Wednesday, May 6, 2009

Double Chocolate Chip Cookies

When I had a rough day in college, I'd sit down in the dimly lit "underground" and buy some Otis Spunkmeyer cookies.

Maybe that's why I gained 20 lbs in college.

These cookies taste like the Double Chocolate Chip ones.

Except they aren't perfect circles.

(Yes, I used chocolate & white swirled chips in the pictured ones)

Cost: Homemade (At college, I'd pay $1 for 3 little ones. I made 18 of them for $1.)
Overall: Homemade
Not only are these good for rough days, they'll quench any chocolate craving. They have a wonderfully rich chocolate taste. They puffed up in the oven. I expected them to fall when I took them out, but they retained some puffiness. These cookies are best eaten warm, yet they stay soft for a couple days. Considering the price of Spunkmeyer cookies, these were a bargain!

Double Chocolate Chip Cookies (4 dozen, 45 min)

1/2 c butter, softenend
1/2 c shortening
1 c white sugar
2 eggs
2 tsp vanilla
2 c flour
2/3 c cocoa
3/4 tsp baking soda
1/4 tsp salt
2 c chocolate chips

1. Preheat oven to 350.
2. In large bowl, beat butter, shortening, sugar, eggs, and vanilla until light and fluffy (at least 30 seconds).
3. In medium bowl, combine dry ingredients. Add to butter mixture until combined. Add chocolate chips and mix well.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-10 min. Cool for 3-5 minutes before removing to wire rack

*It is easy to overbake chocolate cookies! Take them out when they appear mostly set.
*If you don't allow the cookies to cool on the sheet for long enough, they'll fall apart on your rack
*I use 1/2 c butter and 1/2 c shortening. I find it helps them retain their shape and softness, but you could sub any combination of margarine, butter, and shortening.

My inspiration


  1. Mmmm...these look delicious! I think I'm going to have to buy some chocolate chips when I'm out shopping today. I am also curious about the butter and shortening tip. In the directions it lists more shortening. I'm just curious what you do. It's a great tip! Thanks also for the reminder not to overcook them. I fall into that trap all the time. Another great recipe!

  2. Thank you!! I had a typo - it should be 1/2 c butter and 1/2 c shortening. 1 1/2 c shortening would have been WAY too much! I changed the post to show the correct amount.
    Let me know how they turn out for you!

  3. I get so excited when I see a new recipe. This one looks great. A change from my plain old chocolate chip cookies. Can't wait to try!!!

  4. These look delicious! Can't wait to try them. I am a true chocolate lover.

  5. Hmmm...I forgot about the amazing Otis Spunkmeyer cookies in the underground. They really are yummy. I never thought about how dimly lit it was before...strange!

  6. I made these this morning. I ate 3 right out of the oven. They are wonderful. I made smaller cookies and it made 6 dozen.

  7. I tried these and they are by far my FAVORITE cookies I have ever tasted! I put white chocolate chips in them and they are to die for. They did not become flat like many of my cookies often do. They also still taste really, really fresh and they are almost a week old! I can't stop eating them.....and I live alone so I have 50 to eat myself! :)

  8. I'm glad you like them, Mary. I'll have to try white chips next time!
    You could freeze some if you want...I always tell myself I'm going to freeze cookies, but I eat them before I have a chance to freeze them.

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  10. Sorry I had to delete my last comment. I spelled everything wrong, dont know why. Anyway LOL, your cookies look just like the real ones. Ive been looking for A good double chocolate cookie recipe so Thanks for sharing this.