Double Dark Chocolate Chip Cookies 

I love chocolate! Unless it has nuts in it. I’m not crazy for peanuts and chocolate. Believe it or not, I have never made a dark chocolate chocolate chip cookies. I have been making cookies since I was like twelve yet never made these.

I have made brownies and cakes that were double even triple chocolate but never cookies. I have recently become addicted to dark chocolate. And these cookies will satisfy any chocolate craving with a single bite. But the question is: Can you stop eating them after one cookie? These were supposed to last a few days for after school snacks for the kids. But I guess when they are good they don’t last long. They were all eaten within 24 hours, without even a crumb left for a mouse to share.

I know we kid, but it is true: When there is food in the table grab it now because it might not be there later. At least they act the same way when it comes to their vegetables, too. Everything in moderation.

Bon Appétit

Double Dark Chocolate Chip Cookies
Prep Time
1 hr 10 mins
Cook Time
13 mins
Total Time
1 hr 23 mins
Course: Dessert
Servings: 18 2, cookies per serving
  • 1 cup salted butter softened (2 sticks)
  • 1/2 cup white sugar
  • 3/4 cup brown sugar
  • ½ cup  dark chocolate 50-60%, melted
  • 2 large eggs
  • 1 tablespoon plus 1 teaspoons vanilla
  • 2 cups flour spooned and leveled
  • 1 cup cocoa powder spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking power
  • 2 tablespoon milk
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups dark chocolate chips
  1. In a large bowl or stand mixer, beat the butter until light and fluffy. Add the white and brown sugar and beat 1 more minute, scraping bottom and sides.

  2. Add 1/2 cup dark chocolate chips to a small bowl. Microwave in 20-30 second increments until it gets smooth but there are still some lumps. Let it sit for 1 minute, then stir until it is completely smooth. Or you can melt the chocolate chips over a double boiler on the stove. Beat the chocolate into the dough.

  3. Add eggs and vanilla and beat well, scraping the edges and bottom of the bowl.
  4. Add the flour, cocoa, baking soda and salt. Stir the dry ingredients together a bit with a small spoon so you don't end up with any lumps of salt or soda in your cookies. Then beat the dry ingredients into the dough.

  5. When the dough is just starting to come together and there are still streaks of flour, add the chocolate chips. You can use semisweet chocolate, dark chocolate, or any combination of the two. You can also use a bar of chocolate that you have chopped (12 ounces).

  6. Beat in the chocolate chips and mix until the dry ingredients are completely incorporated. Don't over mix! Stop the mixer as soon as it all comes together.

  7. At this point you need to chill the dough. It's too sticky to handle right now, plus it has to be completely cold when it goes in the oven. Cover the mixing bowl and stick it in the fridge. Wait 1 hour or until completely chilled. To shape the dough into cookies, use a 2 tablespoons and roll into a ball.

  8. Once you have completely cold shaped cookies, place them on a baking sheet lined with parchment paper. Make sure there are at least 2 inches in between each cookie.

  9. Preheat the oven to 350 degrees F. Bake for 10-11 minutes. DO NOT over bake. They should still look pretty soft in the middle when you take them out, but shouldn't be shiny anymore.

  10. Let cool on the pan for 5-10 minutes. Use a spatula to transfer to a cooling rack.


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