Yield: 15 cookies
Fudgy Double Chocolate Cookies
Ingredients
- 227g unsalted butter, room temperature
- 240g dark brown sugar
- 2 eggs, room temperature
- 1 tbsp vanilla extract
- 330g all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 60 grams unsweetened cocoa powder, sifted
- 2 cups semi-sweet chocolate chips, plus a handful or two (or five-- this is your day!) for topping
- Optional: a pinch of coarse sea salt, for topping
Instructions
- Preheat the oven to 375F.
- In the bowl of your stand mixer (or in a mixing bowl if you're using a handheld mixer), combine the softened butter and dark brown sugar. Mix on low speed for 1-2 minutes, until mixture lightens in color and the butter no longer has a heavy grainy texture.
- Add the first egg and beat until fully incorporated. Repeat with the second egg.
- Shake the bottle of vanilla extract a few times, then measure out and add to the mixture of wet ingredients. Beat to incorporate.
- In a separate bowl, combine all of the dry ingredients together and mix with a whisk until evenly distributed.
- With the mixer speed set to medium, slowly add in 1/3 of the dry ingredients into the wet ingredient mixture. Wait until this third is completely incorporated before adding the next third. Repeat for the final third, until all ingredients are combined and a solid dough has formed.
- Add in chocolate chips and mix on low until combined.
- Although not required, if time (and/or desire) permits, it is best to chill the dough to get the fudgiest texture. You can chill anywhere from 30 minutes to overnight. TIP: If you do choose to chill the dough, let the dough warm on the counter for ~30 minutes so the cookies will spread.
- Scoop into dough into 45g balls (cookie scoop #), roll into a ball, and place on the cookie sheet, leaving 2 inches on all sides to account for spread.
- Bake for 11-12 minutes. On the ninth minute, fold a hand towel over a few times and place on the counter. Remove the baking sheets from the oven and tap the bottom of the sheet against the towel a few times. (In chocolatiering, this action eliminates air bubbles. In cookie baking, this helps manually spread the cookies).
- Return to the oven for the final 2-3 minutes of baking.
- Once done, remove baking sheets from the oven. Using the reserved portion of chocolate chips, work quickly to place each chip around the entire top of each cookie.
- Once all cookies have been topped with chips, transfer them to a wire cooling rack to fully cool, another 5-10 minutes.
- Optional: sprinkle the tops with sea salt for garnish and a bit of flavor and crunch.