Double Chocolate Chip Cookies

Double chocolate chip cookies are perfect for those who love chocolate, and is simple, and delicious,. This recipe uses the same ingredients as the Chocolate Chip Cookies, with the addition of cocoa powder.

COCOA POWDER

There are two types of cocoa powder, natural and Dutch-processed. Dutch-processed cocoa powder is treated with alkaline to intensify the colour. Natural cocoa powder is much lighter, and acidic. Natural cocoa powder is lighter because it has all its acids are retained, unlike Dutch-processed. For this reason, natural cocoa powder is usually used with baking soda, so the sodium in the baking soda is neutralized with the acid from the cocoa powder.

CHILLING

Like the Chocolate Chip Cookies, you have to chill the cookies before baking. Simply, chill the cookies on the baking sheet, covered with plastic wrap while your oven preheats. Chilling the cookies ensures the cookie doesn’t spread too much. The only exception is when your baking soda is almost “dead.” To check if your baking soda is active, add a pinch to some vinegar, and if reacts quickly, and aggressively it is active.

Grease and line 2 9×13 baking sheets with parchment paper. Sift all the dry ingredients together in a small bowl, and mix in chocolate chips.

In a separate bowl, cream together the butter with sugars until lightened.

Whisk in the eggs and vanilla extract until fluffy.

Fold in the dry ingredients until combined.

Divide into 12 balls, and place on the baking sheets. Wrap with plastic refrigerate for 30 minutes. Preheat oven to 350°F, and bake cookies for 12-15 minutes until golden brown, rotating halfway.

Enjoy!

Print

Double Chocolate Chip Cookies

Prep Time:

30 mins

Cook Time:

12 mins

Chilling Time

30 mins

Total Time:

1 hr 12 mins

 

Servings: 12

Ingredients:

• 7/8 cup all-purpose flour
• 1/4 cup dutch-processed cocoa powder
• 1/2 tsp baking soda
• 1 tsp espresso powder
• 1 tsp ground cinnamon
• 3/4 tsp salt
• 1 cup semisweet chocolate chips
• 1/2 cup softened unsalted butter
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract

Instructions:

1. Line 2 9×13 baking sheets with parchment paper and grease with butter or non-stick spray. Sift dry ingredients into a small bowl, and mix in chocolate chips.
2. In a larger bowl, cream together the butter with the sugars until light.
3. Whisk in the egg and vanilla extract until fluffy.
4. Fold in the dry ingredients until combined.
5. Divide into 12 balls, and place on the baking sheets.
6. Wrap in plastic wrap, and refrigerate for 30 minutes while your oven preheats to 350°F.
7. Bake for 12-15 minutes until golden brown.
8. Cool on baking sheet for 3 minutes before transferring to a wire rack to cool completely.
9. Enjoy!