Double Chocolate Cookies

Blog post


2 1/4 sticks unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 tsp baking soda
1 tsp Kosher salt
2 Tbsp instant espresso powder
10-12 oz. semisweet mini chocolate chips

Turn oven to 350 degrees. Line baking sheet with parchment paper.

1. Beat butter until smooth in a mixer using the paddle attachment. Add both sugars and blend until well combined and smooth and fluffy, about 3-5 mins.
2. While mixer is going, add the dry ingredients in a separate bowl. I like to pour dry ingredients through a sifter to make sure there are no lumps in the flour. Combine the flour, cocoa powder, baking soda, salt, and instant espresso powder together and stir together. Set aside.
3. Add eggs, one at a time to the butter and sugar mixture. Stop the mixer to scrape down the sides and bottom of the bowl with a mixer to make sure all is incorporated.
4. While the mixer is on a slow speed, slowly add the dry ingredients and mix until just combined. Don't over beat as the flour will make the cookies tough.
5. Turn mixer off and add the mini chocolate chips. Stir together with a spatula making sure all is incorporated.

At this point you can wrap the dough for chilling or move on to baking. Bake time depends on size of cookies and starting temperature of the cookie dough.

For this post I used an ice cream scoop to ensure large cookies that would all bake evenly.

Bake time, 16 mins for medium-large cookies with slightly chilled cookie dough.

*Baking note* Determining doneness of a dark cookie dough is tricky. You'll know your cookies are done when the edges are firm to the touch, but not hard. The cookies will still cook ever so slightly when you take them out of the oven and they cool on the baking sheet.

Recipe adapted from Kelsey Banfield via

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