Double Chocolate Cookies – a delicious recipe with flour, Dutch, baking powder, salt, unsalted butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
- Preheat oven to 350 degrees
2
- In a medium bowl, sift together flour, cocoa, baking powder, and salt
3
- In an electric mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla
4
- Combine espresso powder and melted chocolate; beat into butter mixture.
5
- With mixture on low, gradually add flour mixture and mix just until combined
6
- Gently fold in chopped chocolate
7
- Use a medium-sized ice cream scoop to drop dough about 2 inches apart and bake for about 15 minutes, rotating sheets halfway through.
8
- Sprinkle cookies with sparkling sugar if desired
9
- Transfer cookies to a wire rack to cool completely. (This recipe makes 22 cookies, but I halved the recipe and they still came out great)
819
kcal
Calories
47
g
Fat
89
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup flour, 1/2 cup unsweetened Dutch-process cocoa, 1/2 tsp baking powder, 1/2 tsp salt, and more.
Yes, Double Chocolate 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.
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