The recipe for these double chocolate cookies first appeared on the blog wayyyyy back in 2014, when this was a baby blog and I was a pretty terrible blogger/photographer. Thank goodness that has changed!
You know what hasn’t changed? The recipe for these cookies, but before we get to that, let’s talk a little about how these cookies came about.
The first time I made these was for a Friday Night Dinner my friends and I used to have every Friday. That week, the theme was 30 minutes or less so as the resident dessert maker, I needed something that came together FAST.
Lucky for us, these cookies fit the bill. They were a hit at dinner that night and made an appearance in quite a few care packages I sent to my brother and sister when they were in college. Now, they might be making an appearance in cookie boxes I send to friends across the country. We’ll see though, don’t want to spoil them too much!
Now, let’s talk about the recipe, shall we? These double chocolate cookies are seriously so easy to make and they are so, so good. I’m pretty sure it’s impossible to eat just one.
I used white chocolate chips because I wanted to have the contrast between dark batter and bright white chips, but if you prefer to use regular chocolate chips you totally can. Let’s be real, when you’re adding chocolate to cookies, you can do no wrong. Hope you like these as much as the original Friday Night Dinner crew did!
Double Chocolate Cookies
Fudge chocolate cookies studded with white chocolate chips.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder (dark or regular)
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1 cup white chocolate chips
Directions
- Step 1 Preheat oven to 350°F.
- Step 2 In a large bowl, beat butter, sugar, egg and vanilla extract until light and fluffy. In another bowl, combine the flour, cocoa powder, baking soda and salt
- Step 3 stir into the butter mixture until well blended. Mix in the white chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Step 4 Bake for 8-10 minutes. Cool slightly on the cookie sheets, then transfer to a wire rack to cool completely.
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