Satisfy Your Craving with Decadent Death by Chocolate Cookies

Hi, my name is Meghan, and I am a chocoholic.

Overhead vertical shot of homemade cookies scattered on a decorative unfinished wood platter with intact bark and a blue and white cloth, printed with orange and white text.

I love chocolate of all kinds. From extra dark to creamy milk, sweet white to biting bittersweet, it’s all the best in the world to me and my taste buds.

Do you remember the first time you tried chocolate?

Overhead closely cropped vertical shot of three homemade cookies on a blue patterned cloth.

I wish I could remember my first taste… I feel like it would have been a pretty spectacular moment to witness.

I can almost imagine my eyes going wide, and me running around doing a crazy happy dance as I devoured every morsel.

Even though I can’t remember the moment I got hooked, I know that I can’t live without that goodness in my life. I try to go a day without it, but then I end up falling into a binge, gobbling up whatever I can get my hands on.

There’s a reason why I have five different types of chocolate bars in my desk drawer at any given time. Even if it’s just a piece a day, it helps me get through the most stressful moments of the workday.

Not to mention, pairing a piece with a big glass of red wine at the end of a long day is pretty dang amazing. It’s the one part of my daily ritual that I cherish and look forward to above all else, from the moment I wake up in the morning.

Homemade cookies on a decorative slice of wood with bark intact, on a blue cloth.

See? I told you I was a bonafide chocoholic. I wasn’t exaggerating one single bit.

If I had to choose my favorite way to enjoy this particular confection, it will forever and always be a cookie. I love soft, warm, and gooey cookies, straight out of the oven. When they are chewy and flavored with chocolate, it’s the best thing in the world.

I’ll even risk the burn of molten gooeyness rather than letting these fresh baked goodies cool down first, even momentarily. It’s a risk that I am oh-so-willing to take.

Goodness gracious, there’s just nothing like that taste.

Brightly lit overhead shot of homemade cookies scattered on a blue and white cloth and a decorative wood cross-section display platter with bark around the edge.

That’s why these cookies are like a little gift of happiness. Every single bite brings that delightfully satisfying flavor that you love so much.

In this case, it’s not just one type of chocolate that’s in there. You are getting three (that’s right, I said three) different types in these cookies.

There’s the semisweet that has a slight bitter note to it, with just the right amount of sweetness.

Vertical shot of a stack of homemade cookies on a decorative wood display board with bark intact around the perimeter.

Then you have the dark, which gives you a huge kick of cacao in every mouthful. It’s a huge wallop of flavor that really brings home the whole pure cocoa thing.

Finally, the creamy milk comes in, with a richness all its own. It’s a different flavor that balances out the rest of the types in this decadent dessert.

When you bring all three together, these treats embody exactly what the name of the recipe implies. Death. By. Chocolate.

Brightly lit overhead shot of chocolate cookies scattered and stacked on a decorative slice of unfinished wood with bark intact, on a blue cloth.

OK, maybe not exactly. Not literally, at least.

But in the totally amazing, I’m-so-happy-that-this-is-in-my-mouth way? Yeah. Once you taste these, you aren’t going to make a chocolate chip cookie any other way again.

Sorry, but this recipe will ruin you forever. And it will also make you infinitely happy, so there’s that. You’re welcome.

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A chocolate cookie is nearly centered in the foreground with more in the background mostly beyond the edge of the frame, on a blue cloth on top of a speckled white and blue surface.

Decadent Death by Chocolate Cookies

  • Author: Shanna Mallon
  • Total Time: 55 minutes
  • Yield: 1.5 dozen cookies 1x


If you’re a serious chocoholic, get ready to have your mind blown by the best death by chocolate cookies you have ever tasted.


  • 8 oz semisweet chocolate chips
  • 1/4 cup unsalted butter, cubed
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 4 oz dark chocolate chips
  • 4 oz milk chocolate chips


  1. Melt the semi-sweet chocolate chips in a double boiler, or the microwave.
  2. In a large bowl, combine the melted chocolate with the butter, brown sugar, eggs, and vanilla until smooth. Cool the mixture for 15 minutes, until room temperature.
  3. In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Stir into the wet mixture.
  4. Add dark and milk chocolate chips, and stir to combine.
  5. Spoon onto cookie sheets lined with parchment paper or silicone mats. Chill for 30 minutes.
  6. Preheat oven to 350°F. Bake for 12-15 minutes, or until puffed and set to touch.
  7. Cool for 1-2 minutes on the baking sheets before transferring to wire racks to cool completely.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: death by chocolate, chocolate, chocolate cookie, holiday baking, Christmas

Cooking By the Numbers…

Step 1 – Cube Butter And Measure Ingredients

Cube butter and place in a small bowl. You can leave the butter out on the counter at room temperature until you are ready to make the batter.

