Dark Chocolate Chip Cookies Recipe – The best fudgy double chocolate cookies in the world.
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Two things I need in my life. Coffee. First thing every morning. I know I should go for at least a glass of water before I dive into the caffeine pool. But I can’t help myself. And chocolate at the end of the night. Every night. Without fail.
And I think I found chocolate nirvana with these cookies. No other chocolate cookie is going to even come close to this dark chocolate chip cookie recipe. I mean just look at those bad boys. It’s like a brownie and a cookie got together and this was born.
When I find this copycat version of a Levain Bakery’s chocolate cookie at Modern Honey, I knew I had to give it a try. And now I’m wishing I tried them sooner.
First off let’s just state the obvious. These are GIGANTIC size of your head cookies. Mine weighed in at 4 1/2 ounces each. I used a kitchen scale to make sure each cookie was the same. Because of the size of these, you will only fit about 6 on your cookie sheet at a time. But then again, this batch of cookies make about 9 total. Doesn’t sound like a lot but trust me, but having any more laying around your house is just dangerous.
So what’s the secret to this ooey gooey brownie like center? Glad you asked. First of, this cookie uses a combination of all purpose flour and cake flour. Using a softer flour like cake flour keep this cookie nice and tender on the inside.
Second, a little bit of cornstarch. Cornstarch is also the secret behind these frosted sugar cookie bars. Just a little bit of cornstarch helps to keep these nice and soft. And I mean like for days. If they last that long in your house. It took all my willpower.
Serious stretchy pants time for these cookies. Totally worth it.
And they are baked at a higher heat. Now I’m used to baking my cookies at either 350°F or 375°F. Not these guys. These dark chocolate chip cookies are baked at 410°F. Baking them at a higher heat helps in these cookies in spreading less. So thick. Fudgy. Crazy goodness.
A Few More Tips On Making This Dark Chocolate Chip Cookie Recipe:
- Be sure to use COLD butter when making these cookies. Straight from the fridge. This helps to ensure your cookies don’t spread much. The temperature of your butter can really affect how much your cookies spread. For more reasons why your cookies spread, check out this post!
- Measure your flour correctly. Over-measuring your flour can result in a cakey cookie. And these cookies are meant to be like a fudgy brownie on the inside. So correctly measuring your flour is key.
- Chill your dough. Just for 15 minutes. Again to make sure your cookies don’t spread –> see tip #1 😉
So go grab your stretchy pants. Maybe a cup of coffee too. Or at least one for me. And let’s get to making these dark chocolate chip cookies, um, like now please.
To Make These Dark Chocolate Chip Cookies You Will Need:
- Quality Cookies Sheets Like These Ones That Won’t Warp or Burn Your Cookies
- Kitchen-Aid Mixer (you can make them by hand, but this stand mixer makes fast work of your dough!)
- Cookie Scoop
- Kitchen Scale
- silicon baking mat
- cooling rack
- cookie spatula
Dark Chocolate Chip Cookies
Thick soft and fudgy dark chocolate chip cookies!
- 1 cup Cold Butter cut into small cubes
- 1 cup Brown Sugar
- ½ cup Sugar
- 2 Eggs
- ½ cup Dark Baking Cocoa
- 1 cup Cake Flour
- 1½ cup All-Purpose Flour
- 1 teaspoon Cornstarch
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- 1⅓ cup Semisweet Chocolate Chips
In a mixing bowl, add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and whisk together. Set aside.
In your stand mixer fitted with a paddle attachment, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
Add in the cocoa dry mixture and stir until combined. Stir in semisweet chocolate chips.
Chill dough for 15 minutes. While the dough is chilling, pre-heat your oven to 410oF.
Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces - 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.
Recipe Adapted From Modern Honey
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