Friday, July 15, 2011
Double Chocolate Chip Cookies
The "secret" to the chocolatey flavor of this cookie, I think, is in the quality of cocoa powder you use. I had some Ghirardelli's and some Valrhona so I used both and it gave this cookie a rich deep chocolate flavor that's so good!
Makes approx. 24 cookies, depending on size. Makes one dozen if making very large ( 3 ozs.)
1 5/8 cups (8.32 ozs.) unbleached AP flour
3/8 cup cocoa powder
1 1/4 tsp. baking soda
1/8 tsp. kosher salt
2 1/4 cups semisweet chocolate chips
1 cup unsalted butter, slightly softened
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla
3/4 cup toasted pecans, chopped
Preheat oven to 350. Line baking sheets with parchment paper.
1. In a medium bowl, combine flour, baking soda and salt. Set aside.
2. In a heatproof bowl, melt 1 1/2 cups of the semisweet chips , stirring til smooth. Set aside to cool.
3. Cream butter and sugars on medium speed for 2 minutes, or til light and fluffy, scraping the sides and bottom of the bowl occasionally.
4. Pour in the melted chocolate and continue mixing til the mixture is uniform in color. Make sure the chocolate is not hot or the butter will melt.
5. Gradually add the eggs and vanilla, mixing well to combine.
6. With the mixer on low speed, ad the dry ingredients in stages. Mix only til it's all combined. Scrape the bottom and sides of the bowl to be sure all the flour is incorporated.
7. Stir in the remaining chocolate chips and nuts.
8. Chill the dough in the fridge til it's firm but not hard.
9. Scoop out heaping tablespoonfuls of dough ( mine weighed 1.2 ozs.) and place onto baking sheets, spacing about 2" apart. Note: If you're making these cookies larger, make them approx. 3 ozs. each, about a scant 1/2 cup size.
10. Bake the cookies between 13 and 15 minutes. ( 18 to 20 minutes, if making 3 oz. size).
They should be just set when done.
Cool on baking sheets 5 minutes, then transfer to a wire rack to cool completely.