The Best Recipe for Death by Chocolate Cookies | Foodal (2024)

Hi, my name is Meghan, and I am a chocoholic.

I love chocolate of all kinds. From extra dark to creamy milk, sweet white to biting bittersweet, it’s all the best in the world to me and my taste buds.

Do you remember the first time you tried chocolate?

I wish I could remember my first taste… I feel like it would have been a pretty spectacular moment to witness.

I can almost imagine my eyes going wide, and me running around doing a crazy happy dance as I devoured every morsel.

Even though I can’t remember the moment I got hooked, I know that I can’t live without that goodness in my life. I try to go a day without it, but then I end up falling into a binge, gobbling up whatever I can get my hands on.

There’s a reason why I have five different types of chocolate bars in my desk drawer at any given time. Even if it’s just a piece a day, it helps me get through the most stressful moments of the workday.

Not to mention, pairing a piece with a big glass of red wine at the end of a long day is pretty dang amazing. It’s the one part of my daily ritual that I cherish and look forward to above all else, from the moment I wake up in the morning.

See? I told you I was a bonafide chocoholic. I wasn’t exaggerating one single bit.

If I had to choose my favorite way to enjoy this particular confection, it will forever and always be a cookie. I love soft, warm, and gooey cookies, straight out of the oven. When they are chewy and flavored with chocolate, it’s the best thing in the world.

I’ll even risk the burn of molten gooeyness rather than letting these fresh baked goodies cool down first, even momentarily. It’s a risk that I am oh-so-willing to take.

Goodness gracious, there’s just nothing like that taste.

That’s why these cookies are like a little gift of happiness. Every single bite brings that delightfully satisfying flavor that you love so much.

In this case, it’s not just one type of chocolate that’s in there. You are getting three (that’s right, I said three) different types in these cookies.

There’s the semisweet that has a slight bitter note to it, with just the right amount of sweetness.

Then you have the dark, which gives you a huge kick of cacao in every mouthful. It’s a huge wallop of flavor that really brings home the whole pure cocoa thing.

Finally, the creamy milk comes in, with a richness all its own. It’s a different flavor that balances out the rest of the types in this decadent dessert.

When you bring all three together, these treats embody exactly what the name of the recipe implies. Death. By. Chocolate.

OK, maybe not exactly. Not literally, at least.

But in the totally amazing, I’m-so-happy-that-this-is-in-my-mouth way? Yeah. Once you taste these, you aren’t going to make a chocolate chip cookie any other way again.

Sorry, but this recipe will ruin you forever. And it will also make you infinitely happy, so there’s that. You’re welcome.

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Cooking By the Numbers…

Step 1 – Cube Butter And Measure Ingredients

Cube butter and place in a small bowl. You can leave the butter out on the counter at room temperature until you are ready to make the batter.

Measure out all remaining ingredients as they are listed on the ingredients list. Set them out in the order they are listed, to make creating the recipe easier.

Line 2 baking sheets with parchment paper or silicone mats.

Step 2 – Make Batter

To make the batter, start by melting the semi-sweet chocolate chips.

You can melt them in a microwave-safe bowl in the microwave set to 30% power for 30 seconds, or you can use a double boiler or a heatproof bowl placed over a small saucepan filled with an inch or two of simmering water, over medium heat.

Add the melted chocolate to a large mixing bowl with the butter, brown sugar, eggs, and vanilla. Stir together until smooth.

Cool the mixture to room temperature, approximately 15 minutes.

In a separate bowl, whisk together the flour, baking powder, and salt until just combined. Stir this dry mixture into the wet mixture to combine.

Fold in the dark and milk chocolate chips.

Step 3 – Chill and Bake

Spoon tablespoonfuls of the cookie batter onto the prepared baking sheets, or use a small cookie scoop to portion the dough. Chill on the baking sheets in the refrigerator for 30 minutes.

In the last 10-15 minutes of chilling, preheat your oven to 350°F. Bake for 12-15 minutes. The cookies should be puffed, but still set to the touch.

Remove from the oven and cool on the baking sheets for 1-2 minutes, then use a spatula to transfer to wire racks to cool completely. Store in airtight containers for up to 5 days.

Why Three Types of Chocolate?

I know it might seem like a lot of different types of chocolate are included in this recipe, and some of you purists out there might think it’s too much.

You might assume that using three types would muddle the flavors, resulting in a failure to experience the true flavor of each.

Of course, I have to say, you couldn’t be more wrong. Each and every flavor is well-represented in this cookie, and they each compliment each other in the most delicious way.

You get sweet, bitter, creamy, and rich in every single bite. It’s a smorgasbord of chocolate, and you will never want to go back to enjoying cookies any other way again.

So, what’s your favorite kind of chocolate? Tell us in the comments below, and be sure to come back to rate the recipe once you try it.

Want more chocolate cookie recipes? We can’t wait for you to indulge with our other recipes:

• Chocolate Raspberry Cream Sandwiches
• Mexican Hot Chocolate
• Chocolate Truffle
• Rocky Road

Need some chocolate recipes with alternative flours? There’s plenty to bake! Try our recipes for cookies and cream spelt cookies, or our gluten-free nutty chocolate coconut cookies. You’ll love ’em both.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on May 22, 2009. Last updated: December 29, 2019 at 18:21 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.