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Double Chocolate Chip Cookies

March 10, 2010 Print This Post Print This Post

Sometimes a girl just needs some chocolate. I don’t bake much anymore. My waist line can’t afford it. Well it could if I went to the gym, but its been months since I set foot in the gym so in the meantime cookies are not my friend. Oh but they are. These chocolate cookies are so good! :-)

I like that it uses cocoa powder which I always have on hand, and I’m guaranteed to have a at least a few chips/chunks of chocolate to toss in as well. So this is a fabulous go-to late night cook recipe, especially cause its easily halved in case you find yourself with only one egg! Personally, I opt for dark chocolate whenever I can so I use Dark Cocoa powder in this recipe and dark chocolate chips. They make a fabulously rich and chocolatey cookie to satisfy your chocolate craving.

Double Chocolate Chip Cookies
Yields: 3 dozen cookies

1 cup all-purpose flour*
1/2 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking soda
1/2 tsp salt
8 ounces semisweet chocolate (chips or chunks)
1 stick (8 Tbsp) unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp pure vanilla extract

Preheat oven to 325°F. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt half the chocolate (4 oz) with the butter in a small heatproof bowl set over a pan of simmering water.

Transfer melted chocolate to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce mixer speed to low while gradually adding flour mixture until combined. Fold in remaining chocolate chips or chunks.

Scoop batter using a 1 1/2-inch scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Cookies will still be a little soft but will set after removing from oven. Transfer to wire racks and let cool 5 minutes.

Source: Adapted from Martha Stewart Living, June 2005

* I have successfully made this recipe using all Wheat Pastry Flour. It yields a chewier cookie, but I certainly don’t mind for the extra benefit of using wheat flour!

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{ 11 comments… read them below or add one }

Jessica @ How Sweet March 10, 2010 at 9:26 am

Definitely want to try these using the whole wheat! I love a chewy cookie. :)


ErinsFoodFiles March 10, 2010 at 10:48 am

This looks like a great chocolate cookie!


Kelly March 10, 2010 at 11:04 am

oooh…I so am not a baker at all, but this might be enough to tempt me into action.


Leah @ Simply Fabulous March 10, 2010 at 4:25 pm

Those look heavenly!! I haven’t baked in a while.


Maria March 10, 2010 at 10:53 pm

The cookies look so rich and divine!


Memoria March 10, 2010 at 11:32 pm

These cookies look fabulous. I hear ya on the waistline. I need to lay off baking, too, but I love doing it so much! I actually love baking more than eating the fruits of my labor haha.


Angie March 11, 2010 at 11:39 am

I love these cookies so much, but my waistline, actually my backside doesn’t need them either.


Megan March 11, 2010 at 12:40 pm

Chocolate chip cookies are one of my guiltiest pleasures so I can only imagine how much I’m going to love these double chocolate cookies-YUM!


ThatsSoYummy March 22, 2010 at 11:48 am

WOW, I’m a sucker for anything chocolate especially double chocolate chip cookies… These look soooo good! :-)



Amber July 11, 2012 at 3:44 pm

Thanks for sharing! They are AMAZING!!!


Tim March 14, 2013 at 10:11 am

I love this recipe. I have left over whole wheat pastry flour from making banana bread. I love how much more tender it make baked goods! Everyone thought I had some ‘secret’ to the bread. Nope. Just really ripened bananas and the pastry flour. (I used my Le Cordon Blue school cook book.)

I want to thank you for passing this along! This recipe looks VERY good.


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