Double Chocolate Cookies

What’s better than chocolate? Only more chocolate, obviously. Whether you’re a fan of the white or the dark stuff, these will satisfy your needs. 🙂


  • Flour 1 cup 250 ml
  • Cocoa powder ¾ cup 185 ml
  • Baking powder ¼ tsp 1.25 ml
  • Butter, at room temperature ¾ cup 170 g
  • Brown sugar, packed 1 cup 250 ml
  • Eggs, beaten 2
  • Almond or butterscotch extract 1 tsp 5 ml
  • White and/or dark chocolate chips1½ cups 375 ml

    A pack of about 270g will do the trick. You could also do 50/50 chocolate chips and chopped nuts. 😉


  1. Preheat your oven to 350°F / 180°C.
  2. In a large bowl, cream together the butter and sugar.
  3. Add the eggs and extract.
  4. In a separate bowl, combine the flour, cocoa and baking powder.
  5. Add the dry ingredients to the wet mix and stir until just combined.
  6. Add the chocolate chips.
  7. Drop heaping tablespoons of the batter on a lightly greased baking sheet.
  8. Bake for 10-12 minutes.

    Be careful not to burn these! Since the batter is so dark it’s hard to tell. You might worry about the cookies being a little soft and maybe parts still being raw – don’t. At that temperature, you’re killing any bacteria and there’s nothing to worry about. The key to good cookies is that they give a little when you touch them. They’ll harden as they cool.

Makes about 24 cookies.

Rated 5 out of 5 by 3 people

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