Ultimate Double Chocolate Cookies Recipe

Reviews More Reviews

Most Helpful Positive Review

Jan 08, 2005

I never had a chance to find out how long these cookies were supposed to "set" on the cookie sheets because they all disappeared long before the 10 minutes were up! A few substitutions I made because I was working with a pretty basic food supply: 2 2/3 cups chocolate chips is about a pound of semisweet chocolate; add 1/4 tsp baking soda to regular cocoa powder if you can't get "Dutch process"; if you use salted butter, reduce salt by 1/2 amount. Do use parchment paper, but otherwise there is nothing tricky or difficult or fussy about these cookies. I had requests for another batch before I had finished washing up from the first one!

—GZJ123

See full review »

Most Helpful Critical Review

Sep 17, 2010

very choclate

—BERT

See full review »

286 Ratings

See other versions of this recipe!

Jan 11, 2004

Really great chocolate flavor. I'd been having trouble getting the right consistency in the finished cookie, though...I would end up having to throw out half the batch (never seem to set up). But the flavor is so awesome that I kept trying til I got it right. Definitely, the trick to these cookies is to let the dough sit at LEAST 45 minutes before scooping/baking. Now they're coming out perfect every time. Totally decadent cookie.

—BONNIE Q.

See full review »

Aug 10, 2006

Terrific! For the first batch, I just scooped spoonfuls of dough onto a baking tray. Although they were tasty, they spread out until they were really thin, and almost overcooked. For the next 2 batches, I put the dough into a muffin pan, and out came perfectly round, thick cookies! Yum. I would definitely recommend this recipe , as well as the muffin pan. Thanks for the recipe!

—Allyson R

See full review »

Dec 12, 2006

I definitely think next time the coffee is being left out. There was too much of a coffee flavor and I much prefer to have more chocolate flavor then coffee. Other then that, 35-40 mins for setting seemed to work great for me. A hint though.... do NOT put the mix in the refrigerator to have it set up faster. It doesn't work and just turns the mix really hard. :-)

—TIMMCGRAWFAN17F

See full review »

Dec 11, 2006

This cookie got rave reviews from all the chocolate lovers in my family. I have made them twice-some for home-most for a cookie exchange. Good quality chocolate is key to a great cookie. I used Ghiradelli bittersweet & added 1 cup of chocolate chips-semisweet one time and milk chocolate the other time. Dutch process cocoa is a must too. Droste is the brand I use and it's got a great flavor. If you don't wait too long between melting the chocolate & adding it to the sugar mixture, the dough won't get too stiff when you mix in the flour. Once the dough is all mixed, letting it sit for half an hour will let the chocolate firm up and not be too difficult to roll into balls.

—lkj

See full review »

Oct 23, 2006

Great recipe. The first couple of batches I used a cookie scoop for the dough, but was not all that pleased with the finished product. I decided to try rolling a batch into balls...and what a difference! Great presentation...you end up with a cookie that is shiny and very elegant looking. I strongly suggest the rolling. Also, next time I will add some additional chocolate chunks or chips at the end for a teeny bit more chocolate. Very yummy recipe...I'll add this one to my list of 'tried and true'!

—1butterycuppy

See full review »

Jul 19, 2006

This is a fantastic recipe! It comes from the Cooks Illustrated New Best Recipes cook book. For people who have had trouble with the recipe, I would recommend buying really good quality bittersweet chocolate (not semi-sweet). I used Lindt 70% cocoa bittersweet baking bars and valhrona cocoa powder. I also used finely ground espresso instead of instant coffee granules and it really heightened the flavor of the chocolate. This was definitely worth the work to make.

—Alexa

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Ghirardelli(R) Ultimate Double Chocolate Cookies

Double Chocolate Chunk Cookies

Classic Chocolate Cookies

Double Chocolate Mint Cookies

Mocha Chocolate Cookies

Double Chocolate Chip Cookies with Peppermint

Double Chocolate Cookies

Ultimate High Altitude Chocolate Chip Cookies

Mint Chocolate Cookies

Candy-Coated Milk Chocolate Pieces Cookies II

ADVERTISE WITH US

Nutrition

Calories
148 kcal
7%

Carbohydrates
21.4 g
7%

Cholesterol
27 mg
9%

Fat
6.8 g
11%

Fiber
1.2 g
5%

Protein
2.2 g
4%

Sodium
88 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ultimate Double Chocolate Cookies

Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories: 148
Calories from Fat: 62

% Daily Value *
Total Fat 6.8g 11 %
Saturated Fat 3.9g 19 %
Cholesterol 27mg 9 %
Sodium 88mg 4 %
** Potassium 52mg 1 %
Total Carbohydrates 21.4g 7 %
Dietary Fiber 1.2g 5 %
Protein 2.2g 4 %
Sugars 15.4g
Vitamin A 2 %
Vitamin C 0 %
Calcium 3 %
Iron 12 %
** Thiamin 5 %
** Niacin 5 %
** Vitamin B6 < 1 %
** Magnesium 3 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.