Double Dark Chocolate Chip Cookies

Jayanni

Decadent chocolate chips cookies with a rich chocolate flavor that will mesmerize your tastebuds!

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Prep Time 20

Cook Time 12

Total Time 1

Course Dessert

Cuisine American

Servings 16 cookies

Ingredients

2 cups All-purpose Flour Sifted
1 tsp Baking Soda
2 tbsp Cornstarch
1 tsp Salt
½ cup White Sugar
1 cup Light Brown Sugar Packed
2 large Eggs Room Temperature
½ cup Dark Cocoa Powder Unsweetened
1 tbsp Pure Vanilla Extract
2 sticks Browned Butter Unsalted
1 cup Milk Chocolate Chips

Instructions

Remove two large eggs from the fridge, set on the counter for 30 minutes to become room temperature.
Place the butter in a small sauce pan on medium heat to come to a simmer. Watch the butter during the browning process to avoid burning. Stir periodically to check the color of your butter to remove from heat promptly. Simmer for approximately five to six minutes.
Pour butter into a microwaveable bowl and mix with the sugar to dissolve as the butter cools. Allow the butter to cool for approximately 15-20 minutes on the counter.
Once your butter has cooled, grab a large mixing bowl to begin combining the wet ingredients. If the butter has solidified and is no longer stirrable, microwave for 10-15 seconds.
Pour the butter and sugar mixture into the mixing bowl and add vanilla extract. Begin creaming the butter and sugar with a hand mixer for approximately two minutes.
Crack eggs into a separate bowl to add to the creamed mixture one egg at a time, mix wet ingredients between each egg on medium mixer speed.
Sift the flour in a separate bowl, add the dark cocoa powder, salt, baking soda and cornstarch to combine the dry ingredients.
Add ½ cup of the dry mixture at a time to the batter by folding together gently until well combined, avoid over mixing.
Pour the chocolate chips into the batter and fold gently.
Scoop the cookie batter using an ice cream scooper and roll into a ball. Once the dough is in an even ball, use your palm to shape the cookie into a shape similar to a hockey puck (circular but not too flat). Avoid baking your cookies in the shape of a ball to avoid a dome shape while baking.
Allow the cookie batter to cool in the fridge for approximately 30 minutes, cover the cookie dough with Saran Wrap while in the fridge chilling.
Preheat the oven t0 350℉ degrees and line your baking sheet with parchment paper. Place each cookie on the baking sheet a few inches apart to leave space for spreading, about three fingers width apart.
Bake the cookies for 9-11 minutes on the middle oven rack. Remove the cookies from the oven, the cookies should be spread evenly. Allow the cookies to cool for five minutes on a wire rack or countertop before serving.

Notes

Tips

Avoid overmixing your batter when adding the dry ingredients, folding in the flour and chocolate chips can ensure the ingredients are well combined without overmixing.
Ensure your butter has cooled completely to avoid curdled eggs in your cookie batter.
If you forget to set your eggs on the counter approximately 30 minutes prior, you can place the eggs in a bowl of warm water to arrive at room temperature quickly.
For your cookie batter add-ins I recommend milk chocolate, white chocolate, or semi-sweet chocolate chips. Dark chocolate chip add-ins will increase the depth of richness if you desire this decadent flavor.
Adding the sugar to the melted butter before it cools will help dissolve the sugar before creaming, this will reduce the chances of having a gritty texture due to the crystallization of the sugar in the batter.
The browned butter will add to the flavor profile of the cookie and compliment the vanilla extract.
Creaming the butter and sugar to a light and fluffy texture is recommended (approximately creaming for three minutes), avoid overmixing to avoid excessive air pockets in the cookie batter (approximately creaming over five minutes).
If there are too many air pockets in your creamed mixture, you can release the air pockets by smacking the mixing bowl on the counter a few times.
To avoid over mixing for the desired texture, ensure the cooled brown butter has not hardened. If the butter is not softened it will take longer to cream the butter and sugar mixture. If you make the brown butter far in advance, you can soften the butter in ten seconds increments, the goal is to soften not melt (check after each ten second interval, it is softened once you can easily make a thumb or butter knife print).
When adding your eggs one at a time you do not need to beat at a high speed, your level of speed for a hand mixer or effort by hand should gradually decrease between the creaming of the butter and sugar to adding the eggs and dry ingredients.
It is recommended to fold in your flour or use the lowest mixing speed to add the dry ingredients to avoid a dense cookie texture.
You can add your chocolate chips in before the flour is well combined to reduce the amount of folding strokes needed to combine all ingredients in the batter.
Since the cookie dough will become a dark chocolate color you will not be able to depend on the traditional golden color when baking. Oven’s can vary in heat settings, you can test the timing by baking one cookie at 350 degrees to confirm the timing for the entire batch. The cookies should bake for approximately 10-12 minutes. The larger the cookie, the longer the baking time. You should see an even spread of the cookie and the edge of the cookie should appear crisp.
Avoid over baking, the cookies will continue to cook on the baking sheets once removed from the oven.
You can transfer the cookies to a wire rack to prompt the cooling process.
If you desire to serve the cookies warm, still allow the cookies to set for approximately five minutes.
The cookie dough can yield approximately 16 regular size (medium) cookies or 10 large cookies. The ice cream scooper used will determine the size of the cookie.