These double chocolate chip cookies are all dressed up for Christmas! Wait until you see how soft and chewy these are! This recipe is super simple and ready in about 20 minutes.
When I was a little girl, my mama would always take me grocery shopping with her. We, of course, always had to stop by the bakery for a free cookie.
I don’t know about you, but I don’t pass up free cookies.
Anyway, I basically always grabbed the double chocolate chip cookies. I can still remember how amazing those chewy cookies were. They were perfection.
I’ve been making my own version of those double chocolate chip cookies for awhile now and I’ve shared my chocolate peanut butter cookies before. They’re every bit as delightful as these.
This recipe is a riff on my perfect chocolate chip cookies. I added in some cocoa powder to make the dough chocolate and then stirred in chocolate chips and red and green m&m candies to dress them up for Christmas.
People always comment on how extra dark and chocolate-y my recipes look. It’s because I bake with Hershey’s Special Dark Cocoa Powder. It makes for a deep dark chocolate color and flavor in any recipe. Love the stuff! (Not sponsored – just sharing because it’s what I use!) You can buy it through my affiliate link on Amazon if you like – right here!
The espresso powder in this recipe is optional. It won’t make the cookies taste like coffee, but it really helps enhance the chocolate flavor. If you have some on hand, I highly recommend using it here. Or pick some up on Amazon!
There are lots of reasons to love this recipe, starting with the fact that you don’t have to wait for butter to soften (you use melted butter here) and you also don’t have to chill your dough before baking. These bake up super thick and perfectly chewy even without chilling! This means that you can go from cookie craving to cookie eating in about 20 minutes time.
It’s kind of dangerous, honestly.
Table of Contents
How to make double chocolate chip cookies:
Add your melted butter, brown sugar, and white sugar to a mixing bowl and mix until well combined.
Add in an egg and some vanilla and stir again.
Stir in your flour, cocoa powder, baking soda, espresso powder, and salt. These are all basic cookie ingredients here!
Once you have a nice thick dough, dump in some chocolate chips and holiday m&m’s.
Feel free to swap out the m&m candies for any holiday or just leave them out entirely and keep them more true to their classic selves.
It’s hard to tell from the photos, but these are BIG cookies. I love big bakery cookies like this and think they’re so much more fun than a bunch of tiny cookies.
Portion this into 9 large balls of dough. They’re big, but don’t be scared. You won’t regret these thick chewy cookies!
Bake these cookies for 11 minutes exactly. It’s okay if they look a bit underdone – they’ll finish up on the hot baking sheet.
Let them cool for at least 5 minutes before digging in.
Double Chocolate Chip Cookies for Christmas
Ingredients
- 8 tablespoons butter melted
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup red and green m&m candies
Instructions
- Preheat oven to 350.
- Add the butter and sugars to the bowl of a stand mixer and beat until well combined with the paddle attachment.
- Beat in the egg and vanilla until well combined.
- Add the flour, cocoa powder, espresso powder, baking soda, and salt to the mix and stir until a soft dough forms.
- Stir in the chocolate chips and candies by hand.
- Portion dough into 9 large balls and place on a large parchment lined baking sheet.
- Bake for 11 minutes exactly. Cookies will look underdone, but will continue to set up while cooling.
- Cool on baking sheet for 5 minutes before transferring to a cooling rack. Cool before serving.
- Store in an air-tight container.
Brianne says
These are my kids’ favorite and they call them hot cocoa cookies!
I came across this recipe a few weeks before Christmas and have made several times. They come out perfect every time and never disappoint. I also love how they’re smaller batches so you can have fresh ones whenever. Easy to make and delicious!
Karly says
Thanks, Brianne! Love to hear that!
Rebecca says
Can this recipe be doubled
Karly says
Hi Rebecca! You can double this recipe, but we think they taste best as a single batch. If you double them, they seem to either have a bit too much flour or not quite enough.
Jen says
Excited to try these for family cookie exchange
If I stretch each out to make 12 instead of 9 cookies per batch, do you think the cook time will still be the same or should I shorten it a bit since they will be slightly smaller cookies.
Thank you ?
Karly says
Hi Jen! I shorten it to 9-10 minutes for a dozen. 🙂
Stephie Scat says
These look great. Can you please tell me if this recipe uses regular unsweetned cocoa powder or dutch processed cocoa powder? Thank you.
Karly says
You’ll want to use natural cocoa powder here. 🙂
Amelia K. says
Hi! Can you make the dough in advance for these cookies and then freeze it (including the m&ms) for 4 days?
Karly says
Yep, this freezes great! Bake from frozen and just add a couple of minutes to the bake time.