Double Chocolate Dream Cookies
This is a recipe from the back of a chocolate chips bag many years ago. This is a little larger batch recipe, makes about approximately 4 dozen cookies.
This is a recipe from the back of a chocolate chips bag many years ago. This is a little larger batch recipe, makes about approximately 4 dozen cookies.
- Carbohydrate 240.036869761649 g
- Cholesterol 331.9 mg
- Fat 78.4661766951032 g
- Fiber 9.40633352751895 g
- Protein 20.9914800054693 g
- Saturated Fat 46.9598279338232 g
- Serving Size 1 1 Serving (461g)
- Sodium 15963.2856667175 mg
- Sugar 230.63053623413 g
- Trans Fat 5.48506841791618 g
- Calories 1668 calories
Step-by-step
- Preheat oven to 350 degrees.
- Sift together flour, baking soda and salt in medium bowl; set aside.
- Beat butter, brown sugar and vanilla in a large mixer bowl until creamy.
- Beat in eggs for about 2 minutes until light and fluffy.
- Gradually add in flour stirring constantly.
- Stir in chocolate chips.
- Drop rounded spoonfuls onto ungreased cookie sheets.
- Bake 7 o 9 minutes or until puffed.
- Leave on baking sheets for 2 minutes before removing to wire racks.
Leaving these dough balls in the oven past the nine-minute mark transforms a fudgy center into dry cardboard. Baking times underheat intentionally because residual thermal energy finishes the cooking process directly on the pan. Pulling them out while they still appear underbaked guarantees the proper soft interior texture after cooling.
Beating the eggs and sugar for a full two minutes incorporates necessary air volume that offsets the heavy density of the cocoa powder. Sifting the all-purpose flour, baking soda, and salt together beforehand prevents localized pockets of leavening agent from causing uneven spreading. Softened butter must be genuinely room temperature at sixty-five degrees Fahrenheit to cream properly with the sugars without breaking the emulsion.
Portioning the dough uniformly ensures the seven-to-minute baking window applies to every piece on the ungreased sheet. Letting the baked batch rest undisturbed on the hot metal for precisely two minutes sets the structure before transferring them to wire racks. Overcrowding the pan restricts airflow and leads to misshapen edges that bake unevenly.
Storing leftovers in an airtight container with a slice of plain white bread maintains moisture levels for up to three days. Stale cookies revive nicely when microwaved for ten seconds to reactivate the residual fats in the semisweet chocolate chips.
