Double Chocolate Chip Cookies – Handle the Heat

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I rounded off the days to share this recipe! His creation was a love work. The recipe was meticulously tested over a dozen experimental batches to nail a biscuit that is perfectly thick, chocolate and rich that everyone can do.

In fact, a taste tester called these “the best cookies ever!”

I originally had the idea for this recipe when I visited New York City and tried one of Levain’s double chocolate cookies for the first time.

I didn’t want my version to be as massive and tight as the Levain cookies, but still wanted to give in Decadent rich and fudgy brownie-like cookies with glittering chocolate pools.

I published one Entire cookbook for baking cookiesAs well as dozens of cookie recipes here on my website, but I’m still ridiculously excited when I fix a new recipe nail.

Read below to see a look at my recipe development process and all of my tips to ensure perfect cookies.

Key ingredients for double chocolate biscuits

Learning certain ingredients helps you with understanding How and why Your favorite recipes work and how you can fix when things go sideways. The list of full ingredients is in the recipe card below, but here are some special ingredients with which the success of the recipe is guaranteed.

• Bleached all -purpose flour: This recipe was developed with Gold medal bleached all -purpose flour. With the tested flour with unbestovated flour, the dough was looser and stickier due to its lower absorption compared to bleached deletion. If you use unbleached flour, you may have to add 1-2 additional tablespoons, especially if you live in a damp climate.

• Light brown sugar: We use only Brown sugar to make more moisture, taste and less distributed than white granulated sugar.

• Egg yolk: In addition to the entire egg, an additional egg yolk offers more wealth for a more fudgent texture.

• Natural cocoa powder: I usually prefer the taste and color of the Dutch -processed cocoa, but in this recipe I found that natural cocoa was created a tough texture and a nostalgic chocolate taste.

• Immediate espresso powder: This is a completely optional ingredient! Only a touch increases the chocolate taste without much noticeable coffee taste.

• Milk chocolate chips: Milk chocolate balances the intensity of the chocolate taste and at the same time offers a contrasting color for beautiful, gourmet -looking cookies. I prefer the ghirardelli that are slightly oversized.

• Semisweet Chocolate “Super” chips: I love to use them Guittard Super Chips In this recipe. They are huge chocolate chips that make everything puddling and melting in biscuits. They are expensive, so I like to be in stock if they are offered for sales at sprouts. Instead, you can also use chopped chocolate pieces.

How to avoid dry chocolate biscuits

Cocoa powder tends to zap moisture from the biscuit dough. For this reason, we use moisture boosting ingredients such as brown sugar and an additional egg yolk. However, it is the key to avoid the cocoa powder that creates dry, crumbly cookies. This is shockingly easy to do if you use volume measuring cups.

I strongly recommend using A Digital kitchen scale So measure both the flour and the cocoa powder in this recipe. A perfect accuracy for no dry cookies will ensure. See exactly how I measure flour the right way here.

Do I really have to relax the dough?

Yes, but I promise that it is worth waiting! Columning the dough intensifies the chocolate taste and creates moist, thickness and fudgy cookies. Shovel the dough, wrap well in plastic and then cool in the fridge for at least an hour, but preferably overnight or up to 48 hours. Find out more about the chilling cookie dough here.

Bake for thick cookies at a higher temperature

In one of my test rounds I baked dough from the same recipe, portioned in the same size, at three different oven temperatures:

I found out significant Soft, fudgians and wetter inside and stayed that way after baking!

Can I make smaller or larger cookies?

Yes! Here are some guidelines:

• Smaller cookies -Portionsteig in 1.5-table spoon balls (use a medium biscuit shovel) and bake for about 5 to 6 minutes at 400 ° F.
• Extra large cookies in the NYC style style -Portion dough in 6 -unzen balls and bake at 400 ° F for about 10 minutes.

So they store double chocolate biscuits

Store in an airtight container for up to 3 days at room temperature. To keep the cookies particularly soft, add a tortilla or a piece of white sandwich bread to the container.

How to freeze double chocolates

Place the pre -ported, already covered biscuit blades in an airtight container and freeze them up to 1 month. Bake 380 ° F. for 11 minutes. Note that freezing makes these cookies a little less damp.

This recipe was originally published in 2014 and recently revised with an improved recipe and new photos. Photos by Jess Gaertner.