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.
- Category: cookies, dessert, treats