Double Chip Chocolate Cookies

Double Chip Chocolate Cookies
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2 dozen
  • Prep: 10 mins
  • Cook: 16 mins

You can make the dough ahead of time, roll into a log and wrap it thoroughly, then freeze until needed. Thaw completely before slicing and baking.


10tablespoons butter, at room temperature
2/3cup granulated sugar
1/2cup brown sugar, packed
1-- egg
1teaspoon vanilla extract
2ounces unsweetened chocolate, melted
1 1/2cups all-purpose flour
1/2teaspoon salt
1cup white chips
1cup semi-sweet mini-chips


  1. Preheat oven to 350F.
  2. Combine butter and sugars in a large bowl. Beat until blended with a mixer at medium speed. Add egg, vanilla and melted chocolate; beat until evenly blended. Reduce speed to low; add flour, salt and beat until just incorporated. Add white and semi-sweet chips and beat until evenly distributed.
  3. Drop by heaping tablespoons 2-inches apart onto parchment-lined cookie sheets and bake 16 minutes or until tops look baked.
  4. Cool 3 minutes on cookie sheet on wire rack.  Transfer to wire rack to cool completely.

Recipe by Jean Kressy

Nutritional Info *per serving

  • Calories 200
  • Glycemic Load 4
  • Fat 11g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 3g
  • Cholesterol 20mg
  • Sodium 105mg
  • Potassium 85mg
  • Carbohydrate 25g
  • Fiber 1g
  • Sugars 18g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 6%
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