Double Chocolate Cookies

You guys! I don’t even remember the last time I posted a recipe on here. Life is busy. We manage to throw dinner together a few times a week, and that’s usually about it. But every once in a while, we do have the opportunity to try something new—and it’s a bonus when it’s a treat like this!

A few weeks ago, we were getting together with my family for dinner at my mom’s. The day was such that I had just enough time before the girls’ afternoon nap to throw together these cookies with Nora. They came together really easily, and they were scrumptious to boot. Fresh out of the oven, they are soft, gooey and delightful. Once cooled, they actually seem almost like a brownie instead of a cookie… which is not a problem in my book.

The mix of dark and semi-sweet chocolate makes for a cookie that is rich and chocolatey without being overly sweet. Make sure you don’t skimp on the coarse salt—and don’t substitute table salt, either. Because when you get a bite that contains one of those coarse salt crystals?! Perfection. (I used sea salt, by the way. But you could use kosher salt as well.)

If you like chocolate (I do) and a big ol’ cookie (I do), this is for you. I had this recipe bookmarked forever—bad move! These are incredibly good, so make them. Make them now. :)

Double Chocolate Cookies
(Source: Annie’s Eats)

Ingredients:– 1 cup (2 sticks) cold, unsalted butter, cubed
– 1 1/4 cup sugar
– 2 large eggs
– 1/2 cup dark cocoa powder
– 2 1/4 cups all-purpose flour
– 1/4 tsp. coarse salt
– 1 tsp. baking powder
– 2 1/2 cups semi-sweet chocolate chips

Directions:
1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.

2. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed.

3. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula.

4. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. This dough is THICK—don’t be alarmed, it is supposed to be this way.

5. If you want to make GIANT cookies, similar to that you would find in a cafe, divide the dough into 4-ounce portions (or 12 equal pieces). I wanted slightly smaller cookies so that the recipe would make more, so I made them in 3-ounce portions. For even more reasonably sized cookies (like for a party, when you want to feed more people), consider 2-ounce portions. Roll each portion of dough into a ball and flatten just slightly into a disc.

6. Place cookie dough on the prepared baking sheets, a few inches apart.  For the big 4-ounce cookies, bake 16-20 minutes. Adjust baking time slightly for 2- or 3-ounce cookies.

7. Let cookies cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely. When eating leftover cookies, pop them in the microwave for 10-15 seconds to get that “fresh out of the oven” consistency again… yum!