What could be better than chocolate chips? How about Double Chocolate Chocolate Chip Cookies? This recipe is for a chocolate cookie with two kinds of chocolate chips. And that makes them rich and delicious.
What Makes The Cookies Soft and Chewy
These cookies are soft and chewy. The use of shortening instead of butter in the recipe is what helps keep these cookies thick, soft and chewy.
Shortening doesn’t melt like butter in recipes, which helps cookies stay soft and not spread out. The end result is a cookie that is soft and thick.
How do you make double chocolate cookies?
Making double chocolate cookies can be done in more than one way. It depends on what you mean by double chocolate.
Some double chocolate cookie recipes are chocolate chip cookies using two different kinds of chocolate chips.
And there are some recipes that are chocolate cookies that use both melted chocolate and cocoa powder in the cookie batter.
Other double chocolate cookies are chocolate chip cookies that are chocolate cookies with chocolate chips added. That is what this recipe for Double Chocolate Chocolate Chip Cookies is.
Why Add Cream Of Tartar to Cookies
The addition of cream of tartar to cookies helps make these cookies rise and be thick and fluffy. Cream of tartar acts as a leavening agent. It works along with baking soda and baking powder to make these cookies rise and stay puffy and soft.
Cream of tartar can alter the taste of cookies. For this recipe, cream of tartar doesn’t alter the taste of the cookie. This is because of the amount of chocolate in the recipe.
What Chocolate To Use in Double Chocolate Chocolate Chip Cookies
When it comes to chocolate in these cookies, unsweetened cocoa powder is used in the dough. I like to use Hershey’s Cocoa powder, but you can use any unsweetened cocoa powder you have on hand.
For the chocolate chips, semi-sweet chocolate chips and white chocolate is called for. But you can use whatever you have on hand. If you only have one kind of chocolate chip on hand, you can use just one kind and use 2 cups instead of one.
Sometimes, if I don’t have white chocolate on hand, I will chop up a chocolate bar into the cookies. At Easter, I always get white chocolate bunnies but don’t eat them all, so I chop them into small pieces to use in this recipe.
Chilling the Dough is Important
Before baking these cookies, the dough needs to chill. This is what prevents the dough from spreading.
After mixing the dough, the shortening will be very soft. Chilling the dough, allows the flour to absorb some of the moisture of the shortening and this produces a better cookie. It also helps solidify the fats in the dough which will melt slower when you bake the cookies and helps to keep the shape of the cookies.
If you bake the cookies without chilling them, the cookies will spread and become crispy and thin.
Freezing the Cookie Dough
Double Chocolate Chocolate Chip Cookies can be frozen before baking. You can shape the dough into balls, and then freeze them in a single layer on a tray. Once frozen, the dough balls can be stored in a container or freezer bags and baked later.
The cookie dough balls can be kept in the freezer for up to one month. When you want to bake them, simply take out the number of cookies you want to make, and bake them from frozen. The baking time will take longer than usual since the dough is frozen. Usually about 14-16 minutes, but since ovens vary, the times could take more or less time.
Storing Double Chocolate Chocolate Chip Cookies
Keep these cookies at room temperature in an air-tight container. Cookies will keep for up to 5 days.
Freezing the cookies is also an option. Wrapped in plastic wrap and stored in an air-tight container in the freezer, these cookies will keep for up to 3 months.
Looking for more cookie recipes? Check out these:
Bourbon Chocolate Chip Cookies
Nesquik Chocolate Chip Cookies
Double Chocolate Chocolate Chip Cookies
- 1½ cups shortening
- 2½ cups brown sugar
- 2 eggs
- 2 Tbsp vanilla extract
- 3 cups flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cream of tartar
- ½ tsp salt
- 1 cup semi sweet chocolate chips
- 1 cup white chocolate chips
- Using a hand mixer or stand mixer, cream together shortening and brown sugar until smooth and fluffy
- Beat in eggs and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, cream of tartar and salt.
- Slowly mix flour into shortening on low speed until just blended together.
- Fold in chocolate chips.
- Cover bowl with plastic wrap and refrigerate 1 hour or up to 12 hours.
- Remove dough from fridge and allow to sit at room temperature for 5 minutes before handling.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, scoop dough and shape into evenly sized balls.
- Place dough balls on prepared baking sheet about 2 inches apart
- Bake in preheated oven for 8-10 minutes. Cookies will still be slightly wet in the centre
- Allow to cool on baking sheet for 2 minutes before transferring to a cooling rack
- Once cooled, store in an air tight container.
I love all the explanations you give us in the post to understand why these cookies are so good. They were heavenly!
These cookies had the perfect consistency and I LOVED all the chocolatey goodness in each bite.
I will have to try this with cream of tartar! These cookies look amazing
more chocolate the better! this recipe is on heavy rotation