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A delicious chewy and chocolatey double chocolate chip cookie 
     I’ve really been making some overly rich desserts lately. I love to experiment, and I do have the tendency to go overboard sometimes in the richness department; even for my tastes
There’s just so many possibilities within baking to explore, that I get overwhelmed and try to fit everything into one recipe (I think I’ve explained this before, but I guess it must be a running theme with me!).
     Today, I told myself that I wanted a chocolate creation. But I wanted to show more restraint. Do I make cake, cookies, brownies, pie, bread… what? Well, I know that I do not want to make chocolate cake- if I am going to show restraint -because I would be too tempted to add a thick chocolate fudge frosting. That sounds good…. back to the task at hand!
     Brownies (by my definition) are a thicker, richer cake. Not the way to go with my goal today.
What about cookies? So many textures to play around with. Cookies (once again) are the winner. 
     I wanted a double chocolate cookie, but not too fudgy. I usually enjoy the rich fudge-like double chocolate cookies, so I’ll get to those another day. Instead of using melted semi-sweet or unsweetened baking chocolate, I will use baking cocoa, specifically dutch-process cocoa, as regular unsweetened cocoa powder can sometimes result in a drier cookie. And I am looking for more simplicity, but not a biscuit!
     I used brown sugar to add more depth, and corn syrup to give the cookies a bit of chew. My tastes usually sway towards the denser, thicker cookies. But some people love a cookie with a good chewy bite to it; one that won’t fall apart in your hands or make your fingers messy.
     Of course, I had to add chocolate chips as well! I just couldn’t go without. 
     The result was a perfectly chewy cookie, but still with a soft and tender middle. The chocolate chips add just enough richness without it being too much. These are rich and chocolatey enough to satisfy a sweet tooth. Try this out for yourself.


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Ingredients Section:


  1. Preheat the oven to 350 degrees.
  2. Line two cookie sheets with parchment paper
  3. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt; set aside
  4. In another medium bowl, beat the butter, brown sugar and corn syrup until creamy
  5. Add the egg and vanilla, beating until combined.
  6. Stir in the dry mixture and the chocolate chips until thoroughly combined.
  7. Drop by heaping tablespoons onto the prepared cookie sheets
  8. Bake the cookies, one sheet at a time, for 10-12 minutes.
  9. Allow to cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely. Makes 20-24 cookies

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