Teeccino Double Chocolate Chip Cookies

  • Category: Cookies

  • Difficulty: Easy

  • Servings: 12 cookies

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If chocolate is your heart's desire, these chocolate drenched cookies go straight to that place where love of chocolate resides. Make them with any of Teeccino's chocolate flavors to add a highlight of coffee overtones that enrich the chocolate experience. Don't forget to brew a pot of Teeccino Mocha, Chocolate, Chocolate Mint or Chocolate Raspberry to prime your chocolate taste buds!

This recipe was created by Lys Gabriella Poet, celebrity Belgian chef, who loves to create Teeccino goodies.


  • 3 tbsp Teeccino any [chocolate flavor]
  • 1/4 cup boiling water
  • 8 tbsp (1 stick) butter, unsalted *[or ½ cup coconut oil for vegan recipe]*
  • 1 1/2 cup dark chocolate 65% or bittersweet, chopped into small pieces. Use a good brand (organic preferably to get the best flavor).
  • 1/2 cup unbleached wheat flour or use a gluten-free blend from Bob's Red Mill®
  • 3 eggs *[or 3 tbsp ground chia seeds and 9 tbsp water for a vegan egg alternative]*
  • 1 1/4 cup fine sugar, organic preferably, or non caloric Swerve® sugar replacement
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 2 cups chocolate chips dark chocolate
  • 1 1/4 cups chopped pecans
  • 1 1/4 cups chopped walnuts

Select Your Favorite Chocolate Blend

Make this recipe with any of Teeccino’s seven delicious chocolate blends. For gluten-free recipes, use our certified gluten-free Dandelion Mocha or Dandelion Mocha Mint herbal coffees with detoxifying dandelion root. Or try one of our Maya blends - Chocolaté or Maca Chocolaté - featuring nutrient-dense ramón seeds from the Maya Biosphere Reserve. To give your gut a boost, make this recipe with our Prebiotic SuperBoost Dark Chocolate blend that contains three plant-based prebiotics.

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Prep Time: 45 Minutes , Cook Time: 18 minutes , Chilling Time:15 Minutes, Calories per serving: 312 kcal

  1. Put Teeccino grounds in a French press pot or pyrex measuring cup and pour in boiling water. Let steep for 5 minutes. Press down on the French press filter or strain through a fine mesh strainer while pushing on the grounds to press out all the liquid.
  2. Fill the bottom of a medium size double boiler with water and bring to boil. Lower the heat and simmer while you melt the butter in the top saucepan.
  3. Add Teeccino concentrate and chopped chocolate pieces to the butter and melt together, stirring until the mixture is smooth.
  4. Remove the saucepan from the heat and let cool slightly (about 5 minutes).
  5. Mix the flour, baking powder, and salt together in a mixing bowl.
  6. Beat the eggs in a medium size stainless steel mixing bowl on high speed until frothy. [If making making a vegan version of this recipe, mix 3 tbsp chia seeds with 9 tbsp water to make 3 "chia eggs" and let sit 5 minutes before adding to mixing bowl]
  7. Add the sugar and vanilla to the eggs and continue to beat on high for a few more minutes until the mixture is pale yellow and very thick.
  8. Add the butter mixture and blend well
  9. Add the flour blend and mix well.
  10. Add the chocolate chips and chopped nuts and mix with a spoon until evenly distributed.
  11. Chill the dough in the freezer for 15 minutes.
  12. Line a cookie sheet with parchment paper.
  13. Using a small ice cream scoop, place the cookie dough 2 apart on the baking sheet.
  14. Bake for 17 to 20 minutes until the edges are set at 325 F.
  15. Cool and store in an airtight container in the refrigerator until ready to eat.