Death by Chocolate Cookies
A quadruple dose of chocolate makes these rich, chewy Death by Chocolate Cookies perfect for the chocoholic in your life!
Armed with cocoa powder, semi-sweet chocolate chips, dark chocolate chips, and milk chocolate chips, this Chocolate Cookie Recipe is a winner!
Why You Must Make
- Who could resist cookies that are loaded with chocolate! Four types to be exact!
- Four different chocolate varieties make these rich chocolate cookies into Death by Chocolate Cookies.
- When my sweet friend, Danielle, posted these on her Facebook page, I zipped right over to her blog for the details. My mixing bowl was out within seconds! Danielle and I both love to bake, so for the past few months, we have been sharing recipes from each other’s blogs. This was a no-brainer; my February post was set.
Ingredient Notes
- Kitchen Staples – Flour, Salt, Sugar, Brown Sugar, Butter (salted is OK)
- Cocoa Powder (affiliate link) – Regular cocoa, not Dutch process.
- Baking Powder (affiliate link) – Not the same as baking soda and usually expires before you can use it all. PRO-Tip: To check if it’s still active, put a spoonful into a cup of very hot water. If it’s still active, it will bubble vigorously. If it doesn’t, you will need to replace it before making this recipe.
- Semisweet Chocolate Chips (affiliate link) – I use Ghirardelli or Nestlé’s chocolate chips.
- Dark Chocolate Chips (affiliate link)
- Milk Chocolate Chips (affiliate link)
- Eggs – Use large eggs; have at room temperature for easier incorporation.
- Vanilla (affiliate link) – Use real vanilla extract for the best flavor. Make sure your label doesn’t read artificially flavored. I use the Nielsen-Massey brand.
A Rich Chocolate Cookie Recipe
The hubby thought these were magnificent, after 40+ years, I know that chocolate is the way to his heart, and there is a LOT of it in this recipe. He wasn’t thrilled, though, when he saw me packing them up for the freezer. This was part of the 75 servings of chocolate dessert that I planned to bring to a big bash at the Decorators’ Show House, the volunteer gig that’s been taking up my free time of late.
I promised him there would be leftovers and that I’d confiscate them the second the party was finished. That seemed to pacify him. Until I brought home an empty platter. These Death by Chocolate Cookies were a major hit!
Recipe Tips
- PRO-Tip: This cookie recipe uses baking powder instead of baking soda. These two different leavening agents are not interchangeable due to the chemical reaction that happens with the ingredients, which helps the cookies rise in the oven.
- The chocolate dough is chock-full of 3 varieties of chocolate chips. Use just one if you’d like, but the trio makes them ultra-chocolaty.
- PRO-Tip: Chilling the dough before baking allows the flour to absorb some of the liquid and helps the cookies retain their shape.
- PRO-Tip: Using a cookie scoop also helps make similarly sized cookies, which helps ensure they’re all done at the same time.
- If some of your cookies are misshapen, you can cautiously tap the sides with your spatula when they’re hot from the oven to help make them more circular. You can also take a round cookie cutter that’s larger than the baked cookies and carefully rotate it around each cookie to create a more symmetrical shape.
- PRO-Tip: Also, when making cookies for a special occasion, I often hold back some of the chocolate chips to garnish the cookies when they are warm from the oven and still pliable. This makes them look more bakery-worthy.
You can find Danielle on her blog, Hugs & Cookies XOXO, Facebook, or Twitter. If you need a decadent treat, you will find it on her blog!!!
This post was originally shared in February, 2013. Photos and text were updated in 2019.
More Chocolate Cookies You’ll Love
- Brownie Drop Cookies
- White Chocolate Macadamia Nut Cookies
- S’mores Cookies
- White Chocolate Chip Cookies with Dried Berries
- Caramel Filled Chocolate Cookies
- Double Chocolate Chip Cookies
- Layered Chocolate Chip Cookies
- More Cookie Recipes
- More Chocolate Recipes
Death by Chocolate Cookies
Rich cocoa cookies with 3 types of chocolate chips
Ingredients
- 1 cup plus 1 tablespoon flour
- ¼ cup cocoa powder
- 1 tsp baking powder (This is not the same as baking soda, and it must be fresh. Check the expiration date)
- ⅛ tsp salt
- 8 ounces semisweet chocolate chips
- 2 eggs
- 1 teaspoon vanilla
- 5 tablespoons butter, at room temperature
- ¾ cup brown sugar
- ¼ cup sugar
- 1 cup dark chocolate chips
- ½ cup milk chocolate chips
- ½ cup semisweet chocolate chips
Instructions
- Melt the 8 ounces of chocolate chips in the microwave until smooth.
- With an electric mixer, beat the butter in another bowl, until smooth and creamy, about 1 minute. Beat in the sugars.
- Mix in the eggs and vanilla until incorporated. Add the chocolate and beat until combined.
- Sift in the dry ingredients (flour, cocoa, baking powder, and salt) and mix on low speed until just combined.
- Fold in the chocolate chips.
- Chill the dough for at least 30 minutes. Preheat oven to 350º.
- Scoop about 2 tablespoons of dough and roll into a ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.
- Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Notes
Total time does not include chilling time.
Recipe adapted from Cook's Illustrated.
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Nutrition Information:
Yield:
30Serving Size:
1 cookieAmount Per Serving: Calories: 145Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 52mgCarbohydrates: 19gFiber: 1gSugar: 16gProtein: 2g
62 Comments on “Death by Chocolate Cookies”
This recipe sounds like an absolute dream for any chocolate lover! I love how you’ve combined four different types of chocolate—it really lives up to the “death by chocolate” name. The description alone makes these cookies feel incredibly rich, indulgent, and totally irresistible.
Your storytelling adds so much charm, especially the part about baking for the event and coming back with an empty platter—that’s the ultimate proof of a winning recipe! It’s also nice to see how baking connects friendships and shared creativity.
The tips section is especially helpful. Little details like chilling the dough, using baking powder correctly, and shaping cookies for a bakery-style finish make a big difference and show real expertise.
Overall, this is a fantastic, well-rounded post—delicious, practical, and engaging. Anyone reading this will definitely be tempted to grab a mixing bowl and start baking right away!
It’s 37 degrees outside and I’m imagining how great it would be to have a few of these with some hot cocoa.