Double Batch Chocolate Chip Cookies
Indulge in these rich, chewy double batch chocolate chip cookies featuring sweet chocolate chips and crunchy nuts. Perfect for sharing at parties, family gatherings, or simply satisfying a sweet tooth, they offer classic flavors with a delightful texture that's sure to please everyone.
Ingredients
Instructions
- Beat shortening, brown sugar, white sugar, vanilla, water, and eggs until light and fluffy.
- Add flour, baking soda, and salt; mix well.
- Stir in nuts and chocolate chips.
- Drop from a teaspoon onto greased baking sheets.
- Bake at 375° F for 10 minutes or until golden brown.
Tips & Substitutions
For extra flavor, consider using half butter and half shortening for a richer taste. If you're out of nuts, try substituting with oats for a chewy texture. To enhance the chocolate flavor, add a tablespoon of cocoa powder. Ensure your baking sheets are well-greased or lined with parchment paper to prevent sticking. This recipe can easily be adjusted for a smaller batch if desired.
Serving Suggestions
These double batch chocolate chip cookies are perfect on their own or served with a glass of milk. For a fun twist, try pairing them with a scoop of vanilla ice cream for an indulgent dessert. They also make a great addition to any gathering, complementing dishes like Apple Caramel Salad or Crazy Pie. Serve warm for melty chocolate goodness.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. To reheat, pop them in a microwave for a few seconds or warm them in an oven at 350°F for 5-7 minutes until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Double Batch Chocolate Chip Cookies contains roughly 1567 calories, with 15g protein, 213g carbohydrates, and 58g fat. It is an excellent source of iron (39% of the Daily Value) and protein (31% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 885mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour works perfectly fine in this recipe, providing a great texture. If you prefer a lighter cookie, you can sift the flour before measuring. Just remember that the cookies may be slightly denser than if using cake flour.
What can I substitute for eggs if I want a vegan option?
For a vegan version, you can substitute each egg with 1/4 cup of unsweetened applesauce or use flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg). This will help bind the ingredients together while keeping the cookies moist.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and still slightly soft in the center. They will continue to firm up as they cool on the baking sheet. Avoid overbaking to ensure they remain chewy and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).