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Dark Double Chocolate Cookies

Thick soft and fudgy dark double chocolate chip cookies!
Prep Time15 minutes
Cook Time11 minutes
Chilling Time15 minutes
Total Time41 minutes
Course: Dessert
Cuisine: chocolate
Servings: 12 large cookies
Calories: 469kcal

Ingredients

  • 1 cup (226 g, 2 sticks) Cold Unsalted Butter cut into small cubes
  • 1 cup (213 g) packed light brown Sugar
  • ½ cup (99 g) granulated white sugar
  • 2 large eggs
  • ½ cup (42 g) dark Baking Cocoa powder
  • 1 cup (120 g) Cake Flour
  • cup (180 g) All-Purpose Flour
  • 1 teaspoon Cornstarch
  • ¾ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 1⅓ cup (226 g) Semisweet Chocolate Chips

Instructions

  • 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.

Notes

Nutrition

Calories: 469kcal | Carbohydrates: 59g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 321mg | Potassium: 236mg | Fiber: 3g | Sugar: 34g | Vitamin A: 528IU | Calcium: 45mg | Iron: 3mg