Double Chocolate Chip Cookies Recipe
These soft, fudge-like cookies are perfect for when you can't decide between brownies or cookies. Soft, chewy, and oh so chocolaty they are sure to become a favorite!
- Serves: 18 persons
- 3tablespoons unsalted butter
- 2cups semi-sweet chocolate chips, divided use
- ½cup dark brown sugar
- ¼cup granulated sugar
- 1tablespoon water
- 2teaspoons vanilla extract
- 1 ¼cup all-purpose flour
- ¼cup cocoa powder, dutch processed preferred
- 1teaspoon baking powder
- 1teaspoon salt
- flaky salt, for garnish
Step 1Gather the ingredients.
Step 2Position a rack in the upper and lower third of the oven and heat to 350 F. Line two baking sheets with parchment. Spray evenly with cooking spray.
Step 3In a microwave-safe bowl heat the butter and 1/2 cup of chocolate chips together on 50 percent power in 20-second increments until melted. Remove from the microwave and whisk until smooth.
Step 4In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, add the butter-chocolate mixture, dark brown sugar, granulated sugar, eggs, water, and vanilla, and mix on low speed until well combined.
Step 5Sift the flour , cocoa powder, baking powder, and salt into the bowl of the stand mixer and mix on low until well combined, careful not to over mix. Fold in the remaining 1 1/2 cups chocolate chips.
Step 6Using a medium cookie scoop, arrange the dough on the prepared baking sheets about 1 1/2 inches apart. Sprinkle with flaky salt, if desired.
Step 7Bake until the edges are set and the center is puffed, shiny, and still soft to the touch, about 12 minutes. Do not overbake.
Step 8Remove from the oven and cool on the baking sheets for 15 minutes, then transfer to a cooling rack to cool completely.