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!
Chill Dough in the Refrigerator2hrs
Course: Cookies, Holidays
Keyword: Double Chocolate Chip Cookies
Cookie cooling rack
Mixing bowl and mixer (ie., stand up mixer or hand mixer)
1 ½cupsDark Brown Sugar
2 1/4cupsAll-Purpose Floursifted
¾cupHershey's Special Dark Cocoa Powder or Light Cocoa Powdersifted
Add In Ingredients
2cupsDark Chocolate Chipsor Milk Chocolate Chips
Extra Dark Chocolate Chipsor Milk Chocolate Chips
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.
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.
Calories are approximate and depends upon the cookie size.