Chocolate Chocolate (& Chocolate) Cookies

Made by Katie Miller with the Gourmandise School


  • 2 Sheet Pans 
  • Parchment Paper
  • Standing Mixer with Paddle Attachment
  • 1 Medium Bowl
  • 2-inch Cookie Scoop
  • Spatula

Cooking Time

30 MIN
Makes 20 Servings


  1. Preheat oven to 350oF. Line two sheet pans with parchment paper. 
  2. Place the room temperature butter and sugars in the bowl of a standing mixer fitted with a paddle attachment or in a deep bowl if you are using a hand-held beater. Cream the three ingredients until thick, homogenous paste forms and then beat until the mixture is fluffy and noticeably lighter in color.
  3. Add in the eggs and salt and mix until smooth. Add in the chocolate and beat until they are evenly incorporated. 
  4. In a separate bowl, mix the flours, cocoa powder, baking powder, and baking soda. Add in with the mixer off and then mix on low until just combined. 
  5. Scoop cookies onto a parchment-paper lined sheet pan; they spread somewhat generously, depending on the flour, so leave about 2 inches of space between cookies. Bake for 14 minutes in a traditional still oven and about 11 minutes in a convection oven. Leave the cookies to cool completely before removing them from the cookie sheet.

Recipe made in partnership with the Gourmandise School in Santa Monica, CA.