Overhead shot of square and round glass dishes of chocolate chips and chunks, flour, butter, eggs, brown sugar, and vanilla, on a striped brown wood table.

Measure out all remaining ingredients as they are listed on the ingredients list. Set them out in the order they are listed, to make creating the recipe easier.

Line 2 baking sheets with parchment paper or silicone mats.

Step 2 – Make Batter

To make the batter, start by melting the semi-sweet chocolate chips.

Overhead shot of a glass bowl of melted chocolate on a striped wood countertop.

You can melt them in a microwave-safe bowl in the microwave set to 30% power for 30 seconds, or you can use a double boiler or a heatproof bowl placed over a small saucepan filled with an inch or two of simmering water, over medium heat.

Add the melted chocolate to a large mixing bowl with the butter, brown sugar, eggs, and vanilla. Stir together until smooth.

A white silicone spatula with silver metal handle stirs a chocolate dough in a stainless steel mixing bowl, on a striped brown wood surface.

Cool the mixture to room temperature, approximately 15 minutes.

In a separate bowl, whisk together the flour, baking powder, and salt until just combined. Stir this dry mixture into the wet mixture to combine.

Fold in the dark and milk chocolate chips.

Step 3 – Chill and Bake

Spoon tablespoonfuls of the cookie batter onto the prepared baking sheets, or use a small cookie scoop to portion the dough. Chill on the baking sheets in the refrigerator for 30 minutes.

Nine dollops of chocolate cookie dough are arranged in rows on a beige and blue silicone pan liner in a metal baking sheet pan.

In the last 10-15 minutes of chilling, preheat your oven to 350°F. Bake for 12-15 minutes. The cookies should be puffed, but still set to the touch.

Remove from the oven and cool on the baking sheets for 1-2 minutes, then use a spatula to transfer to wire racks to cool completely. Store in airtight containers for up to 5 days.

Why Three Types of Chocolate?

I know it might seem like a lot of different types of chocolate are included in this recipe, and some of you purists out there might think it’s too much.

You might assume that using three types would muddle the flavors, resulting in a failure to experience the true flavor of each.

Of course, I have to say, you couldn’t be more wrong. Each and every flavor is well-represented in this cookie, and they each compliment each other in the most delicious way.

A chocolate cookie is nearly centered in the foreground with more in the background mostly beyond the edge of the frame, on a blue cloth on top of a speckled white and blue surface.

You get sweet, bitter, creamy, and rich in every single bite. It’s a smorgasbord of chocolate, and you will never want to go back to enjoying cookies any other way again.

So, what’s your favorite kind of chocolate? Tell us in the comments below, and be sure to come back to rate the recipe once you try it.

Want more chocolate cookie recipes? We can’t wait for you to indulge with our other recipes:

Need some chocolate recipes with alternative flours? There’s plenty to bake! Try our recipes for cookies and cream spelt cookies, or our gluten-free nutty chocolate coconut cookies. You’ll love ’em both.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on May 22, 2009. Last updated: December 29, 2019 at 18:21 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

6 thoughts on “Satisfy Your Craving with Decadent Death by Chocolate Cookies”

  1. My cousin made these and I still dream about them! What brand of chocolate chips do you use? I asked her but she couldn’t remember and I am sure it makes a difference. Would appreciate any recommendations from you, since it is after all your recipe.

    • I’m sorry I don’t know which brand of chocolate chips were used to make this recipe, but I’m so glad you enjoyed the cookies! My usual recommendation is to choose something that you like the taste of on its own, from a high quality brand. Since this recipe calls for milk, dark, and semisweet, this gives you lots of opportunity to choose the best chocolate that you can, with a flavor that’s to your liking.

      Nestle Toll House semisweet is a go-to for me in cookie baking, though you might prefer their bittersweet morsels if you like something with a higher cacao content. Ghiradelli makes nice chips that are high-quality as well.

    • Sure! We haven’t tested this recipe with nuts, but you could add about 1/2 to 3/4 cup of chopped walnuts or pecans when you stir in the chocolate. Enjoy!

    • Yes, you do use 2 eggs. I got this exact recipe from somewhere else long ago and they are delicious. My tweak is to add 1 teaspoon of instant espresso coffee to the flour. This ramps up the chocolate flavor. I prefer all semisweet chocolate so that’s how I make mine. I add 1 1/2 cups toasted walnuts or pecans. My recipe also calls for spreading batter into a lightly greased 13 x 9 pan, and baking at 350° for 15 minutes. Cool completely before cutting into small squares.


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