The holiday season is one of my favorite times of year particularly because it gives me a good excuse to bake lots of goodies for friends and family.
One of my most popular creations is my double chocolate chip cookies. You really don’t need to wait for the holidays to make these babies, they’re great for Valentine’s day, birthdays, or any time you want to spoil someone special.
As my holiday gift to everyone, this year I’ve decided to remove the ‘top secret’ status to this recipe and share it with the world.
If I can do this, I figure pretty much anyone can, so I do hope you give this recipe a try.
Amazing cookies and the eternal gratitude of your loved ones is only an hour away, so here goes!
- 2 cups (240 grams) white flour
- 1 cup (120 grams) cocoa powder
- 1/2 (2.5 grams) tsp salt
- 1/2 (2.5 grams) tsp baking soda
- 1/2 cup (113 grams) butter at room temperature (don’t substitute with margarine!)
- 1/4 cup (57 grams) vegetable shortening
- 1/2 cup (100 grams) granulated white sugar
- 1 cup (200 grams) brown suger
- 2 large eggs
- 3 tbsp (40 ml) milk
- 3 tbsp (40 ml) maple syrup (you can substitute with corn syrup if needed)
- 1/2 tsp (2.5 ml) vanilla extract
- 1-1/2 cups (350 grams) dark or semi-sweet chocolate chips
- 3/4 cups (170 grams) white chocolate chips (you can also use chopped pecans or walnuts for variety)
In a medium size bowl mix the first four dry ingredients together and set aside.
In a separate bowl cut together the butter and shortening
Then add the white and brown sugars
And mix at low speed to cream it all together evenly (it will still be a bit lumpy)
In a small third bowl wisk together the eggs, milk, syrup, and vanilla extract
Pour the egg, milk, syrup mixture into the creamed butter/sugar and mix at medium speed until smooth and slightly fluffy
Gradually pour in the dry ingredients and mix with a wooden spoon
Once everything is moist gradually pour in all the chocolate chips
While you pre-heat the oven to 350°F (180°C) put the cookie dough in the fridge to stiffen for 10-15 minutes.
This will make it easier to shape the dough into balls by hand and place them on a greased cookie sheet
A typical batch will make 3 to 3-1/2 dozen depending on the size of your cookies.
Once cooled the cookies will stay soft, chewy, and fresh for up to a week stored in an airtight container.
Mind you if there are children or grown-up chocolate lovers around, they probably won’t last more than a day 😋
Enjoy and happy holidays!
Edit Note: Dec 16, 2019 – recipe updated to include metric weights and measures.