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Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Prep and Cook Time: about 30 minutes, plus 1 hour to chill. Notes: Debbie Dahlin of Hilmar, California, came up with these rich, chewy cookies, which she says are "chocolate therapy." You can store these cookies airtight for up to 2 days.

Sunset NOVEMBER 2003

  • Yield: Makes about 30 cookies


  • 8 ounces semisweet chocolate, chopped
  • 6 tablespoons butter
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips (6 oz.)


1. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until smooth, about 5 minutes. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in sugar, egg, and vanilla until blended.

2. In a medium bowl, mix flour, baking soda, baking powder, and salt. Add to chocolate mixture and stir until well blended. Stir in chocolate chips. Cover and chill dough until firm, about 1 hour.

3. Drop dough in 1-tablespoon portions, 3 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 350° oven just until cookies are set at the edges, 7 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. Let cookies cool for 5 minutes on sheets, then use a wide spatula to transfer to racks to cool completely.

Note: Nutritional analysis is per cookie.

Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 50%
  • Protein: 1g
  • Fat: 6.6g
  • Saturated fat: 3.9g
  • Carbohydrate: 16g
  • Fiber: 0.8g
  • Sodium: 76mg
  • Cholesterol: 14mg

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Double Chocolate Chip Cookies Recipe