Best Starbucks Double Chocolate Chip Cookies Recipes

COPYCAT STARBUCKS CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• In a large mixer, I used my KitchenAid, cream together the butter, sugar and brown sugar until light and fluffy.
• Mix in the vanilla and eggs.
• In a small bowl stir together all of the dry ingredients; whole wheat flour, all-purpose flour baking soda and baking powder.
• Gently mix in the dry ingredients to the wet ingredients, making sure to mix well.
• Stir in 1 ½ cups of the chocolate chunks.
• Scoop dough with a 1/3 cup measuring cup. Divide the 1/3 cup of dough in half, roll each half into balls, and place on the cookie sheet. Press in a few of the remaining chocolate chunks into the dough. Repeat with remaining dough and chocolate chunks, placing 6 cookies per sheet.
• Bake for 8-10 minutes or until edges are a golden brown. Remove from oven and place on a wire rack to cool. Enjoy!

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
• In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
• With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
• Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

STARBUCKS DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Melt bittersweet choc chips with butter.
• In bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture.
• In small bowl, stir together flour & baking powder; stir into chocolate mixture.
• Gently mix in sweet choc chips and walnuts.
• Using a sheet of plastic wrap or parchment, form dough into 2 logs, each 2 inches by 8 inches long.
• Wrap tightly and freeze until firm (1 hour).
• Preheat oven to 375, unwrap dough and slice into 3/4 inch slices.
• Place on greased cookie sheet (or parchment) and bake 12-14 minutes, until shiny crust forms on top but interior is still soft. Enjoy!

DOUBLE CHOCOLATE CHIP COOKIES WITH CHOCOLATE CHUNKS

Steps:

• Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
• Whisk the flour, cocoa powder, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks.
• Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.