Double Chocolate Cookies

I sent Joe to work with these this week and he reported that they were a big hit with people coming back to his office for seconds and thirds, or maybe he ate them all?  Either way, these disappeared within a day and I’d recommend this recipe to any chocolate lovers out there.  Maybe add in some coconut flakes or nuts if you’re so inclined!

Unlike most cookie dough recipes, these start with cold butter and  their double chocolate name is from the cocoa powder and chocolate chips.  Don’t over bake, you want them to be a little soft when you pull them out of the oven.  IMG_5865What to buy:

  • 1/2 cup, 1 stick unsalted butter, cold and cubed
  • 1/2 cup sugar
  • 1  eggs
  • ½ cup dark cocoa powder
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups chocolate chips

What to do:

  • preheat the oven to 350
  • line baking sheets with parchment paper
  • in the bowl of an electric mixer, combine the butter and sugar
  • beat together on medium-high speed until light and fluffy, 2-3 minutes
  • blend in the egg
  • mix in the cocoa powder, flour, salt, and baking powder until well blended
  • fold in the chocolate chips with a spatula
  • roll dough into balls and flatten just slightly into a disc
  • place on baking sheets, a few inches apart and bake 8-10 minutes




  1. cutting the butter into small cubes and freezing for a few minutes helps (even the friction from the knife cutting the butter creates heat) maintain temperature along with freezing your mixing bowl and utensils, and cutting the butter in by hand with a pastry blender..using an electric mixer you have to be really careful to not overmix to keep those cold pea-sized pieces of butter from melting.

  2. About how many cookies does it make? I’m planning to make them for about 60 people, and I was wondering how many batches I would need to make.

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