If you’re a chocolate lover, these double chocolate cookies are for you! Super fudgy and chewy with large chunks of gooey chocolate in every bite.
blue bottle double chocolate cookies

Deep down, I’m a San Franciscan stuck with a New Yorker’s mind, body, address, and stride cadence.

Shocking, I know, but my love of Bi-Rite ice cream is palpable and I am firm in the belief that Blue Bottle Coffee is the closest thing to liquid gold that us mere mortals can strive for.

Also, I could probably live in the Ferry Building and want for naught for a very long period of time.

Feel free to dare me to try.


Unfortunately flying from coast to coast every weekend is not really a viable option, so until the day comes when a teleporter is invented so I can make the trip in 6 seconds instead of 6 hours, I’ll just have to bridge the 3,000 miles between us the only way I know how:

By baking a lot of these cookies.


These death by chocolate daredevils come from The Blue Bottle Craft of Coffee cookbook and they are pretty much the richest, best, fudgiest, chocolatiest (<– totes a word) cookies I’ve ever had.

Not to get all hyperbolic/exaggerate-y or anything.

But they’re pretty much the chocolate cookies you always wished you could make, but couldn’t. Except now you can.

You can thank me by thinking happy moving thoughts for me today and picturing all of my plates arriving at our new apartment unscathed. K thanks.

(Make sure you chop your own chocolate for these, because the huge chunks that end up as molten gooey heaven are kind of the best and chocolate chips just won’t yield the same results.)


Blue Bottle Double Chocolate Cookies
If you're a chocolate lover, these double chocolate cookies are for you! Super fudgy and chewy with large chunks of gooey chocolate in every bite.
Yield: 9 cookies
  • 1 cup all purpose flour
  • ⅓ cup natural cocoa powder
  • ½ tsp baking soda
  • 5 tbsp unsalted butter, room temperature
  • 1 cup sugar
  • 1 tsp good quality coarse salt
  • 1 egg, room temperature
  • 1 tbsp vanilla extract
  • 3.5 oz dark chocolate, coarsely chopped
  1. In a medium bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium speed until fluffy, about 5-6 minutes.
  3. Add the egg and vanilla to the bowl, beating on medium speed, until well-incorporated, about 30 seconds. Scrape down the sides of the bowl and then mix again for another 30 seconds.
  4. Scrape down the bowl and then add the flour mixture. Mix on low until combined and uniform in texture. Scrape down the bowl and add the chocolate. Mix on low until just combined. Refrigerate the dough for at least 3 hours or overnight.
  5. When you are ready to bake the cookies, heat the oven to 350F.
  6. Divide the dough into 9¼ cup portions and place on a parchment-lined baking sheet (or two) at least two inches apart.
  7. Bake for 11-12 minutes, rotating the pan halfway through. Let cool for 10 minutes before moving to a wire rack to cool completely.
Nutrition Information
Serving size: 1 cookie

For more chocolate overdose desserts, check out these:

chocolate-caramel tart with sea salt from Eats Well With Others

Chocolate Caramel Tart with Sea Salt

guinness chocolate cheesecake

Guinness Chocolate Cheesecake

sweet and salty brownies

Sweet and Salty Brownies

From Around the Web:

Chocolate Muffins from My Baking Addiction

Fudgy Chocolate Cake Bars from Pinch of Yum

Chocolate Mousse Pie with Peanut Butter Whip and Pretzel Crust from Oh, Ladycakes

Chocolate Cake with Bittersweet Sour Cream Frosting from Not Without Salt

Chocolate Cake with Almond Cream Filling from Hungry Rabbit NYC


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67 Responses to Blue Bottle Double Chocolate Cookies

  1. Beth says:

    Your cookies look divine. Good luck with that move! Looking forward to your posts from the new kitchen.

  2. These are just what I need today! Getting ready for our move this weekend as well.
    Good luck to you guys! And eat lots of cookies.

  3. Christine says:

    omg, you’re too funny!

  4. I may or may not be drooling… now if only we had some bi-rite to sandwich between these babies;-)

  5. Jamie says:

    These look like heaven to me and I’m seeing dried cherries or dried blueberries added, too.

  6. Double choc cookies are seriously my love language, and I can’t wait to try your awesome version! Bigger chocolate chunks = Always. 🙂

  7. All this chocolate – just in time for the weekend splurgin’!! Love this recipe- and I feel like I’m definitely part San Franciscan 🙂

  8. Jessie says:

    These are pretty much the most heavenly cookies I’ve ever seen. It’s amazing how food can transport us thousands of miles away.

    Good luck with your move today, Joanne! Remember: The kitchen stuff is the most important 😉

  9. This is super weird cause I legit just pulled identical cookies out of the oven. My Mom requested a dessert “without all your weird healthy ingredients and hidden veggies”so I went big and brought on the butter and sugar!

  10. Jordan says:

    I need these cookies STAT. May all your plates arrive in one piece!

