Double Chocolate Chip Cookies
Chocolate chip cookies are a magnificent thing. They can come in so many forms, from the soft, cookies fresh from your oven, to enormous, buttery cookies from a bakery, and every size and texture in between. And all of them make the perfect, handheld comfort food.
36 cookies
2+ hours
10 minutes
Easy
Once upon a time at Chez Beard et Tart, there was an over abundance of chocolate chips. Tart can never decide exactly what she wants to do with a project, and sometimes things don’t pan out the way she initially intended for them (see also the cheesecake cannoli). As a result, this holiday season’s annual baking spree finished up with an extra 3 lbs of chocolate chips left in the pantry. And because the Tart can’t control herself, she set about to use them as quickly as possible in a post-holiday baking spree which included a batch of chocolate chip cookies with a double helping of chips.
People can be particular about what they like in a chocolate chip cookie. Some may be content with a store-bought bag of cookies, others may prefer their cookies to have chunky chips or a chewy base. There’s the old standby buttery cookie base, or a heartier oatmeal base. Dunking a good chocolate chip cookie in a cold glass of milk can make a bad day just a little bit better, and enjoying them fresh from the oven will make a good day even better. In our house, we like the traditional dough, a lot of chips, and the softer the bake, the better.
Chip chip hooray!
Chocolate chips are probably one of the most versatile ingredients you can have in your pantry. They can be added to nearly anything sweet and fit right in, like they always belonged there. The Beard likes to scatter some on a bowl of cereal, or added to a peanut butter and jelly sandwich. The Tart likes adding white chocolate chips to a bowl of lemony Greek yogurt with strawberry sauce, or funneled directly into her mouth. Brownies? Sprinkle a handful of them across the top of the batter before cooking, or go crazy and mix a load of them into the batter, like in our Loaded Chocolate Chip Brownies.
Like our brownies, these double chocolate chip cookies are absolutely stuffed with chocolate chips. We’ve used both white and semi-sweet chocolate chips, which give the cookies both a great sweetness and a bit of bite. There’s no skimping on the chips, either, and every bite of these cookies is guaranteed to get you a mouthful of chocolate.
The best chocolate chip cookies take some prep time.
The key to keeping these cookies chunky and soft is in the prep you do before baking them. To keep them from spreading, don’t grease your baking surface. Cooking the cookies on parchment paper lets you easily remove them from the pan without breaking them apart trying to jam a spatula under them. Without butter or cooking spray, the surface of the paper (or a good baking sheet) offers just enough friction to prevent them from spreading out while baking, losing both their chunkiness and height.
Most importantly, however, is chilling the cookie dough before baking. Using chilled dough means that by the time your cookies have softened enough to spread out too much, they’re ready to come out. Make your dough, maybe sample a bit (just kidding, the CDC says you can’t do that anymore), and stick them in your fridge for a couple of hours while you watch a movie.
Additionally, you want to remove them from the oven when they’re just barely done. The cookies should be taken out when they start to get that golden brown color around their edges, and their tops look dry and cooked. Let them sit on the pan for a couple of minutes, so the pan’s heat finishes cooking them, and then move them to a cooling rack.
Have you given this recipe a try, or do you have an idea of what could be improved? Leave us a comment below! We’d love to hear from you!
– Tart & Beard
Double Chocolate Chip Cookies
Chocolate chip cookies are a magnificent thing. They can come in so many forms, from the soft, cookies fresh from your oven, to enormous, buttery cookies from a bakery, and every size and texture in between. And all of them make the perfect, handheld comfort food.
Ingredients
- 1 cup butter softened
- 2 tbsps vegetable oil
- 1 cup dark brown sugar packed
- 1/2 cup sugar
- 2 eggs
- 1 tsp salt
- 2 tsp vanilla extract
- 1 1/2 tsp baking soda
- 2 tbsps cornstarch
- 3 1/4 cups flour
- 1 cup semi-sweet or dark chocolate chips
- 1 cup white chocolate chips
Instructions
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Using an electric beater or stand mixer, cream together butter, oil, and sugars in a large bowl until light and fluffy. Add the eggs, vanilla, and salt and continue to mix until combined and the sugars have completely dissolved.
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In a separate bowl, sift or whisk together the baking soda, cornstarch, and flour. Add half of these dry ingredients to the wet and mix until well combined, then add the remaining half. Stir in chocolate chips and cover and chill for at least 3 hours.
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Preheat oven to 350°F, and line your cookie sheet(s) or baking pan(s) with oven-safe parchment paper. Do not grease your pans.
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Using a sturdy spoon or a cookie scoop, scoop out dough and gently roll into balls roughly the size of a golf or ping-ping ball. Place balls on your prepared cookie sheets, leaving about 2″ space between cookies; we fit 8 balls per sheet.
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Bake the cookies for 8-10 minutes; cooking time will vary depending on your oven and how big your cookie balls are. You’ll want to take them out when the cookies are starting to turn golden brown around the edges and their centers look just barely cooked. Allow them to cool on the pans for an extra 3-4 minutes before moving them to cool completely on cooling racks.
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Store your cookies at room temperature and in an airtight container.
Recipe Notes
Be generous with how long you chill your dough, as the chilled dough won’t spread nearly as much as room temperature dough would. This is what gives you the big, fat cookies.
The Tart likes to eat, cook, and bake things. She eats to work out, and she works out to be able to eat.
