double chocolate drop cookies

there’s nothing quite like chocolate, and these cookies serve as quite the perfect pick-me-up on days when you need a little extra motivation! it’s a blustery march day here in seattle, and the wind chimes outside my kitchen window can’t seem to keep up with the non-stop winds. my little kitchen is safe from the crazy blowing, and the heat from the oven, along with the heavenly scent of rich cocoa, are serving to keep me warm and cozy!

these cookies are rich and a bit decadent, and just one or two will hold you for a good long time. i included chocolate chips in my recipe today, but feel free to substitute nuts (chopped walnuts work well), or split half chips and half nuts. i promise these cookies, with a tall glass of milk, will brighten anyone’s day.

take note, these cookies are soft and chewy when they first come out of the oven, then firm up after a few hours. if you’d like a chewy cookie on day 2, just pop it in the microwave for about 10 seconds, and it’ll be just as soft and chewy as a freshly-baked cookie!

and if you’re looking for a good summertime snack, these cookies make great ice cream sandwiches. just take two similarly-sized cookies and place some softened ice cream between them, pressing down to make a sandwich. plop them in the freezer for a few minutes to get the ice cream to harden up again, and poof! you have delicious and rich ice cream sandwiches! (p.s. vanilla ice cream is my usual go-to for ice cream sandwiches, but these work great with coffee ice cream! it’s truly the adult summertime snack!)

double chocolate drop cookies


1 cup butter (2 sticks), room temperature and softened
1 cup baker’s sugar
2/3 cups light brown sugar, packed
2/3 Dutch-processed cocoa
1 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons vanilla extract
2 large eggs
4 tablespoons 2% milk
2 cups + 4 tablespoons all-purpose flour
2 teaspoons espresso powder
4 cups chocolate chips (or walnuts, or half and half)


  1. preheat oven to 375 degrees. line your cookie sheets with parchment.
  2. beat together the butter, sugars, cocoa, salt, baking soda, baking powder and vanilla until creamy and well blended.
  3. add the eggs, one at a time, beating until smooth. you’ll need to scrape the sides a bit to be sure the eggs are completely blended into the mixture.
  4. add milk, again beating until smooth.
  5. add the flour and espresso powder, till well-incorporated into the batter.
  6. add in chips and/or nuts. stir until well blended.
  7. using your tablespoon scoop (about 4 measuring teaspoonfuls), drop the dough onto your parchment-lined cookie sheets, about 2″ apart.
  8. bake cookies for approximately 14 minutes, until they are set and no longer shiny.
  9. remove from the oven, let cool on the cookie sheet for about 5 minutes, then transfer cookies to wire rack to complete cooling.
  10. enjoy!

yield: about 40 cookies.


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