  11. Erika says:

    Look at those cookies.. OMG…

  12. YUM!!! I wish I had a teleporter so I could teleport into your kitchen and grab a stash of these!

  13. Pam says:

    Mmmm. They look decadent and delicious. My kids and husband would love them too.

  14. cheri says:

    Love chocolate and these cookies sound amazing. Good luck on your move!!

  15. Lori R. says:

    The Blue Bottle in Oakland used to be about 3 blocks from our apartment. A mandatory stop every Friday on my way to the Farmer’s Market. I get there less frequently now, but man, it is so good! And these cookies…oh my. I’ve put off checking out the cookbook for far too long.

  16. Julia says:

    I would LOVE it if you moved to Frisco! I’d visit you on the reg, since I’m just a 3.5-hour car ride away. Love me some bay area. Theese cooks…please put them in my face.

    Good luck with your move, girl!! xo

  17. sandra says:

    but the pace is so dang slow there! and it is so clean – almost surreal. lovely cookies. must try them.

  18. Monica says:

    Sign me up! I am the biggest chocoholic so I could eat the whole batch myself. And you got me thinking about the ferry building…had such fun visiting there last summer!

  19. It’s just me and the newborn at home today… I’m thinking I could make a batch and conceal the evidence before the 2yo and husband get home *evil grin*

    Safe and secure plate-thoughts are headed your way!

  20. OMG these look SINFUL and I like it!! Beautiful photos as well!

  21. Kelly says:

    Oh my gosh! These look so dangerously decadent and fudgy which is exactly how I like them 🙂 Good luck with the move today!

  22. Kate says:

    Oh I hope you used Ghiradelli cocoa powder!

  23. Tina says:

    No, don’t move to S.F. come to Florida and live near me! Great cookies, they look so ooey gooey.

  24. Your cookies look so delicious!! Good luck with that move! Have a wonderful weekend 😉

  25. Oh yes yes!! I want this right now.. i am a total chocolate lover .. these cookies look so so chocolatey fudgy.. m craving this right now.. yummmm!

  26. Kathy says:

    Oh wow! These cookies look heavenly…I would love to be eating one or two right now with my tea! Have a great weekend, Joanne!

  27. These babies are calling my name! Love that double chocolate!

  28. Oh my, these look delicious. Hope your move went smoothly. When I read the title I wondered why you were making blue bottle anything as when I think of blue bottles I think of nasty stings in the sea 🙂

  29. Joyti says:

    Well, if you do ever do decide to move to San Francisco, we can hang out. I’ll tempt you by telling you that I live a few blocks away from a Blue Bottle, and less than a mile from BOTH Bi-Rite locations.

    I usually get Bi-Rite’s olive oil shortbread if I stop by, I’ve never had the double chocolate cookie. But you did a great job with them – they look delicious. The chocolate looks so melty and luscious.

  30. This post was a bit torturous for me to read because I love chocolate (of course) but haven’t got a scrap in the house. This sounds like my idea of a perfect cookie!
    Definitely sending you happy thoughts for your moving day!! (hope you’ve got a good stock of these cookies with you for sustenance!)

  31. These cookies look amazing ! I bet they are as you described them and even better! Good luck with your move !! Xxoo Anna and Liz

  32. You not only have some amazing veggie recipes, also lots of great chocolate treats.These cookies look so chocolatey and heavenly.

  33. I think we should get a rental apartment/condo-type situation set up for food bloggers who want to live in San Francisco at will (*raises hand*). It should be right next to the Ferry building so we can eat these cookies any time we want. Or maybe just directly in the Ferry building. I’m not picky.

    Until then, I’ll be devouring these cookies at home (which is probably a better option all around, anyway!).

  34. Oh yeah, these are right up my alley. #Chocohalicfolife

  35. Susan says:

    These cookies are calling my name – LOUDLY!

  36. Yepp, this chocoholic is def. IN LUUUURVE with these cookies!!

  37. Kristen says:

    10pm and I’m officially craving these cookies!!

  38. My inner chocolate lover is absolutely dying 😀

    Choc Chip Uru

  39. Velva says:

    The chocolate cookies are rocking the house! Love it.


  40. Sofía says:

    Good luck with the moving! And thanks for sharing us this recipe, they look so fudgy so chocolat -y.

  41. I’d never heard of Blue Bottle, but would be very happy to test their approach out with these cookies!

  42. Deena Kakaya says:

    Those cookies look so dark and crisp! I don’t think I will be able to stop thinking about them until I eat them x

  43. Isadora says:

    I’ve never heard of blue bottle coffee before, but now I want some! These cookies look so soft and chocolately and I really gotta stop looking at food blogs with dessert when it is so late at night and I should be in bed, but all I want to do is eat a dozen of these cookies 🙂

  44. Reeni says:

    These look absolutely delicious and addicting Joanne! So soft and fudgy! I want to eat like ten of them. Hope everything arrived safely and in one piece!

  45. These look amazing!!! They might just be the first cookies I make for my meetings at school! Also, I consider myself a pretty big coffee lover and I have never heard of Blue Bottle Coffee. I have to do some research now!

