Awesome double chocolate cookies loaded with creamy white chocolate chunks and sprinkled with sea salt flakes! Make a double batch of these for the whole family!
Being at home more lately has made me crave some things and cookies are one of them, and maybe wine. For a while now I’ve always turned to this great recipe for one chocolate cookie from Cooking Classy. But let’s get real, it’s just one cookie, albeit a large cookie. It’s much easier if you make a batch and they last (sometimes) a couple of days. This recipe for double chocolate cookies has been on my blog for years, in fact way back when I began blogging but I knew it was a good recipe and would be a top contender for a remake. So with a few tweaks and nicer pictures, here they are, all soft and warm and delicious, just how a cookie should be! If you’re not a huge fan of double chocolate cookies, try these peanut butter and jelly cookies, these are a perfect alternative!
Ingredients needed for your double chocolate cookies
- All purpose flour.
- Baking soda, make sure yours isn’t too old or it’ll lose its oomph, I keep mine n the fridge.
- Cocoa powder, not the hot chocolate kind bit the unprocessed bitter stuff.
- Chocolate chips. I like using Ghirardelli large chips.
- Butter, softened and unsalted.
- Sugar, regular granulated is perfect.
- Eggs, large.
- Vanilla extract.
- White chocolate, Lindt white chocolate in bar from and not chips is better so you can cut to into big chunks.
how to make the best chocolate cookies
- Creating dry and wet ingredients
Mixing the flour, baking soda and cocoa powder will set you up with your dry ingredients. Set them aside for the second part of the recipe.
- Mixing the first stage of the cookie dough
Make sure your butter is at room temperature to create a nice light texture when it gets mixed on high speed with the sugar. This is called creaming and is a common step in cake making or baking.
- Final step of the cookie dough
Combine the dry ingredients with the wet and mix until your perfect cookie dough forms.
- Scooping the cookie dough
I use a 1.5 inch diameter cookie dough scoop and use it twice for each cookie. That means you place the first scoop onto your prepared baking tray and then place another scoop right on top of it. That’s why the cookies look like they are raised in the center.
- Adding the white chocolate
The white chocolate chunks need to ne hand folded into the dough with a spatula or the beater from the mixer will break them down into small pieces. We want to see big melted chunks of white chocolate after the cookies are baked.
- Baking your cookies
I baked mine for 14 minutes which gave me a slightly crispy edge and soft center. You can go a minute or two either way depending on how you prefer your cookies.
Yes! Let it thaw at room temperature and then bake as directed or bake from frozen adding five minutes bake time.
No, I recommend using parchment paper.
5-10 seconds in the microwave should do it.
You can mix them by hand but be prepared to beat the dough for a long time. You can also use a food processor or blender.
Double Chocolate Cookies with White Chocolate Chunks
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 cup cocoa podwer
- 2 cups chocolate chips divided
- 1 stick softened butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 4.4oz bar white chocolate
- In a bowl combine the flour, baking soda and cocoa powder, set aside.
- Melt 1 cup of the chocolate chips in the microwave and set aside.
- In the bowl off a stand mixer, beat the butter and sugar until light and creamy.
- Add the eggs one at a time scraping down the bowl afterwards.
- Add the vanilla.
- Add the melted chocolate to the batter and mix through.
- On low speed add the flour mixture until the dough comes together.
- Add the remaining chocolate chips and chopped bar of white chocolate and fold through the cookie dough with a spatula.
- Place the cookie dough into the fridge while you preheat ypur oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- Scoop the cookie dough onto the pan and then press another scoop onto the top of the first cookie to make a double size.
- Bake for 14 minutes and then let cool for two minutes before transferring to a wire rack.