Chewy Double Chocolate Cookies


Chewy Double Chocolate Cookies_SACMerry Christmas! It’s snowing here in Ohio – and it’s that beautiful pure white snow that hasn’t been marred by slush yet! So pretty.

This is a super quick post – Chewy Double Chocolate Cookies.

Chewy Double Chocolate Cookies_SAC_2Really delicious – I made these for N to take to work – and I am tempted to keep them at home because they are so good! Really dense, chewy, chocolatey goodness. Perfect for Christmas and the Holiday Season.

I found this recipe on – only adjustments I made were to add coffee to the batter, use dark brown sugar instead of light, replace white chocolate chips with semi-sweet chocolate chips, and I made the cookies larger.

Adding coffee is a great trick I do to all recipes that include chocolate – Ina (Barefoot Contessa) told me to do it and I explicitly trust her….it really enhances the chocolate flavor – there isn’t a coffee taste to these cookies. Just a super intense chocolate experience.

Chewy Double Chocolate Cookies_SAC_1Chewy Double Chocolate Cookies
Adapted from Mama’s Apprentice on (link above)
Makes 25-28 cookies

1 cup butter – room temperature
1 cup white sugar
3/4 cup dark brown sugar
2 eggs – room temperature
1 teaspoon pure vanilla extract
2 teaspoon instant coffee powder dissolved in 2 t. hot water
1 3/4 cups flour
1 1/4 cups cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. In an electric mixer with the paddle attachment, cream together the room temperature butter, dark brown sugar and white sugar until light and fluffy – about 5 minutes. Making sure to scrape down the sides of the bowl a few times.
  3. While butter and sugars are creaming – in another bowl, combine the flour, cocoa powder, salt and baking soda and gradually add to the creamed mixture.
  4. Add eggs one at a time. Add vanilla extract and the coffee mixture.  Note: the dough is incredibly dense.
  5. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet. Note: for a more consistent shape – roll cookies into balls and place on baking sheet.
  6. Bake for 11-13 minutes until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  7. Eat and Enjoy!

Leave a Reply