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Stack of doble chocolate chip cookies with pecans.
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5 from 1 review

Double Chocolate Chip Cookies

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.
Course Baking, Dessert
Cuisine American
Keyword Double Chocolate Chip Cookies, Double Chocolate Cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20 large cookies
Calories 263kcal

Ingredients

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.
    melted chocolate on a small bowl
  • Sift together the flour, baking powder and salt. Set aside.
    dry ingredients in a small bowl
  • 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. 
    wet ingredients in a mixing bowl
  • 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.
    chocolate cookie batter on a mixing bowl
  • Add the chocolate chips and nuts and mix well with a spatula. 
    chocolate chips and nuts over the cookie batter
  • Using a medium cookie or ice cream scoop, scoop the mixture onto the lined baking sheet, leaving a few inches between each cookie.
    Double Chocolate Cookies batter on a baking sheet
  • Bake for 10 to 12 minutes. Do not over bake! The tops should be dry and the centers should remain moist and chewy.
    Double Chocolate chip Cookies on a baking sheet
  • 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.
    Chocolate Cookies on a cooling rack

Video

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.

Nutrition

Calories: 263kcal | Carbohydrates: 20g | Protein: 3g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 53mg | Potassium: 196mg | Fiber: 2g | Sugar: 14g | Vitamin A: 145IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 2mg