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Double chocolate cookies

Since there’s nothing quite like freshly baked warm cookies, it is nice to be able to bake just a few at a time. Also makes it harder to not eat a whole batch! Take your favorite cookie dough, make a big batch, roll it into cookie balls, and freeze. 



  • 8 oz (225 g) bittersweet chocolate, chopped
  • 3 tablespoons (45 mL) butter
  • 1 tablespoon (15 mL) ground espresso (optional)
  • 1⁄4 cup (60 mL) packed dark brown sugar
  • 2 eggs
  • 1 teaspoon (5 mL) vanilla extract
  • 1⁄2 cup (125 mL) all-purpose flour
  • 1⁄4 teaspoon (1 mL) baking powder
  • Pinch of salt
  • 3⁄4 cup (185 mL) semi-sweet chocolate chips or chunks (about 3 oz/90 g)
  • 1⁄2 cup (125 mL) raw pumpkin seeds
  • 1⁄2 cup (125 mL) pistachios (optional)


  1. Preheat oven to 350°F (175°C). Line two baking sheets, or if you only have one then bake in batches.                                     
  2. Melt chopped bittersweet chocolate with the butter (and espresso, if using) in a small saucepot over low heat.
  3. In a large bowl, whisk together the brown sugar, eggs, and vanilla.
  4. In a small bowl, whisk together the flour, baking powder, and salt.
  5. Once the chocolate is melted, let cool slightly if needed and whisk into the egg and sugar mixture. You don’t want the hot chocolate to scramble the eggs.
  6. Pour in the flour mixture and stir until well incorporated. Stir in chocolate chunks, pumpkin seeds, and pistachios, if using.
  7. Drop in mounds: for larger cookies use about a one-quarter cup of each, or for smaller cookies use about one tablespoon. Place on a baking sheet two inches apart.
  8. Bake 10 minutes for larger, seven to eight minutes for smaller cookies, or until tops have cracks and cookies have a dull sheen. Cool on a wire rack. Enjoy! 

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