About 5 years ago, I baked cookies nearly every single day to sell them at my father's store. I had few kinds of cookies in particular that would sell out every day. My regular customers would always tell me to "keep them coming". What kinds of cookies you ask? They were everybody's childhood favourites like chocolate chip, peanut butter cookies, oatmeal raisin cookies and of course double chocolate chip. If I ever strayed even a little from the traditional favourites my customers would start complaining. This goes to show just how popular these recipes have become over the course of many years. Pretty much everyone can associate a nice childhood memory from a particular cookie that they made with their mothers and fathers. It's truly a beautiful thing. Here is one of the go-to double chocolate chip recipes I use when I feel like indulging in this chocolatey goodness. Enjoy this with a tall glass of milk.

Adapted and modified from the "double chocolate cookies" recipe in the Martha Stewart: Holiday Cookies Magazine (2005)

Makes around 25-30 cookies

Preheat the oven to 325 degrees F.

Baking time: 15 minutes


  • 1 cup all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp coarse salt
  • 1/2 lb good quality milk chocolate (can cut into chunks, or use big chocolate chips)
  • 1/2 cup (1 stick) unsalted butter
  • 1 tsp espresso powder
  • 1-1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract

1. Preheat the oven to 325 F and line two large baking sheets with parchment paper. In a bowl, combine the flour, cocoa powder, baking soda, and salt. In a large heat-proof bowl, melt 4 oz. of chocolate chips or chunks with the butter, over a pan of simmering water. (see picture below) Cool the chocolate mixture slightly afterwards.

2. After cooling the chocolate-butter mixture slightly, mix in the sugar, eggs and vanilla until just combined. If using an electric mixer, make sure you use the paddle attachment and mix on medium speed until just combined, then turn the mixer down to low speed. Gradually and gently mix in the flour mixture. Fold in the remaining chocolate chips. Let the cookie batter rest for a good 5 minutes before going onto the next step.

3. Using a 1-1/2" ice cream scoop or using the two spoon method, drop the cookie dough onto the prepared baking sheets, making sure to space them about 2" apart. Bake it in the oven for about 15 minutes or until the cookies are just flat. Let the cookies cool on wire racks. Store the cookies in an airtight container for up to 3 days, that is if they last that long.

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