Recipe: Double Chocolate Chip Cookies

These are seriously some of the best cookies I’ve ever baked. Maybe it’s because of the chocolate overload? I’m obsessed.


Thank goodness I mastered the skill of making mini-cookies before making these, otherwise I might have gained ten pounds because I ate a whole lot of them.

Thankfully, my office-mates liked them as much as me and they were all gone before lunch!

Aren’t these little turds so adorable?


It seems I’ve fallen into some sort of routine that I bake cookies more than anything else… For good reason, obviously. They’re delicious and much better than purchasing pre-made cookies from the store which are always loaded with unnecessary amounts of sugar and other crap.

These fluffy, chocolate delights are sure to leave you wanting more.

For the record, this is by far my new favorite cookie recipe.


Double Chocolate Chip Cookies
makes 3 dozen cookies, takes about 45 minutes

1/2 cup butter, softened (*or margarine or coconut oil)
1/2 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla extract
1/2 cup applesauce
1 tsp. baking powder
1/2 tsp. salt
1/2 cup unsweetened cocoa powder
2 cups flour
1 cup chocolate chips

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together the butter (or margarine/coconut oil for a vegan cookie), sugars, vanilla, and applesauce. Set aside.
  • In a smaller bowl, combine the baking powder, salt, cocoa powder, and flour. Mix well.
  • Stir the dry ingredients to the larger bowl with the wet ingredients.
  • Fold in the chocolate chips.
  • Make balls of the dough that are about 1 T. in size.
  • Bake for 11-12 minutes.
  • Enjoy!

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