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Double Chocolate-Chip Chocolate Cookies

I was obsessed with Panera Bread’s Chocolate Duet Cookie… and then they stopped making it.  So, I created it on my own… and the homemade version tastes even better!


  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 8 tbsp (1 stick) unsalted butter (softened)
  • 1/4 cup dutched cocoa powder (I use Hershey’s Special Dark)
  • 2 large whole eggs
  • 1 large egg yolk
  • 1/2 cup white sugar
  • 1/2 cup packed light brown sugar
  • 2 tsp pure vanilla extract
  • 3/4 cup  milk chocolate chips
  • 3/4 cup white chocolate chips
  • 1/2 cup chopped walnuts (optional)
  • 1 tbsp water (if needed)


  • Whisk the flour, salt, baking soda and cocoa powder in a medium bowl
  • Whisk the eggs, yolk, white sugar, brown sugar and vanilla together in a medium bowl
  • Combine the two mixtures
  • Mix in the softened (not melted) butter – be careful not to overwork the dough.  If it seems a bit dry, add in a little bit of water (approximately 1 tbsp)
  • Fold in the chocolate chips and walnuts (if desired)
  • Refrigerate until firm (approximately 2 hours – you can speed this up by placing it in the freezer until it’s firm, but NOT frozen)
  • Line a baking sheet with parchment paper
  • Form the dough into balls of desired size and place on the baking sheet – leaving a couple of inches in between the cookies
    • Flatten the cookie dough balls a bit to get a better shape when baked
  • Bake at 350°F until the outside is crackly, but the center is still moist – approximately 10-12 minutes (keep an eye on the oven, you don’t want to over cook these)
    • Cool the cookies on a rack and enjoy!