Double Chocolate Chip Cookies
Updated Feb. 14, 2022
- Total Time
- 1 hour plus at least 24 hours' chilling
- Rating
- Comments
- Read comments
Ingredients
- 1cup/145 grams all-purpose flour
- ¾cup/75 grams Dutch-process cocoa powder
- ¾teaspoon kosher salt
- ½teaspoon baking powder
- ½teaspoon baking soda
- 10tablespoons/141 grams unsalted butter, at room temperature
- ¾cup/150 grams dark brown sugar
- ⅔cup/133 grams granulated sugar
- 1large egg
- 2teaspoons pure vanilla extract
- 2cups/305 grams semisweet or bittersweet chocolate discs (or use 2 cups/340 grams chocolate chips)
Nutritional analysis per serving (10 servings)
442 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 4 grams dietary fiber; 47 grams sugars; 5 grams protein; 235 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- Step 2
In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
- Step 3
With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
- Step 4
Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3½ ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.
Private Notes
Comments
If you want to make smaller cookies, you can make the circles of dough smaller. I’m six and even I can do it.
I haven't made these cookies but made very similar soft batter cookies. Instead of refrigerating for 24 hrs try this. Place batter in bowl in freezer for 30 mins. No longer because then they will be too hard. Use ice cream scoop to form cookies. Place on tray with parchment. Place trays in fridge for 2 hrs then bake. This cuts down chill time down from 24 hrs to only 2.5 hours. After baking put cookies & parchment on rack. They are too soft to move off of parchment right after baking.
I make a chocolate chip cookie that you let rest for 24-36 hours in the refrigerator too. The dough gets extremely difficult to work with, once chilled, so I make into balls prior to refrigerating. Hope this helps.
P.S.: I use black cocoa powder with these, because the friend for whom I made them, loves the flavor(I usually use Valrhona for this recipe). Because I wanted the cookies to be smaller, used chips, rather than wafers(dimensionally better)—half semisweet & half bittersweet.
Have made the larger version many times. Friends and family LOVE them!!! Decadent and delish!!! Needed to put out a batch yielding a larger count and smaller. Scooped them approx. 1-1/3-1-1/2” and rolled between my palms. Placed 3” apart(12 to a sheet pan). Baked for 4 min., turned sheet and baked another 3. Removed from oven and let sit on the hot sheet pan for an extra 3 min. Then slipped them—still on parchment paper—onto a marble work slab to cool. Removed parchment after 5 min. and let them cool completely. THEY ARE PERFECT(at least to me and my recipients!)!!! All average 2”. Slight crisp to the edges and softer, chewy centers.
Wonderful chocolate cookies! I followed the recipe and they turned out great!