This post may contain affiliate links.

Dark, decadent, and bittersweet with a lightly crunchy top, these Guittard Double Dark Chocolate Cookies are perfect for gifts, a cookie exchange, or keeping them all for yourself to enjoy in front of a toasty fire. With double the chocolate, they’re super rich and scrumptious!

Five large dark chocolate cookies with chocolate chips on a light brown wood chopping board on a white table.

Brownies, cakes and cookies are the staples of my holiday baking and I love to eat them as well as give them for gifts.

Ordinarily I use recipes from my cookbooks, or Pinterest but lately I have been finding great recipes on the back of chocolate chip bags and these Guittard Double Dark Chocolate Cookies are one of them.

Why you’ll love these Guittard Double Dark Chocolate Cookies

Doubly chocolate, with melted chips in the batter and more dark chips added
Easy recipe for chocolate lovers
Make great gifts for any holiday or birthday and are perfect to serve at gatherings and events

Ingredients

Guittard 63% extra dark chocolate chips
Water
Unsalted butter
Sugar
Salt
Large eggs
Vanilla extract
All purpose flour
Baking soda

Angled view of double dark chocolate cookies on a light brown wood chopping block on a white table

How to Make Guittard Double Dark Chocolate Cookies

This recipe is from Guittard.

Preheat oven to 375.
Line two baking sheets with parchment paper.
Melt 11/2 cups of chips and 2 tablespoons of water until smooth.
In a large mixing bowl, cream the butter, sugar, and salt. Beat until light.
Beat in eggs and vanilla until smooth.
Add melted chocolate, stopping to scrape the bowl as needed.
Mix in flour and baking soda until just incorporated.
Stir in the remaining 1/2 cup of chips.
Drop rounded teaspoons onto baking sheets.
Bake 10 minutes or until tops are cracked and crusty.
Centers should still be soft and appear slightly underdone.
Let stand 5 minutes before removing to cooling racks.
Store in an airtight container.

Tips & Variations

Make them minty. Add some peppermint extract and add crushed peppermint candies for a Christmas-themed treat.
Add some nuts. Chopped walnuts or pecans will make these already crispy-topped cookies even more crunchy and delicious.
Swap some chips. Try swapping out some of the chocolate chips for peanut butter or white chocolate chips.

Close up of large Guittard double dark chocolate cookies on a light brown wood chopping board on a white table.

Storage

Store these cookies on the counter in a covered container for 1-2 days, then refrigerate in an airtight container for up to 5 days.

Related Recipes

Did you enjoy this recipe?

Leave a comment and a review below to share your thoughts.

Want even more chocolatey goodness in your life? Come follow along!