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Soft and Chewy Double Chocolate Cookies - 3 Kinds

Chewy, double chocolate cookies infused with dark cocoa and dark chocolate chips that are amazing! Everyone loves these! Serve plain or make up to 3 kinds of Christmas cookie ideas too!
Prep Time45 mins
Cook Time10 mins
Author: Kim Lange

Ingredients

  • 1 cup unsalted butter 2 sticks, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 1/2 cups all purpose flour or gluten free flour
  • 2/3 cup Hershey's Special Dark Cocoa Powder or your favorite unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2/3 cup Ghirardelli dark bittersweet or semisweet chocolate chips

Hot Chocolate Marshmallow Vanilla Buttercream Frosting for 1 batch of cookies

  • 1 package mini marshmallows
  • 1 cup unsalted butter 2 sticks, softened
  • 4 cups confectioners' powdered sugar
  • 2-3 tablespoons heavy cream or milk
  • 1/3 cup semi-sweet chocolate chips chopped into bits for sprinkling
  • 1 teaspoon vanilla optional

Double Chocolate Cookies and Cream Frosted Cookies for 1 batch of cookies

  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter 1 stick, softened
  • 3 cups confectioners powdered sugar
  • 3/4 - 1 cup unsweetened chocolate powder
  • 2 - 3 tablespoons heavy cream or milk
  • 20 Oreo Cookies chopped, not crushed

Peppermint Buttercream Cookies for 1 batch of cookies

  • 1 cup unsalted butter softened
  • 8 ounces cream cheese softened.
  • 4 cups confectioners' powdered sugar
  • 2-3 tablespoons heavy cream or milk
  • 1/4 teaspoon peppermint extract.
  • Crushed peppermint 3-4 Peppermint sticks crushed
  • 24 Hershey's Candy Cane Swirl Kisses

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, using a mixer, cream the butter and sugar 1-2 minutes.
  • Add egg and beat until light and fluffy. Add vanilla, optional.
  • Sift flour, salt, cocoa powder, baking soda and powder over the wet ingredients. (The chocolate will be lumpy)
  • Mix until well combined.
  • Add chocolate chips and stir in with a mixing spoon.
  • Chill in the freezer for 10 minutes.
  • Form the dough into small balls, a heaping tablespoon and place 1.5 inches apart on an ungreased or parchment-lined baking sheet.
  • Bake for 10-12 minutes.
  • Let set on the cookie sheet for a few minutes, then transfer to a cooling rack until completely cooled.
  • Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.

To make frosting*

  • Using mixer, in a large bowl, cream butter together for 2-3 minutes. Add in the vanilla extract, cream or milk, and powdered sugar and mix on low until powdered sugar is mixed in and then turn up speed and mix until smooth and creamy. Add more milk/cream or powdered sugar for desired consistency.
  • Frost cookies, add 3 marshmallows to the top pressing into the frosting lightly, then sprinkle some chopped chocolate on the tops.

To make frosting*

  • Using mixer, in a large bowl, cream butter and cream cheese together for 2-3 minutes. Add in the cream or milk, cocoa powder and powdered sugar and mix on low until powdered sugar is mixed in and then turn up speed and mix until smooth and creamy. Add more milk/cream or powdered sugar for desired consistency.
  • Frost cookies, sprinkle a generous amount of chopped oreos on top and let set.

To make frosting*

  • Using mixer, in a large bowl, cream butter and cream cheese together for 2-3 minutes. Add in the peppermint extract, cream or milk, and powdered sugar and mix on low until powdered sugar is mixed in and then turn up speed and mix until smooth and creamy. Add more milk/cream or powdered sugar for desired consistency.
  • Frost cookies, sprinkle some crushed peppermint & kiss and let set.

Notes

*Above is for 1 batch or 3 separate batches of cookies, so if you want to divide it into 3's for one batch of cookies, just divide the frosting ingredients by 1/2 for each.