These Double Chocolate Chocolate Chip Cookies are made with cocoa powder from Belize! Double the batch and freezer for last-minute company!

Double Chocolate Chocolate Chip Cookies

Friends, it’s hard to believe that March is here, because it’s been a long winter. But the sun is shining so brightly today, and I’ve been catching up on emails with a few friends that I keep in daily touch with. One friend, who is fighting for her life right now, well, we have good conversations. (And I wish I could share a few of these Double Chocolate Chocolate Chip Cookies with her, because she’d love the story behind them.)

Double Chocolate Chocolate Chip Cookies

She is loved, with so many emails and phone calls coming in, and that kind of love is an overwhelming feeling. So important, and when you’ve been a person in life who’s “given back” over and over and over, you do reap what you sow. My friend has been to over 100 countries in the world, and many of the trips were missions to help the poor.

It reminds me of the ways that we can reach out to others, or share what we’ve been given. It reminds me of Bob Goff’s book, Love Does… “love is never stationary.”

As she was feeling so much love, but also the sadness in our world right now, I told my friend that we have to fight for love.

The world is sad. But fighting for love means there are things we can do to make it a better place. I am writing this as I’ve been hearing the murmur of my husband’s voice behind closed doors in the other room, helping a desperate mom whose daughter’s being bullied. There’s no pay, or anything fancy that comes out of this kind of work. But it’s in my hubby’s DNA to help others with something so painful, to give courage and wisdom for dealing with this sad world. Hours spent daily, helping others. Love in action.

So much sadness, I told my friend, but LOVE DOES!

Double Chocolate Chocolate Chip Cookies

Double Chocolate Chocolate Chip Cookies

Just returning from Belize, we brought back cocoa powder for cooking, that is out of this world good!

From Lamanai Chocolate, made by Belizean Mayans, they select the finest cocao beans Belize has to offer., then they roast them to perfection in the Traditional Old World Maya way (with a grinding stone).

Some of the products I plan to order: Chocolate Chili Meat Rub, more Cocoa Powder (after tasting these cookies–yes!), and their unique Chocolate Chili Powder. They also have a cool membership rewards program. Check it all out, HERE (let me know if you order something, let’s share notes!)

Double Chocolate Chocolate Chip Cookies

I’ve always loved Cook’s Illustrated magazines and cookbooks. My good friends Roger and Faye bought me a subscription years ago, and I appreciate the time and expertise that they invest and study, for which brands of food are the best. Actually Roger (now in his 80s) was the first person who taught me about fine chocolates.

For this recipe, you can read up on the whole bean story when it comes to supermarket cocoa.

Last weekend, we shared a batch of these cookies with our neighbors (and a few to go in the freezer, which I think is the best way to eat a chocolate chip cookie), and now I want to share the recipe with you!

And, don’t you love it when a cookie takes on the shape of a heart, all on its own?

In what ways have you lived out love this week, helping others?

Double Chocolate Chocolate Chip Cookies

Double Chocolate Chocolate Chip Cookies
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Double Chocolate Chocolate Chip Cookies


  • 1 1/2 cups butter, melted
  • 2 cups packed dark brown sugar
  • 1 cup granulated sugar
  • 2 large eggs + 2 egg yolks
  • 4 tsp.  vanilla
  • 4 cups all purpose flour
  • 1/2 cup cocoa powder, *use a good quality, such as Callebaut
  • 1 tsp.  baking soda
  • 1 tsp.  salt
  • 2 cups semi-sweet chocolate chips


  • Using a mixer, combine the melted butter, brown sugar and granulated sugar.
  • Add in egg, egg yolks and vanilla, and mix for 1-2 minutes.
  • Add in the flour, cocoa powder, baking soda and salt. Scrape the sides of the bowl and the bottom really well.
  • Add the chocolate chips and gently stir by hand; let the dough sit 20 minutes in the fridge.
  • Preheat oven to 325. Line baking sheets with parchment paper, and scoop cookie dough onto prepared pans, using a two tablespoon cookie scoop.
  • Bake 10-12 minutes (or less if you like them gooier).
  • Leave the cookies on the hot baking pans for 5-7 minutes, or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature, before storing in air tight containers.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Double Chocolate Chocolate Chip Cookies

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