Double Dark Chocolate Chip Cookies

Last updated on August 15th, 2023 at 07:23 pm

Filled with Delicious Dark chocolate, these cookies are so soft, moist and slightly chewy. They are made so quickly that when you run out it will only take a short time to make more.

I love making anything with Dark Chocolate in it, they are so good and even have a number of health benefits from eating it. It doesn’t hurt that Dark chocolate is such a delicious and great thing to bake with that I can’t stop using it 🙂

All you have to do is make sure it has a bit of sugar with it to soften the bitterness depending on your tastes and how much sugar the Dark chocolate has.

What this recipe needs

• 1 1/2 cup of all purpose flour
• 1/2 cup of melted butter
• 1/2 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of vanilla extract
• 1 cup of brown sugar
• 2 large eggs (room temperature)
• 3/4 cup of dark chocolate chips

Double Dark Chocolate Chip Cookie Directions

1. Preheat oven to 350 degrees F and grease a baking sheet.

2. First we need to mix flour, unsweetened cocoa,salt, baking powder and baking soda in a large bowl.

3. in a smaller bowl add the brown sugar and melted butter into it and mix until they are fully combined.

4. Now add the two eggs and the vanilla extract to the wet bowl and mix until combined.

4. Now add the wet bowl to the stand mixer and mix until combined. Shortly after add the chocolate chips and mix for a little longer or until the chocolate is mixed into the cookie dough.

5. Now using a cookie scoop or you hands (I suggest the cookies scoop as it will make the cookies more uniform and the whole process less messy.)

6. Now bake for 15-20 minutes or until the outside of the cookie is hard. This will make the cookie be soft and moist inside.

7. Now pull them out to cool completely on a wire rack.

Substitutions

Gluten Free Flour

You can replace the all purpose flour with bobs red mill 1 to 1 gluten free flour in this recipe with no other change.

Unsalted Butter

You can replace the salted butter with unsalted butter and the cookies will flatten out slightly more unless you add in some more salt to compensate.

White Sugar

Replacing the brown sugar with the white will make the cookies sweeter and give them a firmer structure, but the cookies will be less moist. Also you can go half and half with white and brown sugar since brown sugar this will make the insides of the cookies softer and chewy.