Double Chocolate Chip Cookies
I have never met a single person on this planet who doesn’t like chocolate, it’s just that good! Listen, me myself, I can eat chocolate all day every day, and never get tired of it. The other day I was eating a chocolate chip cookie and couldn’t help but think, there’s just not enough chocolate. So you know I had to double it! I got in the kitchen and whipped up these delectable DOUBLE CHOCOLATE chip cookies. These cookies truly had me drooling from the chewy, gooey inside to the crisp edges. The best part, there was more than enough chocolate!
I feel like many people often get intimated by things that look too “chocolatey” (which I don’t believe exists) but let me ease your mind. These cookies have the perfect amount of chocolate. They are not too sweet, nor too bitter, and definitely not dry. Think of these as a brownie in the form of a cookie. Now isn’t that the best of both worlds?
Double chocolate chip cookies always remind me of when I was a kid. When I was younger I always tried to get as much sweets and sugar as possible and these cookies always got the job done. I might have had to eat 5 but hey they are absolutely delicious, it’s hard to have self-control.
A Simple Bake…
This recipe is extremely easy, it is just like making a regular chocolate chip cookie. The main difference between the two is the addition of cocoa powder. Yup, just one additional ingredient to make a world's difference. The cocoa powder is added to the cookie dough, amongst the other dry ingredients; flour, baking soda, and salt. This is going to add the extra oomph of chocolate.
The Chocolate Chips:
This is a crucial part of these cookies. In fact, to all cookies. The chocolate you use will affect the taste of your cookie. This is why I emphasize the use of high-quality chocolate. For these cookies, I wanted a really ooey-gooey, delectable center so I used a mixture of chocolate chips and chocolate BARS. Using chocolate bars due to the fact they melt better, is how you achieve that drool-worthy pull.
I used Ghirardelli baking chocolate and nestle toll house semi-sweet chocolate chips. You always want a variety of chocolate to help balance out the sweetness. If you were to use all milk, the cookie would be sweet, if not overly sweet. The combination helps give the perfect balance.
PRO TIPS:
Allowing the cookie dough to refrigerate helps to prevent the spreading of cookies. This will keep thick chewy cookies.
Use sea salt as a garnish helps to bring out the flavor and balance out that rich chocolate.
Cookie dough freezes great! After they refrigerate for an hour place the cookie dough balls in a ziplock and freeze for about 2 months! Bake frozen as normal just add additional time.
Double Chocolate Chip Cookies
What you will need:
Makes about 7 4oz cookies.
1 stick of SALTED butter (8 tbsp) at room temperature
½ cup granulated white sugar
½ cup brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup all purpose flour
⅔ cup unsweetened cocoa powder
1 tsp baking soda
¼ tsp salt
1 tablespoon whole milk
¾ cup milk chocolate chips
¾ cup chopped semi-sweet chocolate bars
Sea Salt for Garnish
Making the cookies:
Beat together butter, white sugar, and brown sugar until lighter in color and creamy. About 3 minutes.
Add in the egg and vanilla extract and mix.
In another bowl combine together the dry ingredients., flour, cocoa powder, baking soda, and salt.
Slowly add the dry ingredients to the sugar mixture. Start slowly to prevent a mess. Don’t over-mix.
Before fully combined add in the milk and chocolate chips/ chopped chocolate bars
The dough should be thick and sticky. This is normal.
Portion the cookie dough to the desired size. I like large cookies so 4 oz is what we do.
Refrigerate the portion of cookie dough for at least an hour. This helps keep a thick cookie and develops more flavor.
Preheat oven to 350 and bake cookies on a baking sheet with parchment paper for about 15 minutes or until the cookie edges are “set” to touch. It’s important to not overbake the cookies or they will be dry.
Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them onto a cookie rack. Sprinkle with salt and allow to finish cooling.
Enjoy!