Thick and Chewy Double Chocolate Cookies
User Reviews
4.7
Thick and Chewy Double Chocolate Cookies
Description
The Thick and Chewy Double Chocolate Cookies recipe uses a blend of cocoa powder and melted semisweet chocolate mixed into a butter and sugar batter to achieve a dense chocolate profile. Eggs and vanilla bring moisture and richness, while baking powder and salt provide leavening and balance. Beating butter and sugars until granular, then gradually incorporating eggs and chocolate maintains a smooth but rich dough. The final addition of semisweet chocolate chips adds pockets of melted chocolate within the cookies.
Allowing the dough to rest to a fudge-like consistency before baking aids in forming a thick cookie structure that maintains chewiness after baking. Baking times need attention because cookies may look slightly underbaked at first but firm up once cooled. This approach produces cookies with a tender yet substantial texture, notable for their double chocolate depth without being dry.
These cookies are well-suited as a rich dessert or snack for chocolate lovers seeking a substantial chew over crispness. They can be enjoyed alone or paired with milk or coffee to complement their intensity.
When using this recipe, avoid substituting chocolate types, as different chocolates melt and set differently. Baking times should be closely followed to prevent overbaking, which can reduce chewiness.
Ingredients
- 2 cups all-purpose flour
- ½ cup cocoa powder baking
- 2 teaspoons baking powder
- ½ teaspoon salt
- 16 ounces semisweet chocolate chopped
- 4 large egg
- 2 teaspoons vanilla extract
- 10 tablespoons butter softened to room temperature
- 1 ½ cups light brown sugar packed
- ½ cup granulated sugar
- 1 ½ cups semisweet chocolate chips
Instructions
- Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
- Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted – be careful not to overheat or chocolate will sieze). In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.
- Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula.
- With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.
- Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important – if the cookies are baked on a greased baking sheet only, they will probably stick).
- Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.
- Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time.
- Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.
Notes
- Use baker's baking chocolate rather than chocolate chips for best texture and melting properties.
- Follow baking times carefully; cookies may appear underbaked initially but will firm up after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 340kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 145mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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