The double chocolate chip cookie is a cookie for chocolate lovers. The perfect way to end a long work week is with a rich, decadent double chocolate cookie and an ice cold glass of milk. There is no better way to unwind from a hectic week and start your relaxing weekend.
- Yield: 30-32 cookies
- Course: Dessert
All you need for this recipe and more...
- 2 cups (10 ounces) all purpose flour
- ¾ cups (3.25 ounces) cocoa, natural non-alkalized
- ½ teaspoon (0.1 ounce) baking soda
- ½ teaspoon (0.1 ounce) baking powder
- ½ teaspoon (0.1 ounce) salt
- 1 cup (8 ounces) butter unsalted room temperature
- 2/3 cup (4.75 ounces) granulated sugar
- 2/3 cup (4.75 ounces) packed brown sugar
- 1 teaspoon (0.2 ounces) vanilla extract
- 2 (4 ounces) large eggs, whole
- 1-1/2 cups (9 ounces) chocolate chips
- 2/3 cups (2.5 ounces) walnuts, lightly toasted and chopped
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper or grease baking sheet if not using parchment.
- On a separate baking sheet, place walnuts and bake in oven for 10-15 minutes until toasted and fragrant.
- Sift together flour, cocoa, baking soda, baking powder and salt together. Set aside.
- In an electric mixer fitted with the paddle attachment, add the butter, sugar, and brown sugar. Cream on medium speed until fluffy, about 2 minutes.
- Add the eggs and vanilla and beat to incorporate. Scraping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
- Add sifted ingredients and mix on low speed until completely incorporated.
- Add chocolate chips and nuts and mix on low speed until evenly distributed throughout the dough.
- Scoop 2 tablespoons (1 to 1-1/2 ounces) cookie dough and form into balls. Place on parchment lined cookie sheets, leaving 3-inches between cookies.
- Bake 12-15 minutes. Cookies will puff up and centers will still be soft. Cool completely on baking sheets before removing and serving.