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Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.

Source: Everyday Food, September 2003
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough. Cookies can be stored in an airtight container at room temperature for two to three days.

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1181
  • sjgimbel
    3 DEC, 2017
    Love it, super chocolatey !!!
    Reply
  • bevlitwin8646894
    24 OCT, 2017
    I noticed when I watched the video Sarah made of how to "properly measure flour" she said the spoon the flour into the measuring cup method is used to make all the recipes. But when you watch the video of her making the double choc chip cookies she doesn't use that method to measure the flour. She uses the scoop method, which is using the measuring cup to scoop the flour directly out of the container. The scoop method results in more flour being used in the recipe. Maybe that's why her cookies weren't as thin and runny as others who made them.
    Reply
    • bevlitwin8646894
      24 OCT, 2017
      I noticed when I watched the video Sarah made of how to "properly measure flour" she said the spoon the flour into the measuring cup method is used to make all the recipes. But when you watch the video of her making the double choc chip cookies she doesn't use that method to measure the flour. She uses the scoop method, which is using the measuring cup to scoop the flour directly out of the container. The scoop method results in more flour being used in the recipe. Maybe that's why her cookies weren't as thin and runny as others who made them.
  • bevlitwin8646894
    24 OCT, 2017
    I noticed when I watched the video Sarah made of how to "properly measure flour" she said the spoon the flour into the measuring cup method is used to make all the recipes. But when you watch the video of her making the double choc chip cookies she doesn't use that method to measure the flour. She uses the scoop method, which is using the measuring cup to scoop the flour directly out of the container. The scoop method results in more flour being used in the recipe. Maybe that's why her cookies weren't as thin and runny as others who made them.
    Reply
  • bevlitwin8646894
    24 OCT, 2017
    I noticed when I watched the video Sarah made of how to "properly measure flour" she said the spoon the flour into the measuring cup method is used to make all the recipes. But when you watch the video of her making the double choc chip cookies she doesn't use that method to measure the flour. She uses the scoop method, which is using the measuring cup to scoop the flour directly out of the container. The scoop method results in more flour being used in the recipe. Maybe that's why her cookies weren't as thin and runny as others who made them.
    Reply
  • mbkreger
    7 JUL, 2017
    This is one of my favorite cookie recipes. I've made them several times, and they always turn out great, and I get lots of requests for the recipe. Here's my super-secret tip for getting cookies that look just like the picture: READ and FOLLOW the instructions. I find the comments below stating "The batter was runny. I had to add more flour to make it more like a cookie dough" to be very frustrating. The recipe specifically states the batter will be thin. When the cookies are prepared following the instructions, the resulting cookies have a wonderful, unusual texture. If you add extra flour, you're altering the not only the texture, but also the taste of the cookies. By the way, if your cookies turned out grey and bland, you used poor-quality chocolate. Chocolate features quite prominently in the recipe. If you use good-quality chocolate, you are obviously going to get a better-tasting cookie. If your cookies turned out "thin and burnt", that's entirely on you. Almost all of the negative reviews below are due to a lack of reading comprehension, an inability to follow directions, or an inexperienced baker. Also, it's been said many times, but some people still don't get it. If you are reviewing a recipe, review the original recipe as written, not the mess that you made by altering it beyond recognition. I have no problem with tweaking recipes to your own tastes, and I even enjoy learning the creative changes other cooks have made to the recipe and how they turned out. I, myself, like to use this recipe as the base for Black Forest cookies by adding cherries, cherry brandy, and some almond flour. However, the rating of the recipe should always reflect the results of following the original recipe.
    Reply
    • avon28539
      5 AUG, 2017
      I agree, nothing irritates me more than reading a "review" of a recipe from someone who did not make the recipe, just made a bunch of changes. That is NOT reviewing THE recipe, that is putting in your 2 tablespoons worth...the second most annoying reviews are not even reviews, just comments like "oh they look great, I'll have to make them." Or other things. Jeez. lol
    • scpisias
      12 NOV, 2017
      Excellent wise advice
  • RulatheRed84
    23 MAY, 2017
    These cookies are to die for. I did add some oatmeal, honey almonds, chopped until super fine in my processor to make 1/2 cup. I use the best Belgium Chocolate in both the chopped and morsels. All I can say is that if you add 1/2 teas of dried expresso (instant) that it brings these up to a major gourmet level. This was a trick that the head chef shared with me years ago from Neiman Marcus that they use in their Chocolate Chip Cookie that they are known for. Sorry I am not trying to change the recipe but I like that little extra crunch you get with adding a few of the above ingredients. #RulatheRed
    Reply
    • RulatheRed84
      23 MAY, 2017
      I almost forgot, with this recipe I used 2 cups organic flour, 2 sticks or 8 OZ of Irish Butter (lightly salted) and 1/2 cup of Bakers Fine Sugar. Once I had creamed the butter and sugars until super fluffy I added 2 fresh large eggs with 1 teas. Of Madagascar Vanilla One egg at a time beating med. until completely combined THEN I added my melted (not too hot) milk chocolate once that was mixed I gradually added my flour, oatmeal and crushed honey almonds and the batter was perfect. I bake a lot of cookies over the years and these have to be one of my favorite. To the person who thought they were bland, try this version and I promise you these won't last a day!! Lol Don't overcook or they can dry out. I bake mine slow, with lower heat at 325ยค on convection for exactly 11 to 12 min. Take them out and let them rest before plating them.. if they last that long!!! #RULATHERED
    • RulatheRed84
      23 MAY, 2017
      If you like your cookies to be more chewy add Baking Soda and do not use Baking Powder with my version. I still used both dark brown sugar and fine sugar equal amounts of 1/2 cup to 3/4 of a cup each depending on how sweet you like your cookies. The better quality of ingredients always results in a favorable cookie. It's pretty much what love you put in that shows in the end.
    • RulatheRed84
      23 MAY, 2017
      Do not add salt!!! I never, ever add salt to my baking because I always use salted butter in my recipes. You don't need to add the extra salt as I find that these types of recipes that they taste over salted! !
  • Evaniacerejoroc
    30 APR, 2017
    Made it. My grand children enjoyed them. thanks.
    Reply
  • stephsimpson1
    16 DEC, 2016
    My new signature cookie. Everyone goes NUTS for these. Remember to rotate your cookie sheet and don't overcook. 12 minutes is just the right amount in my oven. I find an entire pckg of chocolate chips too much, so I use about 2/3 bag.
    Reply
  • katsstuff
    7 DEC, 2016
    This is the best double chocolate cookie recipe ever! The cookies are moist and super fudgy. If you are a chocolate lover you can't go wrong with these. Follow the baking & cooling instructions carefully (the cookies are a bit delicate before cooling).
    Reply
  • jlscavella
    26 OCT, 2016
    This is exactly the moist, chocolaty treat I've been craving. For those of you who were dissatisfied I can only suggest you whip the egg mixture for 3 minutes, and use a very high quality chocolate. I used dark chocolate couverture 64 % cacao pistoles as my melting chocolate and high quality milk chocolate chips at the end. The cookies were shiny and cracked a bit around the edges when we took them out of the oven but still soft in the center and only needed 10 minutes. Wonderful!
    Reply

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