desserts
Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies are rich, chewy, and packed with chocolate in every bite. A blend of butter and shortening creates a cookie that stays soft in the center with just the right amount of crisp at the edges. Melted semisweet chocolate deepens the flavor of the dough itself, while big chunks of bittersweet and semisweet chocolate and toasted pecans add texture and crunch. Perfect on their own or sandwiched around a scoop of ice cream, these cookies are a RizzieFarms go-to for celebrations, cookie trays, and make-ahead freezer treats.
Ingredients
Cookie Dough
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 4 ounces semisweet chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 12 ounces bittersweet and/or semisweet chocolate, coarsely chopped
- 1 cup chopped pecans, toasted
Instructions
- Preheat oven Preheat the oven to 350°F and make sure your oven racks are positioned in the upper and lower thirds for even baking of the double chocolate chip cookies.
- Cream butter, shortening, and sugar In a large mixing bowl, combine 1/2 cup softened butter and 1/2 cup shortening. Beat with an electric mixer on medium to high speed for about 30 seconds, then add 1 1/2 cups packed brown sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon. Beat until the sugar mixture is thoroughly combined, scraping down the sides of the bowl as needed.
- Add eggs, melted chocolate, and vanilla Beat in 2 large eggs, one at a time, mixing well after each addition. Add 4 ounces melted and cooled semisweet chocolate and 2 teaspoons vanilla extract to the bowl, beating until the eggs, melted chocolate, and vanilla are fully incorporated into the creamed sugar mixture.
- Add flour Add 2 1/2 cups all-purpose flour in stages, beating in as much of the flour as you can with the mixer on low speed without overworking the dough. When the mixer struggles, switch to a wooden spoon and stir in any remaining flour until the dough is evenly combined.
- Stir in chocolate chunks and pecans Using a wooden spoon or sturdy spatula, stir in 12 ounces coarsely chopped bittersweet and/or semisweet chocolate and 1 cup toasted chopped pecans until the double chocolate chip cookie dough is studded evenly with chocolate pieces and nuts.
- Portion cookie dough Drop the dough by heaping teaspoonfuls (or a small cookie scoop) onto ungreased cookie sheets, spacing each mound of dough about 2 inches apart to allow the double chocolate chip cookies room to spread as they bake.
- Bake the cookies Bake the cookies at 350°F for 9 to 11 minutes, or just until the edges of the double chocolate chip cookies are set and firm but the centers are still slightly soft. Do not overbake; the cookies will continue to firm as they cool.
- Cool and serve Let the cookies cool on the cookie sheet for 2 minutes to set, then transfer the double chocolate chip cookies to a wire rack to cool completely. Repeat with remaining dough. Serve as-is or use the cooled cookies to make ice cream sandwiches.
Notes
- These cookies are sturdy enough for ice cream sandwiches—pair two double chocolate chip cookies around a scoop of vanilla or coffee ice cream.
- To toast the 1 cup chopped pecans, spread them on a baking sheet and bake at 350°F for 5–8 minutes, stirring once, until fragrant.
- For slightly thicker cookies, chill the dough for 20–30 minutes before baking.
- You can use all semisweet or all bittersweet chocolate if you prefer.