Double Trouble Chocolate Chip Cookies are rich, chocolatey and chewy. The basic dough is absolutely loaded with chocolate! Hershey’s chocolate bar and Guittard Baking chips fill the inside of each cookie. Chocolate Lover’s rejoice over Double Trouble Chocolate Chip Cookies!
Grandma’s Chocolate Chip Cookies- DOUBLE THE TROUBLE!
This last weekend we headed up to Bear Lake in Idaho for an annual family reunion.
It had been 4 years since we last went because we were away for grad school. Every year when we were in CT and the big Bitner family reunion was happening, we would always wish we could be there.
This reunion is everything dreams are made of. Seriously! The entire extended family (all 170+ of us!!) stay together in condos that are right on the beach. There is playing on the beach, boating, tubing, surfing, wakeboarding, mini golf, pools, hot tubs, ice cream, swings, slides, and ACRES of grass to play on.
This reunion is magical.
This year though, it was extra magical. We shared a condo with a bunch of family, Dan’s Grandma included. I haven’t ever had the chance to get to know her really well. That is before this trip.
She liked to stay in the condo, watch golf or read one of her many books she brought. When Brielle was napping I was able to hang out and chat with her for a bit.
SHE IS A HOOT! I loved the time I was able to spend with her, the things I learned and the things I’ll never forget.
One of the things I learned? She makes a KILLER chocolate chip cookie. Ahem.. excuse me.. she makes a KILLER Double Trouble Chocolate Chip Cookie. Her words, not mine.
They might have been the best chocolate chip cookie I’d ever tasted.. aaaand I so happened to get the recipe for you. You can thank me later.
Why did she give it the ‘Double Trouble’ name? She uses giant chocolate chips and broken up Hershey’s bar. There is basically just enough dough to hold the chocolate together. Exactly how I like it. ?
How to make Double Trouble Chocolate Chip Cookies
When I was able to take a peek at Grandma’s recipe, I was surprised at how simple it was! Nothing crazy, just the basics. The basics that happen to be in perfect harmony.
Butter, sugars, vanilla and an egg are creamed together.
Sift together flour, soda and salt. ps. sifted flour might be one of my favorite things ever. Sooo dreamy and fluffy!
Mix the sifted flour into the creamed mixture.
Next, chop an XL Hershey’s bar. Add the chopped bar and a bag of Guittard Milk Chocolate Baking Chips to the cookie dough.
Scoop the dough onto a greased cookie sheet.
You can drop them if you’d like, but I love how uniform the cookies look with a scoop. Plus, it is so much faster and easier! You can find scoops of a variety of sizes on amazon. I have the #50.
Bake at 350°. Grandma’s recipe stated to bake them for 8-10 minutes, but mine took 11 to bake. So I’ll say 9-11 minutes. ?
Pull them out of the oven when the tops of the cookies are no longer glossy.
Let the cookies cool right on the pan.
Store in an air tight container for up to 3 days.
This recipe makes 3 dozen cookies.
Double Trouble Chocolate Chip Cookies
(Printable Recipe Below!)
Double Trouble Chocolate Chip Cookies are rich, chocolatey and chewy. The basic dough is absolutely loaded with chocolate! Hershey’s chocolate bar and Guittard Baking chips fill the inside of each cookie. Chocolate Lover’s rejoice over Double Trouble Chocolate Chip Cookies!
Ingredients
- 1 cup butter
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1 11.5 oz bag Guittard Milk Chocolate Baking Chips
- 1 Giant Hershey’s Chocolate Bar (7 oz)
Instructions
- Preheat the oven to 350°.
- Cream together the butter, both sugars, eggs and vanilla.
- In a separate bowl, sift together the flour, salt and baking soda.
- Mix the dry ingredients with the creamed mixture. Mix well.
- Chop the Hershey’s Chocolate Bar.
- Fold the chopped chocolate bar and Guittard baking chips into the cookie dough.
- Scoop onto a greased cookie sheet.
- Bake at 350° for 9-11 minutes or until the tops are no longer glossy.
- Cool on the pan. Store in an airtight container for up to 3 days.
NEED more cookies? I’ve got your back!
No Bake Chocolate Peanut Butter Oatmeal Cookies
Sugar Cookie Sprinkle Cookies
Chocolate Cut-Out Cookies
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Double Trouble Chocolate Chip Cookies
Ingredients
- 1 cup butter
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1 11.5 oz bag Guittard Milk Chocolate Baking Chips
- 1 Giant Hershey's Chocolate Bar (7 oz)
Instructions
- Preheat the oven to 350°.
- Cream together the butter, both sugars, eggs and vanilla.
- In a separate bowl, sift together the flour, salt and baking soda.
- Mix the dry ingredients with the creamed mixture. Mix well.
- Chop the Hershey's Chocolate Bar.
- Fold the chopped chocolate bar and Guittard baking chips into the cookie dough.
- Scoop onto a greased cookie sheet.
- Bake at 350° for 9-11 minutes or until the tops are no longer glossy.
- Cool on the pan. Store in an airtight container for up to 3 days.
Nathan says
I make these any time I want something sweet to share with my friends I use different chocolate sometimes but it’s a bit of a little experiment with it
Karli Bitner says
I am glad to hear this is a go-to recipe for you! I love changing up my mix in’s as well. M&M’s are a favorite!