Double Chocolate Chip Cookies

Ingredients

• 57 g (2 oz)unsweetened chocolate
• 170 g (6 oz)semi-sweet chocolate bar
• 85 g (3 oz; ¾ of a stick)unsalted butter
• 31 g (¼ cup)plain flour
• 1 teaspoonbaking powder
• ⅛ teaspoonsalt
• 2eggs
• 150 g (¾ cup)sugar
• 2 teaspoonsespresso powder or instant coffee
• ½ teaspoonpure vanilla extract
• 170 g (6 oz)semi-sweet chocolate chips
• 227 g (8 oz)pecans or walnuts, broken into medium pieces

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Line a baking sheet

   Cover a baking sheet with baking parchment or a baking mat.

3. 3

   Melt the chocolate

   Melt the unsweetened chocolate, 170 g (6 oz) semi-sweet chocolate and butter in the microwave, whisking every 15–20 seconds until smooth. Alternatively, set a small double boiler over moderately heated water and whisk the mixture until smooth.

4. 4

   Sift the dry ingredients

   Sift the flour, baking powder and salt together, then set aside.

5. 5

   Beat the eggs

   In a large bowl, use a hand-held mixer or a stand mixer with a paddle attachment to beat the eggs, sugar, coffee and vanilla on medium-high speed for about 1–2 minutes.

6. 6

   Combine the mixtures

   With the mixer on low, add the melted chocolate mixture and the flour mixture. Scrape down the sides or bottom of the bowl with a spatula as needed, and beat until well blended.

7. 7

   Fold in the extras

   Use a spatula to mix in the chocolate chips and nuts.

8. 8

   Scoop the dough

   Use a medium cookie or ice-cream scoop to portion the mixture onto the lined baking sheet, leaving a few inches between cookies.

9. 9

   Bake the cookies

   Bake for 10–12 minutes. Do not overbake: the tops should look dry while the centres stay moist and chewy.

10. 10

    Cool and serve

    Leave the cookies on the baking sheet for about 5 minutes, then transfer them to a cooling rack. Serve slightly warm or at room temperature.

What are double chocolate cookies?

These are American-style drop cookies made with melted chocolate in the dough as well as chocolate chips. That double dose gives them a deep cocoa flavour and a soft, brownie-like middle.

This version also includes pecans or walnuts for a little crunch. A small amount of flour keeps the texture fudgy rather than cakey.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 3g protein, 20g carbs, 20g fat.

The sugar and flour contribute most of the carbohydrates, while the chocolate and butter account for much of the fat. Eggs and nuts contribute some protein, with the nuts also adding fat. Pair a cookie with fruit or yoghurt if you want a more balanced snack.

Choosing the chocolate

Melted chocolate: The unsweetened chocolate and semi-sweet bar form the rich base of the dough. Chop the bar into similar-sized pieces so it melts evenly.

Chocolate chips: These are folded in after the mixtures come together, so they remain distinct pockets of chocolate in the baked cookies.

Mixing for a fudgy texture

Egg mixture: Beat the eggs, sugar, coffee and vanilla for 1–2 minutes, as directed, before adding the chocolate. This helps combine the ingredients into a cohesive dough.

Flour mixture: Add the sifted dry ingredients on low speed and stop once the mixture is blended. Scrape the bowl so no flour or chocolate is left behind.

Getting the bake right

Doneness cue: Bake for 10–12 minutes at 175°C (350°F), looking for dry-looking tops while the centres remain moist. They will continue to set as they cool on the baking sheet.

Spacing: Leave a few inches between scoops so the cookies have room to spread. If they do not all fit comfortably, bake them in batches.

The nuts and coffee

Nuts: Break pecans or walnuts into medium pieces so they distribute through the dough without overwhelming each bite. Fold them in with the chocolate chips.

Coffee: Espresso powder or instant coffee adds depth to the chocolate flavour. It is mixed with the eggs and sugar before the melted chocolate goes in.

Serving and cooling

Let the cookies rest on the baking sheet for about 5 minutes before moving them to a cooling rack; this gives their soft centres a chance to hold together. They are particularly gooey when slightly warm.

Serve them on their own, with a glass of milk, or alongside fruit for a simple contrast to the rich chocolate.

Recipe notes & tips

• Use short microwave bursts and whisk between each one to keep the chocolate mixture smooth.
• Let the melted chocolate mixture lose some heat before adding it to the beaten eggs.
• Use a medium scoop to keep the cookies a similar size and help them bake evenly.
• Check the cookies at 10 minutes, as their centres should remain moist.
• Allow the cookies to rest on the baking sheet before transferring them, since they are delicate while hot.

Variations

• Choose pecans: Use pecans for a buttery crunch in each bite.
• Choose walnuts: Swap in walnuts for a more earthy, slightly bitter note.
• Use instant coffee: Choose instant coffee if you do not have espresso powder.
• Adjust the chocolate chips: Use a different style of chocolate chips while keeping the listed amount.
• Serve warm: Let the cookies cool for about 5 minutes, then enjoy them while still slightly warm.

Common mistakes to avoid

• Overheating the chocolate: Melt it in 15–20 second bursts, whisking between each interval.
• Skipping the spacing: Leave a few inches between scoops or bake the dough in batches.
• Overmixing: Stop beating once the chocolate and flour mixtures are blended.
• Overbaking: Take the cookies out when their tops look dry but the centres are still moist.
• Moving them too soon: Leave them on the baking sheet for about 5 minutes before transferring them to a rack.

How to store

Once completely cool, store the cookies in an airtight container at room temperature. Rewarm briefly before serving if you would like to soften the chocolate, or enjoy them at room temperature.

Frequently asked questions