Hi friends! Eva from Eva Bakes back again to share a cookie recipe you won’t want to miss!
I was on a business trip recently and did not get to bake during my regularly scheduled time. I ate way too much barbeque (definitely a good problem to have) and walked a ton. But oh how I missed my chocolate. I made up for it by getting some killer triple chocolate ice cream at a local ice cream joint.
When I haven’t baked in a while, I usually want to make all the chocolate things. Brownies, cakes, cookies, you name it. So here I am, back from my trip, with a batch of double chocolate chip cookies. I ran out of semi-sweet chocolate chips so I substituted with whatever chips I had in my pantry. I found half a bag of dark chocolate chunks and half a bag of white chocolate chips.
These cookies do not flatten very much during baking, but that’s ok! Even though they remain pretty tall, they have the absolute perfect texture. They bake up nice and crispy on the outside and soft and pillow-like on the inside. In fact, they are even better than your standard soft textured cookies.
My husband declared these a 10 out of 10, which is a huge deal. I’ve made tons of cookie recipes in the past, and he actually put these near the top. He loved the textures of the chocolate chips and chunks and even commented on the lightness and airiness of the interior. I originally intended to gift these to a neighbor, but I think we’ll eat them on our own instead…
See you next month!
- 8 Tablespoons unsalted butter, softened (1 stick)
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 and ½ teaspoons vanilla
- 1 cup all-purpose flour
- ⅔ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 and ¼ cups chocolate chips of choice (I used dark chocolate chunks and white chocolate)
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars on medium speed until light and fluffy, about 2-3 minutes.
- Add egg and vanilla and mix until well combined.
- Turn the mixer off and add in the flour, baking powder, baking soda and salt. Mix briefly with a rubber spatula. Then turn on the mixer to medium-low speed and mix until everything comes together. Turn the mixer off.
- Fold in the chocolate chips by hand.
- Portion out mounds of cookie dough by using a medium sized cookie scoop (you could also use 2 spoons or a measuring cup). The cookie dough should be about 1-inch in diameter. Place them on a lined baking sheet at least 2-3 inches apart. You'll need 2 baking sheets.
- Place the baking sheets in the refrigerator and chill for at least 2 hours and up to 24 hours.
- Preheat your oven to 350 degrees F. Bake the cookies in your preheated oven for 10-12 minutes or until the tops are just set. They may look underdone, and that's OK. Turn off the oven and remove the pans from the oven and allow to cool completely before serving.
- Leftover cookies (if there are any) should be stored in an airtight container at room temperature and will keep for at least 1 week.
Source: Barely adapted from Just So Tasty
