Double Dark Chocolate Cookies

Author Jessica (


  • 1 cup all-purpose flour
  • 3/4 cup Dutch-process cocoa powder*
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter , softened
  • 2/3 cup granulated sugar
  • 1/4 cup firmly packed dark brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips*


  • Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • In a medium bowl fitted with an electric mixer, beat butter, granulated sugar, and brown sugar about 3 minutes or until fluffy. Then add eggs one at a time and incorporate vanilla extract. Reduce mixer speed to low then add flour mixture in three portions, mixing each just until incorporated.
  • Stir in chocolate chips. Chill dough in refrigerator until firm; about 2-3 hours.
  • Place the dough on a clean work surface and divide in half. Roll out into logs about 12 inches long. Wax paper may be used to help roll dough evenly and to chill in refrigerator. Refrigerate dough for about an hour. ** Note that the dough can be frozen for up to a month if wrapped well in plastic wrap and aluminum foil.
  • Preheat oven to 350 degrees F
  • Line baking sheets with paper. Using a sharp knife, cut the dough into 1-inch slices. Place cookies 1 ½ inches apart on baking sheet. Bake for about 15 minutes, or until cookies look just baked. Do not over bake.


The recipe specifically indicates using “best-quality” chocolate, in both the chocolate chips and cocoa powder.
Cookies can be stores in an air tight container for up to one month.