Chocolate Chocolate Chip Cookies
Rich, fudgy chocolate cookies with chocolate chips. Easy and delicious--these will be your go to cookie for the chocolate lovers in your family. This recipe calls for Dutch process cocoa and a blend of sugars for a perfect balance of sweetness and dark chocolate flavor. Recipe makes approximately 24 medium sized (2 and 3/4 inch diameter with a 40 scoop) or 30 small (2 inch with a 60 scoop) cookies.
Servings 24 cookies
Calories 143kcal
Ingredients
- 1/2 cup light or dark brown sugar
- 1/2 cup cane sugar
- 1/3 cup dutch process cocoa such as Hershey's Special Dark
- 1 ¼ tsp espresso powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup unsalted butter, cut into chunks 1 stick
- 1 large egg
- 2 Tbsp milk sub creamer or half & half
- 1 tsp vanilla extract
- 1 cup All Purpose flour
- 1 ½ cups semi-sweet chocolate chips 9-10 ounces
Instructions
- In the bowl of a stand mixer, stir together the brown sugar, cane sugar, cocoa, salt, baking soda, baking powder, and espresso powder with a spatula or spoon. (Manually blending helps avoid a cloud of cocoa from the mixer).
- Affix paddle attachment to mixer. Add butter (cut up into chunks) to mixer bowl and turn on to lowest setting (1 or "stir"). Let combine with cocoa mixture for 1-2 minutes on lowest setting until chunks are incorporated and cocoa/sugar is no longer a loose powder. Increase mixer speed to medium and cream for 30 seconds to 1 minute to fully combine.
- Add the egg and beat on medium for 1 minute, scraping down sides after and beating again if needed. Add in vanilla extract and milk and blend on medium, 20-30 seconds.
- Stir in the flour, 1/2 cup at a time, just until combined. Dough will resemble thick frosting at first and will become stiff when all flour is fully incorporated.
- Fold in the 1 ½ cups chocolate chips. This process takes a few minutes to evenly distribute the chips as the dough is stiff.
Chill Cookie Dough
- Place dough in a medium sized bowl and cover tightly. Store in fridge for at least 4 hours but up to 2 days.
Bake the cookies
- Remove cookie dough from fridge and let stand at room temperature for 10-15 minutes before scooping.
- Preheat oven to 375°F. Line 2 pans with parchment or baking mat if desired. Scoop dough out by the rounded tablespoon and place 2 inches apart on cookie sheet.
- Bake for 10-12 minutes, until cookies appear set and tops are losing their shine. Keep an eye on the bottoms and do not overbake. Cookie middles will appear soft but will firm up during cooling.
- Let cookies cool on pan for 5 minutes or until completely set then transfer to wire rack to finish cooling. Enjoy!
Storing Cookies:
- Store cookies in an air-tight container at room temperature for up to 4 days. Cookies become crunchier over time.
Notes
- This recipe calls for chilling the dough because it produces a better crumb and texture (a cookie that's chewy on the inside but crispy on the edges).
- However, you can definitely bake these right after making the dough! Cookies may spread a little more and will be slightly crunchier. Simply preheat the oven when you begin making the dough and you'll be eating fresh cookies in no time.
Tips for better cookies:
- Use butter (not margarine)
- Use quality ingredients for the best flavor
- quality doesn't mean more expensive but some chocolate chips are better than others :)
- Spoon and level flour for an accurate measure
- simply scooping out a cup can actually leave you with up to 1/4 cup too much!
- Scoop and level dough so cookies are uniformly sized (this helps them bake evenly)
- If your oven has hot spots, rotate the pan once during baking
- Only bake one pan at a time
Nutrition
Calories: 143kcal