Double Chocolate Cookies

Double Chocolate Cookies

  • Prep Time: 39 minutes
  • Cook Time: 12 minutes
  • Total Time: 51 minutes
  • Yield: 24 cookies 1x


A killer cookie for chocolate lovers!


  • 3/4 cup unsalted butter
  • 3/4 cup light brown sugar sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 cup Dutch-process cocoa powder
  • 2 eggs
  • 1 and 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 4 oz dark chocolate (70% cacao minimum), chopped
  • dark chocolate chips for the topping
  • maple sugar for dusting


  1. In the bowl of an electric mixer, beat together the butter, sugar, salt and vanilla until fluffy.
  2. Add the cocoa, beating to incorporate. Then add the eggs, one at a time, beating at medium speed.
  3. In a bowl, combine the flour and baking powder and fold into the batter until smooth. Fold in the chopped chocolate.
  4. Pile the cookie dough onto a piece of plastic wrap or parchment and roll into a log, twisting the ends to enclose. Chill until firm (about half hour).
  5. Preheat the oven to 350° F and line a baking sheet with parchment paper.
  6. Cut the chilled dough log into 1/4-inch to 1/2-inch slices and place the slices a little apart on the baking sheet. Sprinkle lightly with maple sugar.
  7. Bake until firm, about 10-12 minutes.
  8. Transfer the cookies to a wire rack to cool.
  9. Store in an airtight container for up to 2 weeks.


Be careful not to over-bake the cookies. They should be crispy on the outside and a little chewy inside.

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