Double Chocolate Chip Cookies
About This Recipe
“These cookies are chewy, moist, delicious and LOADED with chocolate chips! This recipe was taken from Cuisine Magazine.”
Ingredients
Directions
Reviews
“The best cookies in the world.I have made them twice now and they were so delicious.Although my Bf prefers the more cake-like kind, but I dont.These were just perfect.I will never make any other kind of choco chip cookie!”
“Thank you bev for posting these great cookies!! They were simple yet delicious!! I did follow the recipe exactly.I made these to send overseas to my dh, yet I am having a hard time saving any to mail :).I will definatly be making these again soon!! I made 2 dozen regular size to send to my dh, and i made several “huge” ones for a friend to cheer her up. Thanks!!”
“Great and utterly rich cookies!These are filled with chocolate and practically melt in your mouth… both wonderful qualities in a cookie!I only made half a batch.Didn’t have any chips, so I used 1 bar Ghiradelli milk chocolate, 1/2 bar Ghiradelli dark chocolate and 3/4 bar Lindt Chocolate-Orange.These are definately going on the holiday rotation list- thanks!”
“This recipe should be listed with controlled substances like narcotics!They are absolutely addictive and I have the proof.If you love chocolate you will enjoy these.When they are warm and fresh out of the oven, don’t bother with dinner, just have lots of cold milk handy.There is NO better chocolate chip cookie!”
“Bev- made these bad boys as a part of a appetizer/dessert buffet I catered.Got rave reviews!!!These were one of the first things to go.The only thing I changed was to put 1 c. milk chocolate chips in and reduce the semi-sweet chips to 1 1/2 c.Thanks for a great recipe!”
“Oh my goodness Bev!!! These are the best ever.I am so dang finicky about my chocolate chips cookies and these are perfect in every way.Nice and crispy on the edges, chewy in the middle, the texture is both soft , crumby, tender and creamy at the same time.They came out thick and have all these ridges that make them look like those bakery cookies.Just a perfect cookie.Thank you for sharing the recipe.”
“Fantastic cookie!I probably didn’t use the full two cups of the semi-sweet but I don’t like an overabundance of chips.One batch DH felt wasn’t done enough so he let it cook a little longer.They ended up being hard.Next batch I took out after around 12 minutes.They did not look done but I let them sit on the stoneware cookie sheet until completely cool.For me they were perfect (I like a chewy cookie).So I would just watch the time and make sure not to overcook.Great recipe.Thanks!”
“Wonderful cookies!!!I liked the combination of the two chips!!I made 24 cookies and then froze the rest of the dough to use at a later time.Thanks for sharing a great recipe Bev!!Made for potluck bonus tag.”
“Simply the BEST cookie recipe I have ever tried. I used 12 oz. (2 cups) of butterscotch chips. SO YUMMY! I purchased peanut butter & toffee chips to make more for a christmas party this weekend. Thanks soooo much for such a great recipe. Many Blessings”
“These are WICKED!! I loved them, and so did my family… yuMMMMMMM. Easy peasy to make, they make a ton, I froze some dough for another day… so good. Thanks for a fun, easy and yummy recipe.”
“Tried these as a reward for my kids workin so hard to clean their rooms and their toy area…what fun, what a reward.Nice and soft and perfect.Used a 1 tbsp scoop, ’cause thats all I could find locally, so they cooked a little faster.10 mins appx.Awesome again…Thanks so much Bev!!!”
“Addicting! These cookies are just so fun to make and fun to eat! Bravo Bev!”
“This isn’t my favorite cookie. I found the dough to be a little blah and after baking the cookie, I just feel like it’s missing something. I’ve only made cookies with butter and never shortening too so maybe that is where the flavor is.UPDATEI really liked the taste after coming out of the oven…they were especially good after a couple hours.I give this 5 starts but if you are looking for a good cookie dough flavor, I’d try something else.Everyone, including me, raves about the cookies though.”
“The only difference between this recipe and the famous Betty Crocker recipe posted by Kim Dee and Silent Cricket is the amount of flour, this one calls for 3 1/4 cups and Betty’s calls for 3 cups. Everything else is the same. More flour results in a crispier cookie so for those who prefer soft cookies, go with Betty Crocker’s recipe. My DH and I prefer crispy cookies so we love this recipe!Thanks Bev.”
“Baked these for a road trip to Canada.Easy to make.The cookies did not spread when baking.I love a thick cookie.I’ll try some pecans in it next time.Thanks for sharing.I’m keeping this recipe permanantly in my cookbook section.”
“These were pretty good! They came out crisper than I expected but I did made them slightly smaller, using 1 Tbsp. batter per cookie so I got 4 dozen cookies out of the recipe. I liked the combination of semi-sweet and milk chocolate chips. I cut back on the semi-sweet chips by 1/2 cup.”
“Yum!I am always searching for a soft moist cookie (that’s what my husband is constantly requesting!) and now I need to look no further!I did make a small change – I used half milk chocolate chips and half butterscotch chips just to try something different.These will surely be a hit with my family, thanks for the recipe!”
“Made these this weekened and everybody loved them.Good recipe.”
“My husband loved these cookies, so I’m giving them a four. I don’t know if I made a mistake, but for me they just weren’t chewy enough. The taste was unbelievable, but a little too crumbly. Still good, though!”
“Delicious!We’ll use this recipe from now on.I can’t find shortening in Australia, so I substituted butter and they turned out great.We kept the dough in the fridge in a bowl with a lid for 6 days and just made the cookies when we wanted fresh ones.It kept well, and they cooked up great every single time.”