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Double Chocolate Chip Cookies Recipe


Chocolate Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies

Stephanie Gallagher
If you're a fan of chocolate, you will love this double chocolate chip cookies recipe. Soft and chewy, these cookies have a chocolate cookie base that is dotted with deep, rich chocolate chips. Use good-quality chocolate chips for these cookies, such as Ghirardelli 60% cacao chocolate chips. Nuts are optional, but they add terrific texture to these cookies. I prefer walnuts, but pecans or chopped hazelnuts work well in this recipe, too.

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Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Yield: 48 double chocolate chip cookies


  • 2-1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup butter, softened to room temperature
  • 1 cup firmly-packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 12 oz. chocolate chips
  • 1 cup chopped walnuts (optional)


  1. Preheat the oven to 375 degrees F. Line cookie sheets with silpat mats (compare prices) or parchment paper.

  2. Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl. Set aside.

  3. In a large mixing bowl, beat the butter and sugars together with an electric mixer (compare prices). Add the eggs, beating well after each addition, and vanilla.

  4. Gradually beat in the flour mixture on low speed until incorporated. Stir in the chocolate chips and walnuts, if using.

  5. Drop the cookies by rounded tablespoonsful onto prepared cookie sheets. Bake for 10-13 minutes, until just firm to the touch. Don't overbake the cookies, or they will become crispy.
Let the cookies cool on wire racks for 5 minutes and enjoy!

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