Sure, I call them double chocolate cookies. But they’re so versatile I might as well call them s’mores cookies!
Pictured in this post are actually double chocolate and marshmallow cookies, for example.
Make sure you follow the recipe for the dough, and the add-ins can be whatever you want. (Choose fair trade, of course!) For the ones pictured here, I used semi-sweet chocolate chips from Camino and regular miniature marshmallows for an extra decadent treat. They’re chewy, packed with chocolate flavour and just plain delicious.
I’ve baked this cookie recipe dozens of times, and they always turn out chewy, which I love! And since they’re a great base to customize with add-ins, I’ve made them with:
- Semi-sweet chocolate chips
- Milk chocolate chunks
- Butterscotch chips
- Chopped white chocolate
- Chopped dark chocolate
- Macadamia nuts
- Probably a bunch of other things I’m forgetting right now!
So what are you waiting for?! Make these double chocolate cookies into whatever the heck you’ve been craving today! 🙂
Versatile chocolate based cookies that you can use with any add-ins that you like! Always chewy with no chilling required!
- 1 cup butter (salted)
- 2 cups Camino golden cane sugar * (fair trade)
- 2 tsp vanilla extract
- 2 eggs
- 2-1/4 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder ** (fair trade)
- 1 tsp baking soda
- 1 tsp salt ***
- 2 cups Camino semi-sweet chocolate chips **** (fair trade)
Preheat the oven to 350°F.
Beat the butter and sugar together until well mixed. Blend in the vanilla and eggs, beating thoroughly. Add flour, cocoa powder, baking soda and salt and beat only until the dry ingredients are incorporated.
Stir the chocolate chips or other add-ins (see note) by hand, being careful not to over-mix.
Roll the dough into 1-1/2" balls using a heaping tablespoon for each. Place 2" apart on a baking sheet that is lined with parchment or a silpat mat.
Bake 8-10 minutes, or just until the cookies aren't glossy on top anymore. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
* Camino golden cane sugar is a light tan colour and has a bit of natural molasses left in it for extra flavour. Using another kind of sugar will give a slightly less flavourful result.
** Dutch-processed cocoa powder is treated with a natural alkali that balances out the bitter flavour of the cacao. If you prefer, you can use a natural cocoa that is not Dutch-processed with this recipe, as the baking soda will do the same. However, for recipes without baking soda, Dutch-processed cocoa powder is recommended.
*** This may seem like too much salt, especially along with salted butter, but trust me when I say it’s not. If you’re using unsalted butter in this recipe, increase the salt to 1-1/4 teaspoons. The saltiness brings out the deep flavour of the cocoa and puts these cookies over the top!
**** Camino semi-sweet chocolate chips are a good option in this recipe, but there are many others as well! Try shredded coconut, broken up nuts, marshmallows or different kinds of chocolate (chopped) to change it up!
What combination of add-ins will you use in your cookies? Let us know in the comments!
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