Crunchy, thick cookies with soft fluffy center. Rich but not heavy and not too sweet
Essenstially, I want to create something that is rather thick and crunchy on the edge and pillowy, cake-like center instead of the toffee like middle as the walnut version to avoid the heavy mouth feel with already stong chocolate flavor. (Am I the only person who dislike gooey brownie?)
To achieve that, instead of brown butter or melted butter, I went with the classic creaming method to create the lighter texture. I also added a bit more flour to help the cookies hold their structure and create that more pillowy cake like-center. Also a bit more sugar to balance the bitterness from cocoa butter.
These cookies may look simple, but they’re chocolatey, well-balanced, and so satisfying. Once you make these at home, store-bought chocolate chip cookies just won’t hit the same anymore.
What’s better than chocolate? Double chocolate!
There’s is nothing more chocolaty than chocolate on top of chocolate. This recipe is adapted from my walnut chocolate chip cookie recipe because a friend of mine does not enjoy anything conceptually healthy in dessert including walnuts. Honestly, if you are bringing any dessert to a gathering, chocolate is the safest bet, because everyone loves chocolate!
I have made this recipe several times as gifts, at the dorm ,or brought them to the to the office. Everybody loves it! It’s hard to please the whole crowd, but this is really the one thing nobody would say no to.
Highlights
- Thick double chocolate cookies with crunchy edges and a soft, fluffy center
- Not too sweet & not heavy.
- Freeze ahead and enjoy anytime
Crunchy and Soft Double Chocolate Chip Cookies
Equipment
- 1 Whisk or Hand Mixer
Ingredients
Dry Ingredients
- 150 g AP Flour (or Type 405 in Germany)
- 40 g Cocoa Powder
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Table Salt
Wet Ingredients
- 100 g Softened Butter
- 100 g Granulated Sugar
- 35 g Dark Brown Sugar, sifted (or Vollrohrzucker in Germany)
- 1 tsp Vanilla Paste or Extract
- 1 Egg (room temp)
- 120 g Milk Chocolate Chips or Finely Chopped Chocolate
Instructions
- Combine 150 g AP Flour, 40 g Cocoa Powder, 1 tsp Baking Powder, ¼ tsp Baking Soda, ¼ tsp Table Salt and whisk together in a bowl.
- Combine 100 g Softened Butter, 100 g Granulated Sugar, 35 g Dark Brown Sugar, sifted1 tsp Vanilla Paste or Extract in a separate large bowl and beat with a whisk or hand mixer untill fluffy and slightly pale in color. Sift the brown suger first if it's chuncky.
- Beat 1 Egg (room temp) in a small bowl and slowly add it to the butter mixture while beating the butter at the same time. Make sure the egg is absorbed before adding more.
- Add half of dry ingrediet mixture to the butter mixture and mix with a spetula until combined. Then add the other half and mix until there is no dry flour bits. It should look like a soft dough now.
- Mix in 120 g Milk Chocolate Chips or Finely Chopped Chocolate to the dough.
- Devide the dough into 18 small dough balls, around 32-33 grams each.
- Rest the dough balls in the fridge for overnight or at least a couple hours because the temperature of the dough changes the cookie texture A LOT.
- Preheat the oven at 175℃ (347℉) and lay the cookies on the tray lined with parchment paper. Leave some space between each cookies because they will melt and spread in the oven.
- Once the oven is preheated, bake the cookies for around 14-18 minutes. Check the cookies at 13 or so. You know they are done when you can lift the cookies by waiting 10 seconds after you take it out of the oven and carefully picked it up with your fingers withoug squishing it. This will result in crunchy cookies with soft center. Adjust the bake time if you prefer chunchier or softer cookies.
- Leave the cookies on the tray to cool for 15-20 mins and enjoy!
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