Double-Rich Chocolate Cookies
Submitted by 709th
Double-rich chocolate cookies with cocoa powder in the dough and semi-sweet chocolate chips throughout. Baked low and slow for a fudgy, intensely chocolate cookie with soft centers.
YIELD
48 servingsPREP
15 minCOOK
25 minREADY
40 minThese chocolate cookies earn the “double-rich” name honestly. Unsweetened cocoa powder in the dough creates a deep, dark chocolate base, then two full cups of semi-sweet chocolate chips get folded in for melty pockets of chocolate in every bite. It’s chocolate on chocolate, and it works.
Dark brown sugar (not light) is doing serious work here. It has more molasses than light brown sugar, adding a deeper caramel flavor and extra moisture that keeps these cookies soft and fudgy even after cooling.
Baking at a low temperature for over 20 minutes is deliberate. The gentle heat lets the cookies set slowly without crisping the edges too much, producing a cookie that’s tender all the way through with a barely-there crackle on top.
Pro Tips
- Cream the sugars and butter until the mixture looks grainy and well blended, not fluffy. Overwhipping adds too much air and makes the cookies cakey instead of fudgy.
- Blend the flour mixture in at low speed just until combined. Overmixing at this stage makes tough cookies.
- Transfer cookies off the hot baking sheet immediately. They continue cooking on a hot pan and can overbake fast.
Variations
- Swap semi-sweet chips for white chocolate chips for a striking dark-and-light contrast.
- Add a cup of chopped walnuts or pecans for crunch against the soft, fudgy crumb.
- Sprinkle each cookie with a few flakes of sea salt before baking for a sweet-salty finish.
Ingredients
Directions
Preheat oven to 300 F.
In a medium bowl combine flour, soda, salt and cocoa powder.
Mix well and set aside.
In large bowl blend sugars with an electric mixer at medium speed.
Add butter and beat to form a grainy paste.
Scrape down sides of bowl, then add eggs and vanilla.
Beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed just until combined.
Drop dough by rounded tablespoons onto ungreased baking sheets 1½ inches apart.
Bake for 21 to 23 minutes.
Immediately transfer cookies to a cool surface.
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