CHEWY DOUBLE CHOCOLATE CHIP COOKIES
A delicious chewy and chocolatey double chocolate chip cookie
I’ve really been making some overly rich desserts lately. I love to experiment, and I do have the tendency to go overboard sometimes in the richness department; even for my tastes.
There’s just so many possibilities within baking to explore, that I get overwhelmed and try to fit everything into one recipe (I think I’ve explained this before, but I guess it must be a running theme with me!).
Today, I told myself that I wanted a chocolate creation. But I wanted to show more restraint. Do I make cake, cookies, brownies, pie, bread… what? Well, I know that I do not want to make chocolate cake- if I am going to show restraint -because I would be too tempted to add a thick chocolate fudge frosting. That sounds good…. back to the task at hand!
Brownies (by my definition) are a thicker, richer cake. Not the way to go with my goal today.
What about cookies? So many textures to play around with. Cookies (once again) are the winner.
I wanted a double chocolate cookie, but not too fudgy. I usually enjoy the rich fudge-like double chocolate cookies, so I’ll get to those another day. Instead of using melted semi-sweet or unsweetened baking chocolate, I will use baking cocoa, specifically dutch-process cocoa, as regular unsweetened cocoa powder can sometimes result in a drier cookie. And I am looking for more simplicity, but not a biscuit!
I used brown sugar to add more depth, and corn syrup to give the cookies a bit of chew. My tastes usually sway towards the denser, thicker cookies. But some people love a cookie with a good chewy bite to it; one that won’t fall apart in your hands or make your fingers messy.
Of course, I had to add chocolate chips as well! I just couldn’t go without.
The result was a perfectly chewy cookie, but still with a soft and tender middle. The chocolate chips add just enough richness without it being too much. These are rich and chocolatey enough to satisfy a sweet tooth. Try this out for yourself.
Recipe:
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Ingredients Section:
- 1 1/3 cups flour
- 1/2 cup dutch-process cocoa
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup butter. softened
- 1 cup light brown sugar, packed
- 2 TBS dark corn syrup
- 1 egg, room temperature
- 1 tsp vanilla
- 1 1/2 cups chocolate chips
Directions:
- Preheat the oven to 350 degrees.
- Line two cookie sheets with parchment paper
- In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt; set aside
- In another medium bowl, beat the butter, brown sugar and corn syrup until creamy
- Add the egg and vanilla, beating until combined.
- Stir in the dry mixture and the chocolate chips until thoroughly combined.
- Drop by heaping tablespoons onto the prepared cookie sheets
- Bake the cookies, one sheet at a time, for 10-12 minutes.
- Allow to cool on the cookie sheets for a few minutes before transferring to a wire rack to cool completely. Makes 20-24 cookies
