Big Fat Double Dark Chocolate Cookies
User Reviews
4.7
1,032 reviews
Excellent
Big Fat Double Dark Chocolate Cookies
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 cup cold salted butter straight from the fridge cut into tablespoon-size pieces
- 1 cup lightly packed light or dark brown sugar
- ½ cup granulated sugar
- 2 large eggs cold from the refrigerator
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ¼ cups cake flour
- ½ cup dark or Dutch-process unsweetened cocoa powder (see note)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ to 2 to 2 cups semisweet or bittersweet chocolate chips or chunks
Instructions
- Preheat the oven to 375 degrees F. Line two half sheet pans with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter, brown sugar and granulated sugar. Start the mixer on low (the butter will fly around a bit since it's cold) and gradually increase to medium speed. Mix for 4-6 minutes until the mixture is creamy and very well-combined, scraping down the sides and bottom of the bowl as needed.
- Add the eggs and vanilla and mix until combined and the batter is light in color, 2-3 minutes.
- Add the flour, cake flour, cocoa powder, baking soda and salt. Mix on low speed until the dough starts to come together (and so the dry ingredients don't fly everywhere).
- When just a few dry streaks remain, add the chocolate chips or chunk and mix just until combined and there are no dry spots.
- Scoop very large balls of dough (about 4-4.25 ounces for each cookie) and place several inches apart on the prepared baking sheets (five cookies per half sheet pan).
- Bake for 9-10 minutes until set on the outside but still soft in the middle. Let the cookies rest on the baking sheets to cool for 5-7 minutes before removing to a cooling rack. These cookies are amazing warm (with ice cream), chilled, or at room temperature.
Notes
- Update: I've updated this recipe recently so it's even more foolproof against flattening cookies (and I also made them a bit more chocolate-y). If you're looking for the original amounts, they are 1 1/2 cups flour (213 g), 1 cup cake flour (114 g), and 43 grams cocoa powder. If you want the cookies even thicker/puffier, increase the flour by another 1/4 cup.
- Flour: if you are measuring with cups and not using a scale to weigh the dry ingredients, make sure to fluff up the flours and cocoa powder before measuring. I fluff, scoop, and level.
- Cocoa: I used Hershey's special dark cocoa for this recipe. I highly recommend a dark/Dutch-process cocoa. Natural, unsweetened cocoa powder will work, as well, but the cookies won't be quite as rich and dark - also you may find the cookies spread less when using natural cocoa powder.
- Butter and Eggs: it's important that the butter and eggs be cold (counterintuitive to most cookie recipes, I know). Just go with it. It takes a while for the butter and sugars to mix together, but it'll happen. It's also a reason a stand mixer is best for this recipe.
- Tutorial: here's a quick tutorial on making your own cake flour. If using cup measures (instead of weighing the ingredients), don't pack the flour (cake or all-purpose) into the measuring cup. Fluff the flour, scoop in the cup gently and level off.
Nutrition Information
Show Details
Serving
1 cookie
Calories
578kcal
(29%)
Carbohydrates
72g
(24%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Cholesterol
83mg
(28%)
Sodium
411mg
(17%)
Fiber
4g
(16%)
Sugar
41g
(82%)
Nutrition Facts
Serving: 10big fat cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 578kcal | 29% |
| Carbohydrates | 72g | 24% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 83mg | 28% |
| Sodium | 411mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
1,032 reviews
Excellent
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