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–+ servings
Double Chocolate Chip Cookies warm and gooey
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5 from 5 votes

Double Chocolate Chip Cookies

Grab a glass of milk and enjoy these over the top Double Chocolate Chip Cookies! Experience an intense, decadent cookie made with Hershey's Special Dark Cocoa. Or enjoy a cloud-like cookie by using regular cocoa powder. Either way, they are awesome!
Prep Time20 mins
Cook Time10 mins
Chill Dough in the Refrigerator2 hrs
Course: Cookies, Holidays
Cuisine: American
Keyword: Double Chocolate Chip Cookies
Servings: 34 Cookies
Calories: 156kcal
Author: Bernice

Equipment

  • Flour sifter
  • Cookie sheets
  • Cookie cooling rack
  • Parchment paper
  • Small bowl
  • Mixing bowl and mixer (ie., stand up mixer or hand mixer)

Ingredients

Wet Ingredients

  • 1/2 cup Butter softened
  • 1 ½ cups Dark Brown Sugar
  • 1 tsp Vanilla
  • ⅔ cup Buttermilk

Dry Ingredients

  • 2 1/4 cups All-Purpose Flour sifted
  • ¾ cup Hershey's Special Dark Cocoa Powder or Light Cocoa Powder sifted
  • 1 tsp Baking Soda
  • ½ tsp Salt

Add In Ingredients

  • 2 cups Dark Chocolate Chips or Milk Chocolate Chips

Topping Ingredients

  • Extra Dark Chocolate Chips or Milk Chocolate Chips

Instructions

Baking Instructions.

  • Preheat the oven to 350 degrees F and line two or three baking sheets with parchment paper.
  • Bake 9 to 10 minutes with cooling slightly on the pan to set before moving to a cookie rack.
  • Cookies topped with chocolate chips require longer cooling time on the cookie rack.

Cookie Instructions

  • In a small bowl, sift the flour, cocoa powder, baking soda, and salt.
  • Using a mixer, cream butter and then add brown sugar and vanilla.
  • Add dry ingredients alternating with the buttermilk.
  • Add the chocolate chips.
  • Refrigerate the dough for two hours or overnight.
  • Mix a little flour and cocoa powder to flour your hands when forming the cookies.
  • Form the dough into 1 inch balls and place them onto the baking sheet 2 inches apart.
  • Top each cookie with additional chocolate chips, if desired.
  • Bake the cookies, one sheet at a time, for 9 to 10 minutes.
  • Allow to cool on the baking sheet for a few minutes to set, and then transfer to a wire rack to completely cool.

Notes

Calories are approximate and depends upon the cookie size.

Nutrition

Serving: 34Cookies | Calories: 156kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 115mg | Potassium: 124mg | Fiber: 1g | Sugar: 13g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg