When I tell you these cookies are chocolatey, that may be an understatement. Move over double chocolate cookies and triple chocolate cookies, these Death by Chocolate cookies have four types of chocolate in them to give them their next level chocolate cookie goodness.
This family recipe has been a yearly staple in my house at the holidays since I was a kid. But decadent chocolate chocolate chip cookies are a good option year round! Great warm from the oven, cooled and dunked in milk, or on their own. Make these chocolate chocolate chip cookies as soon as possible to see for yourself!
Why You’ll Love This Recipe
Time: You’ll need about 1 hour and 45 minutes to make these Death by Chocolate cookies. This includes prep time, a 30-minute chill-time, and baking your chocolate cookies 1 tray at a time.
TIP: Using room temperature eggs is often suggested for baking because the eggs will incorporate into the softened butter easier. This results in a smooth, uniform batter. If you’re setting your eggs out on the counter to bring them up to room temperature, the standard rule of thumb is to set them out for at least 30 minutes prior to using them.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations and Substitutions
You can play around with the different types of chocolate in this recipe. If you don’t have the exact types of chocolate(s) listed in this recipe on hand, you can swap them out and end up with a lovely chocolate chocolate chip cookie. Suitable chocolate substitutions include:
- 100% unsweetened baking chocolate can be swapped out for semi-sweet or bittersweet baking chocolate.
- Dark chocolate chips can be substituted with dark chocolate chunks, or semi-sweet chocolate chips or chunks. If you’re a big fan of milk chocolate, you can also try using a milk chocolate chip or chunk in these Death by Chocolate cookies too.
- I would recommend keeping white chocolate as a part of these chocolate chocolate chip cookies. If you don’t have white chocolate chips, you can use white chocolate chunks, or a chopped up white chocolate baking bar.
Step 1: Add softened butter and both sugars to your mixing bowl.
Step 2: Cream the butter and sugars together until well combined. The mixture should look pale yellow and fluffy. It will also be a little grainy because of the granulated sugar.
Step 3: Then add the remaining liquid ingredients (the melted chocolate/butter mixture, the egg, and the vanilla extract). Stir to combine.
Step 4: Slowly add the dry ingredients (the salt, cocoa powder, baking soda, and flour) and mix until a dough forms.
Step 5: Gently stir in the white chocolate and dark chocolate chips until evenly distributed. Cover bowl with plastic-wrap and chill for at least 30 minutes (up to overnight).
Step 6: When ready to bake, preheat the oven to 350°F. Scoop 1 tablespoon-sized portions of chilled dough and place 2 inches apart on an ungreased baking sheet. Bake for 10-12 minutes, until slightly browned and just set.
Step 7: Allow the cookies to cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
Midwest chilling tip: embrace and use the cold winter weather! If you live in a place that is cold when you make this soft chocolate cookie recipe, you can chill your dough outside! Find a flat surface, ensure your dough is covered well, and let mother nature chill your dough for you.
Use a cookie scoop to get all of your cookies to be the same size. While not a necessity, a cookie scoop is a super helpful tool that I use a lot in my kitchen. This small cookie scoop is the perfect size for these Death by Chocolate cookies. For larger cookie lovers, a medium cookie scoop or large cookie scoop may be preferred. If you can’t decide which size to get, they do have a 3-pack of cookie scoops so you can try them all!
Freezing Chocolate Cookies
Death by chocolate cookies are one of my FAVORITE cookies to freeze! My family usually freezes the dough balls. This way we can pull out the number of cookies we want to enjoy, bake them, and have fresh-baked cookies anytime! However, you can freeze these after they’re baked too.
How to Freeze Before Baking
Chill the cookie dough as directed in the recipe card. After the dough has been chilled, scoop and roll the dough into balls and chill them again in the refrigerator for 1 hour. Once the cookie dough balls are cold and solid, place them into a large freezer bag.
Freeze the cookie dough balls for up to 3 months. When it’s time to bake the cookies, remove the dough balls from the freezer and place onto a baking sheet. Add 1-2 minutes onto the cooking time noted on the recipe card, and enjoy!
How to Freeze After Baking
Ensure cookies are completely cool prior to freezing. Store baked cookies in a freezer bag or air-tight container in the freezer for up to 3 months. Separate layers of cookies with parchment paper (this helps prevent them from sticking together). When ready to enjoy, thaw cookies in the refrigerator or on the counter at room temperature.
Because the chocolate dough is dark, it can be tough to see when death by chocolate cookies are done. To confirm your cookies are done baking, lightly tap the edge of a cookie (be careful, they’ll be hot). If it feels slightly set, they’re done. The centers may still look very soft and a little shiny, that’s ok. They will continue to set up as you cool them on your pan before transferring them to a wire rack to cool completely.
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📖 Death by Chocolate Cookies
- 1 C salted butter divided
- 1 oz 100% unsweetened baking chocolate
- ¾ C granulated sugar
- ¾ C brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ teaspoon salt
- 3 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 + ¼ C all-purpose flour
- 10-12 oz dark chocolate chips*
- 10-12 oz white chocolate chips*
- Place approximately 2 tablespoons of butter and the baking chocolate in a microwave safe bowl and microwave in 20 second increments, stirring in between, until melted.
- While the baking chocolate is being melted, cream together the butter and sugars in a large bowl (or in the bowl of a stand mixer).
- Once blended, add in the melted chocolate and butter mixture and stir until combined.
- Stir in the vanilla extract and eggs.
- Slowly stir in the salt, cocoa powder, baking soda, and flour until a dough is formed.
- Gently stir in the white chocolate and dark chocolate chips until evenly distributed.
- Cover bowl with plastic-wrap and place into the refrigerator to chill.
- Chill the chocolate chocolate chip cookie dough for at least 30 minutes. The dough can also be chilled overnight if that is best for your schedule.
- When ready to bake, preheat the oven to 350°F. Scoop 1 tablespoon-sized portions of chilled dough and place 2 inches apart on an ungreased baking sheet. Bake for 10-12 minutes, until slightly browned and just set.
- Allow the cookies to cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
- Store cooled cookies in an air-tight container.