Best 20 Double Chocolate Chocolate Chip Cookies Recipes

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter, sugar, then add the eggs and vanilla.
• Blend in the cocoa and add baking soda, salt and blend well.
• Add the flour into the creamed mixture and fold in the chocolate chips.
• Bake at 350° for 8-9 minutes.

CHEWY DOUBLE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat (a non-stick sheet will also work just fine, I just like the ease of the silpats).
• In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat together the butter and the brown sugar until pale yellow and fluffy, about three minutes.
• Add egg and vanilla, and beat until blended.
• In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda.
• Add to the wet ingredients in the mixer bowl and mix just until combined. Add rolled oats and chocolate chips and mix just until combined, scraping down the sides as needed.
• Scoop by tablespoonful onto your cookie sheet, spaced about two inches apart.
• Bake for about 10 minutes, until cookie appears set and no longer wet. They might not look completely done, but they'll set up after they cool! If you like a crisper, less chewy cookie, let them cook for 2 - 3 minutes longer.
• Remove from oven and let sit for about 5 minutes, then move to a wire rack to cool completely.
• They keep nicely for 4 - 5 days in an airtight container at room temperature, or you can freeze them in a zipper bag for several months.

CHOCOLATE PEANUT BUTTER DOUBLE CHIP COOKIES

Steps:

• Set oven to 350°.
• Set oven rack to middle position.
• Prepare a lightly greased baking sheet.
• In a bowl sift together flour, cocoa, baking soda and salt.
• In another bowl with an electric mixer beat together butter and both sugars until light and fluffy.
• Beat in egg and egg yolk and vanilla until well combined.
• Beat in flour mixture just until combined (the dough will be thick).
• Stir in both baking chips.
• If desired you can refrigerate the dough until ready to bake.
• Drop the dough by tablespoons about 2- inches apart onto cookie/baking sheet.
• Bake for 10-12 minutes, or until cookies are just set and begin to crack on top.
• Cool cookies on sheets for 1 minute and then transfer to racks to cool completely.

FUDGY DOUBLE CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat your oven to 350°F.
• Sift your flour and cocoa powder together, along with baking powder, into a large bowl. Mix until well-combined.
• Next, add brown sugar and granulated sugar to a bowl and whisk together.
• Melt butter and add it to the sugar. Cream together or whisk until fluffy.
• Add in an egg and an egg yolk and whisk until air bubbles form. To this mixture, add vanilla.
• Combine wet and dry ingredients to form a dough, and add chocolate chips to this.
• Use an ice cream scoop to measure the dough into balls and place them on a lined baking tray, at least two inches apart.
• Pop into the oven for 9-11 minutes and take them out and let them cool.
• Serve warm.

DOUBLE-PEANUT DOUBLE-CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut-butter chips.
• Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. Cool cookies on racks.
• Cookies keep in airtight containers 5 days.

DOUBLE COCO DOUBLE CHOCOLATE CHIP COOKIES (A TWIST ON TOLL HOUSE® COOKIES)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, cocoa powder, salt, and baking soda together in a large bowl. Whisk white sugar, brown sugar, butter, shortening, eggs, and vanilla extract together in a separate bowl until smooth. Stir sugar mixture into flour mixture until just combined. Fold in chocolate chips and walnuts.
• Spoon batter, 1 to 2 tablespoons per cookie, onto a baking sheet.
• Bake in the preheated oven until cookies are browned, 10 to 15 minutes. Cool cookies for 5 minutes on the baking sheet before serving.

DOUBLE CHOCOLATE CHIP COOKIES WITH CHOCOLATE CHUNKS

Steps:

• Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
• Whisk the flour, cocoa powder, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks.
• Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.

HERSHEY'S DOUBLE CHOCOLATE AND PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat butter, sugar, eggs and vanilla until light and fluffy.
• Stir together flour, cocoa, baking soda and salt.
• Add to butter mixture. Mix well until you have a smooth chocolate batter.
• Stir in chips and nuts, if applicable.
• Drop rounded tablespoonfuls on an ungreased cookie sheet.
• Bake 8-10 minutes or just until set.
• Cool slightly after removing from oven.
• Remove cookies from cookie sheet to a wire cookie rack.
• Cool completely.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. Cream butter, sugars and vanilla. Beat in egg. Add cocoa and milk. Whisk together flour and baking powder; fold into creamed mixture with walnuts and chocolate chips. Refrigerate 30 minutes., Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 5 minutes on pans before removing to wire racks to cool completely.

GLUTEN-FREE DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
• Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.
• Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.

DOUBLE CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line cookie sheet with parchment paper and lightly grease parchment paper
• In a medium bowl, cream together the butter and sugar.
• Stir in the eggs and vanilla.
• Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture until well blended.
• Finally, fold in the chocolate/peanut butter chips.
• Drop cookies by spoonful onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

ESPRESSO DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In the bowl of a stand mixer with the paddle attachment (or in a large bowl with a hand mixer) beat the butter for about a minute.
• Mix in the sugar and brown sugar on medium speed, and beat until fluffy (about two minutes).
• Add the vanilla extract and espresso powder and mix until well incorporated.
• Beat in the eggs.
• Place a sifter over the bowl, and add the flour, cocoa, baking soda and salt. Sift it into the bowl, then mix the flour in with the butter mixture just until incorporated.
• Mix in the chocolate chips, just until incorporated.
• Place in heaping tablespoonfuls onto an ungreased cookie sheet, about two inches apart.
• Bake for about 10 minutes, until they're set and appear somewhat dry around the edges. Turn around the cookie sheet halfway through to help the cookies bake evenly.
• Let the cookies sit on the cookie sheet for about five minutes, then carefully transfer to a wire rack to cool completely.

