Photo: Ryan Liebe; Styling: Mary Clayton Carl 
Hands-on Time
16 Mins
Total Time
1 Hour 15 Mins
Serves 26 (serving size: 1 cookie)

The secret to these rich chocolate cookies is not to overbake them. For a gooey, creamy cookie center, pull them out of the oven when they are still a bit glossy.

How to Make It

Step 1

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and salt in a bowl, stirring with a whisk.

Step 2

Place sugar, butter, and oil in a bowl; beat with a mixer at medium speed until well combined (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add vanilla; beat 1 minute. Add flour mixture to butter mixture, beating at low speed just until combined. Add chocolate; beat at low speed just until combined. Cover with plastic wrap; chill 30 minutes.

Step 3

Preheat oven to 350°.

Step 4

Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 8 minutes or until almost set. Cool on pan 2 minutes or until firm. Remove cookies from pan; cool on wire racks.

Ratings & Reviews

Double-Chocolate Cookies - - YUM!!

July 03, 2015
One of the best cookies I have ever baked!  Cookie puffed up and stayed puffy.  I live in Denver, and did not have to make any adjustments.  Most of my cookies flatten, even with the suggested adjustments for altitude.  

Not-too-sweet, hearty, and never dry!

January 25, 2017
I made these for the first time yesterday. My mixer had stopped working, so it took me a while to mix by hand...but it was well worth it! I probably over-baked these cookies, but they were still a hit! I will definitely make these again.