There are certain recipes that hold a special place in our hearts, passed down through generations like a cherished heirloom. For my family, one of those recipes is Uncle Terry’s Double Chocolate-Chip Cookies. Uncle Terry was more than just a beloved family member—he was the best baker and chef I’ve ever known. He approached baking with the precision of a scientist, meticulously perfecting each recipe, testing batch after batch until he achieved cookie perfection.
Before he passed away, he gifted me three of his all-time favorite cookie recipes, and this one remains my personal favorite. Every time I bake these cookies, I can almost hear his voice explaining the science behind every ingredient and step. I can picture him in the kitchen, carefully weighing flour, testing different chocolate combinations, and adjusting baking times with a smile. Baking these cookies isn’t just about making a treat—it’s about keeping his spirit alive and sharing the love he put into every creation.
Now, I’m sharing this treasured recipe with you. I hope these cookies bring as much warmth and happiness to your family as they have to ours. ❤
Uncle Terry’s Double Chocolate-Chip Cookies
What You’ll Need:
- 1 ½ cups high-quality cocoa powder
- 2 tsp baking soda
- ½ tsp salt
- 2 cups (4 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 ½ cups packed brown sugar
- 2 tsp vanilla extract (add a little more if you’re feeling bold!)
- 4 large eggs
- 2 cups milk chocolate chips
- 2 cups white chocolate chips
How to Make Them:
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- Mix Dry Ingredients: Sift together the cocoa powder, baking soda, salt, and flour in a medium bowl. Set aside.
- Cream the Butter & Sugar: In a stand mixer, beat the butter until it’s light and fluffy, about 2-3 minutes. Gradually add both the granulated and brown sugar, mixing until smooth and well combined.
- Incorporate the Eggs & Vanilla: Whisk together the eggs and vanilla in a separate bowl. Slowly add this mixture to the butter and sugar, beating until fully combined.
- Combine Dry & Wet Ingredients: Add the dry ingredients to the wet mixture in three parts, mixing just until incorporated. Be careful not to overmix—this keeps the cookies soft and tender.
- Fold in the Chocolate Chips: Stir in both the milk chocolate and white chocolate chips until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for 1-2 hours. This step is crucial for achieving that perfectly chewy texture.
- Scoop & Bake: Once the dough is chilled, scoop out golf ball-sized portions and place them on your prepared baking sheet.
- Bake to Perfection: Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
- Enjoy! These cookies are best enjoyed fresh with a cold glass of milk—but they’re even better when shared with family and friends.
Baking these cookies always brings me back to the moments spent with Uncle Terry—his laughter, his wisdom, and his unwavering passion for good food. I hope that when you make these, they bring a little piece of that joy into your own kitchen. Happy baking! ❤
