Classic Double-Chocolate Chip Cookies

The classic chocolate chip recipe just got tastier thanks to an extra dose of chopped chocolate.

19 users rated this recipe an average rating of 3.5
  • Makes: 72 servings
  • Prep: 30 mins
  • Bake: 9 mins 350°F per batch
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Classic Double-Chocolate Chip Cookies
cup shortening
1 1/2
cups packed brown sugar
teaspoon baking soda
teaspoon salt
teaspoon ground cinnamon
ounces semisweet chocolate, melted and cooled
teaspoons vanilla
2 1/2
ounces bittersweet and/or semisweet chocolate, coarsely chopped
cup chopped pecans, toasted
  1. Preheat oven to 350 degrees F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semisweet chocolate, and pecans.
  2. Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool.
From the Test Kitchen
To Store:

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.

Nutrition Facts (Classic Double-Chocolate Chip Cookies)
    Per serving:
  • 101 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 9 mg chol.,
  • 46 mg sodium,
  • 12 g carb.,
  • 1 g fiber,
  • 7 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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