Fudgy chocolate cookies dipped in white chocolate & sprinkled with crushed peppermint make these insanely DELICIOUS Double Chocolate Cookies that are just perfect for the holidays!
Oh how I love chocolate cookies. Well, let’s be honest, I love most types of cookies. But these chocolate cookies are so soft, chewy and deliciously fudgy too.
But when I think about the holiday season, I instantly think of pairing those chocolate cookies with peppermint and that is how these Double Chocolate Cookies were born.
Really, you can’t go wrong with taking a cookie that is already pretty scrumptious and then dipping it in white chocolate.
But then you take it a step further and add crushed candy canes to the top and these are HOLIDAY HEAVEN!
We can’t get enough of them in this house. Not only that, but they make a great addition to a cookie platter when gifting to the neighbors or attending a potluck holiday party.
double chocolate cookies recipe
Here are some commonly asked questions
What is the best way to store leftover cookies?
Once the chocolate coating has set, you can stack these cookies in an airtight container and keep at room temperature for about 5-7 days.
I don’t recommend refrigerating them as the candy cane pieces tend to sweat and get sticky in the moist air.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
chocolate chocolate cookies
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
double chocolate peppermint cookies
HOW DO YOU MAKE Double Chocolate Cookies?
- Stir flour, cocoa powder, baking powder, and salt in a bowl. Set aside
- Melt the chocolate chips in the microwave for 1 minute at 50% power level. Stir and heat for another 30 seconds. Remove from microwave and continue stirring until there are no more lumps. (heat once more for 30 seconds if necessary)
- In a medium-sized bowl, beat together butter, granulated sugar, and brown sugar.
- Beat in eggs one at a time. Then stir in vanilla extract
- Mix in the melted chocolate chips.
- Stir in the dry ingredient mixture, being careful not to over stir.
- Cover and refrigerate for at least 20 minutes.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Roll the dough into 1 ½ tbsp. balls using a cookie scoop and then place them on a cookie sheet. (leaving 2 inches between each)
- Bake for 8-10 minutes.
- Cool for 10 minutes on the cookie sheet, centers will be soft.
- Transfer the cookies to a wire rack and cool for additional 5-10 minutes.
Coating
- Crush the peppermint candies in a zip-top bag using a rolling pin. Set aside.
- Melt the white chocolate in a microwave-safe bowl for 1 minute at 50% power level. Stir and heat in 30-second intervals until there are very few small lumps. Remove and stir until completely melted, (be careful to not overcook or it will seize).
- Dip half of each cookie into the melted white chocolate and place it on a parchment-lined baking sheet.
- Sprinkle the crushed candy over the white chocolate immediately.
- Refrigerate the cookies for 5-10 minutes to allow chocolate to set.
To make Double Chocolate Cookies you will need…
- all-purpose flour
- Dutch-process cocoa powder
- baking powder
- salt
- chocolate chips
- butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- white chocolate
- peppermint candies or crushed candy canes
Can I use regular cocoa powder?
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder will yield a completely different rise and texture to the cookies. So I highly recommend sticking with the Dutch-processed cocoa for these cookies.
double chocolate cookie recipe
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Can these chocolate cookies be frozen?
Yes, but only before adding the white chocolate and candy cane sprinkles. You can freeze the uncoated cookies in an airtight container for up to 2 months.
Like refrigeration, freezing the cookies with the candy cane pieces will make those pieces wet and sticky. Since you need the white chocolate to be unset for the sprinkles to stick, you can’t coat the cookies and add the sprinkles after freezing.
recipe chocolate cookies
Should I use light or dark brown sugar?
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
Can I use another sprinkle?
Yes, absolutely, that will work just fine. These are super cute with holiday jimmies or party sprinkles.
You can even use nuts or decorate these cookies for a different holiday or party theme.
What type of chocolate chips should I use?
I prefer working with semi-sweet chocolate chips for these cookies. However, you can use milk chocolate if that is what you have on hand. I have not tried it with dark chocolate and I am not sure how that would turn out because of how differently that type of chocolate melts.
Products I love when making double chocolate cookies…
This double chocolate cookie recipe is SUPER delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade chocolate cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
- all-purpose flour
- Dutch-process cocoa powder
- baking powder
- table salt
- chocolate chips
- granulated sugar
- brown sugar
- vanilla extract
- white chocolate
- crushed candy canes
- baking sheet
- parchment paper
- whisk
- mixing bowls
If you love this Double Chocolate Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
white chocolate dipped cookies
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chocolate cookies with white chocolate
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chocolate cookies with peppermint
Double Chocolate Cookies
Ingredients
- 2 cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- 2 tsp. baking powder
- 1 tsp. salt
- 10 oz. chocolate chips (about 1¾ cups)
- 10 tbsp. butter
- ½ cup granulated sugar
- 1 ½ cups brown sugar
- 4 eggs
- 2 tsp. vanilla extract
Coating
- 8 oz. white chocolate
- 1-2 tbsp peppermint candies or crushed candy canes
Instructions
- Stir flour, cocoa powder, baking powder, and salt in a bowl. Set aside
- Melt the chocolate chips in the microwave for 1 minute at 50% power level. Stir and heat for another 30 seconds. Remove from microwave and continue stirring until there are no more lumps. (heat once more for 30 seconds if necessary)
- In a medium-sized bowl, beat together butter, granulated sugar, and brown sugar.
- Beat in eggs one at a time. Then stir in vanilla extract
- Mix in the melted chocolate chips.
- Stir in the dry ingredient mixture, being careful not to over stir.
- Cover and refrigerate for at least 20 minutes.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Roll the dough into 1 ½ tbsp. balls using a cookie scoop and then place them on a cookie sheet. (leaving 2 inches between each)
- Bake for 8-10 minutes.
- Cool for 10 minutes on the cookie sheet, centers will be soft.
- Transfer the cookies to a wire rack and cool for additional 5-10 minutes.
Coating
- Crush the peppermint candies in a zip-top bag using a rolling pin. Set aside.
- Melt the white chocolate in a microwave-safe bowl for 1 minute at 50% power level. Stir and heat in 30-second intervals until there are very few small lumps. Remove and stir until completely melted, (be careful to not overcook or it will seize).
- Dip half of each cookie into the melted white chocolate and place it on a parchment-lined baking sheet.
- Sprinkle the crushed candy over the white chocolate immediately.
- Refrigerate the cookies for 5-10 minutes to allow chocolate to set.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
