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Double Chocolate Cookies

I am a firm believer in the 80/20 rule and I tend to take my 20 percent in cookies. My children know that my two favourite foods in the world are salads and cookies. Cookies are life.

This is my signature cookie for Christmas 2019. I have already given them out, shared the recipe, and am planning on making them for my family, friends and students. They are literally the bomb, and the best part is they AREN’T DAIRY FREE, AREN’T REFINED SUGAR FREE, and ARE FULL OF CHRISTMAS!!!  You can make them gluten-free by using rice flour.

I love peppermint extract. I love chocolate chips. The dough is delicious.  I love making these cookies and then the smell of the house when they are in the oven. . But the taste is out of this world and takes you places.

This recipe makes three dozen cookies so great for cookie exchanges or as teacher presents. This recipe is my gift to you this Christmas.


    • 1 cup butter
    • 2 cups brown or white sugar (I like white, but have made them with brown and it works)
    • 2 eggs
    • 2 1/2 tsp peppermint extract
    • 2 cups of all purpose or rice flour (if GF)
    • 3/4 cup dark cocoa
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1/2-1 cup chocolate chips (you decide!)


Whip the butter and brown sugar either by hand or with an electric mixer. Add eggs and mint extract. Sift together cocoa, flour, baking soda and salt. Then add the chocolate chips. Place in small mounds on parchment lined baking tin and cook at 350 oven 8-10 minutes (go shorter on time if you want more chewy and soft – deliciousness!).

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