This Double Chocolate Chip Cookies recipe makes the best, most irresistible thick, fudgy, and chewy cookies ever. These decadent ooey gooey, brownie-like double chocolate cookies are packed with chocolate chips and pecans. As an added bonus, they are easy to make, come together quickly and don’t require any chilling time.
Whether you are putting a cookie tray together or simply serving cookies for dessert or as a snack, this Snickerdoodles recipe is always a must!
Enjoy the full chocolate flavor and nuttiness of these double chocolate chip cookies. I’ve been making these cookies for many years and they always turn out perfect. This is the recipe I reach for when I have to bring something sweet to a friend or send a little treat to someone.
I wish I could take the credit for this recipe because it is indeed magnificent! However, it was the genius of Maida Hatters that came up with this delightfully tasty recipe. Any chocolate lover will tell you that these cookies are the absolute best!
⭐️ Why This Recipe Works?
- The ingredients’ ratios give these homemade cookies their full chocolate flavor. Almost flourless – like brownie cookies, they are held together by three types of chocolate and the crunchy pecans.
- These cookies are delightfully tasty but not overly sweet.
- This recipe is made with simple pantry ingredients and doesn’t require any chilling time.
- These cookies are thick with slightly crisp edges, and although very gooey and fudgy, they have fully cooked centers.
- Chocolate: This recipe uses three types of chocolate. Semi-sweet chocolate bar, semi-sweet chocolate chips and unsweetened chocolate. When I run out of my favorite Belgium chocolate, I use Scharffen Berger, Guittard or Trader Joe’s chocolate bars.
- Butter: I prefer baking with unsalted butter but if salted is all you have, that works too.
- Flour: This recipe uses so little flour that I often get texts from friends asking me if there’s a typo in the recipe. A mere 1/4 cup of all-purposed flour is all you need.
- Leavening: Baking powder.
- Eggs: I use organic large eggs.
- Flavorings: Pure vanilla extract, salt, espresso powder. The espresso powder deepens the chocolate flavor making it more intense but not bitter. You can also use instant coffee or if preferred, skip it.
- Sugar: I use granulated sugar.
- Nuts: Nuts add a much needed crunch to these soft and gooey cookies. Pecans or walnuts are both great options.
- Prep: Preheat the oven and line a baking sheet with parchment paper.
- Melt: In the microwave, melt the chocolate and butter.
- Mix Dry Ingredients: Sift together the flour, baking powder and salt.
- Beat Wet Ingredients: In the bowl of a regular or stand mixer, beat the eggs, sugar, coffee and vanilla extract.
- Add Chocolate + Dried Ingredients: Add the chocolate mixture and the flour mixture.
- Mix In: Add the chocolate chips and nuts and mix well with a spatula.
- Scoop: Using a small cookie or ice cream scoop, scoop the mixture onto the lined baking sheet, leaving a few inches between each cookie.
- Bake: Bake for 10 to 12 minutes. The tops should be dry and the centers should remain moist and chewy. It’s very important that you don’t over bake the cookies.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes then transfer them to a cooling rack.
There are several reasons why cookies can turn out flat. Here are a few common problems:
- Not measuring the ingredients properly.
- Greasing the baking sheets results in a big greasy mess.
- Baking sheets that are hot. You shouldn’t put cookie dough on a hot baking sheet. The cookies will spread and become greasy.
- In this recipe, using baking soda instead of baking powder can also result in cookies that spread too much.
🔎 What Is A Double Chocolate?
Double chocolate chip cookies are cookies that have chocolate in the cookie dough and chocolate chips.
The secret to soft and gooey chocolate chip cookies (double or not) is not to over bake them. Remove them from the oven when they are still looking a bit under done with the tops and the edges barely set.
✔️ Sticky Chocolate Cookie Dough Situation
The cookie dough in this recipe is sticky, not quite like brownie batter but wetter than cookie dough. That is completely normal. Use a medium sized cookie scoop for easy scooping.
✔️ Make Ahead, Storage and Freezing
- You can store the baked cookies at room temperature in an airtight container for about 5 days.
- You can freeze the baked cookies for up to 2 months stored in an airtight container.
- The cookie dough can be made ahead and stored in the fridge for 2 days.
- Don’t over bake the cookies. Remove them from the oven when they are still looking a bit under done with the tops and the edges barely set.
- This recipe calls for only 1/4 cup (one quarter cup) of flour. The dough will be sticky.
- I like Medaglia de Oro Instant Espresso Coffee for baking.
- Espresso powder or any other type of coffee deepens the flavor of chocolate. The cookies will not taste bitter or have a coffee taste.
- I recommend using a medium sized cookie scoop for easy/even scooping and even baking.
Take A Look At These Other Dessert Recipes:
Recipe adapted from Maida Heatter’s Book of Great Desserts cookbook
Ingredients
- 2 ounces unsweetened chocolate
- 6 ounces semi-sweet chocolate bar
- 3 ounces of unsalted butter, (3/4 of a stick)
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 eggs
- 3/4 cups sugar
- 2 teaspoons espresso powder or instant coffee
- 1/2 teaspoon pure vanilla extract
- 6 ounces semi-sweet chocolate chips
- 8 ounces pecans or walnuts, broken into medium pieces
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper or baking mat.
- Melt the unsweetened chocolate, the 6 ounces of semi-sweet chocolate and butter in the microwave at short 15 to 20 seconds intervals whisking at each interval until smooth.You can also use a small double boiler over hot water on moderate heat and whisk until smooth.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the eggs, sugar, coffee and vanilla on medium-high speed for about 1 – 2 minutes.
- On low speed, add the chocolate mixture and the flour mixture. Scrape the bottom or sides of the mixing bowl with a spatula as needed and beat the ingredients together until well blended.
- Add the chocolate chips and nuts and mix well with a spatula.
- Using a medium cookie or ice cream scoop, scoop the mixture onto the lined baking sheet, leaving a few inches between each cookie.
- Bake for 10 to 12 minutes. Do not over bake! The tops should be dry and the centers should remain moist and chewy.
- Allow the cookies to cool on the baking sheet for about 5 minutes then transfer them to a cooling rack.They are delicious eaten slightly warm or at room temperature.
Notes
- Don’t over bake the cookies. Remove them from the oven when they are still looking a bit under done, with the tops and the edges barely set.
- This recipe calls for only 1/4 cup (one quarter cup) of flour.The dough will be sticky.
- I like Medaglia de Oro Instant Espresso Coffee for baking.
- Espresso powder or any other type of coffee deepens the flavor of chocolate. The cookies will not taste bitter or have a coffee taste.
- I recommend using a medium sized cookie scoop for easy/even scooping and even baking.
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