Classic Double-Chocolate Chip Cookies
- Cook Time: 9 - 11 minutes
- Course: Dessert
Reynolds Kitchens tip
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- 1/2 cups butter, softened
- 1/2 cups shortening
- 1 1/2 cups packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 4 ounces semisweet chocolate, melted and cooled
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 12 ounces bittersweet and/or semisweet chocolate, coarsely chopped
- 1 cup chopped pecans, toasted
Preheat oven to 350 degrees F.
In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semisweet chocolate, and pecans.
Drop dough by heaping teaspoons 2 inches apart onto a Reynolds® Parchment Paper lined cookie sheet.
Bake for 9 to 11 minutes or just until edges are firm.
Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool. From the Test Kitchen
Storage To Store:Layer cookies between parchment paper in an airtight container; cover. Store at room temperature for up to week or freeze for up to months.
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