Double Chocolate Chip Cookies
User Reviews
5.0
9 reviews
Excellent
Double Chocolate Chip Cookies
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These Double Chocolate Chip Cookies are BIG and chubby with crisp tops and gooey centers, full of puddles of melted chocolate chips. They make one of those easy desserts to satisfy the cravings of chocolate lovers.
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Ingredients
- 1 cup unsalted butter cold, and cut into cubes (or 2 sticks)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs chilled
- 1 cup cake flour SUBSTITUTION: For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and then add 2 tablespoons of cornstarch. Sift them together.
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened natural cocoa powder
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup bittersweet chocolate chips
- 1 cup milk chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, and the sugars together on medium speed (about 4 minutes). Add eggs, one at a time, beating after each addition just until combined.
- In a separate bowl, whisk cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt together in a bowl. Set aside.
- Add the dry ingredients to the cookie batter, beating until the dough just comes together. Fold in all the chocolate chips with a rubber spatula.
- Place large cookie mounds on a kitchen scale. Each must weigh about 4.5 oz or 127.5 g). Distribute the cookie mounds between 2 parchment paper-lined baking sheets. Cover and freeze the dough for at least one hour before baking so the cookies won’t spread much when baking.
- Twenty (20) minutes before taking the cookie mounds out of the freezer, preheat the oven to 400° F (200° C).
- Bake the cookies for 10-12 minutes, or until tops are set and the center is slightly under-baked.
- Let our double chocolate chip cookies cool on the baking sheets for 5 minutes, then gently transfer them to cool on wire racks. You can enjoy them while they are slightly warm or at room temperature!
Notes
- Pro Tips
- Can I freeze the raw cookie dough for baking these double chocolate cookies later?
- Yes, you can, especially if you prefer to bake a few at a time. For freezing them for longer, after making the chocolate dough and freezing for one hour transfer the raw cookie balls into a large freezer-safe bag.
- Store the frozen dough for up to 3 months in the freezer.
- Bake the cookie dough balls straight from frozen. But make sure to add an extra minute (or two) to the baking time.
- Storage
- Store the baked and cool double chocolate chip cookies in a Ziploc bag or airtight container for about 2-3 days. Remove as much air as possible from the bag.
- You can freeze them for up to 2 months. But after thawing, they won’t be as crisp outside anymore yet they will still be moist.
- For rapid defrost, wrap each cookie in a paper towel and microwave for about 15-18 seconds.
- Use chilled butter and eggs.
- Measure well all your ingredients!
- Use good-quality chocolate chips so they will stay melted for longer after baking.
- Make sure to use a kitchen scale to weigh the cookie balls so each will have a uniform weight/size and bake evenly. Each must weigh about 4.5 ounces.
- Do not flatten the tops of the cookie dough balls!
- Freeze the cookie dough balls before baking so they won’t spread much while baking. These cookies are thick and chubby.
- For getting crisp edges, don’t smooth the cookie balls when forming them.
- Make sure to preheat the oven for at least 20 minutes before baking our double chocolate chip cookies.
- Use gloves to form the cookie balls because they may be sticky.
- The baking time may vary depending on your oven.
- Bake the 12 cookies in two cookie sheets. They are big and will need some space to expand.
- Take a peek at the cookies after baking them for 10 minutes.
- Let them cool on their baking sheet for at least 5 minutes before transferring them gently to a wire rack.
- They will be crisp outside with a soft center. These are no chewy cookies!
- These are more similar to Levain cookies than Subway or Nestle cookies.
- Our cookies ate neither vegan nor gluten-free!
Nutrition Information
Show Details
Calories
503kcal
(25%)
Carbohydrates
66g
(22%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
210mg
(9%)
Potassium
189mg
(5%)
Fiber
2g
(8%)
Sugar
41g
(82%)
Vitamin A
548IU
(11%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 210mg | 9% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 548IU | 11% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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