Chocolate Chocolate Chip Cookies
Try this easy Chocolate Chocolate Chip Cookies recipe, a classic dessert made with simple ingredients.
Try this easy Chocolate Chocolate Chip Cookies recipe, a classic dessert made with simple ingredients.
- Carbohydrate 16.0227707691717 g
- Cholesterol 17.9976562585953 mg
- Fat 9.62621788729754 g
- Fiber 0.731470352627836 g
- Protein 1.66778012705855 g
- Saturated Fat 5.19786285605403 g
- Serving Size 1 1 Serving (35g)
- Sodium 150.669177974812 mg
- Sugar 15.2913004165439 g
- Trans Fat 0.615868407284031 g
- Calories 153 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Swapping all-purpose flour for an equal measure of unbleached cake flour shifts the crumb from a sturdy chew to an exceptionally tender bite, though it reduces structural integrity. Cocoa powder is hygroscopic and readily absorbs moisture, so measuring it by weight rather than volume prevents the dough from becoming overly dense and dry. Creaming the softened butter and granulated sugar together for a full three minutes incorporates microscopic air pockets that expand around the baking soda during the bake. Softened butter should register between 65 and 68 degrees Fahrenheit to hold these pockets without collapsing under the weight of the eggs.
Overbaking represents the single fastest method to ruin cocoa-heavy doughs, as dark batters obscure visual cues regarding browning. Pulling the pans from the 350-degree oven at precisely eight minutes leaves the centers slightly soft, which then firm up during the mandatory two-minute rest on the hot metal sheet. Transferring the batch too early causes crumbly breakage, while leaving the pastries on the tray past five minutes leads to an overcooked, hard bottom. Standard wire racks allow air circulation underneath to halt residual thermal cooking evenly.
Chopped walnuts introduce natural oils that soften the surrounding structure if added alongside the dry components, so fold them in last with the chocolate chips to protect the crumb texture. Raw nut pieces can also burn quickly on the exterior edges if exposed directly to the oven walls, meaning every piece should be fully submerged inside the rounded teaspoonfuls of dough. Toasting the walnuts beforehand at 350 degrees for eight minutes deepens their secondary flavor profile, contrasting sharply against the sweet semi-sweet chips.
Raw dough portions freeze exceptionally well on a parchment-lined sheet pan for up to three months before baking, provided they are transferred to an airtight freezer bag after solidifying. Frozen portions require an extra sixty seconds in the oven without necessitating any temperature adjustments. Baked cookies maintain optimum texture stored in a sealed container at room temperature for up to four days, or they can be refreshed in a 300-degree oven for three minutes before serving.
