Best Double Chocolate Chip Cookies
Old Fashioned Homemade Dark Chocolate Cookie & White Chocolate Chips
Rich & chewy dark chocolate cookies made with Dutch cocoa and studded with white chocolate chips. Homemade Double Chocolate Chip Cookies beg for a cold glass of milk!
Double Chocolate Chip Cookies are just as good as Mrs Fields cookies and maybe better than Grandma's! They're soft and chewy and full of good things like rich Dutch cocoa, butter, brown sugar and white chocolate chips. Easy to make and easier to eat more than one! You'll have to use some restraint with these dark chocolate cookies! Better grab a glass of milk, they're double chocolaty!
Is White Chocolate Really Chocolate?
Food Lover's Companion says, "Not really chocolate at all, white chocolate is typically a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla. It can't be officially classified as "chocolate" because there is no chocolate liquor in it, which means there's also very little chocolate flavor."
What is Dutch Cocoa?
According to Ghirardelli Chocolate, "Dutched cocoa means the cocoa underwent a process that results in milder chocolate flavor notes by reducing acidity. The dutching process can also change the color from light red to brown to black. Dutched cocoa works well in chocolate items such as devil’s food cake or brownies."
The Best Double Chocolate Chip Cookie Recipe
- 4 1/2 cups all purpose flour
- 1/2 cup Dutch Cocoa
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups butter (one pound), softened
- 1 cup sugar
- 1 1/3 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla
- 2 1/2 cups white or dark chocolate chips or chunks (Use a high quality white or dark gourmet chocolate like Ghirardelli, Callebaut or Godiva.)
Directions:
- This size batch is large (48-50 regular size cookies) and will fit in a 5-6 quart Kitchen Aid type mixer. If you have a smaller mixer, divide this recipe in half.
- Preheat oven to 350 degrees F. Check your oven temperature to make sure it is accurate.
- Line baking sheets with parchment paper or spray with vegetable shortening.
- In a large bowl, combine flour, cocoa, baking soda and salt together and set aside.
- In a large mixing bowl with a beater attachment, beat butter until creamy.
- Add sugar and brown sugar and beat together until light and fluffy. Scrape down sides of bowl.
- Add eggs, one at a time and beat again. Add vanilla. Scrape again.
- Blend dry ingredients into butter mixture 2 cups at a time, mixing after each addition.
- Add white chocolate chips and nuts if desired. Mix only until blended.
- Using a cookie scoop or Tablespoon, measure out cookies and place on prepared baking sheets leaving some space between them.
- Bake at 350 degrees for 10-12 minutes or until slightly firm. Do not over bake.
- Place cookies on rack to cool completely before storing in an airtight container.
- Yields 48 cookies, more or less depending on the size.
Variations:
- Double Chocolate Macadamia Cookies: Add 1 cup chopped nuts, optional (macadamias, walnuts or peanuts) with the chocolate chips.
- Chocolate Peanut Butter Cookies: Substitute Peanut Butter Chips for the white chocolate chips.
If you liked the Double Chocolate Chip Cookies, try these:
- The Best Homemade Peanut Butter Cookies
- White Chocolate Macadamia Nut Cookies
- Cherry Kisses with Hershey's Chocolate Kisses
Sources: The New Food Lover's Companion, 3rd edition, by Sharon Tyler Herbst; ghirardelli.com
