Double Chocolate Chip Cookies

Everyone loves chocolate-chip cookies… even better if the cookie itself is chocolate! My variation takes it a step further and replaces the vanilla extract with orange or raspberry for a truly gourmet taste.


  • 2 cups all purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter
  • 2/3 cup granulated sugar
  • 2/3 cup packed dark brown sugar
  • 2 large eggs
  • 1 3/4 cups (11.5 oz package) semi-sweet chocolate chips
  • 1 teaspoon extract
    Traditionally, vanilla extract is used. Orange or raspberry make nice variations for a gourmet taste.


  1. Preheat oven to 350° F
  2. Melt butter completely to liquid – be gentle with it. You can do this on the stove over low heat, or in a microwave oven 20 seconds at a time.
  3. Combine flour and baking soda in a medium bowl.
  4. Using a sturdy wooden spoon, stir butter, granulated sugar, brown sugar and extract in a large bowl until the mixture is smooth.
  5. Add eggs one at a time, stirring each in until smooth.
  6. Gradually stir in the flour mixture
  7. Stir in the chocolate chips
  8. Drop onto ungreased cookie sheets
  9. Bake 9 to 11 minutes or until cookies are puffed and you can gently lift them with a spatula
  10. Remove cookie sheet from oven and let cool
  11. Transfer cookies to a wire rack to continue cooling


This is my variation of Nestle’s Double-Chocolate Chunk Cookies. If you have a preference for higher quality chocolate, the same recipe applies, just use your favorite chips and baking cocoa.

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