Recipe for Double Chocolate Chip Cookies at Life's Ambrosia

While I love too cook, baking has always posed a few challenges for me. When I started this blog a few months back, I promised myself that I would experiment more with baking. As you can see by my dessert page I have had some successes, but for some reason chocolate chip cookies were always a bit of a struggle for me. They would be too flat, too dry or not sweet enough. I can’t tell you how many batches of cookies that I tried and failed. Now that you know that, imagine how happy I was when I finally bit into a moist and delicious cookie with just the right amount of sweetness.

This recipe is pretty traditional except for the fact that I added some white chocolate chips to the mix. Also like my Triple Chocolate Peanut Butter Cookies, I decided to melt the butter this time and the results were wonderful.

Double Chocolate Chip Cookies Recipe

A moist, delicious cookie with semi sweet and white chocolate chips.

About 3 dozen

Prep time: 15 min

Cook time: 10 min

Ingredients:

1/2 cup unsalted butter, melted, cooled
1 cup lightly packed brown sugar
1/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

Instructions:

Preheat oven to 325 degrees.
In one bowl, whisk together melted butter, brown sugar and white sugar until smooth. Whisk in eggs one at a time. Whisk in vanilla.
In a separate bowl sift flour, baking soda and salt.
Slowly whisk flour mixture into sugar mixture.
Fold in chocolate chips.
On a parchment paper lined cookie sheet, drop rounded teaspoonfuls of cookie dough 3 inches apart. Cook 8-10 minutes or until golden brown.
Cool a few minutes on cookie sheet. Transfer to cooling rack to cool completely.

Serve these with a cold glass of milk and you have the perfect afternoon (or evening, or late night, or heck, even breakfast for you rebels) snack. Enjoy!

Responses to "Double Chocolate Chip Cookies"

“
Looks yummy. I like adding pb chips to my cookies too. You’ve made me want to go bake some.
http://oneordinaryday.wordpress.com/
”

- Michelle

“
I jsut baked all chocolate cookies last night and now I want these too!!!
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- Debbie

“
I have become such a fan of melting, or even browning the butter, for chocolate chip cookies. I actually just made some last night with regular softened butter and the intense flavor just wasn’t there. I actually prefer white chocolate to brown chocolate, so these are particulary appealing to me. Yum!
”

- Danielle

“
Michelle: PB chips would be super yummy!
Debbie: Chocolate cookies sound good now I want to bake them! :)
Danielle: I have never tried to brown the butter first, maybe that will be for the next batch. Thanks for the suggestion!
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- Deseree

“
I love this recipe! Actually, everyone at work loves this recipe too after I went around with a box last week! One question for you though – it seems no matter what I try, my cookies fall flat after coming out of the oven. I’ve got insulated cookie sheets, fresh baking soda, good flour (king arthur), I’m using parchment paper on top of the cookie sheets, and when they come out of the oven, they look fantastic – they stand about an inch tall! But no matter what I seem to try, they always wither. I’ve tried leaving them on the pan to cool completely, or for any amount of time from 2 minutes to 4 minutes; I’ve refridgerated the dough; I’ve frozen the dough; I’ve tried moving them immediately to racks (bad for the cookie, good for the cook, as those mistakes have to be cleaned up after they ooze through the rack!); I’ve tried cooling them on brown paper instead of racks, I’ve even slid the parchment paper from the cookie sheets directly onto racks to avoid disturbing them. Still Flat! If you’ve got advice, I’d LOVE to hear it.
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- Baier

“
Thanks Baier! I am glad that you and your co-workers enjoyed this recipe! You have tried so many different things! My first thought was to tell you to refrigerate the dough and make sure you have fresh baking soda, but you already did that :) My next question would be are you using real butter? If you are substituting margarine that can cause your cookies to flatten a bit. I’ll try to do some more research and see if I can find any other reasons why this might happen.
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- Deseree

“
Real as it gets, margerine seemed almost blasphemous. Yours came out so wonderfully, I can’t help but think it’s an altitude or humidity thing – we are rather low down and wet here in Portland, OR. I made the Fudge brownie cookies yesterday, and it was all I could do to keep people from knocking my cube walls down to get at them! Thanks Deseree!
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- Baier

“
Oh you’re from Portland! I grew up in Vancouver :) It is pretty low down there maybe that does have something to do with it. I am glad that you enjoyed those fudgy brownie cookies. Try them with ice cream sometime and I don’t think you could stop people from knocking down the cube walls ;-)
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- Deseree

“
I love your cookie pictures. im so happy i came across your site everything looks so good
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- ashley h

“
I should try these, they look nice and fat. I’m still on a quest for a cookie to crave. I’ve tested 10 so far and have documented the results. If you’re interested see:

http://www.thegrinninggourmet.com/?page_id=178

Btw, Baier’s issue may be that her oven is a bit colder than it should be. A cookie edge sets faster at high temperature and is then force to grow up rather than out.
”

- Pierre