These Death by Chocolate Cookies have three different kinds of chocolate: high-quality cocoa powder instead of flour, melted bittersweet chocolate chips in the batter, and semi-sweet chocolate chips added at the end for an extra taste of gooey chocolate.
There is no wheat flour in this recipe, only cocoa powder so the flavor of the chocolate is intense. These are also fantastic dipped in milk when warm.
So often chocolate desserts get diluted by adding too much flour. Chocolate cookies sometimes only vaguely taste like chocolate, chocolate cake often even less so. I prefer my chocolate desserts to be intensely chocolatey, not mildly chocolatey.
That’s why I’ve created a whole series of chocolate desserts that have very little flour if any, and have a pronounced and intense chocolate flavor. I have a recipe for Double Chocolate Andes Mint Cookies which are also flourless, as well as a super Simple Flourless Chocolate Cake, which is great for a date night in or easy entertaining.
I worked for many years to develop a brownie recipe that is better than box mix brownies (box mix brownies are good!) with these Double Fudge Brownies. Or for a fun way to mix it up and add Oreos, there’s this Cookies and Cream Pizookie with Oreos that’s great with a scoop of vanilla ice cream.
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💡 Recipe Inspiration:
This recipe is inspired by my love of real chocolate desserts. When I was younger (and now too), I was pretty picky about what ice cream brands that I liked. My family would often choose between either Edy’s brand or Turkey Hill ice cream at the supermarket.
Edy’s has a version of chocolate ice cream called Death by Chocolate that I absolutely loved, which has inspired the name for this cookie.
🌟 Why You’ll Love This Recipe
Intensely Chocolatey: With three kinds of chocolate, these cookies are intensely chocolatey.
Flourless Cookies: These cookies have no flour, instead cocoa powder is used as the base of the cookies.
Simple to Make: This recipe does not require any fancy techniques or extra steps. The dough does not need to be refrigerated.
📝 Ingredients
Below are the ingredients needed to make Death by Chocolate Cookies.
- Butter: Use softened butter. If your butter is not already softened to room temperature, place it in a large microwavable bowl and microwave for 1 minute at 20% power, flipping the butter over and adding 30 seconds as needed.
- Granulated Sugar: For sweetness.
- Dark Brown Sugar: Choose dark brown sugar over light brown sugar if possible.
- Eggs: Use large eggs, pasture-raised if possible.
- Bittersweet Chocolate Chips: Use a high-quality brand like Ghirardelli or Guittard. Do not use Nestle or store brands for this recipe. Higher-quality brands melt much better in the microwave. Lower-quality brands tend to burn more easily.
- Cocoa Powder: Use a higher quality brand such as Ghirardelli or Guittard. It makes a big difference in terms of taste.
- Baking Soda & Baking Powder: For leavening.
- Salt: To balance flavor.
- Semisweet Chocolate Chips: Any brand will work as these chocolate chips are just mixed in. You could also use extra bittersweet chocolate chips if that is what you already have, or even milk chocolate chips would work well too.
To learn more about these cookie ingredients, see my Guide to Cookie Ingredients.
See the recipe card for full information on ingredients and quantities.
🥣 How to Make Death By Chocolate Cookies
Below are the step-by-step instructions and photos for how to make Death by Chocolate Cookies as well as a few tips and tricks to help you along the way.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Preheat the oven to 350°F.
Step 1. Cream butter and sugar: In a large mixing bowl combine the softened butter, granulated sugar, and brown sugar. This can be done with a hand mixer, stand mixer, or by hand.
Step 2. Add the eggs and combine.
Step 3. Melt the bittersweet chocolate: In a small microwave-safe bowl add the chocolate. Microwave for 1 minute at 50% power. Stir, then continue microwaving for 30 seconds at a time until melted and easy to stir. Allow the chocolate to fully cool to room temperature.
Baking Tip: Do not add the melted chocolate to the cookie dough until the chocolate has fully cooled to room temperature. Adding hot chocolate to cookie dough with eggs may cook the eggs.
Step 4. Add the melted chocolate: Add the cooled melted chocolate to the cookie dough and combine.
Step 5. Add the remaining dry ingredients: Add the cocoa powder, baking soda, baking powder, and salt and combine.
Step 6: Add the semi-sweet chocolate chips and combine.
Baking Tip: You can use any variety of chocolate chips to mix in at the end. If you have extra bittersweet chocolate chips feel free to use those, if you have semi-sweet that will add depth with another layer of flavor, or if you have milk chocolate chips those would be great too.
Step 7. Bake the Cookies: Add the cookie dough in drops of about 1½ to 2 tablespoons each to a cookie sheet. You can fit 12 cookies on a baking sheet.
Bake at 350°F for 10 minutes. The cookies are done when they start to brown around the edges but are still slightly soft in the center. They will continue to firm up on the pan after taking them out of the oven.
Other Baking Tips
- High-Quality Chocolate: Since these cookies are all about the chocolate, it is important to use high-quality chocolate when making the batter. That means high-quality cocoa powder and high-quality bittersweet chocolate which is melted to become part of the batter. Both Ghirardelli and Guittard are really good and are widely available at places like Target, Whole Foods, and some larger grocery stores.
- Mixing the Dough: Scrape down the bowl and stir the batter as little as possible, just until all the elements are combined.
- Chocolate Chip Mix-Ins: The quality of the semi-sweet chocolate chips added to the batter at the end is not as critical. I typically use Nestle chocolate chips.
Death by Chocolate Cookies FAQs
Death by Chocolate Cookies can be stored in an airtight container or wrapped in plastic wrap at room temperature.
To freeze Death by Chocolate Cookies, shape the dough into round balls, then place each ball of dough into a freezer bag. These can be store for up to 3 months.
To reheat place the frozen dough directly onto a baking sheet and add 2 minutes to the baking time (12 minutes total). Or allow the cookie dough to thaw to room temperature and bake for 10 minutes.
These cookies will last 3-5 days when stored at room temperature.
For More Cookie Recipes, Try These:
If you make these Flourless Chocolate Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Flourless Triple Chocolate-Chocolate Chip Cookies
Ingredients
- ½ cup butter, softened
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- 2 eggs
- 1 cup Ghirardelli or Guittard bittersweet chocolate chips
- 1 cup Ghirardelli or Guittard cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F.
- In a large bowl, combine the softened butter, sugar, and brown sugar. Add the eggs and mix until just combined.
- Add the Ghirardelli bittersweet chocolate chips to a bowl and microwave at 50% power until melted, starting at 1 minute and continuing for 30 seconds at a time. Allow the chocolate to cool for a couple of minutes so that it is not hot and add to the bowl.
- Add the cocoa powder, baking soda, baking powder, and salt to the bowl. Stir until just combined.
- Add the semi-sweet chocolate chips and stir to combine.
- Add 1½ to 2 tablespoons of cookie dough for each cookie to a baking sheet. You can fit 12 cookies to a baking sheet.
- Bake for 10 minutes.
Notes
- High-Quality Chocolate: Since these cookies are all about the chocolate, it is important to use high-quality chocolate when making the batter. That means high-quality cocoa powder and high-quality bittersweet chocolate which is melted to become part of the batter. Both Ghirardelli and Guittard are really good and are widely available at places like Target, Whole Foods, and some larger grocery stores.
- Melted Chocolate:Do not add the melted chocolate to the cookie dough until the chocolate has fully cooled to room temperature. Adding hot chocolate to cookie dough with eggs may cook the eggs.
- Chocolate Chip Mix-Ins: You can use any variety of chocolate chips to mix in at the end. If you have extra bittersweet chocolate chips feel free to use those, if you have semi-sweet that will add depth with another layer of flavor, or if you have milk chocolate chips those would be great too. The quality of the semi-sweet chocolate chips added to the batter at the end is not as critical. I typically use Nestle chocolate chips.
- Mixing the Dough: Scrape down the bowl and stir the batter as little as possible, just until all the elements are combined.
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