This recipe for Soft Double Chocolate Chip Cookies makes the softest and most decadent chocolate cookies I have ever had! The recipe is from one of my fellow bloggers and bakers, Mimi Council. Her cookbook Cookies for Everyone is by far one of the best cookie cookbooks I have seen. All of her recipes use organic ingredients and she gives adjustments for baking gluten-free and at high-altitude!
Double Chocolate Chip Cookies
You had me at double chocolate.
I’ll give you a short snippet of how I happened across this recipe for Soft Double Chocolate Chip Cookies. Through the power of social media, I have become acquainted with an extremely talented baker by the name of Mimi Council. We were introduced as we both live at high altitude and Mimi has created a special feed on the FeedFeed specifically for high altitude bakers and recipes. Then Mimi held an exciting giveaway in which she was giving away her cookbook, Cookies for Everyone. And you guessed it – I won! And the rest is history …
I have made double chocolate chip cookies before, but they never seemed to come outright. If you get too much chocolate, the cookie just becomes acidic – in my opinion. This recipe manages to balance all of the ingredients to yield the softest, most chocolatey rich cookies that will keep you going back for seconds.
So my un-sponsored and completely honest opinion is to go buy this cookbook! I’m looking forward to making Mimi’s Chocolate Glazed Donut Cookies. Want to know more about them? There in the book! 🙂
High Altitude Baking
As I mentioned, Mimi and I have something in common: we both live in places of high-altitude. Now, if you are not familiar with the impact altitude can have on your baking, here’s an overview:
- High altitude baking is usually considered anything above 3,500 feet
- Because we are higher, the air pressure is lower, and food takes longer to bake. We compensate for this by adjusting bake times or increasing bake temperature.
- I always up the temperature.
- Liquids evaporate faster, so amounts of dry ingredients and wet ingredients might need to be adjusted.
- What I adjust depends on the recipe. More often, I increase the liquid.
- Gases expand more, which makes dough rise faster. Leavening ingredients like baking soda and baking powder can be decreased to compensate for this.
This all goes back to the fact that baking is science. And every recipe has its own nuances on how all of the ingredients interact with one another. Here is a great graphic I found illustrating how each ingredient works. Taking it a step further, our beloved Better Crocker has outlined specific high altitude adjustments for different recipes.
Cookies typically bake well at high altitude. The one adjustment for these Soft Double Chocolate Chip Cookies recipe is a reduced bake time.
Soft and Chewy Chocolate Cookies
As the name implies, these cookies are soft. Which is my preference, and I know the opinion is probably split on this. Maybe it is because you can guarantee a soft cookie by taking it out of the oven a couple of minutes early. This leads to more time to eat them. 🙂 However, if you are in the crispy cookie camp, a good rule of thumb is to leave the cookies in the oven a couple of minutes longer. I prefer this ‘scientific’ way of baking – it alleviates some of the guesswork on how to adjust your ingredients.
More Cookie Recipes
Until I publish my own cookbook (maybe … someday …), below are some of my own yummy cookie recipes!
- Small Batch Flourless Chocolate Cookies
- Small Batch Chewy Chocolate Chip Cookies
- Oatmeal Nutella Cream Sandwich Cookies
- Soft & Chewy Chocolate Crinkle Cookies
- Chocolate Cream Cheese Sugar Cookies
Double Chocolate Chip Cookies
- 1/2 cup salted butter, softened
- 1/2 cup cane sugar, plus more for dusting
- 1/2 cup dark brown sugar, packed
- 2 large eggs (room temperature)
- 1/2 teaspoon ground vanilla bean (I used vanilla bean paste)
- 1 and 1/2 cups + 1 tablespoon all-purpose flour
- 1/2 cup Dutch process cocoa powder, sifted
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- Preheat the oven to 375o degrees and adjust the oven rack to the middle position. Line 2 baking sheets with a piece of parchment paper.
- In the working bowl of your stand mixer fitted with the paddle attachment, add the butter and both sugars. Mix on low speed until smooth and there are not chunks of butter.
- Add the eggs and mix slightly – enough to break the egg yolks.
- In another medium mixing bowl, whisk together the flour, cocoa powder, vanilla bean, baking powder, and salt.
- Add the dry ingredients to the butter mixture. Mix on low speed until it is almost combined; you should still see streaks of flour. Add the chocolate chips and mix until a stiff dough forms.
- Using your hands, form the dough into 24 balls and place on the prepared baking sheets – leaving 1 inch between them. Flatten each ball slightly into disks that are about 2 ¼ inches in diameter.
- Bake for 11 minutes (at high altitude = 8 minutes), or until the cookies are set and cracked on the top. Remove from the oven and immediately sprinkle with cane sugar. Cool completely on the baking sheets.
- The cookies can be stored in an airtight container at room temperature for up to 7 days.
- Gluten Free Adjustment = replace the all-purpose flour with 1 and 1/3 cups of gluten-free flour.
- High Altitude Adjustment = bake at 375 degrees for 8 minutes, or until the cookies look set and cracked on top.
- I did not have ground vanilla bean on hand, so I substituted vanilla bean paste. It gives a rich vanilla flavor that complements the chocolate.