Double Chocolate Chip Cookies are the perfect chewy cookie recipe dunked in rich dark chocolate. Once you try them you’ll realize this is the only way to make them!
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There are two desserts that I crave regularly. Chocolate Chip Cookies and Rice Krispie Treats!
You may be wondering, what makes this chocolate chip cookie recipe THE BEST?
There are a number of things I look for when baking soft chocolate chip cookies.
Are they soft and chewy with a slightly crunchy exterior?
Does the dough have to be chilled (I say NO)!?
This is literally the perfect chocolate chip cookie recipe you’ll ever need.
And you know what makes this cookie stand out? It’s DIPPED in MORE chocolate!
DO NOT skip this extra step. It’s worth it, I promise. Now let’s get to the details.
How to make Double Chocolate Chip Cookies
Step 1: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Step 2: In a mixing bowl combine butter flavored Crisco, brown sugar, milk, and vanilla extract. Beat until combined, then add eggs. Add flour, salt, and baking soda. Fold in chocolate chips.
Step 3: Scoop dough using a small cookie scoop. Bake for 8-11 minutes, until lightly browned. Remove and cool completely on wire rack.
Step 4: Melt chocolate in microwave safe bowl for one minute. Stir until smooth. Dip bottoms of each cooled cookie into melted chocolate. Place chocolate side down onto parchment paper until set (about 15 minutes).
How to store Chocolate Chip Cookies
Chocolate Chip Cookies should be stored in an airtight container to keep them fresh. I find them best enjoyed within 5 days.
If your home is warm, keep these double chocolate cookies in the refrigerator to keep the chocolate from melting.
How to Freeze Chocolate Chip Cookies
You many be wondering, can you freeze cookies?
The answer is YES.
You can freeze them after baking and dunking in chocolate by placing them in an airtight, freezer safe container (or ziploc freezer bag).
Freeze cookies for up to 3 months.
Thaw cookies at room temperature overnight. ENJOY.
What kind of butter to use in chocolate chip cookies
For the perfect chewy center with slightly crunchy exterior, I choose to use butter flavored Crisco.
I find that it gives them the perfect texture, while keeping them chewy.
You could substitute the Crisco for UNSALTED Butter if you choose. Just know that you will most likely want to chill the dough if doing this option.
Otherwise your cookies will spread too much, leaving you with thin cookies.
Chilling the dough will help solidify the butter so that it doesn’t spread too much. If using Crisco, this isn’t an issue.
How to choose the perfect chocolate for cookies
When it comes to chocolate chip cookies, I love using milk chocolate chips. My next option would be semi-sweet morsels.
This really comes down to a personal preference, so I say experiment the first time. Make half with one, half with the other!
As for the chocolate for dipping, I always choose Ghirardelli Dark Chocolate Wafers. I love how smooth it melts and the flavor is fantastic.
You could also find a chocolate bark, or melt milk chocolate chips.
Want to change up the flavor? Make them with white chocolate or peanut butter morsels.
Can I make Cookie Bars?
Yes! These M&M Cookie Bars or these Frosted Chocolate Chip Cookie Bars!
More Cookies
- Sugar Cookies
- Banana Cookies
- Pudding Cookies
- Cake Mix Cookies
- Monster Cookies
- Shortbread Cookies
- No Bake Cookies
- Seven Layer Bars
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Double Chocolate Chip Cookies
Ingredients
- 1 ½ cup Crisco butter flavored
- 2 ½ cups light brown sugar packed
- ¼ cup milk
- 2 Tablespoons vanilla extract
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking soda
- 18 oz milk chocolate morsels
- 24 oz chocolate candy bark for dipping
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
- Combine crisco, sugar, milk and vanilla. Beat in eggs. Add dry ingredients and combine thoroughly. Add in morsels.
- To make these two-bite sized, I used a small one tablespoon scoop.
- Bake for 8-11 minutes, until lightly browned on top. Remove from oven and cool on wire rack.
- Melt chocolate bark according to package directions. Dip bottoms of cookies in chocolate and lay (chocolate side down) directly on parchment paper. Allow to set (about 15 minutes). Store covered.
Notes
- Chocolate Chip Cookies should be stored in an airtight container to keep them fresh. I find them best enjoyed within 5 days.
- If your home is warm, keep these double chocolate cookies in the refrigerator to keep the chocolate from melting.
- You can freeze them after baking and dunking in chocolate by placing them in an airtight, freezer safe container (or ziploc freezer bag).
Is it powder milk or liquid mikk?
is there a trick to dipping the bottom of the cookie and not getting the chocolate all over your fingers?
Yes I am curious also. And I can’t imagine the chocolate would not stick to the parchment paper and also make a mess? But they do sound so good!
Nope. If you’re using chocolate bark or ghirardelli melting wafers, once the chocolate sets you can peel it right off the parchment paper!
Going to try these! Just FYI, under the How to make Double Chocolate Chip Cookies heading, steps 2 and 3 are basically the same thing?
All fixed. Sorry about that 🙂
Seriously, a brilliant idea!! Yum!
Just made your pound cake with cherry frosting. It was fantastic.
Chocolate Chips to a new level!! So good with the extra chocolate!! Yum!!
Wow, these look so delish! My kiddos would flip out!
What a great recipe! I will have to make these for my niece’s baby shower; yum!
LOVE these cookies! Can’t ever go wrong with extra chocolate.
These remind me of my childhood! Love the chocolate bottoms!
Absolutely love the chocolate bottoms! Such a great touch!