I saw these cookies on Milk & Cookies and started drooling.
JenJen always make me crave cakes and cookies and her recipes have never let me down yet.
JenJen does tell us to use Dutch-process cocoa, but you can see from the colour of my cookies (compared to JenJen's) that I used regular cocoa. I would have used Dutch-process but I forgot to buy some and had to resort to the general store near my house which only stocks regular cocoa.
The cookies turned out beautifully. Chewy-soft and salty-sweet. Perfect!
You can store them for a day or two, but they are best a few hours after baking.
Double Chocolate Cookies
JenJen’s recipe adapted from Martha Stewart’s. Makes about 36.
1 cup all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
½ tsp baking (bicarb) soda
½ tsp coarse salt
110g bittersweet chocolate (60-70% cacao)
110g milk chocolate, coarsely chopped
110g cup unsalted butter
1½ cups sugar
2 large eggs
1 tsp pure vanilla extract
1. Preheat oven to 180°C degrees.
2. Whisk together flour, cocoa powder, baking soda, and salt; set aside.
3. Melt bittersweet chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
4. Put chocolate mixture, sugar, eggs, and vanilla in the bowl and mix until combined.
5. Gradually fold in the flour in two batches until just incorporated.
6. Fold in chocolate chunks.
7. Using a 1½-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart.
8. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft).
9. Let cool on parchment on wire racks.
Note: If needed, cookies can be stored between layers of parchment in airtight containers at room temperature for up to 3 days.
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