The best recipes, improved

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

These cookies make chocolate the star: they come out moist, rich, and quite simply decadent.  I used Ghirardelli cocoa powder and good ‘ol Tollhouse semisweet chocolate chips.

Double Chocolate Chip Cookies

  • Prep Time: 18m
  • Cook Time: 9m
  • Total Time: 30m


  • 1/2 c Salted butter, softened
  • 1 c Sugar
  • 1 Egg
  • 1 tsp. Vanilla
  • 3/8 c Cocoa powder (6 tbsp )
  • 3/4 tsp. Baking soda
  • 1 c Flour
  • 1 c Chocolate chips (semisweet) or mint chips


  1. Preheat oven to 350°F.
  2. Beat / cream together the butter and sugar until smooth and a light pale color.
  3. Beat in the egg and vanilla.
  4. Blend in the cocoa powder and baking soda.
  5. Stir in the flour (avoid over mixing), then fold in the chocolate (or mint) chips.
  6. Form the dough into 1" balls and arrange with 2" spacing on a non-stick baking sheet, prepared with parchment paper or a silicon bake mat. A typical arrangement is 8 dough balls on a standard 1/2 bake sheet in 3x2x3.
  7. Bake at 350°F for 8-10 minutes. For 1.5" balls, bake for 10-12 mins
  8. When done, let cool for at least 1 minute on the baking sheet before transferring to a rack for cooling.