Double Chocolate Chip Cookies
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
8
Prep Time
15 minutes
Cook Time
15-17 minutes
The key to this recipe is not overmixing the butter; small chunks of butter should be maintained in the batter. Working with chilled, sliced butter from the start ensures that these small chunks stay intact. The cookies are also chilled for at least 30 minutes before baking to help them maintain a better structure after baking. For the best results, it's ideal to prep the dough the day before and freeze overnight.
To freeze the cookie dough balls properly, place the dough balls on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze the tray for a few hours, or until the dough balls are solid. Once frozen, transfer the cookie dough balls to a freezer-safe ziploc bag or airtight container, and label it with the date and type of cookie. The dough can be frozen for up to three months. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed.
Ingredients
- 110 grams of all-purpose flour
- 50 grams of self-rising flour
- 40 grams of cocoa powder
- 125 grams of butter
- 100 grams of sugar
- 100 grams of light brown sugar
- 2 tsp of vanilla extract
- 2 eggs
- 1/4 tsp of baking soda
- 1/4 tsp of salt
- 155 grams of chocolate chips
Directions
Preheat the oven to 350°F convection bake.
Prepare a large container with a lid and line it with a sheet of parchment paper. This will be used to chill the cookie batter.
Sift the flour, self-rising flour, cocoa powder, baking soda, and salt into a bowl. Whisk them together well.
In a separate bowl, sift the sugar and light brown sugar. Whisk them together well.
In a measuring pitcher, whisk the eggs and vanilla together well.
Cut the chilled butter into pieces and place it into the mixing stand bowl (the butter needs to be firm). Using the paddle attachment, mix the butter on the ‘Stir’ setting for 10 seconds until it forms large balls.
Add the sugar mixture and ‘Stir’ for 10 seconds.
Add the chocolate chips and ‘Stir’ for 10 seconds.
Add the flour mixture and ‘Stir’ for 10 seconds.
Pour the egg/vanilla mixture and mix until the batter is fully incorporated. Scrape the bottom of the bowl periodically to ensure the flour and sugar are incorporated. Be careful not to overmix; try to maintain small balls of butter in the cookie batter.
Using a food scale, scoop the cookie batter into a bowl and measure 75 grams of cookie dough. This will ensure they bake at the same rate. Form a ball and place it on the prepared pan with the parchment sheet. This should yield about 8 balls of cookie dough.
Sprinkle salt flakes and add chocolate chips to the top of each ball of cookie dough. Cover the pan with a lid and chill the dough in the freezer for at least 30 minutes.
Prepare a pan with a baking silicone mat or parchment paper. Once the cookie dough has chilled, place the balls of cookie dough evenly apart on the pan.
Bake the cookies for 15-17 minutes. I baked my cookies for 15 minutes; I like mine slightly underbaked. Enjoy!
Recipe Video
@everchangingeats These are my favorite double chocolate chip cookies. 🍪 Recipe below and bio link: 110 grams of all-purpose flour 50 grams of self-rising flour 40 grams of cocoa powder 125 grams of butter 100 grams of sugar 100 grams of light brown sugar 2 tsp of vanilla extract 2 eggs 1/4 tsp of baking soda 1/4 tsp of salt 155 grams of chocolate chips 1. Preheat oven to 350°F convection bake. 2. Prepare a large container with a lid and line it with a sheet of parchment. This will be used to chill the cookie batter. 3. Sift the flour, self-rising flour, cocoa powder, baking soda, and salt in a bowl. Whisk them together well. 4. In a separate bowl, sift the sugar and light brown sugar. Whisk them together well. 5. In a measuring pitcher, whisk the eggs and vanilla together well. 6. Cut the chilled butter into pieces and place it into the mixing stand bowl (the butter needs to be firm). Using the paddle attachment, mix the butter on the ‘Stir’ setting for 10 seconds until it forms large balls. 7. Add the sugar mixture and mix for 10 seconds. 8. Add the chocolate chips and mix for 10 seconds. 9. Add the flour mixture and mix for 10 seconds. 10. Pour the egg/vanilla mixture and mix until the batter is fully incorporated. Scrape the bottom of the bowl periodically to ensure the flour and sugar are incorporated. Be careful not to overmix; try to maintain small balls of butter in the cookie batter. 11. Using a food scale, scoop the cookie batter into a bowl and measure 100 grams of cookie dough. This will ensure they bake at the same rate. Form a ball and place it on the prepared pan with the parchment sheet. This should yield about 8 balls of cookie dough. 11. Sprinkle salt flakes and add chocolate chips to the top of each ball of cookie dough. Cover the pan with a lid and chill the dough in the freezer for at least 30 minutes. 13. Prepare a pan with a baking silicone mat or parchment paper. Once the cookie dough has chilled, place the balls of cookie dough evenly apart on the pan. 14. Bake the cookies for 15-17 minutes. I baked my cookies for 15 minutes; I like mine slightly underbaked. Enjoy! #doublechocolatechipcookies#chocolate#chocolatechip#baking#sweet#cookies#chocolatechipcookies ♬ original sound - valeriewaistudios
Recipe Note
To store freshly baked cookies, place them in an airtight container at room temperature for up to a week. Place a piece of parchment or wax paper between layers to prevent them from sticking together. For longer storage, place the cookies in a freezer-safe airtight container or ziploc bag, separating layers with parchment or wax paper to prevent sticking. They can be frozen for up to three months. Thaw them at room temperature when ready to eat.