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Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

I bake a lot of cookies but these are the first to disappear. Don’t be tempted to over-bake because they will be dry and could easily burn. Chocolate is good for the heart, but the darker the better. Instead of chocolate chips, try using chunks of really dark chocolate. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Makes: 12-14 cookies

Double Chocolate Chip Cookies

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa, preferably Dutch processed (I use Droste)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

  • 3 Tablespoons softened butter
  • 1/4 cup vegetable oil
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla

  • 1/3 cup chocolate chips
  • 1/3 cup toasted walnuts or pecans (I like a mix of both)

Instructions:

  1. Preheat oven to 350° F.
  2. Line a baking sheet with parchment paper.
  3. Sift dry ingredients onto wax paper or into a bowl. Set aside.
  4. With an electric mixer on med-high, beat butter, oil, sugars, egg & vanilla for 2 minutes until thick.
  5. With mixer on lowest speed, stir in flour mixture followed by chocolate chips and nuts.
  6. Drop dough by rounded tablespoons onto parchment.
  7. Bake 10-11 minutes, no more. They should still be soft.
  8. Cool on baking sheet for 1 minute. Remove to a wire rack to cool.

Note: For whole wheat cookies use 3/4 cups all purpose flour + 1/2 cup whole wheat pastry flour.

10 Comments on "Double Chocolate Chip Cookies"

  1. Minnie

    Hi Jenny,

    I appreciate you for sharing such a nice recipe! I made your double chocolate chip cookies last night, and they were very delicious! I was not sure it was right to use rounded teaspoons for dropping dough not tablespoons, but I just did it because I wanted to follow your direction. They were super cute, and I loved it. Anyway I am just curious you meant teaspoons not tablespoons for shaping. I am going to get some sprouted wheat and make your sprouted whole wheat flour bread! Thank you, Jenny! Merry Christmas and happy new year!

    • Jenny Can Cook

      Yes, that is confusing. I generally use 2 teaspoons to drop the dough but I will clarify that is should be a tablespoon for size. Thank you for asking.

  2. Diane

    What brand of chocolate chips cookies do you use? Are they semi sweet. I didn’t use semi sweet and also they don’t see to melt like shown in your picture here.

  3. Lima

    I only have white pastry flour. Would it be OK if I use that instead of whole wheat pastry flour?

    • Jenny

      White pastry flour is very fine so I would suggest just using all purpose flour.

  4. khabirah

    I just made these and they came out soooo goood!!!!! No kidding I think I might make these again if I get the chance!

  5. Martha

    I made these cookies today and I think that they are amazing. I will be making them again.

  6. YOUNG

    DO YOU HAVE A REGULAR CHOCOLATE CHIP COOKIE RECIPE?

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