Chocolate Chocolate Chip Cookie

Warning: these cookies are dangerously delicious! In fact, the last time I made these, Super Sous and I had to get rid of them as we couldn’t resist their chocolatey sweet talk. Do you have an oven dial thermometer? I highly recommend you get one to make sure that the oven temperature is exactly 350 degrees Fahrenheit so you can cook these puppies to perfection in just 14 minutes. Trust me on the 14. Super Sous and I experimented (see photo). Good luck and be careful – these will be gone before you can say “chocolate chocolate chip cookie.”

 

 

choc choc chip cookie on tray

1/4 cup batter formed into balls

choc choc chip cookie testing

Cookie Testing

Choc choc chip cookie done1

choc choc chip cookie done2

 

Chocolate Chocolate Chip Cookies

Yield: 12 cookies

 

12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon sized pieces

½ cup granulated sugar

½ cup packed light brown sugar

1 ½ cups all-purpose flour

1/3 cup unsweetened natural cocoa powder

½ teaspoon baking powder

1/2 teaspoon baking soda

¾ teaspoon kosher salt

2 whole large eggs

2 teaspoons pure vanilla extract

8-ounces good quality dark chocolate, 70% cocoa solids, chopped into medium chunks

 

Add butter and sugars to a stand mixer and mix on medium using the paddle attachment for 10 minutes. Scrape the sides down on the inside of the bowl using a rubber spatula once or twice throughout the process.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

After 10 minutes, add 1 egg. Mix until the egg fully incorporates into the mixture. Add the second egg and mix until it fully incorporates. Add the vanilla and mix again until incorporated. Turn off the mixer and scrape the sides down once again.

Turn the mixer to low and slowly add the flour mixture and mix until just combined. You may need to scrape the sides down again. Once the flour is just incorporated, turn off the mixer. Stir the chocolate chunks in with a spatula or large spoon.

Refrigerate cookie dough for 1 hour.

Place an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

Using a ¼ cup measuring cup, gather a generous ¼ cup of the batter and form a ball with your hands. Evenly space 6 cookies on a parchment-lined sheet tray.

Bake, one sheet tray at a time, in the oven for 14 minutes.

Remove from oven and let cool on the sheet tray for 5 minutes. Transfer cookies to a cooling rack.

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One thought on “Chocolate Chocolate Chip Cookie

  1. Pingback: Fresh Mint Chocolate Chip Ice Cream | Chef Nathan Lyon

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