Chocolate chip cookies are a classic favorite but Double Chocolate Chip Cookies are a chocolate lovers dream. 


I can’t tell you where this recipe for these Double Chocolate Chip Cookies came from. It’s not a family secret recipe, that has been passed down through generations or anything like that. They recipe is just something I wrote on a scrap piece of paper. What I can tell you is they make some of the best double chocolate chip cookies I have made.

The recipe is not my usual cookie recipe. It is not even something I would typically think to do when making cookies, it uses melted butter. I know there are recipes out there for chocolate chip cookies using melted butter. It is just something I had never tried and was unsure of doing. Then this recipe also has brewed coffee in it. Now that is something that I would almost never do. Until recently I was not a coffee fan and would avoid it. I was testing recipes for my 12 days of Homemade Christmas so thought, why not?

Double Chocolate Chip Cookies | My Hot Southern Mess

I am so happy I tried the recipe. It produces a delicious brownie-like cookie and that coffee you don’t taste it but it enhances the chocolate flavor. It creates the perfect chocolatey bite that your family and friends will love that is perfect for gift giving. I can’t wait to share it with all of my chocolate loving friends this holiday season!

Double Chocolate Chip Cookies
  • ½ cup Butter, melted
  • 1½ cups Sugar
  • 2 Eggs
  • 2 teaspoons Vanilla paste or extract
  • 3 tablespoons brewed coffee
  • 2⅔ cups Gluten Free All Purpose Flour (such as Cup 4 Cup)
  • ½ cup Cocoa Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 2 cups Chocolate Chips (Favorite types I use a combo of white, dark and milk chocolate)
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, cream together melted butter and sugar until light and fluffy. Mix in eggs, vanilla and coffee. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips.
  3. Drop by rounded teaspoonfuls onto ungreased cookie sheets. (I use a cookie scoop)
  4. Bake for 10-12 minutes.
  5. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.


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