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Double Chocolate Chip Cookies

Posted in : Dessert on by : Chris Tags: ,

chocolate chocolate chip

Before we get on to these cookies, a HUGE thank you to everyone who has donated so far to the Cookies for Kids Cancer cause we are supporting. We’re 1/4 of the way to our goal of $1000 and we’ve still got a few weeks left until the end of the month. You guys are awesome cookies, and I’d send each of you some cookies if I could!

Now onto these cookies. For the cookie bake sale and giveaway I’m doing for the Cookies for Kids Cancer fundraiser, I wanted a chocolate chocolate cookie. I mean, chocolate chip cookies or S’mores cookies are fine (actually, I could really go for any of them right now) – but for some people (myself included) sometimes you just need a chocolate chocolate cookie. Enter, the double chocolate chip cookie.

Now the original recipe called for inclusion of vegetable shortening. Cookies made with just butter alone spread out in the hot oven more quickly, and burn quicker. So the shortening causes the cookie to expand slower, resulting in a thicker and puffier (and chewier) cookie.

I’m all for softer and chewier cookies. It’s bad enough I have no self control and eat a cookie or two hot out of the oven, then a couple more as I’m putting them away, oh and another one or two with a glass of milk after dinner. You know. Cookie glutteny moderation.

So we cut out the vegetable shortening and instead used a trick of Rachel’s, adding more flour. This results in a chewy and soft cookie, without having to scoop Crisco out of a can.

In non cookie news, yesterday was our Baby Boy’s 2 month birthday. So we’ve got a Toddler who is 20 months and a Baby who is 2 months. It’s just crazy, at times, to step back and realize that. Feels like just yesterday (there I go sounded all old) that we brought home our first little guy from the hospital. MEMORIES! Ahhhh… (^_^;)

Hey, can I tell you that Toddler helped me bake these cookies? He did. He loves baking and cooking with his Daddy. I hand him the teaspoon or tablespoon after I tap the ingredients in, and then he will dump them into the bowl for me. And now, for these cookies, he was actually scooping into the container I held up for him. He knew to scoop that little spoon right into the baking powder than to dump it in the bowl. Love it. Love him. Love them both.

Alright, that’s it for me. Go bake these cookies this weekend. Go!

double chocolate chip cookies

Double Chocolate Chip Cookies


  • 1 oz unsweetened chocolate, coarsely chopped
  • 1 3/4 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 2/3 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup bittersweet or semisweet chocolate chips


  1. Preheat the oven to 350F and line 2 baking sheets with parchment paper.
  2. Put the chopped chocolate in the top of a double boiler and melt, stirring occasionally, over barely simmering water. Set aside to cool.
  3. In a bowl whisk together the flour, baking powder, and salt until blended.
  4. In another bowl using an electric or stand mixer on medium speed, or a wooden spoon, beat together the butter, brown sugar, and granulated sugar until well blended and fluffy. Beat in the melted chocolate. Add the egg and vanilla and mix until blended. Add the flour mixture and stir until blended. Add the chocolate chips and mix until just blended.
  5. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing the cookies about 1 1/2 inches apart. Bake the cookies about 13 minutes, until just crisping on the edges. Let the cookies cool briefly on the pans on wire racks before transferring them to the racks to cool completely.

Recipe adapted from: The Williams-Sonoma Baking Book

double chocolate chip cookies


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