These Double Dark Chocolate Chip Cookies are supremely chocolatey, chewy, and decadent. Be sure to underbake them just a tad, as they’ll set to a wonderfully chewy texture upon cooling.
Hello, from The City on a Hill. Or The Hub. Also called Beantown.
With that many nicknames and more, Boston’s got some big shoes only she can fill. My favorite nickname is The Walking City. I love stomping around town on foot, which is why I adore this place.
But. Right about now, I’m not trying to walk anywhere because about 30,000 of us here are handling post-marathon aches. Meaning stairs are evil and cute shoes are no way today.
I wasn’t “one of those” who ever set out goaling to run Boston, but life surprises you along the way. (Kinda like this bloggy thing, maybe?)
Now that the freaky race is over, I can finally ditch my Garmin and inhale the sushi. Drink 2 glasses of Pinot, thank you. And devour these Double Dark Chocolate Chip Cookies.
Kidding. I was already devouring chocolate-chocolate cookies, but whatevs. Let’s get down to the good stuff…
These are called Double Dark Chocolate Chip Cookies because these cookies are teeming with deliciously dark chocolate chips. You can use semi-sweet if you prefer, but I love the Ghirardelli 60% bittersweet chocolate chips.
I like to mix up some semi-sweet mini chocolate chips in the batter, for that chocolate melty-ness in every bite.
These cookies should be slightly under-baked and will initially be quite soft, so do cool them completely on the baking sheet. If you don’t have silicone baking mats yet, they’re really useful to have for baking all cookies. Otherwise, parchment paper will do just fine.
Dark chocolate + cookies = bliss. Enjoy.Print
These Double Dark Chocolate Chip Cookies are supremely chocolatey, chewy, and decadent. Be sure to under bake them just a tad, as they’ll set to a wonderfully chewy texture upon cooling.
- 1 pound (450g) bittersweet or semisweet chocolate, coarsely chopped
- 4 tablespoons (60g) salted butter
- 1/2 cup (70g) flour
- 1/2 teaspoon baking powder, preferably aluminum-free
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1 3/4 cups (350g) sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups (320g) chopped bittersweet or semisweet chocolate (or chips)
- Optional: flaky sea salt
- In a heavy small pot over simmer, stir together the 1lb chocolate with 4 TB butter until just melted and smooth; take care not to let it burn. Remove from heat and set aside. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla on high speed until a well-defined ribbon is formed, about 5 minutes. Switch to low speed and gently mix in the melted chocolate. Using rubber spatula, fold in the dry mixture, followed by chocolate chips; dough will be wet. Cover and chill at least an hour.
- Preheat the oven to 350ºF (180ºC). Line baking sheets with parchment paper or silicone baking mats. Form rounded tablespoons of cookie dough and place 2 inches apart on pans.
- Bake about 8 minutes, until tops are cracked and have puffed up; do not over bake. Cookies will seem under-baked, but will set upon cooling. If desired, sprinkle lightly with a bit of sea salt. Let cookies cool completely on baking sheets before carefully removing.
These yummy cookies are best eaten within 24-48 hours. Dough can be wrapped airtight and frozen for a couple of weeks; defrost in fridge and bake as directed.
Many bakers, including David Lebovitz, use a cookie scoop to make forming dough balls easier.
Source: Chew Out Loud, adapted from David Lebovitz
Gimme, Gimme Chocolate…