Double Chocolate Cookies

1 cup (226 g) unsalted butter

⅔ cup (65 g) natural cocoa powder

½ teaspoon instant coffee grounds (optional)

1 cup (200 g) light brown sugar, firmly packed

¾ cup (150 g) granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

2 ¼ cups (280 g) all-purpose flour

1 teaspoon baking soda

¾ teaspoon table salt

8 oz semisweet chocolate chips


Optional Peppermint-Dipped:

12 oz (340 g) almond bark

6 regular (about ¾ cup / 90–100 g) candy canes, crushed


Place the butter in a large microwave-safe bowl. Heat in 20-second increments, stirring in between, until completely melted.

Immediately whisk in the cocoa powder and instant coffee (if using) until smooth.

Add the brown sugar, granulated sugar, eggs, and vanilla. Whisk vigorously until the mixture is fully combined and smooth.

In a separate medium bowl, whisk together the flour, baking soda, and salt.

Gradually fold the dry ingredients into the wet ingredients until fully incorporated.

Stir in the chocolate chips until evenly distributed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Once the dough is chilled, scoop into 3-tablespoon portions (about 60 g). Roll into smooth balls if desired and place on the prepared baking sheets, spacing them at least 2 inches (5 cm) apart.

Bake on the center rack for 9–11 minutes. Allow the cookies to cool completely on the baking sheet.


Optional: White Chocolate & Peppermint Dip

To melt the almond bark or white chocolate:

Break the almond bark into pieces and place it in a microwave-safe bowl.

Microwave for 20–30 seconds at a time, stirring in between, until smooth and fully melted. (Do not overheat; white chocolate scorches easily.)

Dip the bottoms of the cooled cookies into the melted almond bark. Immediately sprinkle with crushed peppermint candy canes. Place dipped cookies on parchment paper and allow the coating to set completely.

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