Double Chocolate Chip Cookies

The tasty little gems that are double chocolate chip cookies are scrumptious little nuggets of pure bliss at your fingertips – moist, chewy and decadent!

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookies, chocolate cookies, double chocolate cookies recipes

Prep Time 20

Cook Time 15

Total Time 35

Servings cookies

Calories 344kcal

Author Kathleen

Ingredients

1 1/4 cups all-purpose flour
3 tablespoons, plus 1 teaspoon cocoa powder unsweetened
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound, plus 4 ounces bittersweet chocolate, chopped
1/2 cup, plus 2 tablespoons unsalted butter
2 1/4 cups granulated sugar
6 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups bittersweet chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350°F (177°C). Line baking sheets with parchment.
In a medium mixing bowl, sift together flour (1 1/4 cups), cocoa (3 tablespoons, plus 1 teaspoon), baking powder (1/2 teaspoon), and salt (1/2 teaspoon); set aside.
Set a heatproof bowl over a saucepan of very hot, but not boiling water, not allowing the bottom of the bowl to touch the water. Add the chopped chocolate (1 pound, plus 4 ounces), stirring occasionally, until melted. Remove from saucepan and cool for 5-10 minutes.
In a medium mixing bowl, using a handheld electric mixer, cream the butter (1/2 cup, plus 2 tablespoons) and sugar (2 1/4 cups) on medium speed, until light and fluffy. Add the eggs, one at a time, mixing until combined. Increase the speed of the mixer and beat for a couple of minutes until the batter is very light, creamy, and pale in color.
Add the cooled chocolate and the vanilla (1 tablespoon) to the butter mixture, stirring just until combined.
Increase the mixer speed to high and continue to beat until the batter is very light, creamy, and light in color. Stir in the dry ingredients. Stir in chocolate chips (2 cups).
Using a large cookie scoop, portion the dough onto prepared cookie sheets, 2 inches apart. Flatten the dough slightly.
Place cookie sheet in preheated oven and bake for 14-16 minutes, rotating halfway through baking, or until tops are softly set and they're evenly cracked all over.
Let cookies completely cool on the baking sheet. Use a thin metal spatula to remove.

Notes

It’s important to sift the dry ingredients together before adding any moisture components. The reason is twofold. First, it helps thoroughly incorporate the leavening agent so that your baked goods rise properly. Second, it gives you a lighter fluffier product.
Mixing strengthens the gluten in wheat flour. Combining your wet and dry ingredients separately means they need less mixing when you incorporate them. Less mixing gives you more of a light airy texture. More mixing gives you a chewier texture. Overmixing gives you a dry crunchy cookie all the way through (and it may not rise at all).
There’s also an easy way to get your cookies nearly the same size and thickness for even cooking. First, use a scooper to scoop out even portions and put them on your cookie sheet. Once the sheet is filled, lay a piece of wax paper over your cookies and gently press another cookie sheet on top until they are the desired thickness.

Nutrition