Double Chocolate Cookies
Fudgy, brownie-like cookies loaded with cocoa and extra chocolate chunks. A chocolate lover's dream.
Ingredients
Total time: 25 minutes
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups semisweet chocolate chunks
Instructions
- 1
Heat the oven to 350°F and line two sheets with parchment.
- 2
Sift the flour, cocoa, baking soda, and salt together.
- 3
Beat the butter and both sugars until smooth and creamy.
- 4
Add the eggs and vanilla, beating until the batter looks glossy.
- 5
Mix in the dry ingredients just until combined, then fold in the chocolate chunks.
- 6
Scoop 2-tablespoon mounds 2 inches apart.
- 7
Bake 9–11 minutes — the tops will look crackly and set at the edges. Don't overbake.
- 8
Cool on the sheet for 5 minutes.
Zoe's Tips
- Sift the cocoa to avoid bitter lumps.
- Pull them while the centers still look soft for a fudgy bite.
- A pinch of espresso powder makes the chocolate taste even richer.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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