Hiyo!! I'm popping in here for a quick update with DOUBLE DARK CHOCOLATE CHIP COOKIES! Trust me: you wanna be excited about these. It's been a long while since I've made cookies, and these were worth the wait. Yum and yum!
In non-food blog world I've been keeping busy with weekends spent climbing mountains (St. Helens last weekend), gardening (mostly just doing manual labor to get it ready, at this point) in our community garden plot, taking lead-climb classes, going to yoga workshops, and generally enjoying the PNW. It's so nice in the spring! Even if it's been an exceptionally rainy year, I still love it. Today I'm headed to the Bay Area, which will be a fun little vacation!
That's all I've got for you — I'll leave you with the recipe for these soft, double chocolate cookies! Make these this weekend — you won't regret it!!
Double Dark Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 18 1x
This double dark chocolate chip cookies are soft, full of cocoa and dark chocolate chips, and sure to be a hit with any chocolate-lover.
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ⅔ cup cocoa powder
- ½ cup unsalted butter, room temperature
- ⅓ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 Tbsp milk
- 1 cup dark chocolate chips
- Combine flour, baking soda, salt, and cocoa powder in a bowl. Whisk together, and set aside.
- With a mixer, cream the butter and sugars together until light and fluffy — at least 3-5 minutes. Add the egg, scraping down sides of the mixing bowl as needed. Add the vanilla extract, mix, then add the milk and mix to combine.
- Add the dry ingredients and mix gently until just coming together.
- The dough will be very firm, so gently fold in the dark chocolate chips.
- Chill the dough for 30 minutes.
- Preheat the oven to 350 F. Using a small cookie scoop, or a spoon, form ⅛ cup balls of dough. Flatten slightly.
- The cookies will not spread very much during baking, so set them 1 to 2 inches apart on a lined cookie sheet. Cook for 9-11 minutes. They will not look done, but the edges will be set.
- Remove from the oven and let cool for a few minutes on the cookie sheet before moving to a cooling rack.
Instructions say: Add the eggs,...
Eggs? Plural? I only see 1 egg...........
Thanks for catching that, Karen! I've fixed it now. Enjoy! xo
Just wanted to know if you used more than 1 egg in this recipe, I did not see an answer from you for another viewer asking the same question. You stated you would correct the recipe.
Hi Sandra! I did indeed fix the recipe after that previous commenter pointed out my mistake — one egg is correct! Is there still an error you see??
Hi Mary! I've made these twice already. So chewy and rich! I have to make sure I bring them to lab or make them for events where lots of people eat cookies, because I can't keep my hands off of them! Hope all is well in Portland!
Hi Becky!! Yay! So glad to know you liked these — they are pretty addicting. I am well — Portland is wonderful! I hope you are well, too! Maybe we'll have to do another marathon one of these days 🙂
Sarah Snell says
I loved this one and i definitely bet this one must be delicious as it looks.
Thanks for sharing this amazing recipe.
Yay! So glad you liked it, Sarah!! xo
sally johns says
I've tried these awesome cookies and i loved them so much.... but my only concern is that i want to make them for some elders and they cant eat that much sugar....
so do you think they can work with less sugar?.. or maybe if i don't put brown sugar?
Hi Sally! I think you could cut down the sugar — it really it just going to depend on taste. I'd try it out with less, and see how low you can get without them tasting weird... ha! Let me know what you discover! xo
Can i cream sugar and butter without electric mixer? I mean just by using hand mixer?
Hi Fareeha! Do you mean and electric hand mixer? Or just a whisk? (the former, yes, the latter... sounds hard/impossible!)
Nah never use or will ever use electric tools (meringue takes a hell of an arm but I do it lol) just takes a bit to Cream together do it with a fork and you're fine I promise you I'll add a picture of the cookies done with simple hand tools I garonteed they'll be perfect. No pioneer woman would have and they made cookies right?
Xenia Ratschmeier says
How many calories ? 100gr?
Hi Xenia — I don't count the calories in my recipes, but you're welcome to plug it into a calorie counter yourself!
What measurement is the cup size used. Small , medium or large. Thanks.
Hi Freda! I was using the US Cup (8oz, or 250ml).
I followed the recipe as it is. They were perfect. I heated the cookies for 10-15 seconds in microwave before serving and it tasted really good. Definitely making these again. Thank you so much for the recipe!
Thanks, Doyal! So glad you enjoyed them! xo
I followed the recipe exactly except for using coconut sugar instead of the brown sugar and they tasted more dry than I was hoping for and more like flour. Still yummy though so I give it a 4!
Sorry to hear it, Christy! I wonder how they'd taste if they were baked just slightly less? Thanks for the comment!
Omg! These are perfection! Soft and light in the inside, rich chocolate flavor, and lightly crisp in the outside. I imagine that they get chewier (like a brownie) the longer they cool, but they were eaten within 10 mins of living outside the oven. I’ll have to add marshmallows and pecans next time!
Thanks for the recipe!
MICHAYLA Ashley ASBELL says
I followed the recipe as instructed yet was not impressed by the texture of the cookies themselves. Cookies turned out pretty dry. I may possibly try adding more milk next time.
This recipe is awesome! Love these perfect cookies! Do you have an idea for a vegan version? *-*
Hi Sandra! I rarely do vegan baking, so do not feel qualified to provide guidance there! If you're familiar, I'd use whatever butter and egg substitutes you are used to.
Karon Giles says
I have migraines and limit myself to dark chocolate. Oh my goodness!!! These are amazing. One will do you for a while though, which is a good thing.
Hi can you subtitude the measurements to grams. Cause we confuse using cup.
Hi Billa — Google can help you with that for now! I don't have this recipe in grams.
Super delicious! We did a bit less sugar, and they turned out really well. Thanks so much for sharing the recipe.
Hi Mary! I love your recipe as it is very straightforward and the ingredients are simple enough. Is there a difference if I bake the dough straightaway versus chilling them first? Also, how long can I keep the dough in the freeze for future baking? Thank you!
Added hopped candy cane to the cookie dough and then dipped half the (cooled) cookies in melted chocolate and powdered candy cane sprinkles into the melt chocolate- AMAZING "candy cane hot chocolate" type cookie ! 10/10
Robert Waltman says
Excellent cookie recipe!
I am going to try to make them again.
Thank you for sharing your recipe.
I did only 1/3 Cup of sugar and although they were slightly dry, but still delicious. They were a hit with me and the kids. I didn't want something over sweet when I'm craving a sweetie, otherwise I'll go on a sweet rampage for months, devouring cakes and cookies left, right and centre!
Thanks for sharing the recipe.
We also didn't cream the butter and sugar, just added all ingredients in a bowl and kids mixed it (and made a mess).
Foolproof recipe and the most delicious decadent cookies.
Thank you! 🙂
That was an amazing and easiest way of making chocolate cookies at home. I am definitely gonna try this very soon.