The ‘Gate Plate: In & Out Double Chocolate Chip Cookies


Kristen Miquel

COOKIES AND COZINESS: These delicious baked good recipe helps with relaxing and taking time for yourself as the weather gets colder.

Simple and scrumptious recipes for college students.

In my time at Colgate, there is nothing that can cure a case of the stressful Sunday scaries as baking a batch of fresh cookies. While it may seem counterintuitive to dedicate an hour of precious time to baking, I often find that my mind is cleared and stress seems a little less intense when I am able to focus my time on doing something special for me. One of the beautiful things about this week’s recipe is that the prep time is relatively short, and in addition, there is specific time to refrigerate the dough, which allows you to come back to it later. Enjoy!

In & Out Double Chocolate Chip Cookies

SERVES: 10-12 people

PREP TIME: 20 minutes 

COOK TIME:  8-10 minutes

EASY TIPS: To ensure the right texture during baking, I highly recommend sticking the cookie dough in the fridge for a few hours before sticking them in the oven!


  • ½ cup butter, softened
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg 
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 2 tablespoons milk
  • 1 cup milk or dark chocolate chips
  • 1 cup white chocolate chips


  1. Beat the butter, sugars and vanilla extract in a bowl with an electric mixer until combined and light in color. Slowly add the egg.
  2. In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
  3. Slowly add the wet ingredients to the dry. The dough will be sticky! Add milk and two types of chocolate chips.
  4. Leave in the fridge for between 2-3 hours to ensure proper texture.
  5. Preheat the oven to 375. On a prepared baking sheet with parchment paper, roll out the dough into small balls. Cook for about 8-10 minutes.
  6. Enjoy!