Thick & Chewy Double Chocolate Cookies
The ultimate rich & melty chocolate cookie
This recipe is a family favorite & go-to in our home when we are looking for a warm chocolatey goodie to satisfy our cravings. Every step of this recipe is indulgent; from the making of the rich batter (which I always need a taste of), to the moment they pop out of the hot oven— It’s simply impossible to wait for these to cool! If you manage to have leftovers, they sit wonderfully for days and can also be reheated in the microwave for instant gooey goodness.
Ingredients:
1 Cup Salted Butter (2 Sticks at Room Temperature)
2/3 Cup Dark Brown Sugar (Packed)
3/4 Cup White Granulated Sugar
2 Eggs
2 TSP. Vanilla Extract
2 & 1/4 Cup All Purpose Flour
2/3 Cup Cocoa Powder
2 TSP. Baking Powder
2 TSP. Baking Soda
2 Cup Chocolate Chips (1 bag)
Directions:
Preheat oven to 350 Degrees Fahrenheit.
Prepare wet ingredients in an electric mixer or large mixing bowl— Combine butter, dark brown sugar, granulated white sugar, eggs, and vanilla until creamy and well combined.
In separate bowl (medium sized), prepare dry ingredients— Combine flour, cocoa powder, baking powder, and baking soda. Mix with a whisk or fork until well combined.
Slowly incorporate dry ingredients into the wet. Mix until well combined.
Set about 1/2 cup of chocolate chips aside for decoration. Combine remaining 1 & 1/2 cups into batter. Mix on a low setting or by hand.
Create 2 inch balls by hand or with an ice cream scoop. Roll in the palm of your hand to form the dough evenly. Top with a few extra chips for decoration.
Place tray on middle rack of oven and bake for 10 minutes.
Remove from oven and let sit for 2-3 minutes before transferring to a cooling rack.
Enjoy!
Helpful Notes:
Leave your butter out of the fridge for about an hour or two before baking. It is important that it is softened & ready to cream together with the sugars, eggs and vanilla. If you are forgetful (like myself) you can microwave your butter vertically for 5-10 second intervals. Do watch it closely to prevent it from totally melting in the microwave.
Slowly incorporating your dry ingredients into the wet not only helps prevent a mess, but ensures that the flour mixture is incorporated evenly throughout the batter without overmixing. I like to add about one cup of my dry ingredients at a time on a low to medium setting.
I find that baking one sheet of cookies at a time on the middle rack best ensures that my cookies bake through evenly & without scorched bottoms. This depends entirely on the performance of your oven— get to know your oven and what positions work best for trays and pans. This can make all the difference in the way that your baked items cook through.
