double chocolate chip cookie


a nice sophisticated alternative to the classic chocolate chip cookie.


  • 2 sticks unsalted butter (1 cup)
  • 1 ¼ cups white sugar
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 2 cups white or unbleached flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups semi sweet chocolate chips (suggests e.guittard)
  • ⅔ cups unsweetened cocoa powder (suggests scharffen berger)


  • measuring cup
  • 1 large bowl
  • large spoon or spatula to blend ingredients
  • cookie sheets
  • parchment paper
  • measuring spoons
  • teaspoon


  1. mix butter (softened at room temperature), eggs and vanilla
  2. add flour, cocao powder, baking soda and salt - mix well
  3. fold in chocolate chips
  4. drop well rounded teaspoon size dough onto non-stick cookie sheets or onto parchment paper lined cookie sheets
  5. oven temperature: 350 f (pls preheat)
  6. bake for 10 - 11 min

What you should know

dough has a “sticky” consisitency.

bit tricky at first in seeing if cookie is done as color of cookie is dark. texture should be slightly chewy, edges and bottom should not be too “crisp” (just firm, unless preferred but feel that somehow changes flavor. cookie should be “done” enough to hold shape and not “crumble”, fall apart too easily.

The brand and type of chocolate chips used will result in slight variations to sweetness of this receipe. The brand of cocoa powder used will have large impact on overall flavor, will taste cocoa powder/flavor more than chips. if prefer slightly less sweet - use 1 ⅛ cups white sugar. For this receipe, have found that chilling dough makes marginal difference to chewiness of cookie (so depends if you have time)

Re: double chocolate chip cookie

Yum- chocolate on chocolate. Sounds devine. I’m leaving these out for santa.

Re: double chocolate chip cookie

We just left some out for santa too. the kids had great fun making these today. I think we have a new holiday tradition. Thanks for sharing this recipe. Cookies are delish!

Re: double chocolate chip cookie

I’ve hear that putting the cookie dough in the fridge for a few hours before baking makes the cookies fluffier. Is this true? Do you recommend doing this?

Re: double chocolate chip cookie

Yes, refrigerating the cookie dough for 30 minutes or so helps to keep cookies from running flat. The reason for this is that since the butter in the cookie is cold when it hits the heat of the oven the cookie has more time to set before melting.

In addition refrigerating for 24-36 hours is a great idea. The time in the fridge creates a richer dough, a more caramelized cookie — crispy on the outside and gooey on the inside.

Try it and see.

Re: double chocolate chip cookie

Using high quality chocolate like E.Guittard chocolate chips and Scharffen Berger make all the difference. Great recipe. Thanks.

Re: double chocolate chip cookie

Re: double chocolate chip cookie

Very nice and crisp recipe with yum taste and color.

Re: double chocolate chip cookie

Chocolate chip cookies are my favorite and this recipe made them more delicious.

Re: double chocolate chip cookie

i have to copy this menu as my wife is very much into pastries specially cookies and cakes. i hope she can manage it well that she can continue pursuing it into business.