Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
These Double Chocolate Chip Cookies are the gooiest most chocolaty cookies ever!!! Filled with white chocolate chunks!  These double chocolate chip cookies are the ultimate cookie for ANYONE!

Double Chocolate Chip Cookies


  • Author: Mila Furman

Description

These Double Chocolate Chip Cookies are the gooiest most chocolaty cookies ever!!! Filled with white chocolate chunks!  These double chocolate chip cookies are the ultimate cookie for ANYONE!


Ingredients

Scale
  • 1½ cups all purpose flour
  • 1/3 cup good cocoa powder
  • 1¼ tsp Kosher salt
  • ¾ tsp Baking Soda
  • ¾ cup Unsalted Butter (1.5 sticks of butter)
  • 1 cup Dark Brown Sugar (packed)
  • ¼ cup Granulated Suger
  • 1 Large Egg
  • 2 Large Egg Yolks
  • 2 tsp Vanilla Paste or Extract
  • 6 oz White Chocolate Chunks
  • Flaking Salt (For finishing)
  • 2 tbsp Brewed Strong Coffee or Espresso 

Instructions

  1. Place racks in upper and lower thirds of oven; preheat to 375°.
  2. Whisk flour, salt, cocoa powder and baking soda in a small bowl; set aside.
  3. Cook ½ cup (1 stick) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).
  4. Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds.
  5. Whisk in vanilla and coffee or espresso if using. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).
  6. Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), firm around the edges, 8–10 minutes. Let cool on baking sheets. (PLEASE REVIEW NOTES ON HOW TO TEST FOR DONENESS)

Notes

  1. Recipe can be made up to 3 days ahead of time and sealed in air tight container.
  2. To freeze the dough: Scoop out the dough.  Package and freeze: Wrap the disks in plastic or wax paper and transfer to a plastic freezer bag or other freezer container. Press out as much air as possible, label the bag, and store in the freezer for up to 3 months.
  3. OVENS!!!! Every single oven cooks differently!  My convection oven at home makes them in 11 minutes.  My convection oven at the commercial kitchen baked them in 8 minutes! Start with 8 minutes and check the edges.  The best sign of doneness is that the edges are starting to get crispy!  

 

  • Category: Cookies
  • Cuisine: American
%d bloggers like this: