Divinely Chocolate Cookies

wendy montgomery


These are super chocolaty cookies. If you are a chocoholic these are for you. Crisp and chewy at the same time these are by far the best cookies I have ever made. And it's my own recipe! The melted butter is unconventional, I know; but this, I find, helps make the cookies crisp on the outside and chewy-gooey on the inside. Enjoy!

★★★★★ 2 votes
3 dozen
30 Min
10 Min


2 1/4 c
all purpose flour
1/3 c
cocoa, unsweetened
1 tsp
baking soda
1/4 tsp
3/4 c
3/4 c
light brown sugar, packed
1 tsp
pure vanilla extract
1 c
butter, divided (2 sticks)
4 oz
bar of dark chocolate, 72% or higher cacao (the higher the quality the better; i like to use ghirardeli brand) )
12 oz
milk chocolate chips
6 oz
semi-sweet mini chocloate chips


1Heat oven 375F
2Stir together flour, cocoa powder, baking soda and salt in a medium size bowl.
3Melt 1/4 cup of butter. With a mixer and paddle attachment cream remaining butter, sugars and vanilla until smooth. Add melted butter and eggs. Beat until well incorporated.
4Gradually add dry ingredients; mix well. Batter will be soft due to melted butter. Chop dark chocolate bar into chunks. Add all of the chocolate chips and chunks to batter and fold. Let batter chill in refrigerator for 30 minutes.
5Using a medium ice cream scoop drop batter on parchment lined cookie sheets 1 inch apart (should be able to fit 6 cookies on each sheet). If you do not have parchment paper drop batter on an ungreased cookie sheet.
6Bake 8 to 10 minutes, rotating cookie sheets once 1/2 way through. Remove from cookie sheet onto wire rack and let cool completely.

About Divinely Chocolate Cookies

Course/Dish: Cookies, Chocolate
Other Tag: Quick & Easy
Hashtag: #cocoa