This Double Chocolate Chip Cookie recipe is very heavily based on my Chocolate Chip Cookie recipe. It came about years ago when we were living in a house that was pretty far from the grocery store. I realized I didn’t have any eggs left but I was craving a chocolate cookie. So, I took my original Chocolate Chip Cookie recipe, adjusted the flour, added cocoa powder, and made a substitute for the missing eggs. Instead I used water and oil. If you want to make this with eggs you sure can, however I have always made this one with water and oil instead.
Double Chocolate Chip Cookies
Moist chocolatey chocolate chip cookies.
Equipment
- Oven
- Cookie sheets
- Spatula
- Kitchen Aid or mixer
- Cookie scoop
- Measuring cups
- Measuring spoons
Ingredients
- 2/3 cup butter
- 2/3 cup shortening
- 1 cup sugar
- 1 cup brown sugar
- 4 TBSP water
- 2 TBSP vegetable oil
- 1 tsp baking soda
- 1 tsp salt
- 3 tsp vanilla
- 1 cup cocoa powder
- 3 cups flour
- 1 bag chocolate chips
Instructions
- In a kitchen aid or mixture, cream together the butter, shortening, sugar, and brown sugar.
- Add the baking soda, salt, water, oil, and vanilla. Mix well.
- Slowly add in the flour on a low speed until it is mixed in and smooth.
- On low speed, pour in the chocolate chips until they are mixed in.
- Using a cookie scoop, place the batter onto an un-greased cookie sheet.
- Bake at 375 for 8-9 minutes.
Notes
