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recipe image Double Chocolate Cookies

Double Chocolate Cookies

Double Chocolate Cookies

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  • Preparation timePrep time15 min
  • Ready inReady in25 min
  • ServingsPortions18
  • DifficultyDifficultyEasy


  • 1 cup + 2 tablespoons all-purpose flour
  • 1/3 cup Dutch process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil avocado sticks
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 large egg (or egg substitute), room temperature
  • 1 1/2 teaspoon pure vanilla extract
  • 4 ounces bittersweet baking chocolate, coarsely chopped or 1/2 cup bittersweet chocolate chips, divided

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
  2. In a medium mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, or a mixing bowl with a hand mixer, cream the Country Crock® Plant Butter and sugars together starting on low speed and increasing to medium high speed, until light and fluffy, 3-5 minutes. Scrape down the sides and add the egg and vanilla extract and beat until just combined.
  4. With the mixer on low speed, slowly add the dry ingredients until just combined. Add ⅔ of the chopped chocolate, or chocolate chips, and beat for a few seconds until evenly distributed. Reserve the remaining chocolate for on top.
  5. Scoop 1½ tablespoon-sized balls and place them 2½ inches apart on the parchment-lined baking sheet. Press 1-2 chocolate chunks onto the top of each cookie dough ball.
  6. Bake in batches, if needed, for 10 minutes. Let cool for two minutes on the baking sheet before transferring to a cooling rack with a thin metal spatula to cool completely.

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