· In: Cookies and Cookie Bars
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When I was in high school, it wasn’t a trip to the mall without stopping at the Great American Cookie Company kiosk and getting one of those chewy, chocolatey Domino Cookies. They are rich chocolate cookies loaded with white chocolate chips, thus resembling a domino. In this recipe, however, I’ve also added semi-sweet chocolate chips for extra chocolatey goodness.
Why You’ll Love This Recipe
- Chocolate, Chocolate, and more chocolate- chocolate cookie base, white chocolate chips, and semi-sweet chocolate chips.
- The baking soda is first dissolved in hot water to remove some of the leavening process ahead of baking. This ensures a more chewy texture, as well as enhancing the cocoa flavor and deepening the color.
- Crisp edges with a soft, chewy center. (aka the perfect texture!)
- This recipe yields plenty cookies for sharing.
- Not to worry about the price of eggs these days, this recipe doesn’t call for any.
What You’ll Need
- 1 Stick unsalted butter (1/2 cup) at room temp
- 1/2 Cup granulated sugar
- 1/2 Cup brown sugar (either light or dark is fine)
- 1 Tsp vanilla extract
- 1/2 Tsp salt
- 1/2 Cup Dutch-processed unsweetened cocoa powder
- 1/3 Cup hot water
- 1 Tsp baking soda
- 1 1/4 Cups all purpose flour
- 1 Cup white chocolate chips
- 2/3 Cup semi-sweet chocolate chips
How To Make Domino Cookies
- Preheat oven to 325 F
- In a stand mixer with paddle attachment (or electric hand mixer), cream together 1/2 C butter, 1/2 C sugar, 1/2 C brown sugar, and 1 Tsp vanilla for about two minutes or until light and fluffy.
- In a large mixing bowl, sift in 1/2 C cocoa powder, 1 1/4 C flour, and 1/2 Tsp salt.
- In a small bowl, dissolve 1 Tsp baking soda into 1/3 C of hot water, then add to the stand mixer with the creamed mixture.
- Then start incorporating the dry ingredients a little at a time until just combined, and you can’t see anymore flour. Don’t over-mix!
- Fold in 1 cup white chocolate chips and 2/3 semi-sweet chocolate chips with a spatula until combined.
- Cover the dough and chill in the fridge for about an hour. This will keep them from spreading out too much and flattening as they bake. You can also make the dough ahead of time and keep it in the fridge overnight if you’d like.
- On a parchment lined baking sheet, scoop 2-3 inch balls of dough onto the sheet and place at least 2-3 inches apart. You can make the balls bigger or smaller, depending on your preference for size.
- Bake for about 12-13 minutes. They will seem a little gooey in texture when they come out, and you want it this way. The cookies will become nice and chewy as they cool. You don’t want to overbake the cookies, which will make them hard. Since the dough is so dark, you will have to rely on the texture for this.
- Enjoy! This recipe makes 24-30 cookies depending on the size.
FAQ
Do I have to dissolve the baking soda in water?
No, it’s not required, however to keep them from puffing too much into a more pillowy cookie, the water helps the baking soda start reacting sooner. It also helps the cookie to become more chewy and rich in flavor.
Can I freeze the cookies?
Yes! These can be kept in a freezer-safe container for up to 3 months. The cookies can also be stored in an air-tight container at room temperature for up to 5 days.
Can I make these gluten-free?
I haven’t tried them with gluten free flour, but if you use a 1:1 ratio GF flour (Bob’s Red Mill and Cup4Cup make a good one), they should work in this recipe!
Can I make these vegan?
You sure can! They are already egg free, and you can substitute the butter for Earth Balance or any other vegan butter of your choice. You will also want to use vegan chocolate chips as well.
Domino Cookies
5 from 1 vote
If you loved the chewy, chocolatey Domino Cookies from the Great American Cookie Company, you will love these double chocolate chip cookies!
Print Recipe Pin Recipe
Prep Time:20 minutes mins
Cook Time:12 minutes mins
Chilling Time:1 hour hr
Total Time:1 hour hr 32 minutes mins
Course: Dessert
Cuisine: American
Keyword: Chewy Cookies, Chocolate Cookies, Domino Cookies, Double Chocolate Chip Cookies, Easy Cookie Recipe
Servings: 24 Cookies
Calories: 190kcal
Author: Ally
Equipment
Stand Mixer (or hand mixer)
Baking sheet
Ingredients
- 1 Stick unsalted butter (1/2 cup) softened to room temp
- 1/2 Cup granulated sugar
- 1/2 Cup brown sugar
- 1 Tsp vanilla extract
- 1/2 Tsp salt
- 1/2 Cup Dutch-processed unsweetened cocoa powder
- 1/3 Cup hot water
- 1 Tsp baking soda
- 1 1/4 Cups all purpose flour spooned and leveled
- 1 Cup white chocolate chips
- 2/3 Cup semi-sweet chocolate chips
Instructions
Preheat oven to 325 degrees F.
In a stand mixer with paddle attachment (or electric hand mixer), cream together 1 stick butter, 1/2 cup sugar, 1/2 cup brown sugar, and 1 tsp vanilla on medium speed for about two minutes or until light and fluffy.
In a large mixing bowl, sift in 1/2 cup coca, 1 1/4 cups of flour, and 1/2 tsp salt. Whisk together until well combined.
In a small bowl, dissolve 1/2 tsp baking soda into 1/3 cup of hot water, Then add to the stand mixer with creamed mixture and combine.
Start incorporating the dry ingredients a little at a time until just combined and no flour is visible. Don't overmix!
Fold in 1 cup of white chocolate chips and 2/3 cup of semi-sweet chocolate chips with a spatula.
Cover the dough and place in the fridge to chill for about an hour. You can also make the dough ahead of time and keep in the fridge overnight if you'd like.
On a parchment-lined baking sheet, scoop 2-3 inch balls of dough onto the sheet and place about 2-3 inches apart. You can make the balls bigger or smaller depending on what size cookies you want.
Bake for about 12 to 13 minutes. They will seem a bit gooey in texture, but you will want it this way. The cookies will become nice and chewy as they cool. Make sure you don't overbake! They will become hard and lose the chewiness. You will have to rely on the texture, since the batter is so dark in color.
Enjoy! This recipe makes 24-30 cookies depending on size.
Notes
- These cookies will freeze up to 3 months in a freezer-safe bag/container and can stay in an airtight container at room temperature up to 5 days.
- You can make these vegan by substituting Earth Balance or your choice of vegan butter.
- Bob’s Red Mill and Cup4Cup make a good 1:1 ratio gluten-free flour, if you want to make these cookies GF.
- Chilling the dough in the fridge beforehand ensures the cookies don’t spread and flatten out too much while baking.
Did You Make These Domino Cookies?
If you loved them, please leave a 5 star review (this really helps me and my business!) and be sure to tag me on Instagram at @rebelspatula. I love hearing from you guys!
Also, if you’re a sucker for a soft, chewy cookie like me, check out these chewy peanut butter cookies.
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Reader Interactions
Comments
Katie says
These cookies are insanely good!! I had to hide them from my husband so he didn’t eat them all. Will be making these again for sure.Reply
- Ally says
Husbands are good for that, aren’t they?? So glad you guys loved them! 🙂
Reply
