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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.