Easy Chewy Double Chocolate Cookies
Easy double chocolate cookies with butter, cocoa powder and chocolate chunks. You can use a handheld mixer or stand mixer to make these cookies.
Easy double chocolate cookies with butter, cocoa powder and chocolate chunks. You can use a handheld mixer or stand mixer to make these cookies.
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs at room temperature
- 2 1/2 cups (325 grams) all-purpose flour
- 3/4 cup (60 grams) unsweetened cocoa powder
- 18 tablespoons (255 grams) unsalted butter at room temperature (2 1/4 sticks)
- 1 cup (200 grams) granulated sugar
- 1 cup (200 grams) packed brown sugar
- 12 ounces (340 grams) chocolate chunks (about 2 cups)
- Carbohydrate 0.912933333333333 g
- Cholesterol 444.683333333333 mg
- Fat 68.00158 g
- Fiber 0 g
- Protein 9.03151333333333 g
- Saturated Fat 40.9347333333333 g
- Serving Size 1 1 Serving (259g)
- Sodium 730.966933333333 mg
- Sugar 0.912933333333333 g
- Trans Fat 5.40869466666667 g
- Calories 646 calories
Step-by-step
- Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
- Whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
- Add the butter and both sugars to a large bowl. Use a handheld mixer to cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).
- Scrape the side and bottom of the bowl then add the eggs, one at time, on medium-low speed until incorporated. Mix in vanilla.
- Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes. The cookie batter will become thick. Stir in the chocolate chunks.
- Drop 1 1/2 tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading.
- Bake the cookies, one sheet at a time, for 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Unsalted butter anchors this formula, requiring a room temperature state of approximately 65 to 68 degrees Fahrenheit to properly aerate with the sugars. Creaming this fat with granulated and brown sugars for three to five minutes incorporates air cells that expand under heat, which prevents dense, oily baked goods. Swapping granulated sugar for extra brown sugar shifts moisture levels upward due to molasses content, yielding a softer center at the expense of crisp edges. Using cold eggs directly from the refrigerator will shock the emulsified butter mixture, causing it to break and separate into a curdled mass; keep eggs at ambient temperature before adding them sequentially. Incorporating all-purpose flour in three distinct additions prevents gluten overdevelopment, keeping the crumb tender rather than tough. Fold chocolate chunks into the thick batter manually or on the lowest mixer speed to avoid pulverizing the solids. Bake these portions one sheet at a time at 350 degrees Fahrenheit for nine to twelve minutes until the tops appear dry and puffed. Pair the finished confections with cold whole milk or unsweetened black coffee to balance the high sugar concentration. Retain freshness for up to three days in an airtight container at ambient temperature, or extend storage to seven days inside the refrigerator.
