Double and By Double I Mean Triple Chocolate Cookies
Double and By Double I Mean Triple Chocolate Cookies
Double and By Double I Mean Triple Chocolate Cookies
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 cup granulated sugar
- 1 cup semisweet chocolate chips
- 1 1/2 teaspoons kosher salt
- 1/2 cup raw sunflower seeds
- 8 ounces bittersweet or semisweet chocolate chopped
- 4 ounces white chocolate chopped
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup (2 sticks) unsalted butter room temperature
- 3/4 cup (packed) light brown sugar
- 2 large eggs room temperature
- 1 cup unsweetened coconut flakes
- 1/2 cup white chocolate chips
- flaky sea salt
- a spice mill
- Carbohydrate 22.4270988590856 g
- Cholesterol 60.5649416414191 mg
- Fat 18.9153537843682 g
- Fiber 1.65753212175247 g
- Protein 2.93209251196326 g
- Saturated Fat 11.9855329903556 g
- Serving Size 1 1 Serving (62g)
- Sodium 164.732094301857 mg
- Sugar 20.7695667373331 g
- Trans Fat 1.35720345749853 g
- Calories 257 calories
Step-by-step
- Preheat oven to 350°. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. Let cool.
- Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10–15 minutes.
- Finely grind sunflower seeds in spice mill. Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine. Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. Mix in coconut and both chocolate chips with a rubber spatula.
- Using a 2" cookie scoop or ¼-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2" apart (these are large cookies; you probably won’t fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with sea salt. Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (they will seem underdone, but you don’t want to overbake), 15–20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
- Do Ahead: Dough can be made 1 day ahead; cover and chill. Bring to room temperature before portioning. Cookies can be baked 2 days ahead; store airtight at room temperature.
The Architectural Distinction From Brownies
Standard chocolate chip cookies rely primarily on a base of plain flour and fat, incorporating cocoa derivatives solely as mix-ins or surface elements rather than structural components. Standard chocolate cookies often lean toward a cake-like interior, mirroring the crumb structure of a quick bread or a dense brownie rather than a true chewy cookie. This formula rejects that paradigm by building a heavily pigmented dough fortified with cocoa powder, melted bittersweet chocolate, and finely ground seeds.
The Role of Ground Seeds in Structure
Grinding raw sunflower seeds into a fine meal introduces valuable lipids and proteins that interact with the gluten network differently than pure wheat flour does. Toasting those seeds on a rimmed baking sheet for roughly five minutes until they turn golden brown releases volatile aromatic oils, transforming a raw, grassy flavor into a deeply savory, nutty background note that cuts through heavy sugar loads. Home bakers looking to halve or double this yield must maintain precise ratios of seed meal to all-purpose flour, as altering this balance can cause the structural integrity of the dough to collapse during the baking phase.
Managing Thermal Thresholds
Baking chocolate-heavy doughs presents a persistent diagnostic challenge because cocoa solids darken rapidly in the oven, making visual cues like golden edges entirely unreliable. Pulling the pans when the centers still look wet and underdone is critical because residual heat carries the baking process forward during the five-minute resting window on the hot baking sheet. Storing the finished batches in an airtight container at room temperature preserves their textural integrity for up to two days before staling sets in.
