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Double Chocolate Chip Cookies

A mix between a brownie, a cake, and a cookie, these double chocolate chip cookies are a decadent way to enjoy a cold glass of milk! 

Servings 16


  • 1 cup butter, semi-melted (see note)
  • 3/4 cup cane sugar
  • 1/4 cup brown sugar
  • 2 tsp vanilla
  • 1 tsp chocolate extract (optional)
  • 1/2 tsp coffee extract (optional)
  • 2 eggs
  • 1/2 tsp salt
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 + 3 tbsp cup cocoa powder
  • 3 tbsp hot chocolate powder (you can omit this, and add 3 tbsp cocoa powder instead)
  • 1 cup chocolate chips (mix of dark, bitter-sweet and white)


  1. Preheat oven to 350 F degrees. Cream the butter and sugar together for 5 minutes, until nice and creamy. Add your extracts. Mix in one egg at a time, ensuring that the egg is well incorporated (1 minute each egg). 

  2. Fold in your dry ingredients, adding the chocolate chips part-way through, Do not over mix your dough. Fold until combined and no streaks of flour or cocoa powder remain.

  3. Scoop 3 tablespoons worth of dough and roll it in your hands, place 4-6 balls on your baking sheet (lined with parchment paper). Bake the cookies for 13-15 minutes. 13 minutes will yield a slightly undercooked cookie while 15 minutes will give you a perfectly cooked cookie. Leave the cookies on the tray for 3-5 extra minutes before transferring them onto a wire rack. 

Recipe Notes

I melted my room temperature butter for 30 seconds in the microwave to have 1/3 of my butter melted and the rest softened. 

If you find that your cookie dough is too soft, chuck it in the freezer for 30 minutes!

To achieve round flatter shaped cookies, roll your cookies into a ball then flatten them with the palm of your hand. 

I used 1/5 scoops of my cookie scooper worth of dough to yield bigger cookies.