Double Chocolate Cookies

Growing up we used to always have Archway Dutch Cocoa Cookies in the house. They were chocolatey, chewy and sprinkled with crunchy sugar on top. It’s amazing how a cookie can bring back so many memories. I was thinking about them recently (the cookies) and decided I needed to bake my own version. These have cocoa and a little bit of melted chocolate to best replicate the texture and depth of chocolate flavor. I think these babies are pretty close. They only bake for about 9 minutes a batch. Cookies continue to bake a little bit more when they come out of the oven and you let them rest on the hot cookie sheet. I’ve only baked them in a small cookie size, but if I test them in a large cookie size I will update this post with alternate bake times.

PS I think they’d be pretty awesome as mini ice cream sandwiches too so maybe add ice cream to the ingredients below 😉


Double Chocolate Cookies

Print Recipe
Serves: 36 Cooking Time: 9 minutes per batch


  • 1 cup Unsalted Butter (2 sticks)
  • 1/2 cup Chocolate Chips (I use Hershey's Semi Sweet)
  • 1 1/3 cups Sugar, plus more for sprinkling on later
  • 2 Eggs, lightly beaten
  • 2 tsp Vanilla Extract
  • 2 cups All Purpose Flour
  • 1/2 cup Unsweetened Cocoa (not dutch processed)
  • 1 tsp Baking Soda
  • 1/2 tsp Salt



Preheat Oven to 350 degrees


Melt Butter in a small bowl in microwave, about 60 seconds. Remove and stir in chocolate chips. The heat from the butter should melt the chips. Stir until smooth, let cool for a few minutes.


In a large bowl on low speed beat sugar, butter/chocolate mixture and vanilla extract together. (I use a different bowl for this step because I do not want a warm bowl, sometime they retain heat from being microwaved).


Add both eggs, beat on high about 60-90 seconds until fully combined and fluffy, use a rubber or silicone spatula to scrape down the sides of the bowl as needed.


In a medium bowl, combine Flour, Cocoa, Baking Soda and Salt. Whisk or stir together with a fork to fully combine.


Slowly, in 2-3 parts, add and combine dry ingredients into wet ingredients on low speed. Use a rubber or silicone spatula to scrape down the sides of the bowl as needed to fully incorporate all the dry ingredients.


Scoop dough onto cookie sheets, I use a push release scoop that is a 1.5 tablespoon capacity. Gently press each cookie to flatten into a 2" circle. Ensure cookies are spaced at least 2 inches apart on all sides to allow room to expand. When the sheet is ready to go, sprinkle sugar onto the tops of each cookie.


Bake each batch for 9 minutes, remove from oven and allow cookies to sit on sheet for 5 minutes before transferring from sheet to cooling rack.

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