Preheat the oven to 350 degrees F (175 degrees C). The first couple of batches I used a cookie scoop for the dough but was not all that pleased with the finished product. var js, fjs = d.getElementsByTagName(s)[0];
I’ll get the flour weight up there soon! If you don't wait too long between melting the chocolate & adding it to the sugar mixture the dough won't get too stiff when you mix in the flour. These really are the ultimate chocolate cookies!
For the next 2 batches, I put the dough into a muffin pan, and out came perfectly round, thick cookies!
Beat in egg and vanilla extract.
I have trial and errored my way through hundreds of cookie recipes over the years trying to create the most perfect batch of cookies. I make these frequently as is or I make them mint double chocolate chip by swapping the
I believe life is too short for bad coffee and boring meals. Thank you so much for sharing this amazing recipe!
(Be careful that your chocolate isn’t too hot, you don’t want to cook the eggs). Everyone loves a good cookie with a crisp edge and a soft melt-in-your-mouth center, right?
js = d.createElement(s); js.id = id; And make sure to spoon it in and level it off with a knife.
Hi Zoe, I’ve never looked into it.
Each one changes the appearance and flavor of the cookies though, so keep that in mind.
One of the biggest things is adding melted chocolate to the cookie batter. The frozen ones have only managed to last a week or so before I NEED to bake them, but they bake up perfectly from frozen.
White chocolate, milk chocolate or even dark chocolate all work great. My husband, totally obsessed with these, said they were somewhere between a”brownie, a cookie and a molten chocolate cake”… dude, did I just create your dream cookie? Their bread flour worked too but the cookies were drier the next day. if (d.getElementById(id)) return; In a large bowl cream together the butter, heavy cream, both sugars, and the vanilla. when i first baked this recipe, my cookies were coming out a little crispy, so i ended up reducing my oven to 340 and baking for 13 minutes. Do use parchment paper, but otherwise there is nothing tricky or difficult or fussy about these cookies. This recipe makes 4 extra large cookies.
Thanks so much! Those used egg whites only too. Now you can leave them as they are or you can roll each ball into your hand for a prettier looking cookie. this is a great question!
I used Ghiradelli bittersweet & added 1 cup of chocolate chips-semisweet one time and milk chocolate the other time.
I’d like to ask if I could reduce the amount of sugar?
If your cookies baked up flat it could be to do with the butter used or a mis-measurement. I don’t know if that made a difference. Very yummy recipe...I'll add this one to my list of 'tried and true'! I have made them twice-some for home-most for a cookie exchange. I cannot wait for you guys to make them. Someone mentioned to me that they used a bread flour and they didn’t spread at all so they had the opposite problem! By the way dutch processed cocoa can't really be substituted by adding baking soda to regular cocoa powder. This thick liquid helps the cookies to remain soft and perfect while adding a great rich flavor to every bite.
Did you want to share this recipe? Now grab your whisk again and mix it very well. I had requests for another batch before I had finished washing up from the first one!
Another day in December, another holiday treat. These Double Chocolate Cookies are so rich and gooey.
Thanks . I made it four times with various changes and then decided to give up and work on a one yolk monster cookie instead (we’re gonna get there soon).
It comes from the Cooks Illustrated New Best Recipes cook book.
Gradually add in first the sifted cocoa, then the flour, mixing well and scraping the sides of the bowl to incorporate. Cover the bowl with plastic wrap and set in the fridge overnight, or at least four hours.
Preheat the oven to 350 degrees F (175 degrees C). The first couple of batches I used a cookie scoop for the dough but was not all that pleased with the finished product. var js, fjs = d.getElementsByTagName(s)[0];
I’ll get the flour weight up there soon! If you don't wait too long between melting the chocolate & adding it to the sugar mixture the dough won't get too stiff when you mix in the flour. These really are the ultimate chocolate cookies!
For the next 2 batches, I put the dough into a muffin pan, and out came perfectly round, thick cookies!
Beat in egg and vanilla extract.
I have trial and errored my way through hundreds of cookie recipes over the years trying to create the most perfect batch of cookies. I make these frequently as is or I make them mint double chocolate chip by swapping the
I believe life is too short for bad coffee and boring meals. Thank you so much for sharing this amazing recipe!
(Be careful that your chocolate isn’t too hot, you don’t want to cook the eggs). Everyone loves a good cookie with a crisp edge and a soft melt-in-your-mouth center, right?
js = d.createElement(s); js.id = id; And make sure to spoon it in and level it off with a knife.
Hi Zoe, I’ve never looked into it.
Each one changes the appearance and flavor of the cookies though, so keep that in mind.
