Go Back

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
  • 1 Electric Mixer (Stand or Handheld) Or sturdy whisk and spatula
  • 2 Baking Sheets Greased or lined with parchment paper
  • 1 Sifter For dry ingredients
  • 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 a richer flavor and superior texture, I strongly recommend using unsalted butter instead of margarine. Ensure your butter is softened, not melted, for proper creaming. Be careful not to overmix the dough once the flour is added; this can develop gluten too much, leading to tough cookies. For an even more intense chocolate flavor, consider using high-quality Dutch-processed cocoa powder and a mix of dark and semi-sweet chocolate chips. Chilling the dough for at least 30 minutes can also improve cookie texture and flavor depth.