Go Back
Double Chocolate Chip Cookies

Double Chocolate Cookies

Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 35 minutes
Servings 24 Cookies


  • 1/2 cup coconut oil softened (not melted)
  • 1/2 cup brown sugar packed
  • 1/3 cup truvia sugar
  • 2 tsp vanilla extract
  • 1 1/2 cup all purpose flour sometimes I use whole wheat flour
  • 1/2 cup Hershey's cocoa powder
  • 2 tsp corn starch
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup white chocolate chips
  • 1/3 cup Reese's Pieces


  1. In a mixing bowl, combine oil, sugars, egg, and vanilla on medium-high speed until it is light and fluffy.

  2. Add in the flour, cocoa powder, cornstarch, baking soda, and sea salt and continue to mix on medium-low speed. Fold in the chocolate chips by and until just combined. *Note - do not blend the chocolate chips or Reese's Pieces with the mixer otherwise the chips will get crushed.

  3. Shape dough into 1" balls and place on a large plate. Cover and chill in the refrigerator for 2 hours.

  4. Preheat the oven to 350 degrees and place the dough balls 2" apart on a greased baking sheet.

  5. Bake the cookies for 10-12 minutes (or until lightly browned) and cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to finish cooling.

  6. These cookies can be eaten right away or placed in a freezer bag in the freezer for 3-4 months.