Double Chip Chocolate Cookies Recipe

Name: Double Chip Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Unsalted Butter, At Room Temperature; 3/4 cups Sugar; 2 Tablespoons Unsweetened Applesauce; 1 whole Large Egg; 1 teaspoon Pure Vanilla Extract; 1-1/2 cup All-purpose Flour; 1/3 cups Unsweetened Cocoa Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 cup Salted Kettle Chips; 5 ounces, weight White Chocolate Chips; 1/4 cups Unsweetened Shredded Coconut

Servings: persons

6 Tablespoons Unsalted Butter, At Room Temperature
3/4 cups Sugar
2 Tablespoons Unsweetened Applesauce
1 whole Large Egg
1 teaspoon Pure Vanilla Extract
1-1/2 cup All-purpose Flour
1/3 cups Unsweetened Cocoa Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1 cup Salted Kettle Chips
5 ounces, weight White Chocolate Chips
1/4 cups Unsweetened Shredded Coconut

1
1. Cut the butter into smaller cubes and mix it in a large bowl with the sugar, applesauce, egg, and vanilla extract.
2
2. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Gradually stir the flour mixture in with the wet ingredients. I added the flour in three batches.
3
3. In a small bowl, crush the kettle chips. I tried using my hands to crush them, but the stiffness of the chips actually hurt my hand! The potato masher was excellent for this step.
4
4. Fold in the crushed potato chips, white chocolate chips, and unsweetened coconut until well incorporated. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
5
5. After 30 minutes, preheat the oven to 350 F (176 C). Line two baking sheets with parchment paper or silicone mats.
6
6. Scoop out a tablespoonful of the dough and shape it into a ball. I used the measuring spoon for this.
7
7. If you want flatter cookies, press the dough down slightly into a disc. Space the cookies about 2 inches apart on the prepared sheets.
8
8. Bake for 11-12 minutes. The cookies will still be soft when you pull them out of the oven, but they will set once they cool.
9
Adapted from the Double Chocolate Chip Cookies recipe at Joy the Baker.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 Tablespoons Unsalted Butter, At Room Temperature, 3/4 cups Sugar, 2 Tablespoons Unsweetened Applesauce, 1 whole Large Egg, and more.

Yes, Double Chip Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Chip Chocolate Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions