Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

  • Servings: 18 Large Cookies
  • Difficulty: Easy
  • Print



  • 1 Cup of Softened Butter
  • 2 Tbsp. Canola Oil
  • 1 Whole Egg plus 1 Yolk
  • 1 Tbsp. Vanilla Extract
  • 1 Cup of Packed Brown Sugar
  • 3/4 Cup of White Sugar
  • 3 Cups of All Purpose Flour
  • 2 Tbsp. Corn Starch
  • 1 1/2 Tsp. Baking Soda
  • 1 Tsp. Salt
  • 1 Cup of Milk Chocolate Chips
  • 1 Cup of Semi-Sweet Chocolate Chips


Pre-Heat Oven to 350°

  1. Cream together the Softened Butter, Canola Oil, Brown Sugar and White Sugar till light and fluffy
  2. Add the Egg and the extra Yolk and the Vanilla Extract, mix until combined
  3. In a separate bowl whisk together the Flour, Salt, Baking Soda and Corn Starch
  4. Add half of the Dry ingredients to the Creamed butter, once combined add the other half of the dry ingredients and mix well.
  5. Add both Milk and Semi Sweet Chocolate chips and fold in with a spatula (Don’t use a mixer, the chocolate chips will break)
  6. Chill the Dough for at least 30 mins
  7. Double-Scoop your dough (I use a Tablespoon sized scoop… these cookies are HUGE but Oh-So Delicious. I compare the size to a meatball and typically only get 6 on a baking sheet)
  8. Because of their size they will bake for about 15-17 mins depending on your oven, so check frequently to make sure they don’t burn. Once the edges are golden brown you can take them out.
  9. Allow cookies to rest on the baking sheet for at least 5 mins before removing to a cooling rack.

And that’s it! Super Easy and I promise you will thank me after trying these bad boys!



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