Double Chocolate Buzz Buzz Cookies Recipe

Name: Double Chocolate Buzz Buzz Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces semisweet chocolate chunks, divided; 1/4 cup unsalted butter; 1/2 cup all-purpose flour; 1/4 teaspoon baking soda; 1/4 cup unsweetened cocoa powder (recommended: Valhrona or Hershey's); 1 teaspoon instant espresso powder; 1 pinch salt; 1/2 cup dark brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract

Servings: persons

8 ounces semisweet chocolate chunks, divided
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 cup unsweetened cocoa powder (recommended: Valhrona or Hershey's)
1 teaspoon instant espresso powder
1 pinch salt
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

1
Preheat oven to 325 degrees F. Line an 11 by 16-inch baking sheet with parchment paper or use a silicone baking mat.
2
Melt 4 ounces of the chocolate chunks with the butter.
3
Set aside the mixture to cool slightly.
4
In a medium bowl, sift together the flour, baking soda and cocoa.
5
Whisk in the espresso powder and salt.
6
In the bowl of an electric mixer, combine the chocolate mixture, sugars, egg and vanilla at medium speed.
7
Reduce the speed to low and add the flour in thirds.
8
Turn off the mixer and fold in the remaining 4 ounces chocolate chunks.
9
Using a spoon or an ice cream scoop, form the dough into 1-inch balls and place on the prepared baking sheet, spacing 2 inches apart.
10
Bake for 10 to 12 minutes or until the cookies have spread into disks and the tops are crackled.
11
They will still be soft.
12
Set the baking sheet on a cooling rack and let the cookies cool for about 2 minutes.
13
Remove with a spatula to a cooling rack to let cool completely.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces semisweet chocolate chunks, divided, 1/4 cup unsalted butter, 1/2 cup all-purpose flour, 1/4 teaspoon baking soda, and more.

Yes, Double Chocolate Buzz Buzz Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Chocolate Buzz Buzz Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions