You already know we’ve found the best ever chocolate chip cookie recipe, but how about double chocolate chip cookies? For my fellow chocolate lovers out there, this one is for YOU! Topped with a sprinkle of sea salt, these perfectly rich and delicious cookies can’t be beat!
The recipe for these dreamy chocolate cookies comes from Milk Jar Cookies, one of my favorite food gifts to give… except now you can make these LA famous cookies at home! They are unlike any other cookies I’ve tried. Pillow-y, but not cakey. Dense and perfectly chewy, like the comfort of a home made cookie turned up a notch. Here’s how to make them.
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.
Best Chocolate Chips To Use
These cookies are a great base for so many different chocolate chips. I prefer using semi-sweet chocolate chips for mine, but if you want bigger pools of chocolate in your cookies try Ghirardelli Bittersweet Chocolate Chips. They’re oversized and delicious, and what I typically use in my regular chocolate chip cookies.
If you want to make these with a twist, here’s a few other ideas to swap in:
- Milk chocolate chips
- White chocolate chips (for an inside out chocolate chip cookie!)
- Peanut butter chips
- Mint chips
- Toffee bits
How do I store chocolate chip cookies?
Store your baked cookies in an air tight container or cookie jar for up to four days.
You can also freeze your baked double chocolate chip cookies for up to one month!
More Recipes for Chocolate Lovers
- Best Ever Chocolate Chip Cookies
- Triple Chocolate Crunch Cake
- Glazed Chocolate Cake Donuts (AKA My Favorite Donut!)
- Chocolate Peanut Butter Crispy Candies
- Chocolate Cookie Waffle Pops
Photos by Jeff Mindell
I wanted to give a huge thank you to Courtney for letting me share one of her recipes here today! Hope you all enjoy these unique and baked to perfection cookies… I’d love to hear what you think!
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.
Notes
- Add flaked salt on top to bring out the richness of the chocolate, and too add a salty-sweet flavor!
persian recipes says
what a fun dish to serve and eat with all of the ingredients self-serve style and anti-inflammatory, even better, love the Shawarma sauce too!persian recipes
Lavinia says
I’ve made these four times and can say with some expertise that they are the best chocolate chip cookies I’ve ever had. Besides being a great way to make surviving the pandemic easier, they’ve also made good gifts for our kind neighbors. Thank you for sharing this incredible recipe! Can’t wait to buy the book.