Double Chocolate Chip Cookies

You guys!  Hey!!! Happy 2017!  I know, I know…things got kind of hairy at the end there.  But we’re still here, and there are still recipes that need baking.  And now my watch begins…

We moved!  I finally have a ktichen that isn’t basically a submarine galley, and I am so…SO excited.  To have enough space to be able to fit 2 or 3 people at the same time is amazing!  But for anyone who knows me in real life, you can probably guess how much I like having other people in the kitchen with me.  HEY IT’S GENETIC OKAY MY BROTHER IS THE SAME WAY.

I don’t have an island, but I *will* take a peninsula WITH SPACE FOR COOKBOOKS ON AN ACTUAL SHELF.
Now, I’m going to be v honest with you guys because we’re all pals here, but there are not very many pictures in this post.  Not because I didn’t have my phone – today’s playlist heavily featured Run the Jewels and Finnish folk music – but because I’ve never had a kitchen with natural lighting so I’m still trying to figure it out.  So, I guess ~coming soon~ will be some kick-ass pictures!  Maybe?

Double Chocolate Chip Cookies

  • Servings: about 4 dozen
  • Difficulty: easy
  • Print


  • 2 cups all-purpose flour
  • 1/4 cup black cocoa
  • 1/2 cup regular cocoa (if you don’t have black cocoa, just do 3/4 cup regular cocoa!)
  • 1 tsp espresso powder (optional! though highly recommended for ultimate chocolateitude)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light or dark brown sugar, packed
  • large eggs, room temperature
  • 1 tsp vanilla extract
  • 11.5 ounces semi-sweet chocolate chunks, chocolate chips, dark chocolate – feel free to get crazy here!
  • OPTIONAL – fancy finishing salts!  I used orange ginger salt and a hibicus salt because why not and also my friends get me on some next levels.
    So much space for ingredients!


  1. Preheat the oven to 350°F, with one rack in the middle position.
  2. Whisk together flour, cocoa(s), baking soda and salt (and espresso powder, if you have it) in a medium-sized bowl.  You know me, I love a good sifted cocoa, so if you have the means be sure to do that before whisking.
  3. In a larger bowl, cream together the softened butter with both sugars and vanilla until smooth (about 3-5 minutes)
  4. Add eggs one at a time to the butter mixture, making sure to beat well after each addition
  5. Gradually add flour and cocoa mixture in thirds to the larger bowl, beating well after each addition.
  6. Mix in the chocolate chunks/chips/what have you by hand, distributing evenly throughout.
  7. On an ungreased non-stick cookie sheet (or SILPAT-ed), drop the dough by 1 rounded tablespoon/cookie scoop, about 2 inches apart.
  8. Bake for 10-12 minutes, rotating halfway through baking, or until the cookies get puffy with a set, but soft, center.  If you’re using finish salts, sprinkle them on top of the cookies when you rotate the for some next level flavors.  Let them cool for 5 minutes on the cookie sheet, and then transfer to a cooling rack to finish.



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