Double Chocolate Chip Cookies

Table of Contents

Double Chocolate Chip Cookies: The Only Recipe You’ll Ever Need

Hey there, fellow cookie monster! 👋 Let’s be real for a second. Is there anything in this world that feels quite as much like a warm, edible hug as a freshly baked chocolate chip cookie? I don’t think so. But we’re not here to talk about just *any* chocolate chip cookie. Oh no. We’re here to talk about the cookie that dreams are made of: the kind with a delicate, crackly, sugar-dusted edge that gives way to an impossibly soft, chewy, and fudgy center. The kind that’s so packed with melty chocolate chips you wonder how it even holds its shape. The kind that disappears from the cooling rack faster than you can say, “I was gonna save those for book club!”

This, my friends, is my legendary Double Chocolate Chip Cookie recipe. It’s my most requested treat, my go-to gift for new neighbors, and my secret weapon for turning a bad day right-side-up. I’ve tweaked and perfected this recipe over years of happy (and sometimes messy) kitchen experiments, and I’m so excited to finally share every single detail with you. We’re doubling the chocolate, adding a secret ingredient for that unforgettable chew, and making a big double batch because, trust me, you’ll want plenty. So, tie on your favorite apron—the one with the flour stains that tell a thousand stories—and preheat that oven. We’re about to make some magic.

The Cookie That Started It All: A Sweet Memory

This recipe has its roots in my grandma’s tiny, sun-drenched kitchen. Her classic chocolate chip cookies were the stuff of legend in our family—crispy on the outside, tender on the inside, and always made with a heaping scoop of love. But as a budding young chef (read: a kid who liked to get messy), I always dreamed of a version that was even more… *more*. More chocolate, more chew, more *oomph*.

One rainy Sunday, while Grandma was napping, I decided to conduct a little “experiment.” I sneakily added an extra handful of chocolate chips to her dough and, in a moment of pure inspiration, tossed in a packet of her instant vanilla pudding mix that was sitting on the counter. The result? A pan of cookies that were puffed, chewy, and so decadent they barely resembled the original. When Grandma woke up and took a bite, her eyes went wide. Instead of a scolding, I got a wink and a, “Well, would you look at that, Emmy-Lou. You’ve made something special.” That little act of rebellion, fueled by curiosity and a love for all things sweet, is the heart and soul of this very recipe. It’s a reminder that the best dishes often come from a place of joy and a willingness to play.

Gathering Your Cookie Crew: The Ingredients

Here’s the dream team of ingredients that makes these cookies absolutely irresistible. This is a double batch, because making just one is simply not an option. Trust me on this.

1 ⅓ cups butter, softened & 1 ⅓ cups shortening: The dynamic duo of fat! The butter gives us that rich, classic flavor we all crave, while the shortening is the secret to a softer, more cake-like texture that stays chewy for days. Chef’s Tip: For a purely buttery flavor, you can use all butter, but your cookies will spread more and be crispier. The combo is my gold standard.
2 cups white sugar & 2 cups packed brown sugar: Another power couple. White sugar helps create those beautifully crisp edges, while the molasses in the brown sugar is responsible for that moist, soft center and deep, caramel-like flavor.
4 large eggs: These are the binders that hold our cookie universe together. They add structure and richness. Make sure they’re at room temperature to create a smoother, more emulsified dough.
4 teaspoons vanilla extract: The flavor booster! Don’t be shy with it. A good quality vanilla adds a warm, complex aroma that makes the chocolate taste even more chocolatey.
6 cups all-purpose flour: The foundation of our cookie. It gives the dough structure so we get a thick, bakery-style cookie instead of a flat puddle.
2 teaspoons baking soda: Our leavening agent! This is what gives the cookies their perfect lift and that lovely, crackly top.
2 teaspoons salt: Absolutely non-negotiable! Salt cuts the sweetness and makes all the other flavors pop. It’s the difference between a “sweet” cookie and a “wow” cookie.
2 boxes (3.4 oz each) instant vanilla pudding mix: Here it is—the SECRET WEAPON! This is my grandma’s-inspired hack. The pudding mix adds a creaminess and an unforgettable chewiness that keeps these cookies soft for days. It’s the magic trick that everyone will ask you about.
1 bag semi-sweet chocolate chips & 1 bag mini semi-sweet chocolate chips: The double chocolate promise! The standard chips give you those glorious pools of chocolate, while the minis disperse throughout the entire dough, ensuring every single bite is packed with chocolatey goodness.

Let’s Get Baking: The Step-by-Step Fun

Ready to create some cookie magic? Follow these steps, and you’ll be a hero in your own kitchen.

