Dark Chocolate Cookies
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5.0
3 reviews
Excellent
Dark Chocolate Cookies
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A recipe for Dark Chocolate Cookies inspired by our visit to New York City! These rich and decadent dark chocolate cookies are packed with an entire bag of chocolate chips.
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Ingredients
- 1 cup (227 grams) unsalted butter chilled and diced
- 3/4 cup (150 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 1/2 cup (50 grams) dark cocoa powder
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (115 grams) cake flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 ounces (340 grams) semi-sweet or dark chocolate chips divided
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Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter, brown sugar, and granulated sugar until smooth and creamy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Pulse in the dark cocoa powder until incorporated.
- In a medium bowl, combine the all purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt.
- Mix the flour mixture into the butter until just combined.
- Stir in 9 ounces (255 grams) of the chocolate chips.
- Pull off about 1/3 cup piece of dough, weighing it and adding more or less to make 4.5 ounces (128 grams).
- Roll into a ball and place on a parchment-lined baking sheet. Repeat with the remaining dough, dividing them between two baking sheets and about 2-3 inches (5-7.5 centimeters) apart.
- If desired, top the cookie balls with the remaining 3 ounces (85 grams) chocolate chips.
- Place the baking sheets in the freezer for 1 hour to thoroughly chill.
- Preheat oven to 350˚F (180˚C).
- Bake the frozen cookies in the preheated oven until just set, about 18 minutes.
- Allow to cool to room temperature, about 20 minutes, before serving. These cookies are best served the day they are baked.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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