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Chocolate Doubleheaders

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 12
Author Cookie Madness


  • 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


  • Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • Combine flour, baking powder, salt and cocoa powder in a small bowl; set aside.
  • 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.
  • 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.
  • 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.
  • 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.