Jump to the Double Chocolate Cookies Recipe
I don't know about you all, but we have been having a moody few days in Toronto. Dark skies, snow storms, rain, and then the one sunny/warm day we had was accompanied by forceful winds. My body is already craving summer. Since there is little I can do about the weather I decided to revisit a favorite in the form of these deeply delicious Double Chocolate Cookies with salty subtle pistachios.
So. Freaking. Good.
I had my concerns you know - especially since I pretty much made these from memory. My recipes disappear on me sometimes. They're sneaky like that. Fortunately, my memory hasn't failed me entirely and these babies were pretty darn delicious.
They are also extremely customizable. With the Holidays upon us they would be a great hostess gift and you can make them more Christmas-y by using red/green M&Ms or white chocolate chips and mint extract. The possibilities are endless.
Made these Double Chocolate Cookies? Tag me in your recreations on instagram @flourandspiceblog and don't forget to rate the recipe below!
Chewy Chocolatey Delicious Chocolate Cookies!
- 1 cup butter softened at room temp
- 1 cup white sugar
- 1 cup dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups flour
- ¾ cup cocoa
- 1 tsp baking soda
- ½ tsp salt
- 1 to 1 ½ cup chocolate chips of choice
- ½ cup chopped pistachios optional
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In a large mixing bowl whisk together the flour, cocoa, baking soda, and salt until well combined.
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Whip the butter until creamy and add in the sugars, beating till nice and fluffy. This will take 3-4 minutes with a handheld mixer.
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Add the eggs one by one, beating well after each addition.
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Then add the vanilla extract.
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Add the dry ingredients, mixing until just combined and then fold in the chocolate chips and pistachios.
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Ideally you should let the dough rest in the fridge for a couple of hours – or even better – overnight.
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Whenever you’re ready to bake pull the dough out of the fridge to soften and preheat the oven to 350.
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Line a baking sheet with parchment paper or a silpat. Drop the dough by rounded teaspoons onto the cookie sheet 1.5-2 inches apart and bake for 8-10 minutes.
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Pull the cookies out as soon as the edges look crispier and the centers look set.
Want to make these soon? Save them onto Pinterest!
Are you a huge cookie fan? Then I have a few more for you!
- One Dozen Chocolate Chip Cookies
- Chewy Ginger Cookies w/ Lemon Cream Cheese Frosting
- Sweet and Salty Peanut Butter Cookies
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I love Cookies !
You and me both! Thanks for coming by!
I want one right now 🙂
Thank you Someone 🙂
Oh my, they look so delicious <3
Thanks Arielle, these were divine!
Chocolate + pistachio are unbeatable!
Agreed! Happy you popped by 🙂
Wow choco chip cookies:-) yum yum
thank you thank you 🙂
There's something about pistachios that make everything seem so fancy 🙂 My husband is a chocolate fiend, so I think I would sneak in some chocolate chunks for him 🙂
I did say double chocolate chips 🙂 That said I do like the mouth feel and taste of chunks a lot more!
These are now my favorite cookies! Thanks for the recipe and Happy December.
*blush* hope you have a wonderful holiday season Teresa!
Chocolate + pistachio! Oh, please, please, gimme some.
anytime!
Oh, these cookies have 'yum' written on them, Sarah! Love using dark sugar for cookies, the molasses give amazing depth to the sweetness:)
I totally agree with you! Thanks so much for stopping by!
Absolutely loved these and will be making them on repeat
I'm so trying these soon
SO glad to hear it!!!!
These cookies are so so good and so so chocolatey my it’s amazing! Definitely my favourite double chocolate chip recipe!! Thank you for sharing 🙂
Thanks so so much Nadia!!!!
Oooohhh chocolate!!! So how to substitute the brown sugar? Same quantity white sugar? Will there be a difference in the taste or anything else?
Hi Zainab! That would make for a very sweet cookie! The brown sugar gives it moisture as well so it's really far better with both!