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Double-Chocolate Cookies

If you are a chocolate lover, you are going to love these cookies. They are rich, decadent, and gooey (especially when just out of the oven)! Your taste buds will sing when you take your first bite. These cookies are pure chocolate heaven. I found this recipe in the November 2014 issue of Cooking Light magazine, and it is definitely a delight!

Bon Appetit!


If you prefer a less intense chocolate flavor, use semi-sweet chocolate chips instead of the bittersweet chocolate chips.

You almost want to under-bake these cookies for a gooey center. When the cookies look glossy, pull them out of the oven. For my oven, it was about 8 minutes when the cookies where almost ready.

The dough needs to chill for 30 minutes so plan ahead!

Preparation time is 16 minutes. Total time is 1 hour and 15 minutes.


  • 6.75 ounces unbleached all-purpose flour (about 1 1/2 cups)

  • 6 tablespoons unsweetened cocoa

  • 3/8 teaspoon salt

  • 3/4 cup sugar

  • 1/4 cup unsalted butter, softened

  • 2 tablespoons canola oil

  • 2 large eggs

  • 1/4 teaspoon vanilla extract

  • 1/2 cup bittersweet chocolate chips


Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and salt in a bowl, stirring with a whisk. Place the sugar, butter, and oil in a bowl; beat with a mixer at medium speed until well combined (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add vanilla; beat 1 minute. Add the flour mixture to the butter mixture, beating at low speed just until combined. Cover with plastic wrap; chill 30 minutes.

Preheat the oven to 350 degrees F. Drop dough by 1 1/2 tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 degrees F for 8 minutes or until almost set. Cool on pan 2 minutes or until firm. Remove cookies from pan; cool on wire racks. Serves 26 (serving size 1 cookie).

(edited by Anna Weicht)

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