Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

While appearing small in size, these Double Chocolate Cookies deliver massive amounts of rich chocolate flavor.This recipe goes with: Hazelnut Nutella Sandwich Cookies, Chocolate Peppermint Patty Cookies, Chocolate Decadence Cookies, Chocolate Peanut Butter Thumbprint Cookies 

This Story Originally Appeared On sunset.com


Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary

30 mins
Makes about 40 cookies


Ingredient Checklist


Instructions Checklist
  • Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. When dough is cool, stir in chocolate chips. Chill dough, covered, until firm, about 2 hours.

  • Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.

  • Make ahead: Batter up to 1 day; baked cookies up to 2 days, airtight.

  • Note: Nutritional analysis is per cookie.

Chef's Notes

Total time does not include chilling and cooling time.

Nutrition Facts

109 calories; calories from fat 55%; protein 1.7g; fat 6.7g; saturated fat 3.7g; carbohydrates 13g; fiber 0.8g; sodium 31mg; cholesterol 20mg.