One of the biggest things is adding melted chocolate to the cookie batter. The frozen ones have only managed to last a week or so before I NEED to bake them, but they bake up perfectly from frozen.
White chocolate, milk chocolate or even dark chocolate all work great. My husband, totally obsessed with these, said they were somewhere between a”brownie, a cookie and a molten chocolate cake”… dude, did I just create your dream cookie? Their bread flour worked too but the cookies were drier the next day. if (d.getElementById(id)) return; In a large bowl cream together the butter, heavy cream, both sugars, and the vanilla. when i first baked this recipe, my cookies were coming out a little crispy, so i ended up reducing my oven to 340 and baking for 13 minutes. Do use parchment paper, but otherwise there is nothing tricky or difficult or fussy about these cookies. This recipe makes 4 extra large cookies.
Thanks so much! Those used egg whites only too. Now you can leave them as they are or you can roll each ball into your hand for a prettier looking cookie. this is a great question!
I used Ghiradelli bittersweet & added 1 cup of chocolate chips-semisweet one time and milk chocolate the other time.
I’d like to ask if I could reduce the amount of sugar?
If your cookies baked up flat it could be to do with the butter used or a mis-measurement. I don’t know if that made a difference. Very yummy recipe...I'll add this one to my list of 'tried and true'! I have made them twice-some for home-most for a cookie exchange. I cannot wait for you guys to make them. Someone mentioned to me that they used a bread flour and they didn’t spread at all so they had the opposite problem! By the way dutch processed cocoa can't really be substituted by adding baking soda to regular cocoa powder. This thick liquid helps the cookies to remain soft and perfect while adding a great rich flavor to every bite.
Did you want to share this recipe? Now grab your whisk again and mix it very well. I had requests for another batch before I had finished washing up from the first one!
Another day in December, another holiday treat. These Double Chocolate Cookies are so rich and gooey.
Thanks . I made it four times with various changes and then decided to give up and work on a one yolk monster cookie instead (we’re gonna get there soon).
It comes from the Cooks Illustrated New Best Recipes cook book.
Gradually add in first the sifted cocoa, then the flour, mixing well and scraping the sides of the bowl to incorporate. Cover the bowl with plastic wrap and set in the fridge overnight, or at least four hours.
Preheat the oven to 350 degrees F (175 degrees C). The first couple of batches I used a cookie scoop for the dough but was not all that pleased with the finished product. var js, fjs = d.getElementsByTagName(s)[0];
I’ll get the flour weight up there soon! If you don't wait too long between melting the chocolate & adding it to the sugar mixture the dough won't get too stiff when you mix in the flour. These really are the ultimate chocolate cookies!
For the next 2 batches, I put the dough into a muffin pan, and out came perfectly round, thick cookies!
Beat in egg and vanilla extract.
I have trial and errored my way through hundreds of cookie recipes over the years trying to create the most perfect batch of cookies. I make these frequently as is or I make them mint double chocolate chip by swapping the
I believe life is too short for bad coffee and boring meals. Thank you so much for sharing this amazing recipe!
(Be careful that your chocolate isn’t too hot, you don’t want to cook the eggs). Everyone loves a good cookie with a crisp edge and a soft melt-in-your-mouth center, right?
js = d.createElement(s); js.id = id; And make sure to spoon it in and level it off with a knife.
Hi Zoe, I’ve never looked into it.
Each one changes the appearance and flavor of the cookies though, so keep that in mind.
One of the biggest things is adding melted chocolate to the cookie batter. The frozen ones have only managed to last a week or so before I NEED to bake them, but they bake up perfectly from frozen.
White chocolate, milk chocolate or even dark chocolate all work great. My husband, totally obsessed with these, said they were somewhere between a”brownie, a cookie and a molten chocolate cake”… dude, did I just create your dream cookie? Their bread flour worked too but the cookies were drier the next day. if (d.getElementById(id)) return; In a large bowl cream together the butter, heavy cream, both sugars, and the vanilla. when i first baked this recipe, my cookies were coming out a little crispy, so i ended up reducing my oven to 340 and baking for 13 minutes. Do use parchment paper, but otherwise there is nothing tricky or difficult or fussy about these cookies. This recipe makes 4 extra large cookies.
Thanks so much! Those used egg whites only too. Now you can leave them as they are or you can roll each ball into your hand for a prettier looking cookie. this is a great question!
I used Ghiradelli bittersweet & added 1 cup of chocolate chips-semisweet one time and milk chocolate the other time.
I’d like to ask if I could reduce the amount of sugar?
