Bakery Style Double Chocolate Chip Cookies

I’ve made them all. Multiple times. Often on a Friday night at 10 pm.

But I wanted to make a double chocolate chip cookie recipe like those giant cookies you see in bakery windows and coffee shops. Because sometimes change is a good thing. And sometimes you can improve on perfection.

1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter , softened to room temperature
2 oz dark chocolate , melted (50%-70% cocoa solids)
2/3 cup brown sugar , packed
1/3 cup granulated sugar
1 large egg
1 1/2 teaspoon vanilla extract
1 cup chocolate chips , I used dark

In a medium bowl whisk together the flour, cocoa powder, baking soda & salt.
In a separate bowl beat together the butter, melted chocolate, brown sugar & white sugar. Once combined, beat in the egg & vanilla extract.
Turn off the mixer and stir in about 1/2 of the flour mixture, the beat in the second half with your electric mixer.
Turn off the mixer and fold in the chocolate chips.
Form the dough into balls about 1/4 cup of batter each.* I got 9 total. Place on a plate, cover with clingfilm and chill for at least 2 hours.
Once ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. Place cookies 3 inches apart on the sheets, and bake for 12-14 minutes, or until the tops look just set.

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