Holiday Cookie Countdown: Death By Chocolate Cookies


If you’re looking for a big, fat chocolate cookie that will not flatten during baking and is bursting with flavor from two kinds of chocolate, this is your cookie. It is midnight black, thanks to the Hershey’s Special Dark cocoa — so there’s no mistaking that this cookie is serious about chocolate.

I took these to a teacher cookie exchange last week (where moms provide all the cookies and the teachers get to make goodie packages to take home), and I got the sweetest handwritten note from a teacher saying these were the best she’d ever had.

If you’ve got a serious chocolate lover in your family, these are for you. And let me tell you, these are definitely for me.

p.s. The espresso powder does NOT make these taste like coffee. It just adds depth of flavor. It is critical not to overbake these or they get dry, because of the large amount of flour. They should still be a little glossy/mushy in the centers when you take them out. They firm up as they cool.

Holiday Cookie Countdown: Death By Chocolate Cookies

Holiday Cookie Countdown: Death By Chocolate Cookies


1 cup unsalted butter, softened

1/2 cup shortening

1 1/2 cup dark brown sugar

1 cup granulated sugar

2 large eggs

4 teaspoons vanilla extract

3 3/4 cups all-purpose flour, spooned and leveled into measuring cup

3/4 cup Hershey's Special Dark Cocoa

2 tablespoons instant espresso powder

2 tablespoons cornstarch

2 teaspoon baking soda

1 teaspoon salt

1 1/2 cup semi-sweet chocolate chips

1 cup dark chocolate chunks

flaky sea salt


Using a stand mixer, combine butter, shortening and sugars until light and fluffy, about 2-3 minutes on medium speed. Add eggs and vanilla and mix until well combined.

In a separate bowl, combine flour, cocoa, espresso powder, cornstarch, baking soda, and salt and mix together. Mix dry ingredients slowly into wet ingredients and blend well. Dough will be fairly dry, but should hold together. If it doesn't (if crumbly), stir in water 1 teaspoon at a time until it just holds together. Stir in chocolate chips and dark chocolate chunks.

Scoop dough in to level 1/4 cups and form into a ball. Continue until all dough is balled. Place balls of dough in the freezer for 2 hours or up to 3 months.

Place frozen cookie dough balls onto silpat or parchment lined baking sheet and bake at 375 degrees F for 12-18 min or until set on the edges and slightly glossy in the centers. Err on the side of underbaking these -- they will firm up as they cool. Remove from oven and sprinkle with flaky sea salt if desired. (My kiddos prefer without the sea salt; I prefer with.)

Makes about 24 large cookies.

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