Happy National Chocolate Day everyone!!
For this important holiday, I embarked on creating my own super chocolatey double chocolate chip cookie and, I must say, I am very pleased.
I will have to tell you though, I had my doubts, which is why I made the smallest batch I could (yes, that even involved using half an egg). But success! I’ll be making this cookie many many more times.
Zahra’s Double Chocolate Chip Cookie
1/4 cup granulated sugar
1/4 cup packed brown sugar
4 tbsp (1/2 stick) UNsalted butter
1/2 tsp vanilla
1/4 tsp baking soda
1/2 PLUS 3 tbsp all-purpose flour
1/4 tsp salt
2 oz semi sweet chocolate, melted
2 tbsp unsweetened cocoa powder
3/4 to 1 cup chocolate pieces or chocolate chips (I used both!)
1. Preheat oven to 300 degrees. Start by dicing your butter and putting it in the bowl with your sugars. Cream them together.
2. Add in your half egg, vanilla and baking soda. Mix mix mix until combined.
3. Now, mix the salt in with the flour and then pour the whole thing into the batter and mix until well combined.
4. Throw in your melted chocolate (be messy like me so I don’t feel so bad) and your cocoa powder.
Mix until evenly dispersed and the mixture is a nice chocolatey color. Fold in your chocolate chips and chill in the refrigerator for 30 minutes. I always cheat and place it in the freezer for about 7-10 minutes. Whatever floats your boat.
5. Line a baking sheet with parchment paper (or an uncanny blue silicone parchment paper replacement thing) and scoop out the dough with a 1 tablespoon ice cream scooper. Place them about 1 1/2 to 2 inches apart.
6. Bake for 16-18 minutes. Here’s a tip: cookies harden as they’re cooling, and since these cookies are already brown, you can’t really see when they’re done. A good rule of thumb is that cookies are done about a minute after they’ve deflated. So keep an eye on ’em!
7. Remove and, if you can resist, let them cool for 5 minutes or so.
Enjoy these lovely chewy on the inside crispy on the outside super chocolatey cookies!