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Double-Dark Chocolate Chip Cookies

Dark chocolate gets overlooked far too often — but not today! Soft on the outside and gooey on the inside, they'll make you forget all about milk chocolate and bring you over to the dark side after one bite.

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Yield

2 dozen cookies

Time

About 30 minutes total (20 minutes active)

Ingredients

360gAP flour226g (2 sticks)butter, room temp150gdark chocolate chips100gcane sugar100gbrown sugar100gdextrose50gdutch-processed cocoa powder8gcream of tartar8gvanilla extract6gbaking soda6gsalt2eggs (cold)

Instructions

1Prep

Move racks to the middle of the oven. Pre-heat to 375°F/190°C.

Prepare 2 baking sheets with either silicone mats or parchment paper

Mix together sugars in separate container

Mix together dry ingredients in separate container

2Cream
For best results, use room temperature butter. Butter expands and combines with sugar most effectively between 65 - 68°F/20°C.
226gbutter100gcane sugar100gbrown sugar100gdextrose

To the bowl of the standing mixer, add butter, cane sugar, brown sugar, and dextrose.

Cream together the butter and sugars on medium-high speed until light and fluffy, at least 5 minutes. Scrape the bowl as needed.

3Add eggs
Cold eggs work best. If you notice the batter beginning to separate, stop the mixer and put the bowl in the fridge for 2-3 minutes until the batter’s temperature is between 65°-68°F.
8gvanilla extract2eggs

Whip each egg separately into the butter mixture on high speed until incorporated and the edges of the batter consistently stick to the sides of the bowl.

Once the eggs are fully mixed into the batter, add the vanilla and whip into the mixture on medium high speed until just blended.

4Add dry mix
The goal is to reduce gluten formation and keep as much air in your dough as possible, so take it easy.
360gAP flour50gcoca powder8gcream of tartar6gbaking soda6gsalt

Scrape down the sides of the bowl.

On the slowest speed, gently mix in the flour, salt, baking soda, cream of tartar and cocoa powder into the batter until just combined.

5Add chocolate chips
150gchocolate chips

Scrape down the sides of the bowl

Remove from mixer, then with a spatula, gently fold the chocolate chips into the batter.

6Bake

Scoop dough onto a parchment lined or baking mat lined cookie sheet, leaving 2 inches between each scoop.

You should get 12 (2oz scoops) per cookie sheet.

Bake cookies at 375°F/190°C for 8-10 minutes or until slightly golden around the edges.

7Store

Remove cookies from the oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack.

These cookies can be kept in an airtight container for up to a week at room temperature or two months if frozen.