Double Chocolate Chip Cookies
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!
Servings: 24 Cookies
Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup cane sugar, plus more for dusting
- 1/2 cup dark brown sugar
- 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 unsweetened cocoa powder, Dutch process
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375F 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.
Notes
- Gluten Free Adjustment - Replace the all-purpose flour with 1 and 1/3 cups of gluten-free flour at 375 degrees for 8 minutes, or until the cookies look set and cracked on top.
- Vanilla - 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.