If your cookies baked up flat it could be to do with the butter used or a mis-measurement. I don’t know if that made a difference. Very yummy recipe...I'll add this one to my list of 'tried and true'! I have made them twice-some for home-most for a cookie exchange. I cannot wait for you guys to make them. Someone mentioned to me that they used a bread flour and they didn’t spread at all so they had the opposite problem! By the way dutch processed cocoa can't really be substituted by adding baking soda to regular cocoa powder. This thick liquid helps the cookies to remain soft and perfect while adding a great rich flavor to every bite.
Did you want to share this recipe? Now grab your whisk again and mix it very well. I had requests for another batch before I had finished washing up from the first one!
Another day in December, another holiday treat. These Double Chocolate Cookies are so rich and gooey.
Thanks . I made it four times with various changes and then decided to give up and work on a one yolk monster cookie instead (we’re gonna get there soon).
It comes from the Cooks Illustrated New Best Recipes cook book.
Gradually add in first the sifted cocoa, then the flour, mixing well and scraping the sides of the bowl to incorporate. Cover the bowl with plastic wrap and set in the fridge overnight, or at least four hours.
Add in the melted chocolate last. js.src = "//connect.facebook.net/en_US/sdk.js#xfbml=1&version=v2.9"; Looking for more awesome cookie recipes?
Preheat the oven to 350 degrees F (175 degrees C). The first couple of batches I used a cookie scoop for the dough but was not all that pleased with the finished product. var js, fjs = d.getElementsByTagName(s)[0];
I’ll get the flour weight up there soon! If you don't wait too long between melting the chocolate & adding it to the sugar mixture the dough won't get too stiff when you mix in the flour. These really are the ultimate chocolate cookies!
For the next 2 batches, I put the dough into a muffin pan, and out came perfectly round, thick cookies!
Beat in egg and vanilla extract.
I have trial and errored my way through hundreds of cookie recipes over the years trying to create the most perfect batch of cookies. I make these frequently as is or I make them mint double chocolate chip by swapping the
I believe life is too short for bad coffee and boring meals. Thank you so much for sharing this amazing recipe!
(Be careful that your chocolate isn’t too hot, you don’t want to cook the eggs). Everyone loves a good cookie with a crisp edge and a soft melt-in-your-mouth center, right?
js = d.createElement(s); js.id = id; And make sure to spoon it in and level it off with a knife.
Hi Zoe, I’ve never looked into it.
Each one changes the appearance and flavor of the cookies though, so keep that in mind.
One of the biggest things is adding melted chocolate to the cookie batter. The frozen ones have only managed to last a week or so before I NEED to bake them, but they bake up perfectly from frozen.
White chocolate, milk chocolate or even dark chocolate all work great. My husband, totally obsessed with these, said they were somewhere between a”brownie, a cookie and a molten chocolate cake”… dude, did I just create your dream cookie? Their bread flour worked too but the cookies were drier the next day. if (d.getElementById(id)) return; In a large bowl cream together the butter, heavy cream, both sugars, and the vanilla. when i first baked this recipe, my cookies were coming out a little crispy, so i ended up reducing my oven to 340 and baking for 13 minutes. Do use parchment paper, but otherwise there is nothing tricky or difficult or fussy about these cookies. This recipe makes 4 extra large cookies.
Thanks so much! Those used egg whites only too. Now you can leave them as they are or you can roll each ball into your hand for a prettier looking cookie. this is a great question!
I used Ghiradelli bittersweet & added 1 cup of chocolate chips-semisweet one time and milk chocolate the other time.
I’d like to ask if I could reduce the amount of sugar?
If your cookies baked up flat it could be to do with the butter used or a mis-measurement. I don’t know if that made a difference. Very yummy recipe...I'll add this one to my list of 'tried and true'! I have made them twice-some for home-most for a cookie exchange. I cannot wait for you guys to make them. Someone mentioned to me that they used a bread flour and they didn’t spread at all so they had the opposite problem! By the way dutch processed cocoa can't really be substituted by adding baking soda to regular cocoa powder. This thick liquid helps the cookies to remain soft and perfect while adding a great rich flavor to every bite.
Did you want to share this recipe? Now grab your whisk again and mix it very well. I had requests for another batch before I had finished washing up from the first one!
Another day in December, another holiday treat. These Double Chocolate Cookies are so rich and gooey.
Thanks . I made it four times with various changes and then decided to give up and work on a one yolk monster cookie instead (we’re gonna get there soon).
It comes from the Cooks Illustrated New Best Recipes cook book.
Gradually add in first the sifted cocoa, then the flour, mixing well and scraping the sides of the bowl to incorporate. Cover the bowl with plastic wrap and set in the fridge overnight, or at least four hours.
