- Yield: 24
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Double Chocolate Chip Cookie
A few things are as comforting and satisfying as a warm chocolate chip cookie. Now this is a double chocolate chip cookie, so you can expect them to be twice as comforting and satisfying. And - in my humble opinion - also twice as delicious.
I found this recipe on the blog of the very talented Joy the Baker. You should definitely go there and check out the vast number of delicious treats she's writing about. Since the recipe was pretty stellar already, I simply tweaked it a little bit, adding instant coffee to amp up the chocolate flavor and also using dutch cocoa rather than the unsweetened one to make the cookies extra dark and bold. I also have fairly strong opinion on butter and I think you should be using nothing but the good European style butter for its higher fat content and overall richer and cleaner taste.
The resulting cookies are just wonderful and they pair perfectly with a nice sweet red wine, like Cline Cellar's 2012 Late Harvest Mourvèdre.
Another genius way to take those cookies way over top is to turn them into an ice cream sandwich. My favorite ice cream to do this is the Sea Salt Caramel Gelato from Talenti. The salted caramel bits mirror the sea salt flakes on the cookies and the smokey caramel adds true decadence to the whole experience.
Now excuse me, I have to get myself a cookie. All this talking made my mouth water.
- Butter - 1 stick, unsalted, room temperature
- Granulated Sugar - 1 cup
- Vanilla Extract - 1 tsp
- Eggs - 1, room temperature
- All Purpose Flour - 1 1/2 cups
- Baking Soda - 1/2 tsp
- Baking Powder - 1/2 tsp
- Kosher Salt - 1/2 tsp
- Cocoa - 1/3 cup, dutch processed
- Instant Coffee - 1 tbsp
- Dark Chocolate - 6oz, chopped
- Sea Salt Flakes
- Preheat oven to 350° F and prepare two baking sheets by lining them with parchment paper.
- In a large bowl sift together the flour, baking soda, baking powder, salt, cocoa, and instant coffee.
- In a stand mixer with the paddle attachment, mix butter and sugar until light and fluffy, about 5 - 10 minutes.
- Add egg and vanilla to the butter and mix on medium high speed for another 1 - 2 minutes.
- Add the dry ingredients at once and mix to incorporate. The dough will be fairly dry and at first it doesn't look like it will come together, but it will.
- Stir in the chocolate chunks and then use your method of choice to put equal amounts of dough onto the baking sheets. I am using an ice cream scoop just to make sure, the cookies will have uniform size and bake at the same time.
- Because the dough is rather dry, the cookies won't spread much while baking. So you should press them a bit flat with your fingers.
- Sprinkle the cookies with sea salt flakes and bake for 11 - 12 minutes.
- Let cool on a wire rack and enjoy.