Double chocolate chip cookies [Samantha Seneviratne] from Cookies - The Best Recipes for the Perfect Anytime Treat (page 173) by Vaughn Vreeland and New York Times Cooking

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dough refrigerates 24 hours.

  • elisa_m95b99 on February 09, 2026

    These didn’t spread as much as the recipe suggested but still very yummy ! I froze a portion and I’m curious how those will bake up

  • EatinSnax on January 28, 2026

    These are gorgeous, and super indulgent. A big cookie you can sit down to like a proper dessert. I enjoyed them most when they had cooled just enough to be set, but were still warm and molten in the middle. They lost that texture later on and reheating didn’t quite bring it back. In the future I’ll freeze the portioned dough in balls and only bake them on demand instead of by the full batch.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.