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Dark Double Chocolate Cookies

Thick soft and fudgy dark double chocolate chip cookies!
Course: Dessert
Cuisine: chocolate
Keyword: chocolate, cookies
Author: Heather Perine


  • 1 cup Cold Butter cut into small cubes
  • 1 cup Brown Sugar
  • ½ cup Sugar
  • 2 Eggs
  • ½ cup Dark Baking Cocoa
  • 1 cup Cake Flour
  • cup All-Purpose Flour
  • 1 teaspoon Cornstarch
  • ¾ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1⅓ cup Semisweet Chocolate Chips


  • In a mixing bowl, add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and whisk together. Set aside.
  • In your stand mixer fitted with a paddle attachment, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
  • Add in the cocoa dry mixture and stir until combined. Stir in semisweet chocolate chips.
  • Chill dough for 15 minutes. While the dough is chilling, pre-heat your oven to 410oF.
  • Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
  • Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.