Chewy Double Chocolate Cookies2019-07-02
- Yield : 36 to 48
- Servings : 36 to 48
- Prep Time : 20m
- Cook Time : 12m
- Ready In : 60m
This information is per serving.
Calories From Fat60
Serving Size:1 large cookie (35 g)
Double Chocolate Cookies is a simple drop cookie recipe, like chocolate chip cookies, made with cocoa powder and semi-sweet chocolate chips. The cookies can be baked just until set for a moist, chewy cookie a little firmer than a chocolate brownie, or you can increase baking time 1 to 2 minutes for a crispier, firmer cookie.
About Cocoa Powder
Two types of cocoa powder is available to consumers; regular and Dutch.
Dutch cocoa powder has a darker color and milder flavor. Dutch cocoa and chocolate is processed with alkali. The alkali process destroys potentially beneficial cocoa flavanols.
Regular cocoa powder has a lighter color and richer flavor. Since it is not processed with an alkali it is a source of cocoa flavanols.
Some may argue the health benefits of getting cocoa flavanols in foods like cookies, cakes, and other sweet foods when the fats and sugars easily cancel out any health benefits. That is a valid point. The best health benefits come from minimally processed foods.
For this and other recipes requiring cocoa powder; use the type you prefer.
Additions and Substitutions
- This recipe can be made with all butter, margarine or shortening. Replacing all or part of the butter with shortening or margarine reduces saturated fat. When using shortening, use 120 grams instead of 140 grams. Shortening is about 12 grams per tablespoon (15ml).
- For a sweeter cookie, increase granulated sugar to 1/2 cup (100 g).
- Add 1/2 to 1 cup (50 to 100g) of chopped walnuts for Double Chocolate Nut Cookies.
Like all cookies, Double Chocolate Cookies can be frozen for long-term storage; up to 6 months. They thaw at room temperature in minutes and can be heated in a microwave oven on high power about 20 seconds for warm, moist cookies.
- 2 cups (250 g) all-purpose flour
- 1/2 cup (40 g) cocoa powder
- 2 teaspoons (10 ml) baking powder
- 12 oz (340 g) semi-sweet chocolate chips
- 3 large eggs
- 2 teaspoons (10 ml) vanilla extract
- 10 tablespoons (140 g) butter
- 1 1/2 cups (300 g) packed brown sugar
- 1/4 cup (50 g) granulated sugar
Method of Preparation
Arrange oven racks in middle of oven and preheat oven to 350F (175C). Combine flour, cocoa, and baking powder in a medium bowl. Prepare three or four 12 x 18 inch baking sheets or cookie sheets by coating with cooking spray or lining with parchment paper.
In a large bowl, using a portable electric mixer on medium to high speed, beat butter and sugars until smooth and creamy.
Add eggs and vanilla. Beat 1 to 2 minutes to combine.
Add flour mixture and mix until there are no white specks. Stir in chocolate chips. Drop by heaping teaspoons onto baking sheets about 2 inches apart. Bake small cookies (48) about 10 minutes and large cookies (36) about 12 minutes or until edges are set. The center will still be soft. Cool about 10 minutes on baking sheets and then remove to wire rack to cool completely. For easy removal, slide parchment paper with cookies directly onto cooling racks.