Decadent Double Chocolate Cookies Recipe

I love chocolate chip cookies - the chocolatier the better.  I've tried countless recipes over the years. Sadly, one of the best I ever made I lost - I didn't mark the recipe and can't remember which one it was. Lesson learned - always make notes in your recipe books - good or bad.

I found a recipe in an old magazine and switched it up quite a bit and created a hit.  It's hard to find a good double chocolate chip recipe - often they are bland.

Here it is, and a nice big batch too - go big or go home!

Decadent Double Chocolate Cookies



16 oz semi-sweet baking chocolate (or use a mix of types, unsweetened, bittersweet, milk, etc. depending on your preference - I used 1/4 unsweetened and the rest semi-sweet and bittersweet mixed)
1 1/2 cups packed brown sugar
1/2 cup softened butter
4 eggs
2 tsp vanilla
1 1/4 cups flour
1/2 tsp baking powder
2 cups chocolate chips or chunks
3 cups chopped nuts - I used walnuts



Heat oven to 350 degrees F.
Melt the 16 oz chocolate in a double boiler or in the microwave until just about all melted, then remove from heat and stir until it is all melted.

In a mixer bowl, beat the sugar, butter, eggs and vanilla. Add in the melted chocolate.

In a separate bowl, whisk baking powder and flour together, then stir that into the chocolate mix.

Stir in the chips and nuts. If you don't want to add nuts, add another 1/4 cup of flour so they don't spread too much.

Drop by big spoon-fulls onto a baking sheet. These are going to be big cookies. Make them smaller if you like, and you can squash them flatter if you want them flat and crispier.

I made some really big, by the wooden spoon-full

Bake 12-14 minutes until they are puffed up and feel firm if you touch the tops.

Cool for a minute, then remove to cool on wire racks.

This makes about 40 big cookies.

Check out those chips peeking out the top - yummm...


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