Double Chocolate Chip Cookies (just the recipe)

If you’ve been looking for a just-right Double Chocolate Chip Cookie recipe, without having to scroll down forever just to look at it, you’ve arrived!

Double Chocolate Chip Cookies are thick, Tollhouse-style cookies, with a rich chocolate base enrobing creamy semi-sweet chips.

Without further ado, here’s the Double Chocolate Chip Cookie recipe (a more compact, printable version appears below):

Double Chocolate Chip Cookies Recipe: Ingredients

• 2c. flour
• 1/4c. powdered cocoa
• 1/2 t. baking soda 
• 1/2 t. baking powder 
• 1 t. salt 
• 1 stick butter 
• 1 stick Crisco shortening 
• 3/4c. sugar
• 3/4c. brown sugar 
• 1t. molasses 
• 1 t. vanilla 
• 2 eggs
• 12 oz. chocolate chips 
• 1 c. chopped walnuts 

How to Make Double Chocolate Chip Cookies

1. Preheat oven to 350 degrees. 
2. Sift dry ingredients and set aside. 
3. Cream butter, both sugars, molasses, and vanilla for 2 minutes.
4. Beat in eggs until well blended. 
5. Stir in sifted ingredients, and mix in. 
6. Stir in chocolate chips and nuts by hand. 
7. Scoop rounded mounds of dough onto ungreased cookie sheets. 
8. Bake 12 – 16 minutes, or to desired doneness.

Double Chocolate Chip Cookies Printable Recipe

Double Chocolate Chip Cookies Tips for Success

• Top quality cookie pans will bake the Double Chocolate Chip Cookies with even results. I like these American made, heirloom quality pans (view here). 
• Need a fast way to soften butter? View helpful article here. 
• If you like chips that hold their shape, refrigerate the dough for an hour before forming. 
• For cocoa powder brands, I love Hershey’s and Ghirardelli; but even the cheapest house brand will make a fine cookie. 
• Looking for a extra-special chip for this recipe?  Check out my chocolate chip buying guide in the infographic below. 

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