If you’re a chocoholic, buckle up because this recipe is about to become your new obsession. These Death by Chocolate Cookies are pure decadence—rich, fudgy, and packed with layers of deep, intense chocolate flavor. Think of them as the cookie version of your favorite molten lava cake, but with just the right amount of chewiness to keep you coming back for more.
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Every bite is an explosion of cocoa goodness, loaded with melty chocolate chips and a hint of espresso to deepen the flavor. Whether you’re indulging in a midnight snack or baking a batch for a special occasion, trust me—these cookies are next-level delicious. Let’s get baking!
Why You’ll Love Death by Chocolate Cookies
Ultimate Chocolate Fix: Packed with cocoa powder, melted chocolate, and chocolate chips for triple the chocolate impact.
Soft & Chewy: The perfect balance between gooey centers and slightly crisp edges.
Easy to Make: No fancy techniques required—just mix, scoop, and bake.
Make-Ahead Friendly: The dough can be chilled or frozen for fresh cookies anytime.
Crowd-Pleasing: Perfect for parties, holidays, or a little personal indulgence.
Ingredients in Death by Chocolate Cookies
Butter: Provides richness and that melt-in-your-mouth texture.
Sugar: A mix of brown and white sugar adds the right balance of sweetness and chewiness.
Eggs: Help bind everything together and create that soft, fudgy center.
Vanilla Extract: A little vanilla enhances the depth of the chocolate flavor.
Flour: The base that gives structure while keeping the cookies soft.
Cocoa Powder: The key to that deep, intense chocolate taste.
Baking Soda & Salt: Ensures the perfect texture and balances the sweetness.
Espresso Powder (Optional): Enhances the chocolate flavor without making the cookies taste like coffee.
Chocolate Chips & Chunks: A mix of semi-sweet and dark chocolate for melty pockets of goodness.
Instructions
Preheat Your Oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the Butter & Sugars: Beat the butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients: Mix in the eggs and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
Mix It All Together: Gradually add the dry ingredients to the wet mixture. Stir in chocolate chips and chunks.
Scoop & Bake: Drop spoonfuls of dough onto the baking sheet, leaving space between each cookie. Bake for 10-12 minutes until just set.
Cool & Enjoy: Let cookies cool on the pan for a few minutes before transferring to a wire rack. Enjoy warm for melty chocolate bliss!
How to Serve Death by Chocolate Cookies
With Ice Cream: A warm cookie topped with a scoop of vanilla ice cream is pure heaven.
Dipped in Milk: Classic and comforting—just like childhood.
Drizzled with Chocolate Sauce: Because there’s no such thing as too much chocolate.
Topped with Sea Salt: A sprinkle of flaky sea salt enhances the richness.
Additional Tips
Chill the Dough: For thicker, chewier cookies, chill the dough for 30 minutes before baking.
Don’t Overbake: They’ll look slightly underdone when you take them out—this keeps them soft and gooey.
Use High-Quality Chocolate: The better the chocolate, the richer the flavor.
Freeze for Later: Scoop dough onto a tray, freeze, then store in a bag for fresh cookies on demand.
FAQ Section
Q1: Can I use Dutch-processed cocoa?
A1: Yes! It will give the cookies an even deeper chocolate flavor.
Q2: Can I make them gluten-free?
A2: Yes, just swap the flour for a good 1:1 gluten-free baking mix.
Q3: Do I have to add espresso powder?
A3: Nope! It enhances the chocolate but isn’t necessary.
Q4: How do I store them?
A4: Keep in an airtight container for up to a week.
Q5: Can I freeze baked cookies?
A5: Absolutely! Freeze in a sealed bag and reheat for a few seconds in the microwave.
Q6: Can I use milk chocolate instead of dark?
A6: Sure! But dark chocolate gives a richer taste.
Q7: How do I make them extra gooey?
A7: Underbake slightly and let them cool on the tray.
Q8: Can I add nuts?
A8: Yes! Chopped walnuts or pecans add a great crunch.
Q9: Can I double the recipe?
A9: Of course! Just divide the dough and bake in batches.
Q10: What if my cookies spread too much?
A10: Try chilling the dough longer and using parchment paper.
If you’re ready for the ultimate chocolate indulgence, these Death by Chocolate Cookies are calling your name. Make them once, and you’ll be hooked. Happy baking!
Print
Death by Chocolate Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These Death by Chocolate Cookies are the ultimate treat for chocolate lovers! Made with brown butter, espresso powder, and a mix of chocolate chips and chunks, these cookies are rich, fudgy, and irresistibly gooey. Ready in just 25 minutes, they’re perfect for any chocolate craving!
Ingredients
- 114g unsalted butter
- 1 tsp espresso powder or instant coffee
- 1 cup brown sugar, packed
- 2 tsp vanilla extract
- 1 egg, room temperature
- 1/3 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips and chocolate chunks (or one of them)
Instructions
1. Brown the Butter:
- In a small saucepan, melt butter over medium heat, stirring constantly.
- Once it foams and turns light golden brown, remove from heat and transfer to a mixing bowl.
- Let cool for 10 minutes before proceeding.
2. Prepare the Dough:
- Stir espresso powder into the browned butter.
- Add brown sugar and whisk until fully combined.
- Mix in vanilla extract and egg, whisking for 1-2 minutes.
- Sift in cocoa powder, flour, baking soda, and salt.
- Gently fold dry ingredients into wet ingredients using a spatula until fully combined.
- Stir in chocolate chips and chunks.
3. Shape and Bake:
- Preheat oven to 180°C (350°F).
- Use a cookie scoop or tablespoon to form 12 dough balls.
- Place them on a lined baking sheet, spacing them at least 2 inches apart.
- Bake for 10-11 minutes on the lower-middle rack until edges are firm but the center remains soft.
4. Cool and Enjoy:
- Let cookies cool on the pan for 10 minutes before serving.
Notes
- For extra gooey cookies, do not overbake.
- Use dark chocolate chips for a richer taste.
- Espresso powder enhances the chocolate flavor but can be omitted.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25 g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg