If you know me in real life, there’s a good chance I’ve sent you a box of Milk Jar Cookies for a birthday, anniversary or other milestone. (Or maybe you saw them in my top food gifts to give post!) They are, hands down, the best cookies I’ve ever had and also unlike any other cookies I’ve had. And today I get to share a recipe for how to recreate their magic in your own kitchen by way of these double chocolate chip cookies!!
The recipe comes from Milk Jar’s founder Courtney Cowan and her new cookbook, Milk Jar Cookies Bakebook. I’m lucky enough to know Courtney in real life and it has been so wonderful to watch a human as kind, dedicated and talented as Courtney grow Milk Jar into what it is today! I don’t know what kind of witchcraft she did to figure out how to make pillow-y cookies that are still chewy and perfect and NOT cakey.
And I don’t know how she figured out how to teach us how to do said witchcraft at home. But when we took a bite of these cookies, it was that same familiar Milk Jar PERFECTION we get in the bakeshop. You HAVE to try them, and more importantly, check out Courtney’s book so you can get the rest of the cookie recipes and more!
Salted Double Chocolate Chip Cookies Ingredients
Courtney’s recipe doesn’t call to be topped with flaked sea salt, but you know from my chocolate chip cookie recipe, that I’m a big fan. So I added that myself and highly recommend! You can find the full recipe at the bottom of this post, but here’s what you’ll need to make double chocolate chip cookies:
- All-purpose flour
- Natural unsweetened cocoa powder
- Baking soda
- Table salt
- Unsalted butter
- Vegetable shortening
- Sugar
- Light brown sugar
- Extra-large eggs
- Vanilla extract
- Semisweet chocolate chips
- Sea salt flakes (This was my addition!)
I did make a few substitutions to Courtney’s recipe due to what I had on hand. I used Himalayan salt, dark brown sugar and large eggs. My cookies still turned out amazing and perfect, and I wanted to note that just in case you didn’t have those exact ingredients on hand!
In the book, Courtney swapped out the semisweet chocolate chips for white chocolate chips which gave these double chocolate chip cookies and “inside out” chocolate chip cookie feel. So that’s another great option to try out too, if you love white chocolate!
How To Make Double Chocolate Chip Cookies
- Pre-heat the oven to 350 degrees F.
- In a medium bowl, stir together the flour, cocoa powder, baking soda and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the butter, shortening, sugar, brown sugar, eggs and vanilla extract and beat on medium-low speed until mixed with just small chunks of butter remaining, approximately 30 seconds. Scrape down the sides of the bowl with a spatula to be sure all ingredients are included in the mix.
- Add half the dry ingredient mixture and mix on low speed until incorporated and all butter chunks are gone, approximately 20 seconds.
- Add the remaining dry ingredients and mix until the dough pulls away from the sides of the bowl and is not sticky to the touch, about 20 seconds.
- Stir in the chocolate chips.
- Line two baking sheets with parchment paper.
- Scoop the dough 1/3 cup at a time and firmly roll into round balls approximately 1 1/2″ in diameter. Place six cookies on each prepared baking sheet, spacing them out well.
- Bake on the middle and lower racks of the oven until you notice hairline cracks forming on the sides, 12 to 14 minutes, spinning each pan 180 degrees and swapping their positions halfway through.
- Let cookies cook on the baking sheets for 10 minutes, then use a wide spatula to transfer them to a wire rack to cool completely. Let baking sheets cool before repeating with the remaining cookies.
Photos by Jeff Mindell
I wanted to give a huge thank you to Courtney for letting me share one of her recipes here today! I hope you all try it, and I hope you all check out the Milk Jar Cookies Bakebook. It’s FULL of cookie recipes and approachable, homemade treats that she has somehow managed to take to the next level!
You can order Milk Jar Cookies Bakebook on the Milkjar website here, or via Bookshop here!
Double Chocolate Chip Cookies
Ingredients
- 3 1/2 cups all-purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 11 tablespoons unsalted butter, cold and cubed
- 11 tablespoons vegetable shortening, room temperature
- 1 cup sugar
- 1 cup packed light brown sugar
- 2 extra-large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups semisweet chocolate chips
- sea salt flakes (Optional, I added them and loved it!)
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, stir together the flour, cocoa powder, baking soda and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the butter, shortening, sugar, brown sugar, eggs and vanilla extract and beat on medium-low speed until mixed with just small chunks of butter remaining, approximately 30 seconds. Every time you mix incredients, scrape down the sides of the bowl with a spatula to be sure all ingredients are included in the mix.
- Add half the dry ingredient mixture and mix on low speed until incorporated and all butter chunks are gone, approximately 20 seconds. Add the remaining dry ingredients and mix until the dough pulls away from the sides of the bowl and is not sticky to the touch, about 20 seconds.
- Stir in the chocolate chips.
- Line two baking sheets with parchment paper.
- Scoop the dough 1/3 cup at a time and firmly roll into round balls approximately 1 1/2″ in diameter. Place six cookies on each prepared baking sheet, spacing them out well.
- Top with sea salt flakes, if desired.
- Bake on the middle and lower racks of the oven until you notice hairline cracks forming on the sides, 12 to 14 minutes, spinning each pan 180 degrees and swapping their positions halfway through.
- Let cookies cook on the baking sheets for 10 minutes, then use a wide spatula to transfer them to a wire rack to cool completely. Let baking sheets cool before repeating with the remaining cookies.
- Store in an airtight container at room temperature for up to 4 days or freeze for up to a month.
