Monday, September 17, 2012

Double Chocolate Chip Cookies (my first recipe)

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Isn't it about time I shared another cookie recipe? I think so. I finished off the last of these last night, which made me quite sad. I'll have to get started making another batch soon to replenish my freezer stash. In the mean time, I'll walk you through it step by step so you can make you're own batch too! :)
   This is the first recipe I ever actually wrote down. I have been creating things since I was little, but this is the first time that I actually kept a record of what I did. I actually fell in love with these cookies so much that I submitted the recipe to Allrecipes ( and I named them "The Best Double Chocolate Cookies."  I have since grown to realize that what is "the best" to me might not be to someone else, so those two words have been dismissed from the title but that doesn't mean I don't believe them anymore. :) This recipe will forever be a part of me - it's even included in our family recipe book (a very exclusive place to be).
   This is a rich, chocolate cookie with chocolate chips and nuts. The outside is slightly crunchy with the inside being soft and melt-y. It effectively squashes any chocolate craving I have - but I still find a way to consume at least 3 at a time. Like most cookies to me - they are completely addictive.  I love this recipe and I hope you other chocoholics out there do too.

Here's how it starts:

1 stick of room temperature butter is put in the bowl of a stand mixer (or in a large mixing bowl, if you are mixing with an electric beater or even by hand).

Next comes the sugar. (If you want more of a chewy cookie, use brown sugar instead of white, or any ratio you wish. More white sugar = crunchier, more brown sugar = softer and chewier.)

One egg

some vanilla

and some cocoa powder. This time I used unsweetened dark cocoa powder, but the regular works fine too - they just won't be as chocolate-y.

Flour comes next

a little salt (chocolate likes salt)

some baking soda

and then the mix ins. I like to use pecans, but any nut will do. Just toast them up in a dry pan for a re minutes over medium heat, stirring occasionally. When you smell them they are done.

Chop them into small pieces, and put them into the batter.

I actually put my chocolate chips in next, but they both go in pretty much at the same time, so it doesn't really matter.

Here go the chopped nuts from earlier.

When everything is well combined, they get scooped out onto an ungreased cookie sheet. When I first started making this recipe I used a larger scoop, but now that I am older and slightly wiser about my cookie consumption, I make them smaller. My little 1 1/2 inch cookies bake for 8 minutes. The larger ones will be closer to 10 minutes.

As always, I only allow myself to bake one batch at a time. That way I can only eat one batch at a time. The rest of the batter gets scooped out onto a cookie sheet or plate and then put in the freezer to get rock hard. Once they are hard, I put them in a labeled zip-top bag and they are ready whenever a craving hits.
I'd like to say that this makes it easier to only cook a couple at a time in the toaster oven (which is what I should do), but really this method just makes it easier for me to bake up a batch of cookies of varying kinds whenever my oven is hot. ;)

After 8 minutes @ 350F this is what they look like. A little puffy, and just set.

I let them cool on the cookie sheet for a minute or two and then onto a cooling rack. (This is actually a rack from my parent's roaster, because I don't own a cooling rack. I usually use this or the racks from my toaster oven. Hey! I make do with what I have - as should you.)

If you can wait until they are cool, just plate up one (or three) and dig in.

I was trying to show you the lovely texture of the cookies. Don't they look scrumptious? But wait!

This is actually the best part! Look at how gooey the melted chocolate chips are inside. Ah, heaven.
Here's the recipe:

("The Best") Double Chocolate Chip Cookies

1/2 cup butter, softened (almost melted)  
3/4 cups white sugar  
1 egg 

1 teaspoon vanilla extract  
1/4 teaspoon baking soda 

1/8 teaspoon salt 
1/3 cup + 2 Tablespoons unsweetened cocoa powder  
3/4 cup + 2 Tablespoons all-purpose flour  
1/2 cup toasted pecans, chopped 

1 cup semisweet chocolate chips

Preheat oven to 350F. In a large mixing bowl, cream together the butter and sugar. Add the egg and vanilla and mix thoroughly. Add baking soda, salt, and cocoa and blend completely. Scrape down sides of bowl and then incorporate flour. Add the pecans and chocolate chips and stir them into the dough. Drop by 1 to 1 1/2 inch scoops onto a parchment paper lined cookie sheet. Bake for 8 minutes at 350F. The cookies will appear to be just firm - do not over bake! Allow to cool on the sheet for about one minute before removing to a rack or newspaper to cool completely. Store in airtight containers.  


****To make it triple chocolate cookies you replace chocolate chips w/ 1/2 C milk (or white) chocolate chips and 1/2 C semi-sweet chocolate chips. For Quadruple chocolate cookies use 1/3 C milk chocolate chips, 1/3 C semi-sweet chocolate chips, and 1/3 C white chocolate chips. (These rival those from Panera Bread.) 

****When I created this recipe I used about a 2 inch scoop to scoop the batter and I got 18 big cookies. They cook for 9 1/2 minutes at this size.****


  1. 1/2 cup butter, softened (almost melted)- how many gram??

    1. I had to look this up, since we don't use grams in the US but the chart I found said that 1/2 cup of butter is equal to 113.4g I hope this helps! :) This is the conversion chart I used: