Bakery Style Double Chocolate Cookies
User Reviews
5
Bakery Style Double Chocolate Cookies
Description
Bakery Style Double Chocolate Cookies use a mixture of all-purpose and cake flours with cornstarch to achieve a tender yet structured crumb. The inclusion of dark cocoa powder provides a deep chocolate base, while chunks of dark chocolate chips offer melted bursts of chocolate. Creaming the butter with sugars until fluffy helps incorporate air for a light texture. Chilling the dough for at least an hour firms it up, helping the cookies maintain shape during baking. The baking process at 350°F is brief, just enough to set the edges while leaving the center slightly underdone for chewiness.
The cookies provide a rich chocolate flavor and a satisfying chewy yet slightly crisp texture. They can be enjoyed as a classic sweet snack or dessert. Sprinkling sugar on top after baking enhances sweetness and adds a subtle crunch if desired.
The dough can be frozen tightly wrapped for several weeks and thawed in the refrigerator before baking, making it convenient to prepare ahead. Finished cookies also freeze well if kept airtight, allowing storage for up to a week.
Ingredients
- 1 cup butter room temp
- 1 cup brown sugar tightly packed
- ½ cup granulated sugar
- 2 large egg room temp
- ½ cup cocoa powder unsweetened
- 1 ½ cup all-purpose flour
- 1 cup cake flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp table salt
- 1 ½ cups dark chocolate chips I use 53% to 60% cacao
- sugar for sprinkling after baking, optional
Instructions
- In a large bowl (or bowl of stand mixer) use paddle attachment to cream together the room-temp butter and both sugars on medium-high speed until light/fluffy, about 2-3 min. Add eggs, mixing to incorporate.
- Reduce to low speed and add the unsweetened cocoa, both flours, cornstarch, baking soda, and salt. Mix just until dough is combined; dough will seem dry at first, but it will come together to form a dough. Stop mixing as soon as dough starts coming together. Use rubber spatula to fold in the chocolate chips. Using clean hands, form dough into a ball and tightly cover with cling wrap. Chill at least 1 hour, up to overnight.
- When ready to bake, preheat oven to 350F with rack on lower middle position. Line baking sheets with silicone or parchment paper. Form 1.5 inch dough balls out of the dough and place 2 inches apart on lined cookie sheets. Bake 8 minutes or just until cookies are set on the edges; center may still look slightly underdone, which is fine. Don't over-bake. Remove cookies from oven, sprinkle with sugar on top if desired. Cool on baking sheets until at least lukewarm before transferring to racks to fully cool.
Notes
- The cookie dough can be wrapped airtight and frozen for several weeks; thaw in the refrigerator before using.
- Baked cookies can be stored in an airtight container and frozen for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35approximately
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 160kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 87mg | 4% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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