This is a super quick post – Chewy Double Chocolate Cookies.
Really delicious – I made these for N to take to work – and I am tempted to keep them at home because they are so good! Really dense, chewy, chocolatey goodness. Perfect for Christmas and the Holiday Season.
I found this recipe on food.com – only adjustments I made were to add coffee to the batter, use dark brown sugar instead of light, replace white chocolate chips with semi-sweet chocolate chips, and I made the cookies larger.
Adding coffee is a great trick I do to all recipes that include chocolate – Ina (Barefoot Contessa) told me to do it and I explicitly trust her….it really enhances the chocolate flavor – there isn’t a coffee taste to these cookies. Just a super intense chocolate experience.
1 cup butter – room temperature
1 cup white sugar
3/4 cup dark brown sugar
2 eggs – room temperature
1 teaspoon pure vanilla extract
1 3/4 cups flour
1 1/4 cups cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- In an electric mixer with the paddle attachment, cream together the room temperature butter, dark brown sugar and white sugar until light and fluffy – about 5 minutes. Making sure to scrape down the sides of the bowl a few times.
- While butter and sugars are creaming – in another bowl, combine the flour, cocoa powder, salt and baking soda and gradually add to the creamed mixture.
- Add eggs one at a time. Add vanilla extract and the coffee mixture. Note: the dough is incredibly dense.
- Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet. Note: for a more consistent shape – roll cookies into balls and place on baking sheet.
- Bake for 11-13 minutes until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Eat and Enjoy!