Double Chocolate Chip Cookies

Course: Dessert / Snack

Cuisine: American

Prep Time: 20

Cook Time: 10

Cooling Time: 30

Total Time: 1

Servings:

Calories: 568kcal

Author: Kris Longwell

These cookies are a chocolate lover's dream come true. Seek out good-quality chocolate and you and your family will be thrilled with the results. Chewy and so chocolatey. This recipe makes about 36 cookies.

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Equipment

Double boiler or pan over simmering water
Silicone baking mats or parchment paper
2 baking / cookie sheets

Ingredients

8 oz semisweet chocolate roughly chopped
2 tablespoon unsalted butter
3 tablespoon all-purpose flour
¼ teaspoon baking powder
2 large eggs room temperature
⅔ cup sugar
1 teaspoon vanilla extract
1⅔ cup semisweet chocolate chips

Instructions

Preheat oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.
Use a double boiler (or a heatproof bowl over a pan of simmering water) to melt the chocolate (not the chips) and butter. Remove from the heat and allow to cool slightly.
8 oz semisweet chocolate, 2 tablespoon unsalted butter
Sift together the flour and baking powder into a bowl. Set aside.
3 tablespoon all-purpose flour, ¼ teaspoon baking powder
Use a hand mixer in a large bowl to beat together the eggs, sugar, and vanilla on high until light and fluffy, about 5 minutes.
2 large eggs, ⅔ cup sugar, 1 teaspoon vanilla extract
Use a wooden spoon or spatula to fold in the chocolate mixture just until combined. Next, fold in the flour until combined. Don't over-mix. Stir in the chocolate chips.
1⅔ cup semisweet chocolate chips
Use a tablespoon and a small spoon to add mounds of the dough onto the prepared baking sheets. Spacing them about 1½ inches apart. Lightly flatten the mounds with the back of a spoon.
Bake the cookies, 1 baking at a time, on the middle rack in the oven for 6 minutes. Rotate the baking sheet around and bake for another 4 minutes. Repeat with the second baking sheet of cookies. At this point, the cookies will be very soft. Let the cookies cool on the baking sheets on wire racks. Remove with a spatula and store in an airtight container on the counter for up to 2 weeks.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Bittersweet chocolate can be substituted for the semisweet. If desired, select any kind of chips for your cookies, such as milk chocolate, white chocolate, or butterscotch.

Cookies will keep in an air-tight container on the counter for up to 2 weeks.

Nutrition