Double Chocolate Chip Cookies

I’d like to introduce you to a gem of a recipe we found years ago on the back of a Gold Medal flour bag. We modified the recipe, and you’ll see what we’ve turned it into below. It’s an easy-to-make double chocolate cookie with no-fuss ingredients.

I made these on Valentine’s Day and thought I’d document them to share with you all.

PS: Thank you for all the kind words. My improvement is slow, but I see progress. Praising the Lord for His mercy.

Double Chocolate Chip Cookies

  • 2 1/4 cups all-purpose flour
  • 1/3 cup Hershey’s cocoa (we also added an extra 2 TB.)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 sticks (1 cup) butter (softened)
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 tsp. vanilla
  • 2 eggs
  • 12 ounces semi-sweet chocolate chips (You can also use less/1 cup is fine)

Preheat oven to 375ΒΊ. Mix flour, cocoa, baking soda, and salt in a bowl. In a mixer, beat butter, granulated sugar, brown sugar, and vanilla on medium speed until creamy. Next, beat in eggs.

Slowly beat in flour mixture. When it’s combined, add chocolate chips and beat (yes, you read that right) for 30 seconds to a minute to even two.

Now your batter is ready to bake. Spoon dough onto an ungreased cookie sheet (or we love our baking mats). If you want small cookies, a teaspoonful is fine, or, for a regular size cookie, we use a cookie-dough scoop to form that size. Bake eight or so minutes or until set.


“Bless the LORD, O my soul: and all that
is within me, bless his holy name” (Psalm 103:1).

23 thoughts on “Double Chocolate Chip Cookies”

  1. They look delicious! I know I’ve made something similar to these but it’s been a long time. I definitely want to try this recipe the way you’ve modified it because the regular chocolate chip cookie recipe you shared in the past has become one of our favorites! I’m glad to hear you’re improving, Sarah.

  2. These look delicious! Does the 1/3 cup of Hershey’s cocoa include the 2 Tablespoons you added? Or do you add the 1/3 cup and another 2 T? Just want to be sure. Looking forward to making these. Thank you!

      1. I made these for the weekend and they were good! I tried a couple variations in addition to following the original recipe. Some cookies had white chocolate peppermint M & M’s added to the regular chocolate chips. Excellent, since I love anything chocolate and peppermint. I also tried adding coarse Kosher salt on top. I flattened the cookies slightly, sprinkled on the salt, pressed it into the dough, and then baked as instructed. Also excellent! Next time I’m going to try peanut butter chips and butterscotch chips. Thank you so much for sharing the recipe!

  3. Yummy! I’m hoping you’ll do another random life update soon. It feels like a lot has happened since the last one! πŸ™‚

  4. Thanks for sharing this recipe. I made some today, adding 1/3 peanut butter chips. I think these will be a keeper.

    Sorry to hear of your head injuries Sarah. But thankful to hear that you’re improving.

  5. These look great! Have you ever made them with the special dark cocoa? (I often put a couple of tsps of that in my coffee and definitely have it in my cupboards. I think I I’m going to make these soon and will probably go that route). Thanks for sharing another favorite recipe!

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