All Recipes, Cookies, Sweets

Double Chocolate Chip Cookies

June 9, 2020

These are the ultimate cookie for chocolate lovers! My double chocolate chip cookies are chewy, decadent, and oh so chocolatey!

Cookie dough is a freezer staple at the Dinner Fairy household, especially during our time quarantine. They’re the ultimate comfort food, perfect for late-night cravings for something sweet. We love to bake just a couple every night for a pre-bedtime snack.

So today I’m sharing these to-die-for style double chocolate chip cookies. They’re soft, thick, chewy & perfectly gooey on the inside, while still having crispy edges. They’re the perfect chocolate cookie! If you’re a fan of my chewy chocolate chip cookies, you’re going to love these!

double chocolate chip cookie dough on sheet pan with silpat

Why should I use shortening in my cookies?

You might notice that this recipe calls for Crisco! Crisco, or shortening, is 100% fat and contains no water. What that means is while the cookies are baking, no steam is created. In turn, this reduces gluten production, so cookies that have shortening tend to be softer and more tender. I’m using a combination of butter and Crisco so that these double chocolate chip cookies still have that delicious butter flavor, and still hold their shape.

baked double chocolate chip cookies on cooling rack


Why should I chill my double chocolate chip cookie dough?

The key to making sure these double chocolate chip cookies stay thick & chewy is chilling the dough! When the cookie dough it allows the fat to solidify.  When the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less the cookies spread. 

Some spread is normal when baking cookies, but you don’t want your cookies to spread too much, because they can stick together and become thinner than you’d like.  I like to portion out individual cookie balls and stick them in a gallon ziplock bag in the freezer! 

baked double chocolate chip cookies on sheet pan with milk in glass sprinkled with salt
I like to sprinkle a little sea salt on top of these double chocolate chip cookies right when they come out of the oven

Baker’s tip: Cookie doneness is a personal preference, but I always prefer to underbake them just a bit. Cookies are better just a bit underdone and gooey. As soon as they aren’t glossy, they’re done.

Let them cool completely before eating!

Ready for a new family favorite? Let’s get baking!

Print

Chewy Double Chocolate Chip Cookies

  • Author: Nicole Triebe
  • Prep Time: 10
  • Cook Time: 8
  • Total Time: 18
  • Yield: 2 dozen 1x

Ingredients

Scale

1/3 cup butter flavored crisco

1 stick softened butter

1 1/2 cups firmly packed brown sugar

2 eggs

1 1/2 cups flour

1/3 cup unsweetened baking cocoa

1/2 tsp salt

2 cups chocolate chips

Instructions

Preheat oven to 375.

Cream together butter, crisco and brown sugar.

Add in eggs and mix well.

Combine in the dry ingredients in a separate bowl and add to the bowl with butter, eggs and sugar.  Mix until just combined.

Stir in chocolate chips until combined.

Drop rounded tablespoons of cookie dough 2 inches apart onto a cookie sheet lined with parchment paper.

Bake 7-9 minutes at 375 degrees F.  Do not overbake.

Remove from the oven and let cool completely before eating! 

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2 Comments

  • Reply Abby August 15, 2020 at 2:53 pm

    Great recipe.

    Thank you so much Nicole for sharing the recipe. You are such an inspiration.

    • Reply Kelly September 24, 2020 at 8:14 pm

      Hi Nicole! Do I need baking powder or baking soda to bake these?

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