Double Coco Double Chocolate Chip Cookies (a twist on Toll House® cookies)

Double Coco Double Chocolate Chip Cookies (a twist on Toll House® cookies)


"This recipe is to die for. A twist on the classic Toll House® chocolate chip cookie recipe, but with extra chocolate."
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30 m servings 145 cals
Serving size has been adjusted!
Original recipe yields 36 servings


  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix flour, cocoa powder, salt, and baking soda together in a large bowl. Whisk white sugar, brown sugar, butter, shortening, eggs, and vanilla extract together in a separate bowl until smooth. Stir sugar mixture into flour mixture until just combined. Fold in chocolate chips and walnuts.
  3. Spoon batter, 1 to 2 tablespoons per cookie, onto a baking sheet.
  4. Bake in the preheated oven until cookies are browned, 10 to 15 minutes. Cool cookies for 5 minutes on the baking sheet before serving.


Read all reviews 5
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Very tasty! Perfect for Christmas with holiday red and green chocolate chips. I may, next time, (because there will be a next time), try using 1 C butter instead of 1/2 C butter and 1/2 C shorte...

Made these tonight. Delicious cookies. The dough was a tad dry, as I used almost 1 cup of cocoa powder, so I added a bit of oil, problem solved. I made the cookies with peppermint m&m and p...

Based on my son's milk , soy and peanut allergies, I was able to adapt this recipe with success. I used Earth Balance spread for the butter/shortening and Enjoy Life chocolate chips. They came o...

We made these cookies today and they are very good! The only reason I gave this recipe four stars instead of five is because although we followed the directions to a T, the dough turned out very...

These cookies turned out great! They were quick to throw together and came out with a perfect mixture of crunchy edges with chewy centers when baked on a stone. I may try them with peppermint ch...

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