Double Chocolate Chip Cookies Recipe (2024)

If you want to make smaller cookies, you can make the circles of dough smaller. I’m six and even I can do it.

I haven't made these cookies but made very similar soft batter cookies. Instead of refrigerating for 24 hrs try this. Place batter in bowl in freezer for 30 mins. No longer because then they will be too hard. Use ice cream scoop to form cookies. Place on tray with parchment. Place trays in fridge for 2 hrs then bake. This cuts down chill time down from 24 hrs to only 2.5 hours. After baking put cookies & parchment on rack. They are too soft to move off of parchment right after baking.

I make a chocolate chip cookie that you let rest for 24-36 hours in the refrigerator too. The dough gets extremely difficult to work with, once chilled, so I make into balls prior to refrigerating. Hope this helps.

I divided the dough in two. Then rolled each into two logs and wrapped them in cling wrap. I refrigerated the cookie logs for 3 hours. When I was ready to bake them, I cut 1 1/2" disks then rolled each disk with my hands to form a golf size ball (maybe a bit smaller). I found this method easier than having to scoop refrigerated dough since it gets so hard. I reserved the second log for the next. They were delicious; next time I may sprinkle some coarse sea salt over the top.

If you want to eat smaller cookies then you can scoop smaller dough. I am six. can you believe that?

i would scoop them before putting in the fridge. that way you already have them portioned and don't have to deal with a stiff dough.

These cookies are nothing short of sensational!!! Every time I make them, gone within 1 day. The only ingredient I add, which I do to all things chocolate is Cubano instant coffee, 1 tablespoon to further enhance the chocolate flavor.

Very delicious recipe (like World Peace with a less sandy texture). But: 9-10 cookies?! I ended up with 28 2-inch cookies, using a large, heaping tablespoons of dough slightly smaller than a ping pong ball (I used the volume, not weight, measurements with standard spoon and fluff for flour).They took 11 minutes at 350--make sure to remove while edges are just set but center is quite soft, as they will firm up on the counter. Place 2.5-3 inches apart.

I slid the parchment paper with cookies straigt onto the rack for cooling. No lifting. No muss. No fuss.

I make Christmas cookies every year, and I am always looking for a new recipe to add or replace a recipe I've used in the past. This year I made these, and they were the biggest hit yet. I made them small and lowered the cooking time, but they turned out great. Comments centeredon the use of Kosher salt that brought a surprise saltiness in the midst of all that chocolate. Great! They will stay in the mix next year.

I made mine the size of ping pong balls and baked them for 15 minutes.

These are really good! Don't save them just for holidays! If you leave the dough in the refrigerator overnight, you're probably going to have to let it come back to room temp in order to work it. Also, remember that the quality of the chocolate taste is only as good as the quality of the chocolate products you use. Seems obvious.....but still bears saying.

These cookies are exceptional! My batter was a little loose, so I refrigerated it for about half and hour and then used my cookie scoop to make little balls. After 8 minutes they were firm, yet soft in the center with slightly cracked tops. The taste and texture are spectacular. I baking quite frequently and have a wide repertoire, but these are among the best cookies I have made. Not a lot of effort for such a delicious treat. These should not be overlooked.

Because the cookies are so rich and sweet, I made smaller ones, 30 grams each, and bake them for 12 to 15 minutes. My granddaughter loves these and I send them to her at college. Most excellent!

The cookies are ok I guess they just lack flavour, and they’re to chewy and kinda dry texture but not dry but yeah definitely not worth five stars(in my opinion). I’d give it more like one or two stars also because I had to refrigerate it for 24 whole hours like it’s time consuming and not worth all that time

This cookie wasn’t very good, letting it sit in refrigerator for the length of made dough to hard to make little balls. They also dry out in one day. Not worth the effort

Can I use regular coco powder ?

These are amazing in any size!!! Also, a little idea for all the chocolate lovers: If you ever have bananas laying around that are ready for baking use, make King Arthur Flour's Double Chocolate Banana Bread (sorry, NYT) - definitely will also satisfy your chocolate cravings...

Not for the faint of heart-- these are for chocolate lovers. Used light brown sugar (all I had on hand) and took 18 minutes to bake. Absolutely delicious.

What substitutions are needed to make this recipe lowfat?

Made and formed (size) as directed for a wine pairing dinner -- these were the last course winner! Sure you can make smaller or even share .... but why?

These cookies are amazing! A bit tedious, but if you plan ahead, no issue.I’ve made these as written, and I’ve revised very slightly (smaller cookies).If you make smaller cookies, a HUGE help so you don’t have to wrestle with a big ball of hard dough: make logs out of the dough to diameter of cookie you want. Roll in parchment, wrap in plastic. Voila, slice and bake!Another suggestion, if you like: use half canna butter, half reg. The chocolate and CB flavors meld nicely…!

Delicious! I made as written with the exception of making smaller cookies, about 1 inch diameter balls of dough. Baked for 11 minutes at 350 and turned out sooooo good.Like many other bakers who have commented, I too prefer the psychological treat of more small cookies rather than fewer big ones.

Ok, here is a dumb question.... I just realized that the batter that I made last night, and is in the refrigerator, doesn't have the right amount of baking soda and baking powder. I was doubling the recipe and only added the amount in the recipe. I'm pretty positive that I did that. So, what to do? Do I need to chuck it, bake it as is, or attempt to add another 1/2 teaspoon of baking soda and baking powder to already "aged" dough? Any recommendations?

I made these cookies exactly as described--EXCEPT I used Trader Joe's Peppermint chips. Hands down the BEST cookies I have ever made and the kitchen smelled divine- I mean really, really divine. Enjoy.

Very good flavor, especially with an added teaspoon of instant espresso powder. We made out a bit smaller for the holiday cookie swap ( 1 oz scoop) with a shorter bake time. I’d describe them as a very brownie like cookie.

Intense! Added a teaspoon of espresso powder and went half-half on natural and dutch process cocoa powder. Weighed my cookies at 20g a piece and baked for 9 minutes. I think they'd do really well with a mix in like cherries and pistachios

As recommended below, I scooped first before refrigerating. I sat a golf ball on the counter as a measurement aid, and NO WAY that would result in only 9 to 10 cookies. I made the balls considerably larger, and still ended up with a baker’s dozen. They’re in the fridge now.