30 minutes to set the ripples and firm the dough.
  • Scoop 1.5-tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart.
  • Bake one sheet at a time for 9 to 11 minutes until the edges are set and the centers look slightly underbaked.
  • Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.

Notes

Chilling helps preserve the marbled fudge ripples and prevents excessive spreading, so avoid skipping it. For chewier cookies, pull them from the oven when the centers still look a touch glossy; they’ll finish setting on the sheet. If you prefer larger bakery-style cookies, use a 3-tablespoon scoop and add 2 to 3 minutes to the bake time. Swap in milk or white chocolate chips for contrast, or add 1/2 teaspoon espresso powder to intensify chocolate flavor. Store cookies airtight at room temperature for up to 4 days or freeze dough balls for 2 months; bake from frozen adding 1 to 2 minutes.
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