Big and Thick Double Chocolate Chip Cookies

These big and thick double chocolate chip cookies were a huge hit in our house!  Packed with mini chocolate chips and milk chocolate chips!  Made with white whole wheat flour.  I used brown sugar and powdered sugar in this recipe.  We love cookies here in our home.  I can easily eat half a batch of homemade cookies.  No, seriously I can and I will.  So, I decided to create a recipe with less fat and sugar.  Well, here it is!

I’m really not a fan of cakey chocolate chip cookies.  I will eat one, if I have to.  Just saying..  

Anyway, I’ve made tons of chocolate chip cookies and have been disappointed.  Chocolate chip cookies should not be cakey!  That’s my opinion on that.  The trick to these is to flatten them out.  Think like… making a hamburger patty.  Perfect!  If you don’t flatten them, they will slightly puff up.  Trust me on this ok.  

Never mind the chipped finger nail polish.  Carry on and admire this big and thick double chocolate chip cookie!  I know you want to pluck off that little piece of milk chocolate morsel.  Admit it!  

And guess what this cookie is perfect for?  Yes, you guessed it!  Dunking in a cold glass of milk!  They truly are perfect for milk dunking. 

This is a cookie that may give you a problem.  Ok, this is a pretty big cookie and what happens to big cookies?  Sometimes they don’t fit in the glass of milk.  I know, I know…that’s a deal breaker.  But you’re a problem solver, right?  Here’s how we can solve this “problem”.  “Nom..nom..nom!” (Cookie monster eating cookies!)  You know the sound.

Even the “Mogwai”, which means baby gremlin (from the movie – Gremlins), enjoyed eating a cookie.  I assure you, I did not feed the “Magwai” after midnight!  That would have been bad!  

Big and Thick Double Chocolate Chip Cookies
A big and thick chocolate chip cookie, packed with mini chocolate chips and milk chocolate chips. Made with less fat and sugar than regular recipes!
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Ingredients
  1. 1/4 cup salted butter
  2. 1/4 cup shortening
  3. 1/2 cup brown sugar
  4. 1/2 cup powdered sugar
  5. 1 egg
  6. 1 egg yolk
  7. 1/2 Tablesoon vanilla
  8. 1 cup white whole wheat flour
  9. 1 cup all-purpose flour
  10. 1 tsp baking soda
  11. 1 cup mini chocolate chips
  12. 1/2 cup milk chocolate chips
Instructions
  1. In large microwave safe bowl, melt the butter and shortening 45 sec - 1 min. Whisk together. Whisk in brown sugar and powdered sugar to melted butter mixture.
  2. Add vanilla, egg and egg yolk. Mix well.
  3. Add the baking soda and flours, one cup at a time. Mix well.
  4. Stir in the chocolate chips. Chill for a few hours or overnight.
  5. Preheat oven to 325 degrees.
  6. Once chilled, allow to come to room temperature and scoop out 1/4 cup of dough. Use your hands to shape dough like a hamburger patty. Place on cookie sheet about 2 inches apart.
  7. Bake for 12 minutes in 325 degree oven. Allow to cool a few minutes on cookie sheet. Remove to wire rack to finish cooling.
  8. Makes about 1 dozen large cookies.
Notes
  1. I normally don't have the patience to chill choc. chip cookie dough. You could bake them immediately. I found them to taste better after being chilled. I ran out of time and ended up placing the dough in the fridge, because we had to leave somewhere. The next morning I proceeded to finish baking the cookies and they did taste better after being chilled overnight.
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The little “Mogwai” kept sneaking them early in the morning.  Oh these would be perfect for a bake sale! 

Get out your ingredients and start making this cookie dough!  You could be dunking a cookie in a glass of milk near you!  Bake up some memories and have fun!


Vanessa

About Vanessa

Welcome to Vanessa Baked! Sharing recipes for you and your family to enjoy! To learn more about me check out my About page. Thanks for stopping by!
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3 comments on “Big and Thick Double Chocolate Chip Cookies

  1. Celli

    Cookie looks so yummy!

    1. Vanessa
      Vanessa

      Thank you!

  2. Adela

    Candy Cane Bar Cookies1 cup butter (2 sctkis)1 cup white granulated sugar1 egg14 teasp. Peppermint extract12 teasp. Salt23 cup finely crushed miniture candy canes (measure after crushing)6 drops red food coloring2 cups packed flour1 cup chocolate chips (6 oz. bag)2 cups chocolate chips (12 oz. bag)Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.Place the sugar in the bowl add the egg, and beat with a mixer until it’s a uniform color.Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.Add the 6 drops of red food coloring. Mix it in thoroughly.Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it’s still too warm to add, wait until it’s cooler and then do it.Add the flour in half cup increments, beating after each addition.Stir in one cup chocolate chips by hand.Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.Cool completely and then cut into brownie sized squares.