Double Chocolate Chip Cookies
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
22 mins
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Servings
20 large
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Calories
263 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Double Chocolate Chip Cookies
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This Double Chocolate Chip Cookies recipe makes the best, most irresistible thick, fudgy, and chewy cookies ever. These decadent ooey gooey, brownie-like double chocolate cookies are packed with chocolate chips and pecans.
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Ingredients
- 2 ounces unsweetened chocolate
- 6 ounces semi-sweet chocolate bar
- 3 ounces of unsalted butter (3/4 of a stick)
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 eggs
- 3/4 cups sugar
- 2 teaspoons espresso powder or instant coffee
- 1/2 teaspoon pure vanilla extract
- 6 ounces semi-sweet chocolate chips
- 8 ounces pecans or walnuts, broken into medium pieces
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper or baking mat.
- Melt the unsweetened chocolate, the 6 ounces of semi-sweet chocolate and butter in the microwave at short 15 to 20 seconds intervals whisking at each interval until smooth.You can also use a small double boiler over hot water on moderate heat and whisk until smooth.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the eggs, sugar, coffee and vanilla on medium-high speed for about 1 - 2 minutes.
- On low speed, add the chocolate mixture and the flour mixture. Scrape the bottom or sides of the mixing bowl with a spatula as needed and beat the ingredients together until well blended.
- Add the chocolate chips and nuts and mix well with a spatula.
- Using a medium cookie or ice cream scoop, scoop the mixture onto the lined baking sheet, leaving a few inches between each cookie.
- Bake for 10 to 12 minutes. Do not over bake! The tops should be dry and the centers should remain moist and chewy.
- Allow the cookies to cool on the baking sheet for about 5 minutes then transfer them to a cooling rack.They are delicious eaten slightly warm or at room temperature.
Equipments used:
Notes
- Don't over bake the cookies. Remove them from the oven when they are still looking a bit under done, with the tops and the edges barely set.
- This recipe calls for only 1/4 cup (one quarter cup) of flour.The dough will be sticky.
- I like Medaglia de Oro Instant Espresso Coffee for baking.
- Espresso powder or any other type of coffee deepens the flavor of chocolate. The cookies will not taste bitter or have a coffee taste.
- I recommend using a medium sized cookie scoop for easy/even scooping and even baking.
Nutrition Information
Show Details
Calories
263kcal
(13%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Cholesterol
26mg
(9%)
Sodium
53mg
(2%)
Potassium
196mg
(6%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
145IU
(3%)
Vitamin C
0.2mg
(0%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20large
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 26mg | 9% |
| Sodium | 53mg | 2% |
| Potassium | 196mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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