Double Chocolate Cookies

double chocolate cookies

A few months ago, I asked my youngest what kind of cookies I should make for the week.  (I know, her being only 3 at the time, that can be a dangerous question.)  She very reasonably said, "chocolate!".  I thought to myself, okay, that should be easy.  Surprisingly, it actually wasn't.  Maybe I was in a rare mood that day, but all the recipes I looked at, just weren't the "one".  They either had a list of weird ingredients, they were exceptionally huge, or they had peanut butter in them.  I just wanted something simple and straight forward.  So, I decided to create something of my own.

double chocolate cookies

It worked out beautifully!  Surprisingly haha.  I just added and reduced a few ingredients to our all-time favorite chocolate chip cookies, and voila- we have ourselves some chocolate cookies!  These are moist, super chocolatey, and incredibly satisfying.  They definitely hit the spot.  These cookies are super straight forward.  In fact, these have slid right into my cookie rotation.  They were so popular the first few times I made them, that I wasn't able to photograph them until recently!  Everyone ate them so quickly that I swear the cookie jar was full one minute, then the next, it was reduced to crumbs.  If you are looking for a simple, yet satisfying cookie, look no further, you have found it!

double chocolate cookies

Double Chocolate Cookies

Yield: about 36 cookies

  • 1 cup (2 sticks) unsalted butter, at room temperature

  • 1 cup packed light brown sugar

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon espresso powder

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 3 cups semi-sweet chocolate chips


Preheat the oven to 325ºF.  Line three baking sheets with parchment paper or rubber baking mats.

In the bowl of your electric mixer fitted with the paddle attachment, cream the butter, light brown sugar, and granulated sugar, until light and fluffy, about 3-4 minutes.  Add the eggs and vanilla extract, and beat until combined.  In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda and salt.  With the mixer on low speed, slowly stir in the flour mixture.  Mix just until incorporated.  Stir in the chocolate chips.

Drop about 2 tablespoons worth of dough onto the prepared baking sheets.  Place in the preheated oven and bake for 20-25 minutes, or until barely set in the center for a soft cookie, or a little longer for a crisp cookie.  Let cool completely before removing from the baking sheets.

Store in an airtight container at room temperature or in the refrigerator up to a week.


Source: Adapted from Lily's Café Cookbook, Revised Edition by Kyra Alex



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