I can absolutely confirm these are the cookies of your dreams. No cap. Not kidding. These double chocolate cookies are bliss in cookie form. I've been dreaming of making double chocolate cookies for the longest time, and decided that it was finally my moment to make them. I've made a handful of cookie recipes, such as my brown butter chocolate chip cookies, my cookies and cream cookies, and decided I need this staple on the blog, too.
These cookies are super special: they're insanely chewy, soft, and are made with melted chocolate versus cocoa powder. YUP. I did not use any cocoa powder at all in these babies. I felt like these cookies needed to be velvety, rich, and pack a nice chocolatey punch throughout, so melting some baking chocolate from Hu Kitchen (affiliate) was perfect for these. I also used Guittard chocolate discs versus chocolate chips, and I got them off of Amazon. So, the use of melting chocolate and the chocolate discs make these cookies double chocolate, AKA double the deliciousness.
I actually changed three basic things in this recipe: the sugar, the chocolate factor, and the type of chocolate chip. I have a recipe for a classic chocolate chip cookie, and while that recipe needs to be added to the blog (SOON!), this recipe is different due to these three changes:
You'll need most of the staple ingredients for this cookie as you would for any cookie recipe:
The way to make these cookies is very standard. You'll start by getting your cold ingredients out first and letting them come to room temperature, approximately 20-30 minutes. Then, in a large mixing bowl and using a hand mixer, cream butter and sugar together until light and fluffy, approximately 3-5 minutes. To the same bowl, add in eggs one at a time and mix. To the batter, add in the melted chocolate and vanilla extract. Once the wet ingredients are combined, pour in the flour, baking soda, and espresso powder and whisk again. Fold one cup of chocolate chips into the batter with a spatula. Take a medium sized cookie scoop and make cookie dough balls. Line a baking sheet with parchment and place the cookie dough onto the sheet. Cover with cling wrap for 2 hours or overnight. When ready to bake, preheat the oven to 350° and place 7-8 cookies on a baking sheet at a time. Bake the cookies for 10-11 minutes, letting them cool on a cooling rack for 20 minutes before serving.
I can say with full confidence that this recipe for my double chocolate cookies is the best cookie recipe I have ever made, even better than my copycat thin mint cookies. Plus, this is a perfect cookie recipe for Mother's day, Father's day, really any day just to celebrate a love of baking for loved ones. Happy Baking!
Feast your eyes on your new favorite cookie: the double chocolate cookie. This deliciously chewy, soft cookie is everything you dream about when cookies come to mind. I guarantee you will not be disappointed.
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