Dark Double Chocolate Cookies
Thick soft and fudgy dark double 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.
- 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 ;)
- Recipe Adapted From Modern Honey