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The Kitchn: Double chocolate chip cookies are soft, chewy and abundantly chocolaty

Nicole Rufus, on

I’m one of those people who is equally devoted to desserts as I am to salty, savory foods — I like to call that balance. When dinner is over, I’m that person at the table who insists on sharing dessert at the end of the meal. Recently, however, I hosted a group of friends for dinner and I realized, much to my shock and horror, that I hadn’t prepared anything for dessert. Luckily, I happened to have some dough for these decadent, delicious double chocolate chip cookies in the freezer. Problem solved!

While classic chocolate chip cookies would have been wonderful as well, there’s something that feels extra special about the combination of a chocolate cookie plus chocolate chips. From my past recipes for Devil’s Food Cake or Triple Chocolate Cheesecake, it’s no surprise that I’m a bit of a chocolate enthusiast. These double chocolate chip cookies are soft, chewy, and abundantly chocolatey.

If you ever find yourself in a pinch like me, without anything ready to serve your dinner guests for dessert, having some of this cookie dough in your freezer will be an absolute lifesaver. Throw them in the oven frozen, bake them for a few minutes longer than the recipe instructs, and voila! You’ve got a delicious treat for the chocolate-lovers in your life.

Should I chill the dough before baking?

For these double chocolate cookies, yes! You should chill the dough before baking. Because of the ratio of butter to flour, the dough will spread. Chilling the cookie dough solidifies the butter, which keeps cookies from spreading too thin before they’re fully done cooking.

Double Chocolate Chip Cookies


Makes 22 to 24 (2 1/2-inch) cookies

8 tablespoons (1 stick) unsalted butter

1 large egg

1 cup all-purpose flour


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