Double Chocolate Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 14 Large Cookies
  • 1/2 cup unsalted butter - softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg - at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 cup + 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 + 1/4 cup chocolate chips - I used milk chocolate
  1. Using your stand mixer cream the butter for 30 seconds.
  2. Add both sugars to the butter and whip until light and fluffy.
  3. Mix in the egg and the vanilla extract until fully mixed.
  4. In your medium bowl combine the flour, cocoa powder, baking soda and salt and mix until combined.
  5. Slowly add the dry ingredients to your wet ingredients on low speed until no flour remains - the batter will be thick.
  6. Using a spatula, hand mix in the milk - the batter will still be thick and sticky.
  7. Then mix in 1 cup of the chocolate chips.
  8. Cover your bowl with saran wrap and let chill for 2 hours - or over night.
  9. Heat your oven to 350 degrees and let the dough come to room temperature while the oven is heating up.
  10. Scoop 3 tablespoons of dough and roll into a ball and place on your baking sheet, lined with your silpat.
  11. Bake for 12 minutes, the cookies will look under cooked, they'll continue to cook while they're cooling on the baking sheet.
  12. Allow cookies to cook for 5 minutes before moving to a wire cooling rack.
  13. Store in an air tight container for up to a week, or freeze for up to 3 months.
Recipe by Stacey's Recipes at