If you're searching for the ultimate double chocolate cookie recipe, look no further than Julia Child’s Double Chocolate Cookies. Adapted from the cookbook Baking With Julia, these cookies are rich, chewy, and packed with deep chocolate flavor.
Created by pastry chef Rick Katz, this recipe has become a favorite among bakers who want a cookie that tastes like a cross between a brownie and a chocolate chip cookie. Side note -- the brownie recipe in Baking With Julia is also classic!
Types of Chocolate
One thing you'll notice about this recipe is that Julia calls for two kinds of chocolate, both unsweetened and 70%.
Chilling the Dough
The cookies come out much thicker when made with chilled dough, but if you want to bake the cookies right away you can, so long as you make sure all your warm ingredients (melted chocolate, melted butter) have cooled down before mixing. You may have to at least let the batter stand for a few minutes, but it should be thick enough so that you can spoon it into rounds. If you do bake without chilling the dough, the bake time will be shorter -- check the cookies at 8 minutes.
Updates to Julia Childs' Double Chocolate Cookies
- The original version of the recipe calls for 12 oz of 70% chocolate. Half of it is melted and used in the cookie dough, while half is chopped and used as add-ins. I prefer using 6 oz of 70% chocolate and then using 6 oz of whatever dark chocolate or chocolate chips I feel like for the add-ins.
- The microwave works just fine for melting chocolate, but if you want to do it Julia's way you can use a double boiler.
- This is a full batch version of the recipe, but I almost always halve it. Recipe halves well.
Recipe
Julia's Double Chocolate Cookies
Ingredients
- 6 ounces 70 % bittersweet chocolate, cut into chunks
- 4 ounces unsweetened chocolate coarsely chopped (114 grams)
- 1 stick unsalted butter, cut into chunks (114 grams)
- ½ cup all-purpose flour (65 grams)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs at room temperature
- 1 ½ cups granulated sugar (300 grams)
- 1 teaspoon instant espresso powder or 1 tablespoon instant coffee crystals I leave it out sometimes
- 2 teaspoons pure vanilla extract
- 6 oz good quality chocolate chips or chopped dark chocolate
Instructions
- Combine the 6 oz of 70% chocolate, 4 oz of unsweetened chocolate and the 1 stick (4 oz) of butter in a microwave-safe bowl. Heat on high for 30 seconds. Mash mixture around and continue heating on high and stirring every 30 seconds until melted and smooth. Set aside to cool.
- Mix the flour, baking powder, and salt in a bowl and set aside until needed.
- Put the eggs, sugar, coffee and vanilla in the bowl of a mixer fitted with the whisk attachment and beat at high speed for about 10 minutes or until the mixture is very thick and yellow.
- Very gradually add the (just slightly warm) chocolate. Scrape down the sides of the bowl and work rubber spatula around the bottom of the bowl, then continue to mix just until the chocolate is incorporated. Add the dry ingredients and mix gently but thoroughly. Make sure the mixture is not so warm that it will melt any additional chocolate, then stir in the remaining chocolate chunks.
- Cover the bowl with plastic and chill for several hours, or overnight. The dough can be made ahead and kept refrigerated for up to 4 days.
- Baking the cookies: When you are ready to bake, position the racks to divide the oven into thirds and preheat the oven to 350˚F.
- Line two large baking sheets with parchment paper.
- Using a heaping tablespoon of dough for each cookie, drop the dough onto the lined sheets, leaving at least 2 inches of space between each mound of dough.
- Bake the cookies for 10 to 12 minutes, rotating the pans front to back and top to bottom halfway through the baking period. The cookies will puff, then sink and crinkle and wrinkle around the edges. Note: If you are baking with dough that is room temperature rather than super cold, check the cookies at 8 minutes. These are much better when NOT over-baked.
Sue K says
I’m glad you bumped this recipe up! I must try them!
bakingblonde says
They look a little like the Chocolate Shock cookies, YUM!
Chaya says
The fat cookie looks delicious. This sounds like it has a real chocolate taste.
Louise says
Those cookies look mighty fine to me Anna. I too like a bit of texture from the chips. Love the addition of a "mocha" flavor from the hint of coffee. I sure could use one with the tea I'm drinking at this very moment. Thanks for sharing...
Amanda says
Wow those look great. I'm going to have to try them 🙂
clumbsycookie says
They kind of look like brownie cookies. I like the shiny tops 🙂
Hélène says
I'll have to make them, they look delicious.
Anna says
These were really good. The only thing I disagreed with from the book was their note saying they were better underbaked then overbaked. I thought the underbaked ones (t0 minutes) were almost a little too fudgy, while the ones I baked for a good twelve minutes were just right.
Jane says
These look fantastic! I wonder how they compare to Milk's Ooey Gooey chocolate cookies (my current favorite)...
Trish says
Yes....I grew up with 'fat' cookies so these look yummy!
Jalanda says
Need.
These.
NOW.
Louise says
These look great. Here's a link to a similar one that I've been baking for years. http://www.foodnetwork.com/recipes/extreme-brownie-cookies-recipe/index.html 🙂
Kristie says
Those look delicious. I'll have to add them to my list of cookies to bake for my husbands Game Nights.
sherri says
Fat cookies are fine with me! These look great.
Lisa Ernst says
As always, you've made a great looking double chocolate cookie! I kind of like that they are a little fatter from the chips -- I enjoy a little texture from chips that don't completely melt away.