Double Chocolate Chip Cookies

By: Amy Hatwig

  • Yield: 30-32
  • Course: Dessert


  • 2 cups all purpose flour
  • 3/4 cups cocoa, natural non-alkalized
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter unsalted, room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 ounces large eggs, whole
  • 1-1/2 cups walnuts, lightly toasted and chopped


  1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper or grease baking sheet if not using parchment.
  2. On a separate baking sheet, place walnuts and bake in oven for 10-15 minutes until toasted and fragrant.
  3. Sift together flour, cocoa, baking soda, baking powder and salt together. Set aside.
  4. In an electric mixer fitted with the paddle attachment, add the butter, sugar, and brown sugar. Cream on medium speed until fluffy, about 2 minutes.
  5. Add the eggs and vanilla and beat to incorporate. Scraping down bowl and beating again to insure all ingredients are incorporated and not lumpy.
  6. Add sifted ingredients and mix on low speed until completely incorporated
  7. Add chocolate chips and nuts and mix on low speed until evenly distributed throughout the dough.
  8. Scoop 2 tablespoons (1 to 1-1/2 ounces) cookie dough and form into balls. Place on parchment lined cookie sheets, leaving 3-inches between cookies.
  9. Bake 12-15 minutes. Cookies will puff up and centers will still be soft. Cool completely on baking sheets before removing and serving.