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Double Chocolate Chip Cookies

Sunday, July 06, 2014

Recipe slightly adapted from Food Network Kitchen.  [Recipe makes roughly (24) 2-ounce cookies].

For those of you who have been following my blog for a while, you've probably picked up on the fact that I have a sweet tooth.  I don't think I've always been this way, but as of somewhat recent(?), I've done a pretty good job of ensuring that there's (almost) always one type of dessert waiting for me in the freezer.  As for cookies, my go-to chocolate chip recipe always does the job, but today I went one more step further on the chocoholic scale and finally found an awesome recipe for double chocolate chip cookies.

As with the majority of recipes on this blog, it took several trials of other versions before a winner was crowned.  My original recipe was similar to this one, but had twice as many eggs (among other minor changes), making the cookie a little too cakey for my taste.  Another version included rolos stuffed inside the cookie, but failed to come to a nice thickness in the end (in addition to being even too sweet for me).  This version from the Food Network Kitchen has a perfect balance of richness and sweetness, is semi-crisp around the edges, but remains soft and chewy in the middle.  Let's just hope I can make these last a respectable amount of time, hah!


2 sticks unsalted butter, room temperature
7 ounces (~1 cup) sugar
7 ounces (~1 cup) brown sugar, packed
2 large eggs, beaten
1 tablespoon vanilla extract

10 5/8 ounces (~2 1/4 cups) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 ounces (~1/2 cup) unsweetened cocoa powder

2 cups semi-sweet chocolate chips
1 cup pecans, toasted and chopped


Preheat the oven to 375° F.

In a stand mixer, cream the butter, sugar, and brown sugar for 30 seconds on medium-low speed.  Add the eggs and vanilla, and mix until combined.  In a separate bowl, sift together the flour, salt, baking soda, and cocoa powder.  Add the dry ingredients to the mixing bowl and mix on low until combined.  Scrape the sides and bottom with a rubber spatula, and mix for a few seconds on medium speed.  Add the chocolate chips and pecans, and mix on low until combined.

Shape the dough into 2-ounce balls and place 8 on a lined cookie sheet.  Press down on each ball until they're half their original height.  Bake for 10 minutes, or until cracked on the outer half and still soft in the middle.  While your next batch is in the oven, let the warm cookies rest for 5 minutes, and then transfer to a cooling rack.  Continue shaping and baking the remainder of cookie dough.

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  1. I made these tonight and they are absolutely delicious! I can see myself altering the recipe and adding peppermint, cherries, or coconut. Thank you!

    1. You're welcome! These would be awesome with any of your additions; I may have to try peppermint this Christmas :)