These thick and chewy Double Chocolate Cookies will make all your chocolate loving dreams come true! A chocolate cookie, filled with chocolate chips – you better be ready for chocolate overload! If you love chocolate cookies, you’re going to love this easy recipe.
I also like to dress them up for Valentine’s Day with pink M&Ms, adding even MORE chocolate to the mix.
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I’ve made chewy brownie M&M cookies, chocolate frosted valentine cookies, and dark chocolate salted cookies, but this is the first time I’ve made double chocolate chip cookies. Not only that, they’re chocolate M&M cookies!
If you remember, for the last few years I have worked with Cookies for Kids’ Cancer to raise awareness and fight against pediatric cancer by sharing Valentine themed desserts.
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
Our goal is to raise at least $3,000 because OXO, Mediavine and Dixie Crystals have each pledged to match our donations raised through this campaign up to that amount. That means when we raise $1, it turns into $4!
You can help make a difference by donating to Cookies for Kids’ Cancer! We’re well on our way to the goal so even $1 will help.
Now, let’s be a good cookie and bake.
DOUBLE CHOCOLATE COOKIE INGREDIENTS
Below is a list of ingredients & some tidbits to help you plan out your baking. The full recipe with amounts is below.
FLOUR – I use all purpose white flour. I have not tested with others.
COCOA POWDER – Unsweetened cocoa powder. I use Hershey’s.
BAKING SODA – Baking soda helps create the soft, fluffy cookie.
SALT– Salt enhances flavors in cookies – it helps really bring out the chocolate.
SUGAR – Granulated white sugar.
BROWN SUGAR – Firmly packed dark brown sugar. Light brown will work as well but dark brown has more molasses which creates an even chewier cookie.
BUTTER – Unsalted butter, at room temperature so it’s easier to work with.
EGGS – Large eggs. I use organic, free range. Start with these at room temperature as well.
VANILLA EXTRACT – I know it is pricey, but I really recommend using vanilla extract instead of imitation for the best flavor. I pick it up in bulk at Sam’s or Costco.
CHOCOLATE CHIPS – I use Ghirardelli 60% bittersweet baking chips. They are large and full of chocolate flavor. You can use semi-sweet chips if that’s what you prefer.
M&Ms – I picked up Valentine themed “cupid” M&Ms. You can mix them into the dough or press them into the cookie as soon as they come out.
TOOLS FOUND ON AMAZON TO HELP YOU
- Mixing Bowls – I love these deep bowls with grippy bottoms.
- Baking Sheets – These baking sheets are a really nice quality. They help with an even bake and I love the lipped sides so nothing rolls off.
- Silicone Baking Mats – I always recommend baking with silicone mats or parchment paper. Both for even baking but also for easy cleanup.
- Medium Cookie Scoop – For uniform cookies, and easy scooping, I love using cookie scoops. I have all sizes but used medium here (1.5 Tablespoons).
HOW TO MAKE DOUBLE CHOCOLATE COOKIES FROM SCRATCH
Besides being delicious, these cookies are SO easy to make! No chill time, and they mix up easily.
STEP ONE: In a medium bowl, whisk together the dry ingredients – flour, cocoa powder, baking soda, and salt. Set aside.
STEP TWO: In a large mixing bowl, beat together the sugars and butter until light and fluffy. Then, add in the eggs and vanilla and mix well.
STEP THREE: Stir the flour mixture into the butter mixture until fully combined.
STEP FOUR: Fold in the chocolate chips and M&Ms until evenly distributed. Use a cookie scoop to portion out the dough to silicone mat or parchment lined baking sheets. Leave about 2″ between each cookie ball. You should fit 12 per baking sheet.
STEP FIVE: Bake for 8-10 minutes at 350 degrees or until just set. Remove from the oven, let rest on the baking sheet before removing to cool completely. Enjoy!
HOW TO STORE THEM
Store baked cookies in an airtight container for up to a week. But I highly doubt they’ll last that long!
CAN YOU FREEZE THEM
Yes, you can freeze chocolate M&M cookies! I like to prepare the dough as directed, scoop it out to a baking sheet, cover with plastic wrap, and place in the freezer. Once the cookie balls are fully frozen (usually the next day for me), I move the balls to a freezer bag, label, and keep them on hand for whenever a craving strikes. You can bake from frozen, just add 1-3 extra minutes to the directed bake time.
WHY ARE MY CHOCOLATE COOKIES DRY?
These double chocolate chip cookies should not be dry or cakey thanks to the eggs and the dark brown sugar, but some reasons why your cookies might be dry:
- Did you use all purpose flour as written? Don’t try to swap out cake flour here.
- Are you measuring your flour correctly? You should be spooning flour into the measuring cup, not scooping directly into the measuring cup. This can pack the flour and you’ll end up getting more flour than intended. Check out this “how to measure flour” tutorial.
- Are your eggs *too* big? If you’re using extra large eggs, you can end up with cakier cookies.
- Don’t overbake the cookies. They should just be set (not glossy). Check them at 8 minutes to determine if they need another couple minutes or are done.
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Double Chocolate Cookies
- Preheat oven to 350° F and line two baking sheets with silicone mats or parchment paper. Set aside.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In another large mixing bowl, add the sugar, brown sugar, and butter and mix with a hand mixer on medium speed until light and fluffy.
- Add the eggs and vanilla extract and mix well.
- Stir in the flour mixture until fully combined.
- Stir in the chocolate chips and M&Ms until evenly distributed.
- Use a medium cookie scoop to portion dough onto the prepared baking sheets leaving approximately 2" between each cookie.
- Bake for 8-10 minutes or until just set. Remove from the oven, let cool for a minute, then remove from baking sheets to cool completely.
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