Double Chocolate Chip Cookies
I had a request for chocolate chip cookies the other day, so I decided to take these Double Chocolate Chip Cookies for a test drive. This is an easy dough to mix by hand, so no additional appliances are needed and cleanup is a snap as a result. Depending on how and when you shape the cookie, you can get some different textures as a result – but all shared the deep cocoa flavor.
A few notes on this recipe:
- This recipe only has 1/8tsp salt but almost a salty aftertaste.
- These reminded me a lot of the brownies I’d been making – but a nice crunchy crust when baked as a slice.
- Assumed 1 c flour = 4.5oz
- The most common descriptors I for from tasters for this cookie: Gooey and Chewy
- I baked these cookies a few different ways to see how it would affect the texture:
Drop cookies (right after mixing) were pillowy, brownie-like with a crisp exterior, dense and wet interior.
Sliced from a log (refrigerated 24 hours) produced a good cookie shape, they were thinner, and the goodies were more visible. These were chewy.
Rolled into balls (refrigerated 24 hours), these cookies didn't spread much, they cracked across the top, and they were cakier.
Double Chocolate Chip Cookies
1 c AP flour
1/2 c unsweetened cocoa powder, preferably Dutch process
1/2 tsp baking soda
1/4 tsp baking powder1/8 tsp salt
8 T unsalted butter, softened
1/2 c granulated sugar
1/2 c (packed) brown sugar, lump free
1 large egg
1 tsp vanilla extract
1/2 c chocolate chips
2 cookie sheets, lined with parchment paper or ungreased
- Preheat the oven to 350F. If you plan to bake cookies immediately after mixing, otherwise wait until you are ready to bake. Position the racks in the upper and lower thirds of the oven.
- Combine the flour, cocoa, baking soda, baking powder, and salt in a medium bowl and mix together thoroughly with a whisk or a fork. Set aside.
- Beat the butter, granulated sugar, and brown sugar with the back of a spoon in a large mixing bowl or with a mixer until smooth and creamy but not very fluffy, less than 1 1/2 minutes with an electric mixer.
- Mix in the egg and vanilla.
- Add the flour mixture and mix just until incorporated.
- Stir in the nuts and chocolate chips.
- To bake cookies immediately, scoop rounded tablespoons of dough and place about 2 inches apart on cookie sheet.
- To bake the cookies later, form the dough into an 11x1 3/4-inch log. Wrap it in foil and refrigerate for at least 2 hours, but preferably 12 hours or up to 3 days (Dough may also be frozen for up to 3 months).
- Use a sharp knife to cut the log into slices 3/8” thick.
- Place the slices at least 1 1/2” apart on cookie sheets.
- Bake fresh scoops or cold slices for 12 – 14 minutes. Cookies will puff up and then settle down slightly when they are done.
- Rotate baking sheets from top to bottom and front to back about halfway through the baking time to ensure even baking.
- Use a pancake turner to transfer cookies from the pan to a cooling rack, or slide the sheet of parchment onto the rack.
- Cool completely before storing or stacking.
Makes about 30 2 1/2” cookies
May be stored in a tightly sealed container for up to 2 weeks.
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.