Double Chocolate Chip Cookies
Don’t be tempted to over-bake because they will be dry and could easily burn. Instead of chocolate chips, try using chunks of really dark chocolate. - Jenny Jones
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 12-14 cookies
Ingredients:
- 1 1/4 cups all-purpose flour (*See Note Below)
- 1/4 cup unsweetened cocoa, preferably Dutch processed (I use Droste)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 Tablespoons softened butter
- 1/4 cup vegetable oil
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup chocolate chips
- 1/3 cup toasted walnuts or pecans (I like a mix of both)
Instructions:
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- Sift dry ingredients onto wax paper or into a bowl. Set aside.
- With an electric mixer on med-high, beat butter, oil, sugars, egg & vanilla for 2 minutes until thick.
- With mixer on lowest speed, stir in flour mixture followed by chocolate chips and nuts.
- Drop dough by rounded tablespoons onto parchment.
- Bake 10-11 minutes, no more. They should still be soft.
- Cool on baking sheet for 1 minute. Remove to a wire rack to cool.
Flour Note: For a softer, more spreadable cookie, reduce the flour to one cup. To see a photo in my blog click here.
Want Whole Wheat?: For whole wheat cookies use 3/4 cups all purpose flour + 1/2 cup whole wheat pastry flour.
can I use no sugar for this recipe?
OMG. these cookies are a real treat. easy and probably some of the best lighter cookies i’ve made in a while. Also, love Droste so thanks for recommending!
Just made these for the first time tonight. They’re absolutely delicious. Thank you so much Jenny for giving me a good distraction during this horrible pandemic.
Just made these for the first time tonight. They’re absolutely delicious. Thank you so much Jenny for giving me a good distraction during this horrible pandemic.
Made these cookies with white, milk and semi sweet choc chips (no nuts) …. delicious!! I used Dutch processed cocoa but was wondering if I used Hershey’s cocoa instead, do I need to adjust the amount of baking soda?
I’ve tried several of your recipes and they’ve all been fabulous. Looking forward to trying more !!
Thanks for taking my question.
I would love to try your cookie recipes but my husband is diabetic and it would be helpful to know the nutritional value of your recipes before attempting them.
Thank you. I look forward to hearing from you.
These are now my favorite cookies! Thank you Jenny!
These are absolutely fantastic. Thanks so much Jenny.
Hi Jenny,
I appreciate you for sharing such a nice recipe! I made your double chocolate chip cookies last night, and they were very delicious! I was not sure it was right to use rounded teaspoons for dropping dough not tablespoons, but I just did it because I wanted to follow your direction. They were super cute, and I loved it. Anyway I am just curious you meant teaspoons not tablespoons for shaping. I am going to get some sprouted wheat and make your sprouted whole wheat flour bread! Thank you, Jenny! Merry Christmas and happy new year!
Yes, that is confusing. I generally use 2 teaspoons to drop the dough but I will clarify that is should be a tablespoon for size. Thank you for asking.
What brand of chocolate chips cookies do you use? Are they semi sweet. I didn’t use semi sweet and also they don’t see to melt like shown in your picture here.
I often use Guittard brand semi-sweeet.
I only have white pastry flour. Would it be OK if I use that instead of whole wheat pastry flour?
White pastry flour is very fine so I would suggest just using all purpose flour.
I just made these and they came out soooo goood!!!!! No kidding I think I might make these again if I get the chance!
I made these cookies today and I think that they are amazing. I will be making them again.
DO YOU HAVE A REGULAR CHOCOLATE CHIP COOKIE RECIPE?
Yes, I do and will be posting it soon.