These Death by Chocolate Cookies are loaded with chocolate flavors and made with chocolate chips and dark chocolate chunks. These cookies are prefect for sharing or enjoying as a simple dessert or snack anytime.
I love a chocolate dessert. It’s true. Over the years I’ve shared so of my favorite recipes for chocolate desserts and cookies here with y’all. Some are delicious from scratch cookies like these Chocolate Peanut Butter Chip cookies, others are cake mix hacks like these Triple Chocolate Chip Cookies. I also have a great recipe for Old Fashioned Chocolate Pie that is out of this world!
How to make Death by Chocolate Cookies: (scroll down for the full recipe)
Ingredients:
- semi-sweet chocolate chips
- dark Chocolate Baking Bar
- dark Brown Sugar
- granulated Sugar
- baking powder
- baking soda
- all-purpose flour
- butter
- eggs
Special Equipment:
- electric mixer
- cooling rack
- measuring cups and spoons
Instructions:
Step One: Preheat oven to 350°F and line a baking sheet with parchment paper or non stick baking mat. Chop the dark chocolate baking bar and set it aside.
Step Two: With an electric hand mixer or stand mixer cream together the brown sugar, granulated sugar and butter until fully incorporated.
Step Three: Add the eggs and vanilla to the creamed sugar and mix well until the dough is wet and smooth.
Step Four: Whisk together the baking powder, baking soda, cocoa powder, and flour until well combined.
Step Five: Add the whisked dry ingredients into the wet mixture and stir until they are incorporated together.
Step Six: Gently fold in the chocolate chips and chopped chocolate until it is evenly distributed in the dough.
Step Seven: Using a cookie scoop, place scoops of dough on the the cookie sheet two inches apart.
Step Eight: Bake in the preheated oven for 8-10 minutes.
Step Nine: Cool on the cookie sheet for five minutes before moving to a cooling rack to cool for an additional five minutes.
Storage:
Room Temperature: Store in an air tight container or zip top bag on the counter for up to five days.
Refrigerator: There is not need to store these cookies in the fridge. If you do decide to keep them cold I recommend a tightly sealed container to help prevent the cookies from becoming dry and crumbly.
Freezer: Cool cookies completely then transfer into a freezer safe zip top bag. Place in the freezer for up to three months.
Thawing: Transfer cookies to refrigerator overnight to thaw.
I hope your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
Looking for more great baking ideas with chocolate chips? You’ll love these:
Chocolate Peanut Butter Haystacks
Still hungry? Follow New South Charm on Pinterest! for more recipe ideas!
Death by Chocolate Cookies
Ingredients
- 1 cup dark brown sugar
- ½ cup white granulated sugar
- 1 cup salted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 2 ½ cups all-purpose flour
- ½ cup Dutch cocoa powder
- 2 cups semi-sweet chocolate chips
- 1 cup dark baking chocolate chopped
Instructions
-
Preheat oven to 350°F and line a baking sheet with parchment paper or non stick baking mat. Chop the dark chocolate baking bar and set it aside.
-
With an electric hand mixer or stand mixer cream together the brown sugar, granulated sugar and butter until fully incorporated.
-
Add the eggs and vanilla to the creamed sugar and mix well until the dough is wet and smooth.
-
Whisk together the baking powder, baking soda, cocoa powder, and flour until well combined.
-
Add the whisked dry ingredients into the wet mixture and stir until they are incorporated together.
-
Gently fold in the chocolate chips and chopped chocolate until it is evenly distributed in the dough.
-
Using a cookie scoop, place scoops of dough on the the cookie sheet two inches apart. Bake in the preheated oven for 8-10 minutes.
-
Let the cookies cool on the cookie sheet for five minutes before moving to a cooling rack to cool for an additional five minutes.
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