Double chocolate takes on a new meaning in this back of the bag chocolate chip cookie recipe. Instead of being a chocolate cookie with chocolate chips, Pillsbury Double Chocolate Chip Cookies are brown sugar only chocolate chip cookies with both milk and semisweet chips. Like most back of the bag recipes this one's easy and convenient. I wasn't sure if I'd tried it before, so I made a batch and put the recipe here so I won't lose it again.

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Pillsbury Double Chocolate Chip Cookies

This recipe calls for brown sugar only so the cookies are almost guaranteed to be soft and chewy. Even with the brown sugar, the cookies are still pretty light in color from the bleached flour and the ¼ cup of shortening. They're also very chewy and have a professional or bakery like texture close to the cookies everyone loves from Otis Spunkmeyer and Subway.

Double Chocolate Chip Cookies recipe from the back of the Pillsbury bleached flour bag.

Substitute for the ¼ Cup Shortening

The ¼ cup of shortening gives them a great texture, but leaves a bit of an aftertaste. The good news is you can leave out the shortening and just use more butter. I made a second batch with all butter (¾ cup total) and heavy cream in place of milk. The cookies were darker in color and had a less bumpy texture, but a better flavor. I am really hoping that one day food scientists will create a fat that performs as well as shortening and actually tastes good.

Batch Size

Here's the back of the bag Double Chocolate Chip Cookie recipe if you're on the lookout for an easy recipe that makes normal size cookies. I'm mentioning that because so many of my recipes are jumbo size, like the Costco copycats and such. This recipe should give you 48 small cookies or 32 medium size.

Recipe

Pillsbury Back of the Bag Chocolate Chip Cookies

Soft and chewy cookies that are way better when made with chilled dough

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Prep Time 15

Cook Time 15

Cooling Time 15

Total Time 45

Course Desserts

Cuisine American

Servings large or 48 smaller

Ingredients

1 ¼ cups light brown sugar (250 grams)
½ cup unsalted or salted butter, softened (114 grams)
¼ cup shortening or 4 tablespoons unsalted butter (48 grams shortening or 56 butter)
2 tablespoons whole milk or cream
1 large egg, room temperature (50 grams)
1 tablespoon vanilla extract or vanilla bean paste
2 cups all-purpose flour, bleached (260 grams)
¾ teaspoon baking soda
¾ teaspoon salt
1 cup semisweet or bittersweet chocolate chips
1 cup milk chocolate chips

Instructions

Preheat oven to 375 degrees F.
Beat the brown sugar, butter, shortening, milk and vanilla together until light and fluffy. Add the egg and beat just until it is fully blended.
Whisk together flour, baking soda and salt and add to the bowl. Stir until blended, then stir in the chocolate chips.
Using a tablespoon or a medium size cookie scoop, scoop dough onto parchment lined or ungreased baking sheets and bake cookies for 10 to 12 minutes. Let cool for about 2 minutes on baking sheet and carefully transfer to a wire rack to cool completely.

Chilled Dough Ball Make Ahead Method

On a plate lined with plastic wrap, foil or wax paper, drop medium size cookie scoops (or large tablespoons) of dough. Cover and refrigerate until cold, at least 2 hours but ideally a day or two. If storing longer, transfer the dough balls to the freezer.
Arrange balls of dough on parchment lined baking sheets (or just use one sheet and bake as many balls of dough as you plan to eat).
Bake on center rack for about 12 minutes or until cookies are brown around the edges.
Let cool for 3 minutes on the baking sheets, then transfer to wire racks to cool slightly before serving.
For even better cookies, allow the cookies to cool completely, then store them in a zipper bag or a tin with a slice of bread. The next day they'll be even softer, but still dense and not cakey.