Double-Chocolate Cookies


Rate this Recipe: 

No votes yet


2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1-1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup Dutch-process unsweetened cocoa powder
1/2 teaspoon baking soda
10-1/2 ounces bittersweet chocolate, melted, at room temperature
Garnish: finely chopped pistachios


In a small bowl, whisk together flour, baking powder, and salt.

In a standing mixer or large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla extract. Reduce speed to low, then add flour mixture and mix until just combined – do not overmix.

Add cocoa powder, baking soda, and melted chocolate, and stir to combine (dough will be slightly stiff). On a sheet of waxed paper or plastic wrap, form the dough into a log (12 inches long, 2 inches in diameter); wrap and seal well. Chill at least 4 hours or freeze (defrost before slicing).

Heat oven to 375°.

Slice ¼-inch rounds from the log to fill an ungreased baking sheet. Dip your finger in water and moisten the edge of each cookie, then roll cookie in pistachios. Place in oven 6 minutes, turn baking sheet, and bake another 6 to 8 minutes.

Cool cookies 2 to 3 minutes on pan, then transfer to wire racks.

Cooking & Recipes


about 5 dozen cookies

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

0.00 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.