Here is my Ultimate Double Chocolate Chip Cookie Recipe!!
This is a new recipe for me, still need practice, but turns out delicious! Goes great with a cold glass of fresh milk! And really easy to make–>
Ingredients (9-10 cookies)
70 g all-purpose flour
18 g Dutch process unsweetened cocoa
1/4 tsp baking soda
1/4 tsp (1.5 g) salt
57 g semisweet chocolate, chopped
42 g unsalted butter, cubed
50 g granulated sugar
50 g light brown sugar
1 large egg (50 g), at room temperature
1/2 tsp (2 g) vanilla extract
1/4 cup (42.5 g) semisweet chocolate chips
1. Set your oven to 175ºC (350°F) and prepare two baking trays by covering them with baking paper.
2. Prepare the cookie dough: In a medium bowl, mix together flour, cocoa powder, baking soda, and a pinch of salt.
In a separate microwave-safe bowl, combine chopped chocolate and butter cut into small pieces. Heat in the microwave on full power for 30 seconds, then take it out and stir. Repeat this process in 15-second bursts, stirring each time, until the mixture is fully melted and smooth (this should take about 90 seconds total).
3. In a large bowl, blend sugar, brown sugar, eggs, and vanilla extract with a whisk for about a minute until the mixture thickens and increases in size (THIS IS VERY IMPORTANT).
Pour in the warm chocolate blend and whisk for another 30 seconds until everything is well mixed. Gently stir in the dry ingredients until just combined, with no visible flour left (the dough will be dense and fudge-like). Allow the dough to rest at room temperature for 5 minutes (IMPORTANT!) then mix in some chocolate chips.
4. Lightly grease a cookie scoop with nonstick spray or put parchment paper, you can use a lil bit of oil to form dough balls about 1 1/2 inches wide (around 30 grams each). Arrange them on the baking trays with a couple of cm of space between each, and press a few extra chocolate chips on top.
5. Bake the cookies for 10 to 11 minutes, turning the trays around halfway through, until they rise and the tops look cracked. Take them out of the oven, sprinkle with coarse salt, and let them sit on the trays for 10 minutes before moving them to a cooling rack to finish cooling.
