These Double Chocolate Cookies are soft and full of white chocolate chips. These cookies are slightly chewy around the edges and nice and soft in the middle similar to a brownie. The best of both worlds for cookie lovers.
The Perfect Recipe for Double Chocolate Cookies!
Everyone has a favorite go-to cookie recipe, and this one is mine. It’s been in my family for as long as I can remember and one of my favorite memories is coming home from school and finding that my mom had made us some of these cookies.
If you’re not much of a chocolate connoisseur then you might think there are over the top since there are two kinds of chocolate in them, but I would have to disagree, though.
For me, there can never be too much chocolate my friends. These cookies are certainly a chocolate lover’s dream. They are all the things in one cookie chewy, crunchy, soft, and flat. Yum!
I love how they are chewy around the edges and soft and brownie-like in the centers. So if that sounds amazing to you as well then I urge you to get in the kitchen and make a batch of these.
They really are the perfect recipe for Double Chocolate Cookies, and your family and friends will definitely enjoy them. They would also make a great cookie in a jar recipe to give as gifts around the holiday.
How To Make Chocolate Cookies From Scratch
This easy moist homemade chocolate cookie recipe is so easy to make from scratch. There’s no need to buy premade cookie dough from the store anymore because these cookies come together super fast.
You can even prepare these cookies and freeze them. That way you can pull some out later when you need them.
This chocolate cookie recipe gives you about 24 chocolate cookies when you use a large cookie scoop as I do. If you chose to go with a much smaller cookie scoop this recipe will yield around 3 1/5 dozen.
So that’s the route to go if you are feeding a crowd or if you just enjoy smaller cookies. Either way, if you have the ingredients, a cookie scoop, and a baking sheet you are all set to bake these cookies from scratch.
Here’s The Ingredients You’ll Need:
- White Sugar
- Brown Sugar
- Cocoa Powder
- All-Purpose Flour
- Baking Soda
- White Chocolate Chips
The key to making cookie dough mix up easily is to always start with room temperature ingredients. It is important to plan ahead a little and set out the butter and eggs out on the counter several hours before you plan to bake. This will allow them to come to room temperature before mixing up the cookie dough.
If you’re making the cookies in the morning you can set the ingredients out on the counter the night before and they will be perfect, but if you plan on making the cookies later in the day then simply lay the butter and eggs out early in the morning.
I like to gather all my ingredients and place them over by my mixer before I start my cookie dough. I think this just helps save time when you start the mixing process. This way you are not stopping to look for each ingredient when you need them.
Once you have all the ingredients ready, you’ll start by creaming the butter and sugar together, then add in the eggs and vanilla. Mix these in thoroughly before moving on to the dry ingredients.
After the wet ingredients are all mixed in well, it’s time to add in the dry ingredient and mix those in as well. Now that all of the wet and dry ingredients are together in the dough, you are ready to stir in the white chocolate chips and start baking!
If you are making this dough for later you can add it to a container with a lid and freeze it or freeze individual scoops of dough on a cookie sheet. When the scoops are frozen place them in a freezer bag so you’ll have them when you are ready to bake them.
Making cookies from scratch is just that simple. I hope this encourages you to give it a try.
How To Get Your Cookies To Bake All the Same Size
While I would never turn down a misshaped cookie, I do like to make my cookies as round as possible. Especially if I’m giving them away as gifts or taking them to a gathering.
Do the shape and size change the taste, well no, but it sure makes them look prettier?
Not only does keeping cookies uniform in size and shape help the appearance, but it also helps them all cook evenly while in the oven. If each cookie is a different thickness or size then some will overbake while the others may come out still raw. Not good!
There are a few ways that you can ensure your cookies are the same size, but my favorite and the easiest way in my opinion is using a cookie scoop.
These great little kitchen gadgets are inexpensive and they make cookie making so much quicker when you can just scoop the cookie dough up and drop it onto the baking sheet. The scoops make all the cookies the exact same thickness, allowing them to bake evenly.
Cookie scoops work great for any kind of drop cookie, like these Double Chocolate Cookies, but if you are using a rolled cookie dough, then you should go a different route like using cookie cutters to get the uniform shapes you’ll need.
What Size Cookie Scoop Should Be Used For The Best Double Chocolate Cookies?
When it comes to cookie scoop sizes, it can be a little hard to decide on which one you should use with each recipe. Cookie scoops come in small, medium, and large sizes.
Sometimes it is hard to know what a recipe means when it says “use a large cookie scoop”, “a small cookie scoop works best”, or how about this one “drop by the teaspoon”.
To help with this, I did some research online for you guys and found a couple of sites that go into detail about the size of cookie scoops. The sites talk about each size in great length. I thought I’d link to those sites here in case you wanted to check them out.
What to Know About Different Scoop Sizes, by Cake Journal
The Ultimate Guide to Cookie Scoop Sizes, by WebstaurantStore
With this recipe, I choose to go with a larger #20 cookie scoop. It is the largest option in my favorite set of scoops. I wanted these cookies to be large so the larges scoop was perfect. It yielded about 24 cookies.
My mom’s original recipe says “drop by the teaspoon” on the cookie sheet. So her recipes use much less cookie dough per cookie which would yield you about 3.5 dozen cookies.
If you would like smaller cookies like this, you’d want to use a smaller #60 scoop, and if you’re an in-between kind of cookie monster then stick to the #40 scoop.
Another thing to keep in mind is that the size of the scoop and cookies will change the cooking times on these cookies.
With the large scoop, I call for these cookies to cook at 350 degrees for 14-15 minutes to be perfect. If you go with the smallest cookie scoop then the ideal cooking time will drop to 9 minutes. The key is to not overcook them, you want them to stay soft and chewy after they cool.
There’s really no wrong size for these cookies, as they will taste amazing at any size you bake them at. So hopefully you’ll get in your kitchen and give them a try soon. Let me know what you think if you do!
If you love these chocolate cookies and want more great cookie recipes then I highly suggest you check out these breakfast cookies! They are free from refined sugars and diary.
A chewy chocolate cookie with white chocolate chips. This cookie is crunchy around the edges and chewy in the middle similar to a brownie. The best of both worlds for cookie lovers.
- 1 1/4 cup of softened butter
- 1 1/2 cups of sugar
- 1/2 cup of light brown sugar
- 2 large eggs
- 2 cups of All Purpose Flour
- 3/4 cups of Cocoa Powder
- 2 teaspoons of vanilla
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 cups of white chocolate chips
- Preheat the oven to 350 degrees.
- Cream the butter, brown sugar, sugar, and vanilla together in a mixing bowl and combine until smooth.
- Add in the eggs and mix them in thoroughly before adding in the flour, baking soda, salt, and cocoa powder.
- Once all the dry ingredients are mixed well, add the white chocolate chips and mix until they are distributed throughout the cookie dough.
- Using a #20 drop cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart. I like to use the large cookie scoop but you can use a smaller one to yield more cookies.
- Bake for 14 to 15 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Note: If you are using a small cookie scoop they will only need to bake for about 9-10 minutes.
- Allow cookies to cool on the baking sheets for at least 8 minutes before transferring to wire racks to cool completely.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!