YUMMY CHOCOLATE DOUBLE-CHIP COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chocolate and butterscotch chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown (tops will feel soft). Cool for 3 minutes before removing to wire racks to cool completely. Store in an airtight container.

FROSTED DOUBLE CHOCOLATE CHIP DROP COOKIES

Steps:

• Cream butter and shortening adding sugar gradually.
• Beat well, then beat in egg.
• Melt chocolate in double boiler; stir into creamed mix.
• In a separate bowl, sift dry ingredients together (flour, baking soda, salt).
• Add to chocolate mix alternatively with milk.
• Mix well.
• Stir in vanilla and chocolate chips and/or walnuts, if desired.
• Use teaspoons to drop onto ungreased cookie sheet. (I like bigger cookies so I use tablespoons.).
• Bake 8-10 minutes at 350°.
• Cool and frost.

DOUBLE NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F. Grease cookie sheets.
• Melt the butter in a sauce pan over low heat. Pour into bowl and combine with cake mix and egg. Beat on low with an electric mixer until blended.
• Stir in chocolate chips, pecans and 1/4 cup of almonds.
• Shape dough into balls. Press top of ball in remaining almonds.
• Bake for 9-11 minutes or until lightly browned.

BECKY'S CHERRY AND DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375° F Bring cherries, cherry liqueur, and 2 tablespoons of water to a boil in a small saucepan. Remove from heat and let soak 15 minutes. Drain cherries; pat dry. Whisk flour, salt, and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all chocolate chips. Scoop tablespoonfuls of dough onto baking sheets, spacing 1" apart. Bake cookies until edges are light golden, turning baking sheets halfway through cooking. Total time cooking - about 13 minutes. Transfer cookies to rack and cool.

MEAN CHEF'S DOUBLE CHOCOLATE CHIP COOKIES WITH PECANS

Steps:

• Position 1 rack in the top 1/3 and another in the bottom 1/3 of the oven and preheat to 350°F.
• Line 2 baking sheets with parchment paper.
• Sift together the flour, baking soda and salt into a medium bowl and set aside.
• Melt the chocolate and butter in the top of a double boiler over hot, simmering water.
• Remove from the heat but keep the chocolate mixture over a bowl of hot water to ensure that the mixture does not set.
• In a small bowl, combine the vanilla extract and the espresso powder and whisk until the espresso powder is dissolved.
• Stir the espresso mixture into the chocolate mixture.
• Combine the eggs and both sugars in the bowl of a heavy-duty electric mixer (you can double the recipe and it will fit a 5 or 6 qt mixer bowl).
• Set the bowl over a pan of hot, hot simmering water.
• Stir with a hand-held wire whisk until warm to the touch.
• Attach the bowl to the mixer stand.
• Using the wire whip attachment, whip the mixture on high speed until pale, thickened and cool, about 5 minutes.
• Fold into the warm chocolate mixture.
• Fold in the flour.
• Stir in the chocolate chips and pecans.
• Drop the dough by rounded tablespoons onto the 2 prepared pans leaving about 1 to 1/2 inches between the cookies (at work I make these a lot bigger so that they come out about 5 inches across).
• Bake for 12-14 minutes or until the cookies are set: switch the positions of the baking sheets halfway through the baking time for even baking.
• Cool the cookies on the baking sheets on wire racks for about 3 minutes, then transfer the cookies to wire racks to cool completely.
• Repeat with the remaining dough.

DOUBLE DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit (190 degrees C). Combine the flour, baking soda, baking powder, and cocoa. Set aside. Mix the butter, shortening, brown sugar, white sugar, vanilla, and eggs. Beat until creamy. Gradually stir in the flour mixture. Stir in the chocolate chips. Drop from teaspoon onto ungreased cookie sheet about 1 inch apart. Bake at 375 degrees for 10 minutes.

DOUBLE CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Melt 1 cup of the chocolate chips over boiling water; cool slightly.
• Sift together flour, baking powder, and salt into a mixing bowl.
• Add sugars, egg, butter, milk, vanilla, and melted chocolate chips.
• stir just to blend, then beat for 1 minute.
• Stir in remaining 1 cup chocolate chips.
• Drop by tsp.
• about 2" apart, onto ungreased baking sheet.
• BAke at 375 degrees for about 10-12 minutes.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, cocoa, baking soda, and salt. Set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in chocolate chips and walnuts.
• Drop dough by rounded tablespoonfuls two inches apart onto ungreased baking sheets. Bake for 12 to 14 minutes. Transfer cookies to cooling racks to cool.