Double Chocolate Chip Cookies

Ella Henry, Contributing Writer

I heard about this recipe from my coworker at a restaurant called Oleana. She’s always inspired me to do my best and think outside the box when it comes to baking. These cookies stand out because of their rich and flavorful components. I’ve made these together countless times for birthdays, friends, functions, and more. They’re perfect for any event! 


½ lb softened butter (2 sticks)

1 ½ cups brown sugar 

1 cup sugar

2 eggs

3 tsp vanilla extract 

2 cups flour

1 ⅓ cups unsweetened cocoa powder 

1 tsp baking soda

½ tsp salt 

2 ½ cups chocolate chips (all different kinds, I recommend using a mix of white and dark chocolate chips)


Set oven to 325°F and bake for 10-12 minutes. 

In a stand mixer, cream the sugar and butter together until light and fluffy (about 3-5 minutes). Add eggs one by one, scraping the sides of the bowl with a rubber spatula when necessary, and then add vanilla. Make sure all ingredients are fully incorporated. Whisk flour, cocoa powder, baking soda, and salt together. Add the whisked dry ingredients to the bowl and mix slowly until just incorporated (don’t overmix). Fold in chocolate chips. After scooping the batter onto cookie sheets, bake for 10-12 minutes.

If you’re feeling fancy, when they’re done baking, press on big pieces of salt (I recommend Maldon sea salt) and sprinkle maras pepper on top for a little pop in color! Maras comes from dried Turkish maras peppers. They come in bright red flakes and they don’t have too much of a kick to them but more of a warm mild spicy flavor.

These are best served 5-10 minutes after cooling when they are still warm but slightly hardened.

This piece also appears in our January 2020 print edition.