chocolate, chocolate chip, cocoa, cookie, dessert, sweet
Double Chocolate Chip CookiesSunday, July 06, 2014
Recipe slightly adapted from Food Network Kitchen. [Recipe makes roughly (24) 2-ounce 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.