Double Dark Chocolate Chip Cookies
If you know me personally, you probably know. I’m a chocolate fan – always have been always will be! This double dark chocolate chip Cookies recipe is for my fellow chocolate lovers – and the additional brown butter within doesn’t hurt either!
Servings: 20 Cookies
Calories: 159kcal
Equipment
- Tablespoon or Cookie Scoop
Ingredients
Brown Butter (Not all will be used for cookie recipe below)
- 226 g Unsalted Butter (2 sticks)
Double Dark Chocolate Chip Cookies
- 110 g All-Purpose Flour
- 60 g Bread Flour
- 2 tablespoon Black Cocoa Powder or Regular Cocoa Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ teaspoon Baking Powder
- 116 g Unsalted Brown Butter melted
- 100 g Granulated Sugar
- 100 g Brown Sugar
- 1 Whole Egg room temperature
- 1 Egg yolk
- 132 g Dark Chocolate roughly chopped
- Flaky sea salt to finish
Instructions
Brown Butter
- Start by melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color while the butter starts to brown.226 g Unsalted Butter
- Swirl the pan occasionally to make sure that the butter is cooking evenly
- As the butter melts, it will begin to foam, sputter and the coloring will get darker
- Once the butter has developed a deep golden-brown color, pour into a heatproof glass container.
Cookies
- Whisk together your dry ingredients – the flours, baking soda, baking powder, sea salt, and cocoa powder in a bowl and set aside.110 g All-Purpose Flour, 60 g Bread Flour, ¼ teaspoon Baking Soda, ¾ teaspoon Baking Powder, ½ teaspoon Salt, 2 tablespoon Black Cocoa Powder
- Whisk together the melted butter, white sugar, and brown sugar until smooth. Then add your room temperature egg and egg yolk whisking again until smooth.116 g Unsalted Brown Butter , 100 g Granulated Sugar, 100 g Brown Sugar, 1 Whole Egg, 1 Egg yolk
- Slowly add the dry ingredients in two separate stages, mixing until your ingredients have fully combined. Then, add roughly chopped dark chocolate mixing for a few moments more to incorporate and for the dough to fully come together in the bowl.132 g Dark Chocolate
- Using a medium large cookie scoop, about three tablespoons, roll your chilled dough into balls. Place the scooped cookie dough onto a baking tray or plate, wrap to cover and let them rest in the fridge for at least an hour or so until firm and chilled. In the post above, I lay out a few reasons as to why I would recommend letting the dough chill for 24 hours, but one hour is the minimum time you'll need to chill the melted butter based dough.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
- Place your preferred number of cookies onto a baking sheet, and bake for about 11-13 minutes or until the edges have JUST started to set and the middle of the cookie is still a bit soft.
- Remove the baking sheet from the oven and reshape the cookies as desired with a large circular cookie cutter, gently scooting the edges back to a perfectly circular shape. Then, let the cookies sit undisturbed for 3-5 minutes. Finally, transfer to a wire rack and allow to cool.Flaky sea salt
Notes
If you don’t end up baking off all your cookies at once, place your scooped extras in a ziplock bag and throw into the freezer. Bake them fresh as desired!
Nutrition
Calories: 159kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 94mg | Potassium: 76mg | Fiber: 1g | Sugar: 17g | Vitamin A: 85IU | Calcium: 22mg | Iron: 1mg
