Adapted from NY Times
- 1 cup all-purpose flour
- ¾ cup Dutch-process cocoa powder (or regular cocoa powder)
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 10 tablespoons (140 g) unsalted butter, at room temperature (salted butter is fine)
- ¾ cup dark brown sugar
- ⅔ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups (305 g) semisweet or bittersweet chocolate discs or use 2 cups (340 g) chocolate chips
- In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside. (I sift the dry ingredients directly into the bowl after creaming the butter and sugar).
- 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.
- 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 (I only chill for a few hours).
- Heat oven to 350-F. Line a baking sheet with parchment paper.
- Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each (I make 12 – 3oz balls).
- Place about 4 cookies on the sheet.
- Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 12-18 minutes.
- Transfer the parchment with the cookies to a rack to cool.
- Repeat with the remaining dough, baking on a cool baking sheet.
- Serve warm.
Double Chocolate Cookies
Adapted from sweetestmenu.com
- 1 1/2 cups cold butter cut into small cubes
- 3/4 cups brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 210 grams (1 and 1/2 cups) all purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 1/2 teaspoon baking soda
- Pinch of salt
- 150 grams (1 cup) dark or milk chocolate chunks, chopped
- 150 grams (1 cup) dark or milk chocolate chips
- Preheat oven to 350-F standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined and creamy. Add egg. Beat again until combined – but try not to over mix.
- Add flour, cocoa, baking soda and salt and beat on a low speed until soft cookie dough forms.
- Add all the chocolate and beat briefly. Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.
- Bake cookies for 12-14 minutes. Leave cookies to cool completely. They will firm up as they cool.
1 cup butter at room temperature
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup cocoa powder
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
2.5 cup all-purpose flour
1 1/4 cup semi-sweet chocolate chips
Use a light colored cookie sheet if you have one. In my experience, cookies spread more on dark metal.
Preheat oven to 400-F.
Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
Add vanilla and then eggs, one at a time.
Add cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix until well combined.
Add flour, and mix just until combined, taking care not to over mix.
Stir in chocolate chips.
Separate the cookies into 10 big balls (about 4.15 oz. each) and place on a parchment lined baking sheet.
Bake for 10 minutes at 400-F and then lower the heat to 350-F. Bake an additional 3-5 minutes.
Allow to cool and set for about 5 minutes.
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