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The gooey richness of a brownie and the classic delight of a chocolate chip cookie combined! These double chocolate cookies are just that – a delectable fusion, loaded with chocolatey goodness. They’re the perfect treat for anyone who craves a serious chocolate fix.
As someone who adores both brownies and cookies, this recipe is a winner! It’s my go-to whenever I can’t decide between a brownie or a cookie – why not have both?
The chemistry of double chocolate cookies
The magic of these cookies lies in their texture, which is a delicate balance achieved through the proportions of sugar, butter, eggs and flour. The creaming of butter and sugar introduces air, giving the cookies their lightness. Eggs provide structure and richness, while the cocoa powder adds a deep chocolate flavor. The chocolate chips offer bursts of chocolate in every bite. The key is not to over mix the batter, which can lead to tough cookies.
How do you make double chocolate cookies that are chewy like brownies?
To achieve a chewy texture, similar to brownies, the ratio of flour to fat is crucial. Less flour and more butter ensure a chewier texture. Also, removing cookies from the oven when they’re slightly underbaked will contribute to their chewiness as they continue to set while cooling.
Can you use brown sugar instead of granulated sugar for a richer flavor?
Absolutely! Brown sugar can be used in place of granulated sugar to give the cookies a deeper flavor and a more moist texture, thanks to the molasses in brown sugar.
How do you prevent the cookies from spreading too much?
To prevent excessive spreading, make sure your butter is not too soft, and chill the dough before baking. This helps in maintaining the shape and thickness of the cookies.
What’s the best type of chocolate chip for these cookies?
For a rich chocolate flavor, use semi-sweet or dark chocolate chips. These varieties complement the cocoa powder and enhances the overall chocolatey experience.
How to cream your butter & sugar
First, combine your butter & sugar in a standing mixer. Then, turn the mixer on high for 2 minutes, scraping down the bowl every 30 seconds. When the mixture is creamed it will be lighter in color and texture. Here is a visual example of how the ingredients look when just combined vs. creamed:
What is in a double chocolate cookie?
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Cocoa Powder
Provides a rich, sweet chocolate flavor. Creates a dark brown color in your treat. Absorbs water in your batter or dough at the same rate as flour. That means, if you add too much, you could end up with a dried, crumbly finished product.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Chocolate Chips
Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla. Chips are good for baking because they do not melt completely in the oven like pure chocolate would. That way you get confined pockets of chocolate throughout your treat.
Storage tips
Store these cookies in an airtight container at room temperature to maintain freshness. They will stay good for up to 1 week.
Can you freeze double chocolate cookies?
You can freeze the dough in individual scoops on a baking sheet. Once frozen, transfer them to a freezer bag. You can bake them straight from the freezer, adding a minute or two to the baking time, if necessary. The dough can be frozen for up to 3 months.
You can freeze the baked cookie as well for up to 1 month. Just make sure to let the cookie thaw out completely before enjoying.
Can you make these ahead?
Yes! The dough can be made and refrigerated for up to 3 days before baking. Allowing more chill time in the fridge can also enhance the flavors because they have more time to blend together. Plus, it can make the baking process more convenient.
Recommended Equipment
- Standing mixer – to properly cream your butter & sugar
- Cookie scoop – to ensure uniform size and baking
- Parchment paper – for easy removal and cleanup
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Double Chocolate Cookie
Ingredients
- 2 cups granulated sugar
- 1 cup unsalted butter
- 4 eggs
- 2 tsp vanilla extract
- 10 tbs cocoa powder
- 1/2 tsp fine sea salt
- 1 1/2 cup all-purpose flour
- 1 bag chocolate chips
Instructions
- Preheat oven to 375 degrees
- In a standing mixer, add butter & sugar. Stir until combined and then turn up to high and whip for 2-3 minutes until light in texture and color
- Add eggs and vanilla extract, stir until combined. Be sure to not over mix
- In a separate bowl combine cocoa powder, salt and flour
- Turn standing mixer on low and slowly pour dry ingredients on top of the wet sugar mixture
- Stir until the dough comes together
- Fold in chocolate chips
- Scoop the cookie dough out onto a light metal cookie sheet lined with parchment paper
- Bake for 8-9 minutes, or until no longer shiny
- Allow the cookies to rest on the pan for 5-10 minutes before transferring
- Enjoy!
Nutrition
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