Double Chocolate Chip Cookies
Double Chocolate Chip Cookies are a chocolate lover's dream. They have a deep, rich chocolate flavor and remind me of a fudgy, decadent brownie.
Servings: 30 cookies
Calories: 115kcal
Ingredients
- 8 ounces bittersweet baking chocolate
- 1 cup plus 1 tablespoon all-purpose flour
- ½ cup plus 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ½ cup unsalted butter at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅓ cup whole milk
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Melt the chocolate in the top of a double boiler or in a stainless steel bowl set over simmering water. Be sure that the water does not touch the bottom of the bowl. When the chocolate is melted, remove from the heat.
- Stir together the flour, cocoa powder, and baking powder. Set aside. Using a standard mixer with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the sugar and mix until the mixture is completely smooth and soft. Add the eggs, one at a time, mixing well after each addition. Scrape the sides of the bowl as needed.
- Beat in the salt and the vanilla, and then add the melted chocolate and beat on low speed until incorporated. Add the milk and beat until combined. Finally, add the flour mixture and beat on low speed until incorporated.
- Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 1 inch apart. Bake the cookies until they are just barely firm on top when lightly touched but are still very soft underneath, about 7 minutes. They will get firmer as they cool.
- Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for several days.
Notes
- We used 8 oz. (2 boxes) of Baker’s 56% semi-sweet chocolate. Other baking chocolate can also be used. If using a higher % cacao then the final taste will be more bitter and less sweet. However, I wouldn’t go lower than 40% as you want this fudgy, creamy texture.
- Making sure the butter is at room temperature and not melted. It will make a difference in the final texture. It will lead to a fluffier, airier cookie. If the butter is melted it is like mixing oil.
- This recipe can be done in a stand-up mixer or a bowl and whisk by hand. If making the dough in a bowl and whisking by hand, I would suggest using a hand mixer for creaming the butter, sugar, and eggs. When adding the flour to the wet mixture, I would use a mixing spoon or a Danish Dough whisk. The main reason is you won’t over-mix the dough and a hand mixer might have a hard time mixing as the dough is a little thick.
- You are done mixing when the dough looks like a thick paste like for a brownie.
- When the dough is all incorporated, I used a USA pan, which requires no greasing. However, you can use a silicone mat or parchment paper.
- Leave enough space between each cookie as they will expand.
- I used a Good Grip Cookie scoop medium (1 ½ tablespoons) which led to 30 cookies.
- Don’t overcook the cookies, 7 to 8 minutes is perfect. The edges are set, the dough starts to crack and the middle will be soft when touched.
- Leave the cookies in the pan for 3 to 4 minutes then transfer them to a cooling rack. They will finish cooking.
Nutrition
Calories: 115kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 56mg | Potassium: 98mg | Fiber: 2g | Sugar: 7g | Vitamin A: 115IU | Calcium: 32mg | Iron: 2mg