To me, these double chocolate cookies signify love. They represent a love of chocolate, a love of baking, and a love for sharing life’s sweet treats.
Valentine’s Day isn’t just about celebrating a romantic relationship. It’s the chance to remind all loved ones just how much they’re in our thoughts.
Romance and pretty flowers shouldn’t be reserved solely for February 14th; they should be embraced everyday in our lives life. Personally, I like to use the holiday as an opportunity to send an extra special something to my dear ones.
Rather than send the familiar “How are things going?” text or email that I usually do, I’ll drop off a special bag of these double chocolate cookies. And you know me, any chance I can get to use some ribbon and pretty tissue paper is a chance I’m going to seize.
These double chocolate cookies are rich, fluffy, and perfectly sweet. With chocolate baked goods (and most baked goods in general), I make a conscious effort to balance the sweetness in the recipe.
It’s a quality I’ve observed in French cookies; focus more on providing flavorful impact and less on overloading sugar. People are always sharing with me how much they love the fact that my baked goods aren’t sickly sweet like many grocery store versions.
Like with this recipe, for example, you get optimal sweetness with maximum cocoa goodness. I also bake my double chocolate cookies using semisweet chocolate chips and white chocolate chips for varying flavor.
You could easily do milk and dark chocolate chips. Heck, why not just chop up your favorite chocolate bar and stir those chunks in? They’d melt beautifully.
I bake my double chocolate cookies plump and small. This way, they’re not only pillow-y soft on the inside, but they’re also easy to fit into goody bags for wrapping.
Aside from the irresistible yumminess, the best part about these double chocolate cookies is that they can be whipped up and baked in less than 20 minutes. How’s that for something to love!
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, 1 stick, softened
- 1/2 tsp vanilla extract
- 1 egg
- 1 cup all-purpose flour, + 2 tbsp
- 6 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1/3 cup white chocolate chips
- 1/3 cup semisweet chocolate chips
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Beat the butter and sugars together until light and fluffy.
- Add the egg and vanilla extract in and mix until combined.
- Sift the flour, cocoa powder and salt (and baking soda, if using - see note at end); add these to the wet ingredients. Mix just until all of them are incorporated.
- Stir in the chocolate chips. Use a tablespoon size melon/ice cream scooper to scoop out balls of cookie dough. Roll the cookie dough balls to create perfectly smooth, round balls. Place 9 balls of dough on your baking sheet, spreading them out from each other.
- Bake the cookies for 13 to 15 minutes, just until the tops are slightly cracked. Let the cookies rest on the baking sheet for another 3 to 4 minutes before transferring them to a wire cooling rack.
The original recipe also calls for baking soda (1/2 tsp), however, the baking soda tends to cause the cookies to spread, so I omit it. Feel free to include the baking soda if you want flatter cookies.
Nutrition Information:Yield: 25 Serving Size: 25 Servings
Amount Per Serving: Calories: 119