Double Chocolate Chip Cookies
Ingredients: all-purpose flour, Dutch processed cocoa powder, baking powder, baking soda, salt · 60 min cook time · 450kcal · ₩11,750
Ingredients
250g all-purpose flour, 50g Dutch processed cocoa powder, 5g baking powder, 5g baking soda, 3g salt, 200g salted butter, 150g granulated sugar, 150g brown sugar, 5ml vanilla, 1ea large egg, 250g bittersweet chocolate discs
Instructions
1. Combine all-purpose flour, Dutch processed cocoa powder, baking powder, baking soda, and salt in a bowl. Whisk well to ensure all leavening agents are evenly dispersed.
2. In a separate bowl, cream together the softened salted butter, granulated sugar, and brown sugar using a mixer until just combined. You can also do this by hand if the butter is soft enough.
3. Add vanilla and a large room-temperature egg to the butter and sugar mixture. Mix until incorporated.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the bittersweet chocolate discs. Reserve a small amount of chocolate to place on top of the cookies later.
6. Form the dough into a block and chill it. Chilling the dough helps the cookies bake better, brown more evenly, spread less, and develop a more nuanced flavor.
7. Once chilled, cut the dough block into 9-10 large squares or roll them into balls. Place them on a baking sheet, leaving enough space between each cookie. Place the reserved chocolate pieces on top of each cookie.
8. Bake the cookies in an oven preheated to 350°F (175°C) for about 18 minutes, or until the edges are set and the top is set, but the center still appears slightly wet.
9. Remove from the oven and let the cookies cool on the pan for a few minutes. The residual heat will finish setting them, and they will be molten hot.
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