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Shana's Double Chocolate Cookies

Shana's Double Chocolate Cookies
This recipe was the 1st place winner in The Chicago Tribune's Good Eating contest, 2006. Baker's chocolate, vanilla extract, and chocolate extract make for an extra rich flavor.

Yield: 2 dozen cookies


Featured in this Recipe


Preparation Instructions:

1. Melt the chocolate in the top of a double boiler set over simmering water; set aside to cool slightly. Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside.

2. Whisk together the flour, baking powder and salt in a large bowl. Add chocolate mixture to flour mixture, stirring until well combined. Cover; refrigerate at least 3 hours.

3. Heat oven to 350 degrees. Spread confectioners' sugar on a plate; set aside. Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or parchment-lined cookie sheet 2 inches apart. Bake until edges are firm, about 10 minutes per batch. Remove cookies to a wire rack; cool.

More About This Recipe

Experiment with different spices in the powdered sugar. Cardamom, cinnamon, or even a touch of ground chile pepper would go well with the chocolate and vanilla in the cookies.



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