My sweet baking buddy, Danielle, called these her Favorite Chocolate Chip Cookies. Bill gave these Double Chocolate Chip Cookies two thumbs up.
These chewy chocolate chip cookies hit all the marks of a wonderful chocolate chip cookie: soft, buttery and chock full of two varieties of chocolate chips.
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Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies require two types of chocolate, semisweet and milk chocolate. Plus I had to save a handful of chips to garnish the hot cookies as they came out of the oven. Yes, these were loaded with chocolate.
I should have made a double batch as these didn’t last more than a couple days. Nick, our youngest, moved back to town for his last two years of med school and hunkered down with us for a little over a month. I don’t think he realized his bathroom would be gutted, his bedroom would be dusty (not a room in our house could currently pass the white glove test!), and that he’d have to make his daily omelet on a hot plate in the basement.
BUT, he didn’t have to pay double rent, make his own dinners or do his laundry. I still think he got a good deal. Like his dad, Nick also loves chewy chocolate chip cookies! He definitely ate his fair share.
Tips for Making Perfect Chocolate Chip Cookies
Measure your ingredients carefully. Baking is a science and is often unforgiving!
Have your butter and eggs at room temperature. The butter should be soft, but not so soft that it’s greasy looking.
Mix with a wooden spoon so you don’t overwork the gluten after the flour is added. This will make tough cookies. You can use hand mixer if you mix the flour in with a spoon.
Use a cookie disher to make evenly portioned dough balls.
PRO-Tip: If you want perfectly round cookies, you can tap the edges of the cookies with a spatula as soon as they come out of the oven to reshape them.
I also like to add some extra chocolate chips to the surface when the cookies come out of the oven. It makes for a prettier presentation.
Check out my post on my Best Baking Tips for all your baking needs and questions.
Baking without a Kitchen
I begged our builder to keep my oven plugged in as long as possible. Of course, it’s behind two layers of visqueen, a thick plastic meant to curtail the dust. Ha.ha.ha.
Well, picture this. I pulled a hot cookie sheet out of our dust covered oven and tried to bring it out into our so called “livable” space. Did you know that visqueen will melt when a 350º baking pan touches it? Oops.
So if all the sweets you see on the blog for the next couple months are no-bake, you’ll know why! Here are a few of the desserts I’ve made with my stand alone oven, no kitchen sink, no garbage disposal and no dishwasher (other than Bill!). I’ve been suffering, but the family has not (wink, wink):
More Chocolate Cookies You’ll Love:
Better Than Brownies Cookies from Brown Eyed Baker — a portable way to enjoy the fabulous taste of brownies!
Flourless Chocolate Cookies from That Skinny Chick Can Bake — you don’t have to be follow a gluten free diet to adore these cookies
Chocolate Chip Cookies and Cream Cookies from Inside BruCrew Life –a delicious way to kick up a regular chocolate chip cookie
Triple Chocolate Cookies from That Skinny Chick Can Bake –because double chocolate just isn’t enough!
Soft Chocolate Cookies with Peanut Butter Frosting from The Food Charlatan — adding peanut butter to the mix was genius!
Two Sweetie Pies
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.
Double Chocolate Chip Cookies
Chewy chocolate chip cookies chock full of milk chocolate and semisweet chocolate chips
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 1 1/2 dozen
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- 8 tablespoons butter (1 stick)
- ½ cup sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips (I use a combination of semi sweet and milk chocolate chips), plus more to garnish the hot cookies if desired.
- Preheat the oven to 350 degrees.
- Microwave the butter until melted.
- In a mixer, beat the butter with the sugars until creamy.
- Add the vanilla and the egg.
- Add the flour, baking soda, and salt and mix just until combined.
- Add the chips and chill 1 hour.
- Scoop dough onto parchment lined cookie sheets and bake 9-11 minutes. Watch carefully so you do not overbake.
Total time does not include chilling time.