Preheat and Prep: Fire up your oven to 350°F (175°C). This is crucial for even baking. Line your baking sheets with parchment paper. Not only does this prevent sticking, but it also makes cleanup a total breeze. Chef’s Hack: If you have dark-colored baking sheets, reduce the oven temp by 25 degrees to prevent the bottoms from over-browning.
Creaming is Key: In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a hand mixer), cream together the softened butter, shortening, white sugar, and brown sugar on medium-high speed for a good 2-3 minutes. You’re not just mixing; you’re aerating! We want the mixture to become light, fluffy, and pale in color. This step is the first secret to a perfect texture.
Incorporate the Wet Team: Reduce the mixer speed to medium and add the eggs one at a time, letting each one fully incorporate before adding the next. This prevents the mixture from breaking. Then, mix in the glorious vanilla extract until just combined.
Whisk the Dry Goods: In a separate, large bowl, whisk together the flour, baking soda, salt, and those two magical boxes of instant vanilla pudding mix. Whisking ensures the leavening agents and salt are evenly distributed, so every cookie bakes uniformly.
Combine with Care: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears. Do not overmix! Overworking the flour develops gluten, which can lead to tough cookies. A few streaks of flour are okay—they’ll incorporate in the next step.
The Chocolate Grand Finale: This is the best part! Take the bowl off the mixer. Grab a sturdy spatula and gently fold in both bags of chocolate chips (and any other add-ins like nuts or espresso powder) by hand. Folding ensures we don’t crush the chips or overmix the dough.
Scoop and Salt: Using a medium cookie scoop (about 1.5 tablespoons), portion out the dough onto your prepared baking sheets, leaving about 2 inches between each for spreading. For that gourmet touch, gently press a few extra chocolate chips on top of each dough ball and finish with a tiny sprinkle of sea salt flakes. It creates an incredible sweet-and-salty contrast.
Bake to Perfection: Bake for 10-12 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look soft, slightly puffed, and underdone. Chef’s Secret: They might look underbaked, but I promise you, they are not! This is the key to a soft, chewy center. They will continue to cook on the hot baking sheet as they cool.
The Patience Test: Let the cookies cool on the hot baking sheet for a full 5 minutes. This allows them to set up so they don’t fall apart when you move them. Then, transfer them to a wire rack to cool completely… if you can wait that long!

How to Serve These Beauties

Okay, the hardest part is over: waiting. Now, how do we serve these masterpieces? The possibilities are endless!

For the ultimate experience, serve them still slightly warm from the oven. The chocolate chips will be gloriously gooey and melt-in-your-mouth amazing. Plop a warm cookie right on top of a glass of cold milk for the classic, nostalgic dunk. Want to take it to a next-level dessert? Sandwich a scoop of high-quality vanilla bean ice cream between two cookies for an epic ice cream sandwich. Crumble them over a bowl of chocolate ice cream for a DIY cookie sundae, or simply pile them high on a rustic wooden board for a casual, shareable treat at your next gathering. No matter how you serve them, just be ready to hand out the recipe—everyone will ask for it!

Get Creative: Fun Recipe Variations

Once you’ve mastered the classic, it’s time to play! Here are a few of my favorite twists:

Mocha Madness: Add 1-2 teaspoons of instant espresso powder to the dry ingredients. The coffee doesn’t make them taste like coffee; it just deepens and intensifies the chocolate flavor in the most incredible way.
Nutty Professor: Fold in ½ cup of chopped toasted walnuts or pecans. The toasty, crunchy texture is a fantastic contrast to the soft, chewy cookie and rich chocolate.
Triple Chocolate Threat: Swap one bag of semi-sweet chips for a bag of white chocolate or dark chocolate chunks. Because sometimes, more is more.
Peanut Butter Paradise: Replace one bag of chocolate chips with a bag of peanut butter chips for that irresistible chocolate-peanut butter combo we all love.
Festive Fun: Swap the chocolate chips for holiday-themed M&Ms or festive sprinkles to match any season or celebration.

Chef Emily’s Notes from the Kitchen

This recipe is a living, breathing thing in my kitchen! I’ve learned a few things along the way. First, the dough is *very* forgiving. If you can’t bake all the cookies at once, you can scoop the dough balls onto a baking sheet, freeze them solid, and then toss them in a freezer bag. Then, you can bake frozen cookies anytime a craving hits—just add a minute or two to the bake time. Second, I once ran out of vanilla pudding mix and tried using cheesecake flavor. It was a delicious, happy accident! So don’t be afraid to experiment. The best family recipes are the ones that have a few stains and notes in the margins.

Your Questions, Answered!

Q: My cookies spread too much and got flat. What happened?
A: This is usually due to warm dough or inaccurate measuring. Make sure your butter is softened but not melted. Also, double-check your flour measurement—the most accurate way is to spoon it into the measuring cup and level it off. Too little flour will cause spreading.

Q: Can I make the dough ahead of time?
A: Absolutely! In fact, I highly recommend chilling the dough for at least 30 minutes (or up to 48 hours). Chilled dough spreads less, resulting in a thicker, chewier cookie with even more developed flavor.

Q: Why did my cookies turn out cakey?
A: This could be from overmixing the dough after adding the flour, which develops too much gluten. Remember to mix just until the flour disappears. Using too much flour can also lead to a cakey texture.

Q: Can I omit the pudding mix?
A: You can, but you’ll lose that signature chewy, soft texture that makes these cookies so special. The pudding mix is the magic ingredient!

Nutritional Information*

*Please note: This is an approximate estimate based on the ingredients used and is calculated for one cookie from a batch of 40. Values can vary based on specific brands and exact measurements.

Remember, friends, these are a treat meant to be enjoyed in moments of joy and celebration! Life is about balance—sometimes that means a big, green salad for dinner, and sometimes it means a warm, double chocolate chip cookie (or two) for dessert.

Final Sweet Thoughts

And there you have it! My heart, soul, and all my best cookie secrets, right here on this page. This recipe is more than just a list of ingredients; it’s a invitation to create joy, to make a mess, to share something delicious with people you love, and to create your own kitchen memories. I hope these cookies become a staple in your home, just like they are in mine.

I’d love to hear how your baking adventure goes! Did you add nuts? Try the espresso powder? Tag me on social @TastyChow with your creations. Now, go forth and bake! And remember, in the words of my grandma, “The best ingredient is always a happy heart.”

With love and a full cookie jar,
Emily