Chewy Double Chocolate Cookies
These chewy and soft double chocolate cookies are chocolaty, have slightly soft edges, and are loaded with chocolate flavor, cocoa powder, and chocolate chips!
Ingredients
- 150 g Butter Melted
- ½ cup Cocoa powder Dutch cocoa powder
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 2 Eggs
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 cups Flour
- 2 teaspoon Baking powder
- 1 ¼ cups Chocolate chips
Instructions
- Into a large mixing bowl, add the cooled melted butter, cocoa powder, brown sugar, sugar, salt, and vanilla extract to the bowl with the butter and mix with a whisk until well combined.
- Add the eggs and egg yolks and mix until well combined.
- Sift the flour, add the baking powder, and gently mix until the mixture is almost combined.
- Add the chocolate chips and fold the mixture with a spatula until just combined, cover the bowl with plastic wrap, and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a cookie scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, top with more chocolate chips, and bake in a 180c (350f) preheated oven for 9-11 minutes, depending on the size of your cookies.
- Top each cookie with flaky salt and serve next to a cup of milk for the best experience!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- After you melt the butter, it's important that you let it cool to room temperature. Hot butter can cook the eggs and you can end up with scrambled eggs.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly
- Sift your flour! sifting your flour is a very important step when baking and making cookies. Use a fine-mesh sifter to sift out the flour. I also recommend sifting your cocoa powder. Cocoa powder tends to have big lumps, so we always sift the cocoa powder to make sure that there won't be any cocoa lumps in the mixture.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- I suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 251kcalCarbohydrates: 39gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 159mgPotassium: 102mgFiber: 1gSugar: 27gVitamin A: 224IUCalcium: 51mgIron: 1mg
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