Coop’s Double Chocolate Cookie Recipe

I have affectionately named you my “Cookies” for years. Only to realize yesterday that I do not have one recipe for cookies on our site! What’s wrong with me?? That changes today! Allow me to introduce to our official “Cookie” recipe!

I can’t stress enough how important it is to use quality ingredients. This is especially true when it comes to baking. Since we are making double chocolate cookies, we want to make sure we have the best chocolates we can afford for these! Look I’m not telling you to break the bank! They’re just cookies. Well, no. They are THE cookies! Anyway, buy whatever you can afford. This recipe is delicious either way!

I use a hand whisk and spatula my batter to form the dough, because over mixing the batter is easy with an electric mixer. You want to vigorously beat the butter and sugars together. Then, beat in the egg until the batter drools off of the whisk creating a “ribbon” effect. After adding in the dry ingredients, carefully “fold” it all together to incorporate the flour and baking powder. We don’t want to over work the dough. The dough should be soft and pliable. I like to chill in the fridge for 30-40 minute before baking. This will allow the dough to “set”. You can also refrigerate it overnight to enhance the flavors. 

I love the taste of walnuts in cookies! The little added crunch is delightful in these. If you’re into pecans feel free to substitute those in. Or, you can just leave the nuts out all together. It’s up to you.

Make sure you give these cookies their space! They expand a lot! You don’t want to open the oven and meet a cookie sheet cake. Although that doesn’t sound too bad! But, that’s not our goal today. Cookies need space! Cookies also need to cool completely before serving. Who am I kidding? It’s almost impossible to keep fresh cookies away from my family! I try to hold them off long enough to avoid finger and mouth burns from hot cookies!

Coop’s Double Chocolate Cookies are long overdue, but they certainly worth the wait! Feel free to play around with different nuts and flavors of chocolate chips. This is a great base recipe to create your perfect cookie!

Happy Baking,
B. Coop

5 from 1 vote

Coop’s Double Chocolate Cookies Recipe

Servings 24 cookies


  • 1 stick salted butter melted
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg room temp
  • 1 TBS pure vanilla extract
  • 1 1/3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup semi-sweet milk chocolate chips
  • 1/2 cup roughly chopped white chocolate chunks
  • 1/3 cup chopped walnuts


  1. In a bowl, whisk together the butter and sugars
  2. Add in the egg and vanilla extract
  3. Whisk until the mixture is smooth
  4. Sift in the flour, baking powder, and salt
  5. Fold in the chocolates and walnuts.
  6. Cover the bowl and refrigerate for at least 30 minutes or overnight.
  7. Preheat the oven to 350 F
  8. Scoop out the dough using a cookie scoop* onto a parchment paper lined baking sheet leaving a few inches of space between each cookie for expansion
  9. Bake for 10-12 minutes or until the edges have browned. (Do NOT over bake)
  10. Allow the cookies to cool completely on a wired cooling rack before serving
  11. Enjoy!

Recipe Notes

*if you do not have a cookie scoop, make each cookie 1 1/2 TBS.
**Cookie dough may be frozen in freezer safe bags or containers for up to 3 months. Thaw in the refrigerator before baking. Refrigerated cookie dough will remain fresh and usable for 3 to 5 days.