Big Fat Double Dark Chocolate Cookies
User Reviews
4.7
Big Fat Double Dark Chocolate Cookies
Description
The Big Fat Double Dark Chocolate Cookies use a combination of all-purpose and cake flour with significant cocoa powder to offer a dense but soft cookie base. Starting with cold, cubed butter beaten together with brown and granulated sugars creates a creamy batter that traps air once eggs and vanilla are incorporated, lending the cookies a tender crumb. Dark cocoa powder contributes deep chocolate notes while the generous chocolate chunks or chips add pockets of melty sweetness throughout each large cookie. Baking at 375°F yields cookies with a crisp outer edge and chewy center.
The dough is portioned into very large balls to ensure a thick cookie that stays soft and rich rather than flat and crisp. These hold their structure well so the texture varies from a delicate crumb to gooey chocolate chunks nestled inside. The recipe advises fluffing the flours before measuring and to keep the butter and eggs cold to control spreading during baking.
This recipe suits bakers seeking a robust chocolate cookie with a chewy but substantial bite and flaky edges from the cold butter method. The cookies can be enjoyed alone, with milk, or as part of a dessert platter.
The notes mention that increasing the flour amount slightly creates puffier cookies, and that Dutch-process cocoa provides a darker, richer flavor than natural unsweetened cocoa powder. The recipe warns that mixing takes longer than usual because of the cold butter but patience produces a superior texture.
Ingredients
- 1 cup butter cut into tablespoon-size pieces, cold, salted, straight from the fridge
- 1 cup brown sugar lightly packed, light or dark
- ½ cup granulated sugar
- 2 egg cold from the refrigerator, large
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ¼ cups cake flour
- ½ cup unsweetened cocoa powder or Dutch-process, see note
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ to 2 to 2 cups semisweet chocolate or bittersweet; form: 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
- Measure flours and cocoa powder by fluffing and gently leveling for accurate amounts.
- Keep butter and eggs cold from the refrigerator to reduce cookie spreading during baking.
- Use Dutch-process or dark cocoa powder for richer, deeper chocolate flavor and better color.
- Increasing flour by 1/4 cup results in thicker, puffier cookies if preferred.
- Mix thoroughly but be patient; cold butter takes longer to cream with sugars.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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