Description
These double chocolate chip cookies are SO good you could sell them in a bakery! The center is incredibly fudgy – closer to a brownie than an cookie – with melty bits of chocolate throughout. They’re so impressive and each bite will leave you wanting more.
Ingredients
- 1 cup (224g) unsalted European-style butter,* room temp
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg + 1 egg yolk, room temp
- 1 tsp vanilla extract
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (50g) Dutch process cocoa powder
- 1 3/4 cup (225g) all-purpose flour, spooned and leveled
- 1 1/2 cups (240g) good quality bittersweet chocolate wafers or dark chocolate chips, plus more for topping
- 4 to 5 ounce good quality milk chocolate bar, finely chopped (I use Lindt)
- Flaky sea salt, for sprinkling
Instructions
- NOTE: the cookie dough will need to chill for at least 4 hours or overnight.
- In a large mixing bowl using a hand or stand mixer with the paddle attachment, add the butter and sugars. Beat on medium-high speed until pale and fluffy, about 1 to 2 minutes.
- Scrape down the bowl and add in the eggs and vanilla. Beat on medium-high speed again for about 3 minutes or until pale and creamy. It’s important that the egg is very well mixed in.
- Scrape down the bowl and give it a good mix again, then mix in the cornstarch, baking powder, baking soda, and salt until evenly incorporated. Then mix in the cocoa powder.
- Scrape down the bowl and mix in the flour on low-medium speed until it’s almost combined.
- Remove the bowl from the stand and add in the chocolate. Use a rubber spatula to fold it in and work in the remaining bits of dry ingredients. Do not over mix.
- Add a sheet of wax or parchment paper to a food scale and another sheet to a small cookie tray. Weigh out each cookie to be 6 ounces (this is equal to 3/4 cup if you do not have a food scale). Shape the dough into mounds (see picture in post for reference) and place the dough balls side-by-side on the tray. Press a few extra chocolate chips on top if desired.
- You can also bake these as not-so-gigantic cookies. I suggest using a large ice cream scoop (about 1/4 cup-worth) to make about 18 cookies. *See notes for freezing instructions.
- Let the dough chill uncovered for at least 4 hours or preferably overnight.
- To bake, preheat the oven to 350F and place 3 cookies on a large baking sheet lined with parchment paper. Make sure they’re well spaced apart.
- For the 6-ounce cookies, bake for 18-20 minutes or until the edges appear dry and done and the center looks dull on the surface but doughy in the middle. For the not-so-obnoxiously large cookies, bake for 15-18 minutes.
- Sprinkle the warm cookies with a pinch of sea salt and let them settle on the baking sheet for about 3 minutes. When they’ve firmed up a bit, transfer to a cooling rack and continue to bake the rest of the cookies.
- Enjoy warm for a more gooey center or cooled for a dense and soft cookie. Enjoy!
Notes
BUTTER: For the best results, use a European-style butter like Kerrygold or Danish Creamery. These have a rich golden color and much more flavor due to the higher fat content.
FROZEN: After overnight chill, place dough in a ziplock bag and it can keep in the refrigerator for another 3 days. Otherwise, freeze and then bake 6-ounce cookies at 350F for 22-25 minutes or regular large cookies for 18-20 minutes. They’ll bake a little bit thicker in the middle.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
