The Perfect Double Chocolate Chip Cookie Recipe

It’s no secret that I take my cookies very seriously and that classic, chocolate chip cookies are my favorite. However, sometimes I’m in a mood where regular chocolate chips just won’t cut it. I need something more chocolatey and I need something richer. That is when I opt for double chocolate chip cookies. They always fill that need and leave me feeling deeply satisfied. Sometimes you just have to have chocolate, am I right?!

When it comes to double chocolate chip cookies I want a texture that is similar to my ideal chocolate chip cookies. I want them soft and thick and I want large, smooth lumps all over. When it comes to flavor, I want more. I like my chocolate either dark or on the “fudge-y” side ( these are on the “fudge-y” side) and I want to really taste that chocolatey goodness. With some experimentation I feel like I got this recipe fully to perfection and I am so excited to share it with you. They are even the perfect cookies to dunk because they will soak up that milk real nice without quickly disintegrating. Yep, I take cookie dunking into consideration when I develop recipes. I am a total cookie dunker!

TIPS:

Sometimes I get picky about brands. It’s true. My favorite brand of shortening for these cookies is Crisco and my favorite brand of semisweet chocolate chips is Nestle and my favorite brand of dark chocolate chips is Ghirardelli. This isn’t sponsored by them in any way or form, they are just my favorite.
Important: When you pull your cookies out of the oven they may look under-baked and they will have domed tops and appear airy. This is perfect! As you give them 2-4 minutes to finish baking on the baking sheet and as they start to cool the domes will deflate into beautiful, smooth lumps and the cookies will firm up. It’s quite magical.
If your cookies come out too flat some common mistakes could be that: the dough was over-mixed, the ingredients were too warm or they were over-baked.
If your cookies come out too thick/didn’t spread properly some common mistakes could be that: the ingredients were too cold (shortening should be room temperature), the dough balls were packed too tightly, the baking soda was old, or the flour was packed into the measuring cup instead of lightly scooped.