December 27, 2013

Double Chocolate Chip Cookies

How to make Double Chocolate Chip Cookies

           If you love Chocolate, then you can't afford to miss out on these decadent cookies. Why would you, when you get double (triple, actually) the dose of chocolate in it. There should be a caffeine-alert sign placed near these yummy cookies with all that chocolate going into it. A couple of these cookies are sure to give you a caffeine jolt. Yeah, these mouthwatering chocolate chip cookies are mixed with melted chocolate chips and baked with more chocolate chips with just the right amount of sweetness, it's impossible to stop, after eating one of these deliciously decadent cookies. Chewy in the center, crisp on the edge; easy to make at home and fun for everyone to eat. I just love these when they are warm & just out of the oven. I can't believe how many of these were gone, even before it hit the dining table. Of course, my son & I reminded ourselves that we had to save some for Santa. Boy, am I glad that Santa is not like the Hindu gods & goddesses & doesn't mind having pre-tasted cookies ;o)

How to make Double Chocolate Chip Cookies

Makes about 27 Delicious Cookies


2 oz Milk Chocolate chips
1/4 cup Butter, Softened
1/4 cup Shortening
3/4 cup packed Brown Sugar
1/2 Tsp Baking Soda
1/4 Tsp Salt
1 Egg
1 Tsp Vanilla
1 1/4 cups all-purpose flour
3 oz (60% Cocoa) Dark Chocolate, coarsely chopped
3 oz Semi-Sweet Chocolate chips

Special Equipment's required:
An electric mixer

  • Preheat oven to 350 F. In a small saucepan cook & stir the 2 oz Milk Chocolate Chips over medium-low heat until chocolate melts; set aside & let cool.
  • In a large mixing bowl beat Butter & Shortening with an electric mixer on medium to high speed for 30 seconds.
  • Add Brown Sugar, Baking Soda, salt and Cinnamon. Beat until combined, scraping the sides of bowl occasionally. 
  • Beat in the cooled (melted) Chocolate, egg and Vanilla until combined. 
  • Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the Dark Chocolate & the Semi-Sweet Chocolate.
  • Drop dough by heaping Tsp (flatware teaspoon) 2 inches apart onto an un-greased cookie sheet. Bake for 10 minutes or just until the edges are set.  

  • Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack & let cool & enjoy with a glass of milk :) 


  1. Store at room temperature for up to 3 days or freeze for later use.
  2. Although these cookies seem a bit soft when you take them out of the oven, they firm up as they cool, so be careful not to over bake them.

Recipe adapted from the 'Very Merry Cookies' book & sending them over to Srivalli's CCChallenge

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