Double Chocolate Chip Cookies

https://youtu.be/RN3e4VJaLFQ?si=CTPuWkms7AlGKY7j

Yield: 9–10 large cookies


1 cup (145 g) all-purpose flour

¾ cup (75 g) Dutch-process cocoa powder

¾ teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

10 tablespoons (141 g) unsalted butter, room temperature

¾ cup (150 g) dark brown sugar

⅔ cup (133 g) granulated sugar

1 large egg

2 teaspoons vanilla extract

2 cups (305 g) semisweet or bittersweet chocolate discs or 2 cups (340 g) chocolate chips

  1. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
  2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until very light and fluffy, about 5 minutes. Add the egg and vanilla and beat until well combined.
  3. With the mixer on low speed, add the dry ingredients and mix just until combined. Add the chocolate and mix briefly to incorporate. Press plastic wrap directly onto the dough and refrigerate for at least 24 hours and up to 36 hours.
  4. Heat the oven to 350°F. Line a baking sheet with parchment paper. Portion dough into balls slightly larger than golf balls (about 3½ ounces each). Place 4–5 balls per sheet, spacing well apart.
  5. Bake until the cookies are set but still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with remaining dough. Serve warm.


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