  46. Hotly Spiced says:

    These are lovely and dark cookies. I do hope your plates arrive unscathed. Good luck with your move! xx

  47. Johanna GGG says:

    yay and they dont’ have coffee in them so I just love those cookies to bits – they look so intense

  48. I love SF . lived there for almost 3 years before I got married. . loved loved SF. . and love these cookies. and yes to absolutely chopping your own chocolate!

  49. I would love to have one of these cookies, yum!!

  50. Natalie says:

    ahh I didn’t know they had a cookbook–too awesome, need to check it out bc these look fantastic!

  51. These look amazing. Is there a particular brand of salt you use? More important, what chocolate?

    • joanne says:

      Thank you! For these I used Guittard’s cocoa rouge cocoa powder and Guittard’s chocolate discs as the chocolate chunks.

      I used Whole Foods’ Murray River Salt (it’s a coarse pink salt). I think you could get away with any coarse sea salt you have on hand though.

      Hope this helps!

  52. I LOVE BLUE BOTTLE COFFEE!!! (Sorry for the caps, I got a bit excited there.) There’s another ice creamery in the Mission (Humphry Slocombe) that makes Blue Bottle Vietnamese Coffee ice cream, and it is soo good! You should definitely check them out the next time you’re in the city! (And call me up, too.)

  53. grace says:

    i’m a sucker for chocolate cookies with white chocolate chips, but these’d be just fine too. 🙂

  54. This looks like a chocolatey dream come true!

  55. […] cantidades que tengo a disposición. Eso fue lo que hice con esta receta, busqué varias recetas de galletas de chocolate y cree mi propia receta. No solo fue fácil y rápido prepararlas sino que adicionalmente y para […]

  56. Tiffany says:

    What’s the purpose of refrigerating the dough? I’ve just tried this recipe today but to no avail ): am I supposed to let the dough thaw? After coming out from the fridge, the cookie dough went in and came out exactly the same shape ): I let it thaw to room temperature and it was better but I wish it didn’t hold its shape so well. Mine was like a dome compared to yours, which looks so chewy and much flatter.

    The surface of my cookie was dry too, not shiny like yours. Any advices?


    • Tiffany says:

      Hi Joanne,

      Thanks so much for the reply!

      I do not have an oven thermometer sadly, maybe I should invest in one. For the time being, should I crank the temperature up to melt the butter more?

      I weigh my flour too, by grams. I get about 140g flour per cup. I got about 35g Cocoa powder per 1/2 cup. Thought that should be pretty accurate.

      Do you let your cookie come to room temperature after being in the fridge before baking? It was quite hard when I took it out. Hard to believe it would melt into something like yours!

      Nevertheless, I just wanna let you know the cookies taste really good! The texture was the chewiest cookie I’ve ever baked and I’m so happy! Even with the dome shape and dry looking tops haha.

      It’s such a keeper, I’m just looking to make it better!
      I thought of replacing the butter with melted butter to get it to spread more, what are your thoughts on that?

      • joanne says:

        I’m so glad they ended up turning out in the end, even if they weren’t super pretty. So, I weigh out flour to be 120 g per cup, which might account for some difference. I can’t remember now what I weighed out the cocoa powder as.

        I didn’t let the dough come to room temperature before baking, and it definitely was pretty hard, so I’m not sure what the difference there could be! I would say it’s definitely worth trying the melted butter or even just refrigerating for less time (an hour versus 3 hours).

        Let me know if you try any of these and how they turn out!

    • joanne says:

      I’m so sorry you had trouble with these and I’d love to try to troubleshoot with you to figure out what went wrong.

      I frequently refrigerate my cookie dough. I find that it allows the flavors to develop me and creates a thicker, chewier cookie. Here is an article from King Arthur Flour explaining why this happens: http://www.kingarthurflour.com/blog/2015/05/17/chilling-cookie-dough/.

      Some differences as to why mine spread a bit more and yours didn’t could have to do with our oven temperatures and with how we measure flour. I have a thermometer in my oven so that I can make sure that it is actually the right temperature before I start baking. I find that this gives me peace of mind and also more consistent baking results. Ovens can frequently run hot or run cold and if it runs too cold, then it won’t melt the butter as much which will cause less spread.

      Another differences could be in how we measure flour. I always weigh my dry ingredients, especially flour, because I know that when I scoop it up using a measuring cup I frequently end up with more than the recipe calls for, which would end up in a tougher drier cookie.The same goes for cocoa powder.

      That’s all I can think of right now, but I will let you know if I think of anything else! Again, I’m so sorry that you had problems with these. I have made them quite a few times with fairly consistent results, so there must be something that we are doing differently. Hopefully between the two of us, we can figure it out.

  57. Tiffany says:

    Hi Joanne!

    I’ve tried the recipe again, and changed the butter to melted butter, and used 1/2 cup brown sugar and 1/2 cup sugar. And it worked for me! Spreads perfectly well. I just had to pop it in the fridge for 30mins-1h. The chewiness was perfect too.

    I’ve officially found my to-go chewy chocolate recipe.

    Thanks so much!!!!

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