Death by Chocolate Cookies

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 image shows a stack of death by chocolate cookies on a metal safety grater. There are more chocolate chocolate cookies around the grater, chocolate chips, chocolate chunks, and cocoa powder in a metal measuring spoon.

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!

TELL ME ABOUT THIS RECIPE

Level of difficulty: Easy.

Flavor: Chocolate, chocolate, and more chocolate!

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.

This image shows a stack of death by chocolate cookies on a metal safety grater. There are more chocolate chocolate cookies around the grater, chocolate chips, chocolate chunks, and cocoa powder in a metal measuring spoon.

INGREDIENTS NEEDED

Salted butter

100% unsweetened baking chocolate

Granulated sugar

Brown sugar

Vanilla extract

Large eggs

Salt

Unsweetened cocoa powder

Baking soda

All-purpose flour

Dark chocolate chips

White chocolate chips

OVERVIEW: HOW TO MAKE THIS DEATH BY CHOCOLATE COOKIE RECIPE

  1. Make the chocolate cookie dough.
    • 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.
    • Then 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. 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.
  2. Scoop into balls and bake. 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.
  3. Cool. Allow the cookies to cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
  4. Enjoy!
  5. Store. Store cooled cookies in an air-tight container.
A different view of these decadent chocolate chip cookies. The white chocolate chip chocolate cookies are stacked on and around a metal safety grater.

EXPERT TIPS

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.

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!

Close up of a cookie with a big bite out of it. The cookies surrounded by more white chocolate chip chocolate cookies, chocolate chips, chocolate chunks, and a metal measuring spoon filled with cocoa powder.

LOVE THIS RECIPE? YOU MAY ALSO ENJOY:

Death by Chocolate Cookies

The ultimate cookie for the chocolate lover! These Death by Chocolate cookies have four types of chocolate in them to give them their next level chocolate cookie goodness.
5 from 4 votes
Prep Time 15 mins
Cook Time 1 hr
Inactive Time 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine American
Servings 66 Cookies
Calories 110 kcal

Ingredients
  

  • 1 C salted butter divided
  • 1 oz 100% unsweetened baking chocolate
  • 3/4 C granulated sugar
  • 3/4 C brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 tsp salt
  • 3 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 2 + 1/4 C all-purpose flour
  • 10-12 oz dark chocolate chips*
  • 10-12 oz white chocolate chips*

Instructions
 

  • 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.
  • Enjoy!
  • Store cooled cookies in an air-tight container.

Notes

*You are given a range of 10-12oz for both the dark chocolate chips and white chocolate chips as different brands provide bags in different sizes. This cookie recipe is forgiving, so you can either measure your chocolate chips to 10oz and have a little left over or add your entire bag in.
*Use a cookie scoop to get all of your cookies to be the same size. I use a small cookie scoop or these Death by Chocolate cookies.
*Cooking time assumes you are baking 1 tray at a time.

Nutrition

Calories: 110kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgSodium: 59mgPotassium: 57mgFiber: 1gSugar: 9gVitamin A: 95IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!
*Disclosure: This post may contain affiliate links, which means at no additional cost to you I may receive a small commission for purchases made through these links. However, please know that I strive to provide links to products that I actually use and wholeheartedly recommend whenever possible.
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