Double Chocolate Chip Cookies
Rich, bold, deep, complex chocolate flavor, If you love chocolate -you'll love these cookies!!! Ultimately, the secret to award-winning double chocolate chip cookies lies in the layering chocolate in multiple forms. From melted chocolate and cocoa powder to two kind of chocolate chips, each element builds upon the last to create cookies that are deeply satisfying.
Equipment
- countertop mixer/hand mixer
- baking sheet
- wire rack
- Parchment paper
- baking silicone mats optional
- measuring spoons
- measuring cups
- baking scale
- silicone spatula
- bowls
- knife for cutting chocolate bar
Ingredients
- 1 cup unsalted butter( 2 stick/226g) Cut into tablespoon squares
- 4 ounce bittersweet chocolate( 113g) 60-70% chocolate
- 1 cup brown sugar (200g) Light or dark
- ½ cup granulated sugar (150g) For sweetness and spread
- 2 large eggs Room temperature
- 2 teaspoon vanilla extract Pure, for depth
- 2 cups all-purpose flour( 240g) Spoon and level in measuring cup-better result use a scale to measure .
- ¾ cup Unsweetened cocoa powder(75g) Dutch-process for deeper flavor
- 1 teaspoon baking soda For lift
- 1 teaspoon salt Balance sweetness
- 1 teaspoon espresso powder optional, enhances chocolate flavor
- 1 cup semisweet chocolate chips(175g) For melty pockets
Instructions
- Melt Butter & ChocolateIn a medium heavy Bottom pot, combine the butter and bittersweet chocolate Over medium heat, once the butter and chocolate start to melt, stir in 30 seconds burst until mostly melted turn off heat and continue stirring until completely smooth. Set aside to cool slightly for 10 minutes.
- Preheat & PrepPreheat your oven to 350℉ (175℃). Line two baking sheets with parchment paper or silicone mats.
- Combine Wet Ingredients In a large bowl, whisk together the slightly cooled chocolate mixture, brown sugar, and granulated sugar until well combined. Then, add the eggs one at a time, whisking vigorously after each addition until glossy. Stir in th vanilla extract.
- Combine Dry Ingredients In a separate medium bowl, sift or whisk together the flour, cocoa powder, baking soda, salt, and espresso powder (If using). Sifting is especially important to remove any cocoa lumps.
- Mix Wet & DryGradually add the dry ingredients to the wet mixture, folding with a spatula until just combined and no flour streaks remains. Be careful not to over mix, over-mixing can lead to tough cookies.
- Fold In Chocolate ChipsGently fold in semisweet chocolate chips until evenly distributed.
- Chill The DoughCover the bowl and refrigerate for at least 30-60 minutes. Why? Because chilling prevents excessive spreading, deepens the flavor, and makes the dough easier to handle. Furthermore, it allows the flour to fully hydrate for a better texture.
- Scoop & BakeUsing a tablespoon, portion the dough into 1½-tablespoon balls ( about the size of a walnut) and place them 2 inches apart on the baking sheet. If desired, sprinkle each lightly with flaky sea salt.
- Bake To PerfectionBake for 10-12 minutes, until the edges are set and crackly but the centers still look slightly shiny-that's exactly what you want for fudgy cookies.
- Cool Properly Let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. This resting period allows them to set up while maintaining that soft, fudgy center.