Double Chocolate Cookies

These double chocolate cookies are very rich and thick with an incredible texture thanks to the addition of melted butter. I like to use a medium-sized ice cream scoop to make extra large cookies … and these cookies make excellent ice cream sandwiches!


  • 3 cups all-purpose flour
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup unsalted butter, melted
  • 2 eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 375F and coat baking sheets with nonstick spray or line with a silicone baking mat.
  2. In a bowl, stir together the flour, cocoa, baking powder and salt. Set aside.
  3. Using an electric mixer fitted with the paddle attachment or a handheld mixer, beat together the butter and both sugars until light and fluffy. This should take about two minutes.
  4. Add melted butter, eggs and vanilla. Mix until fully incorporated.
  5. Reduce mixer speed to low and slowly add in the flour mixture. Beat until just combined.
  6. Mix in the chocolate chips.
  7. Chill cookie dough for 30 minutes.
  8. Use a medium ice cream scoop to form the dough into balls and place on prepared cookie sheets. Make sure the balls of dough are at least four inches apart.
  9. Bake for 14-16 minutes. Do not over bake if you want the cookies to stay soft and chewy!

*Yield: approximately 20 large cookies.


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