Double Chocolate Cookie Recipe (Perfect for planning a Heist!)

Cookies: Warm, Chewy, Sweet, it’s no wonder they’re such a popular treat around the world! There’s not a person alive who doesn’t love a good chocolate chip cookie, so having a great recipe in your arsenal is essential.

Since I posted my Chocolate Cookie recipe to this very website many months ago, many of you have commented that they were the most delightful cookies you’d ever had (Some of you even mentioned being inspired to bake for the first time after reading it!)

Well, I think I’ve outdone myself this time, as these DOUBLE Chocolate Cookies are sure to knock your socks off! I remember whipping up the first batch whilst speaking with my partner about an upcoming visit to our local bank. Using a bag of whole chocolate chips (I used Toll House, but any brand should do!), I began to stir them into the flour and sugar mixture as we discussed such details as the operating hours, services offered, and when would be the best day to make our visit. After biting into the warm, chewy goodness of these cookies, it was a no-brainer to set the visit for a Tuesday, two weeks from then.

However, things really got -pardon the pun- cooking when I envisioned the second version of this recipe, adding a half stick of butter as well as chocolate chunks I found at the farmer’s market to the mix. As the second batch cooled, my partner and I had some serious issues keeping ourselves from eating them instead of going over the bank’s floor plan, exits, and the schedules of each employee.

Cookies really are a cultural force, aren’t they? With each delectable bite, it wouldn’t be at all surprising to find that behind every great historical event, there was a pile of way too delicious cookies. That was certainly the case in the final evolution of the recipe, which added a pinch of sea salt and melted Hershey bars. I knew I had reached perfection when, after discussing potential jail time, one bite of these amazing treats made me realize which bank employees could easily be persuaded, or blackmailed if needed. And with the security code and ski masks in hand, we were able to make our trip to the bank with happy bellies and no mercy.

What’s more, these cookies still taste great reheated! After getting home from the bank, I put a plate in the microwave for about 30 seconds, and they warmed right up, without getting hard or soggy! My partner could barely believe it when he arrived for his share of our acquisitions from the visit. It’s hard to describe the look of sheer delight on his face as I informed him plans had changed and introduced him to my newest ingredient: the lead pipe.

And you know what? These cookies travel really well, too.

Here’s what you’ll Need:

2 2/4 Cups Flour

1 Tsp Baking Soda

1/2 Tsp Sea Salt (Plus another pinch when dough is mixed)

1 Half Stick Butter, softened

1/2 Cup Melted Hersey Bars (or syrup)

3/4 Cup Cane Sugar

2 Cups Chocolate Chips

1 Cup Chocolate Chunks

3/4 Brown Sugar

1 Egg

2 Tsp Vanilla Extract

Steps:

1. Soften your butter by placing a half stick of unsalted butter in a bowl or on a plate about 45 minutes before you plan to make the cookies. This will make the butter easier to work with when adding it to the mixture.
2. Preheat Oven to 375 Degrees Fahrenheit.
3. In a small bowl, mix the flour, baking soda, and salt. We’ll use this later, so put it to the side for now.
4. In a large bowl, combine the sugars with the softened butter. You can do this with an electric mixer on medium or stirring with a large spoon. Continue to stir until the mixture is light and fluffy.
5. Crack your egg into the mixture and stir it in, along with the small bowl’s flour mixture. Continue to stir until the dough starts to come together, becoming stiff and malleable.
6. Stir in the chocolate chips and chunks. Next, fill about a 1/2 cup with Hershey’s syrup (or melted bars) and stir it in to the mixture. Knead thoroughly to ensure all the mix ins become part of the dough.
7. Using a spoon or ice cream scoop, create small dough balls about 2 tablespoons large and place them on a ungreased cookie sheet, with plenty of room in between.
8. Bake 9 minutes in the oven, give or take a minute or two until you see the golden brown texture. Remove from the oven and cool for 2 minutes before moving them to the cooling rack.
9. Cool to your liking and enjoy your cookies!

Pro Tip: For Best Results, use a stand mixer to ensure the ingredients combine. Or if you’d like big chunks in your cookies, use a large spoon and knead thoroughly. It’s also suggested to bake these with a different crew every time to avoid being linked to anyone from a previous job.

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