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Ultimate Double Chocolate Cookies
(Published: )
Prep Time Cooking Time Servings
20 people
  • 12 ounces semi sweet chocolate chips
  • 10 ounces 60% bittersweet chocolate chips
  • 6 tbsp. unsalted butter
  • 3 eggs
  • 1 c. sugar
  • 1/3 c. all purpose flour
  • 1/2 tsp. baking powder
  • 1 c. chopped nuts

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  1. In a double boiler over hot water, melt bittersweet chocolate and butter.

  2. Beat eggs and sugar together until thick using an electric mixer or whisk.

  3. Stir together flour and baking powder. Add in chocolate mixture and stir.

  4. Gently mix in semi-sweet chocolate chips and nuts.

  5. Form dough into two logs 2 inches in diameter and 12 inches long. It is helpful to use plastic wrap as dough will be soft. Wrap tightly and refrigerate at least one hour, or intil firm.

  6. Unwrap dough. With sharp knife, cut into 3/4 inch slices. Place slices on parchment lined cookie sheet, leaving plenty of space in between slices.

  7. Bake 12-14 minutes. Cool on baking sheet. Store in airtight tin up to one week.

Suitable for these diets:

Vegetarian Yeast Free

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