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Double Chocolate Chip Cookies

This double chocolate chip cookie recipe is an altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Snack
Cuisine American
Servings 40 people
Calories 5786.2 kcal

Equipment

  • 1 Medium Mixing Bowl For wet ingredients
  • 1 Electric mixer or whisk For creaming butter and sugars
  • 1 Fine-Mesh Sifter For dry ingredients
  • 2 Cookie Sheets For baking cookies
  • 1 Wire Rack For cooling cookies

Ingredients
  

Main

  • 1 cup margarine softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup unsweetened cocoa powder
  • 3 cups semisweet chocolate chips

Instructions
 

  • Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. ALLRECIPES / VICTORIA JEMPTY
  • In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. ALLRECIPES / VICTORIA JEMPTY
  • Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips ALLRECIPES / VICTORIA JEMPTY
  • Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets. ALLRECIPES / VICTORIA JEMPTY
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. ALLRECIPES / VICTORIA JEMPTY

Notes

For superior flavor and texture, I strongly recommend using high-quality unsalted butter instead of margarine; it yields a richer, more tender crumb. Ensure the fat and sugars are thoroughly creamed until light and fluffy to incorporate air, contributing to a soft, chewy cookie. Sifting all dry ingredients is crucial for preventing lumps and ensuring even distribution. Avoid overmixing once the flour is added; mix just until combined to prevent tough cookies. Use good quality chocolate chips; for added depth, consider a mix of semi-sweet and dark chocolate. Watch carefully and avoid overbaking; cookies should be just set at the edges and slightly soft in the center for that perfect chewy texture, as they will continue to set as they cool.