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These deep, dark, chocolate cookies will satisfy even your most intense chocolate cravings.
You know that thing that happens occasionally? That thing where you feel the need to have a bag of potato chips in one hand, some chocolate in the other, and glass of red wine on the table in front of you? Please tell me I’m not alone. Crunchy-salty, chocolate, and wine. Sigh.
Now, I’m not saying I indulge this beast every time it shows up, but every now and then the beast wins. It won big time when I made a batch of these cookies last weekend.
A good amount of cocoa powder and bittersweet chocolate chips combine to create an intensely chocolate experience, almost like a brownie in cookie form. They stay fresh and wonderful for days but I can pretty much guarantee they won’t last that long.
Enough chatter…let’s bake cookies!
First things first. I’m just running through the basics here but you’ll find all the precise measurements and other details on the printable recipe below. I like to use a combo of white and brown sugar in cookies and the first step is to cream the sugars together with some softened butter. I’m using my electric hand mixer but you can use your stand mixer if you’d like.
In go two eggs, one at a time. Beat the mixture between additions.
Next, a good amount of vanilla. Why hold back?
In a separate bowl, whisk together the dry ingredients – all-purpose flour, cocoa powder, baking soda, and salt.
Dump all of the dry ingredients right into the bowl with the creamed butter/sugar mixture. Mix the dough until the dry ingredients are completely incorporated. Start out with the beaters on LOW speed so you don’t send the mixture flying out of the bowl and all over your kitchen.
And, now it’s time for the happiness. Stir in the bittersweet chocolate chips with a wooden spoon. I love how substantial these babies are. Nice.
That’s it! Cover the bowl and pop it in the fridge for at least an hour or more. The cookies will hold their shape better and be prettier if the dough is chilled. I even like to pop the bowl back in the fridge in between batches to keep it nice and chilly.
Or…we could just grab a spoon right now and go for it. Nah, let’s make some cookies.
Drop rounded spoonfuls of dough on to a lined or ungreased baking sheet. If you want nicely shaped cookies, use your fingers to shape up any that are lopsided or odd looking.
Have you used a Silpat Baking Mat yet? I’m in love with my Silpat. You can use them in place of parchment paper and they pretty much last forever. Cookies and other baked goods bake up beautifully on them.
Bake them at 350 degrees for between 8 to 10 minutes, just until set, and then get them out of the oven. They may appear slightly soft but don’t be tempted to bake them longer. They will set up as they cool and be perfectly soft, chewy, and delicious.
Did I mention how sinfully decadent they are?
Valentine’s Day is just days away and the perfect excuse to bake up a batch of these indulgent, chocolate cookies. Or, just blame it on the beast.
Double Chocolate Cookies
- 1 cup butter softened
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups bittersweet chocolate chips
- Preheat oven to 350 degrees F.
- In large mixing bowl, use an electric hand mixer to beat butter and sugars until well combined and creamy. Add eggs, one at a time, beating after each addition. Add vanilla, beating for another minute just until incorporated.
- In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the dry mixture to the butter mixture and beat until well combined. Use a spoon to mix in the chocolate chips. Cover and refrigerate dough for at least an hour or more.
- Remove chilled dough from refrigerator and drop by rounded spoonfuls onto parchment lined or ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cookies will seem slightly soft but don't be tempted to bake longer. Allow to cool on cookie sheet for 3 to 4 minutes then transfer to wire racks to cool completely.
Adapted from Allrecipes.com
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