Chocolate Doubleheaders

This recipe for “Chocolate Doubleheaders” is one of my personal favorites.  As a chocoholic, I appreciate it because it makes only 12 cookies, which means I can whip up a batch on the spur of the moment.  And Doubleheaders really do satisfy a chocolate craving.  The dough bakes up soft and fudgy, but it’s not so rich that it can’t accommodate another handful of chocolate chunks, chips, and nuts.


In addition to that, Chocolate Doubleheaders can be made with kind of a shaggy look or as neat rounds.  It depends on your own personal preference and how long you wish to chill the dough.  I’ve also found they spread a bit more if I swap out the melted bittersweet chips for chopped bittersweet chocolate. I  kind of like the look and feel of puffier cookies, so these days I usually go with chips (in addition to the 1 oz of melted unsweetened chocolate).


(Old Photo)


Chocolate Doubleheaders
Prep time
Cook time
Total time
If you're in the mood for double chocolate cookies, this recipe for Chocolate Doubleheaders (based on an old recipe from "Cookies by the Dozen" ) will give you exactly 12 really good cookies. For jaggedy looking cookies, scoop the dough when it's thick enough to hold its shape and plop it on the tray. For thick, rounded, cookies, chill mounds of dough until slightly firm, then gently shape into smooth balls.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 3 tablespoons all-purpose flour (24 grams)
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon unsweetened cocoa powder
  • 2 tablespoons salted or unsalted butter
  • 3 ounces (about 1/2 cup) of Ghirardelli bittersweet chips
  • 1 ounce unsweetened chocolate, chopped (90% Lindt also works well)
  • 1/3 cup packed brown sugar
  • 2 tablespoon granulated sugar
  • 1 large egg, separated
  • 1 teaspoon vanilla
  • 1/4 cup chopped, toasted pecans or walnuts
  • A handful of extra chocolate chips (more Ghirardelli chips or dark chocolate), optional
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Combine flour, baking powder, salt and cocoa powder in a small bowl; set aside.
  3. In a microwave-safe bowl, combine butter and both chocolates. Microwave on high (or use 50% power if you prefer) for 1 ½ minutes, stopping to stir every 30 seconds. Set aside and let cool slightly.
  4. In a medium size mixing bowl, beat both sugars and egg white with an electric mixer. Beat for about 1 minute. Beat in vanilla, melted chocolate mixture and egg yolk. By hand, stir in flour mixture until all flour is incorporated. Stir in nuts. Batter will be extremely soft at this point. Let it stand until it cools and thickens somewhat. If using the extra chocolate chips, make sure the batter is cool before adding them.
  5. Drop batter by rounded tablespoonfuls onto parchment lined cookie sheet. Bake for 9 minutes, turning cookie sheet halfway through for even baking. The cookies will not look done, although they should be. Let them cool for about 10 minute on the cookie sheet.
  6. For thicker, rounder, cookies, scoop 12 mounds of dough onto a foil lined plate and chill for about 1/2 hour. Shape the mounds into smooth balls. Bake as directed. Cookies baked with chilled dough might take up to 12 minutes.
For a nicely rounded shape, scoop 12 equal mounds onto a foil lined dinner plate and chill for about a half hour or until the dough is stiffer. Gently shape dough into circles, but don't work it too hard or it will lose its gloss. Arrange on the baking sheet and bake as directed. Also, you can use chopped bittersweet chocolate instead of the Ghirardelli chips, but the cookies might not be quite as puffy.



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  1. says

    hmmm…the old melted butter type coookie again. I love that kind of texture. I will definitely be trying these.

  2. Anna says

    Jill, yup. More melted butter. I’m really into butter this week…..and chocolate.

    Liz, I am an idiot. Thanks for noticing I forgot the bake time. Doh. It’s 9 minutes — I just corrected the entry.

  3. Judi says

    Ewww. I love these…lol they look very similar to the Fudge Ecstacies that are in the old standard Better Homes Cook Book. They are divine! BTW I made the Fudge Brownies Supreme and I am still a rock star at my house..heee

    Thanks for sharing your talents!

  4. says

    i like the relatively small proportion of butter. 2 TBS seems so “healthy”.
    meanwhile, looking foward to a smores bar recipe. marshmallow is right up there (for me) with the exalted malt

  5. Anna says

    tg, too bad you don’t live closer. I could give you some S’Mores bars from today.

    Terri, I like the small batch recipes too.

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