Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

I bake a lot of cookies but these are the first to disappear. Don’t be tempted to over-bake because they will be dry and could easily burn. Chocolate is good for the heart, but the darker the better. Instead of semi-sweet chocolate chips, try using chunks of really dark chocolate. - Jenny Jones

Prep Time: 13 minutes

Cook Time: 12 minutes

Total Time: 25 minutes

Makes: 12-14 cookies

Double Chocolate Chip Cookies


  • 1/4 cup softened butter
  • 1/4 cup oil (canola or extra light olive oil)
  • 3/4 cup sugar (white & brown, 1/2 and 1/2)
  • 1 egg
  • 3/4 teaspoon vanilla

  • 3/4 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup unsweetened cocoa, preferably Dutch processed (I use Droste)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

  • 1/4 cup chocolate chips
  • 1/4 cup toasted walnuts or pecans (I like a mix of both)


  1. Preheat oven to 350° F.
  2. Line a baking sheet with parchment paper.
  3. With an electric mixer on med-high, beat butter, oil, sugars, egg & vanilla for 4-5 minutes until thick.
  4. Sift dry ingredients onto wax paper.
  5. With mixer on lowest speed, stir in flour mixture followed by chocolate chips and nuts.
  6. Drop dough by rounded teaspoons onto parchment.
  7. Bake 11-12 minutes, no more. They should still be soft.
  8. Cool on baking sheet for 1 minute. Remove to a wire rack to cool.

10 Comments on "Double Chocolate Chip Cookies"

  1. Diane

    What brand of chocolate chips cookies do you use? Are they semi sweet. I didn’t use semi sweet and also they don’t see to melt like shown in your picture here.

  2. Lori

    Can I use regular all-purpose flour in place of whole wheat pastry flour? Can I use all purpose as a substitute for whole wheat flour? How do each affect texture of baked goods?

  3. Lima

    I only have white pastry flour. Would it be OK if I use that instead of whole wheat pastry flour?

    • Jenny

      If you don’t use whole wheat pastry flour the recipe may not turn out. White pastry flour is very fine so the batter will likely be too moist, especially since I use oil. I suggest you use a different recipe or look for whole wheat pastry flour, which will make these turn out as they should and they will be healthier.

  4. khabirah

    I just made these and they came out soooo goood!!!!! No kidding I think I might make these again if I get the chance!

  5. Martha

    I made these cookies today and I think that they are amazing. I will be making them again.

  6. YOUNG


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