Soft Batch Double Chocolate Cookies

Soft Batch Double Chocolate Cookies - made dough May 28, 2017 from Baker by Nature

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Do you have a chocolate tooth? Do you like soft, chewy, fudgy, rich cookies you can just sink your teeth into and have your eyes roll to the back of your head? Break out the good chocolate then and try this recipe.

The dough is easy to make and I advise my usual method of portioning into cookie dough balls then freezing for several hours or overnight before baking. These don’t spread much and you want to keep it that way.

The trickiest thing about chocolate chocolate cookies is not making the dough or chilling it. It’s about the baking. You can’t go by the usual check of “bake until edges are golden brown”. Hello, chocolate chocolate cookie. There are no “golden brown edges”, just chocolate edges. You can always use a timer but even then, ovens are different and baking time is a guideline, not an absolute, depending on your particular oven.

I go by how they look. This is the rare cookie where I do look for the tops to be “dry” and have some cracks BUT you want to take the cookies out just when they’ve achieved that look, not when they’ve been sporting it for minutes on end, baking and baking in the oven. I peer intently at the middles and take out the cookies right when the middles don’t look raw anymore. Remember that chocolate “sets” once it’s cooled and that’s how you get that fudgy texture. If you overbake these, they’ll be cakey and dry rather than fudgy and chewy.

I baked a cookie in a mini skillet and topped with ice cream

Milk drinkers will probably want to make sure there’s a big glass ready when they take a bite. Make sure you let these cool completely. Yes, I know, waiting sucks but I like the soft, rich, fudgy texture of these when they’re completely cool. If they’re even lukewarm, they tend to be a little too soft and mushy for me. You can also taste the richness of the chocolate once it’s completely cool so please make sure you use the high quality chocolate. I used Valrhona but you can also use Tcho or Scharffenberger.

Mini pizzookie

1 cup semisweet chocolate chips

2 tablespoons unsalted butter
1 cup + 3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup + 2 tablespoons packed light brown sugar
2 large eggs
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips

1. Place semisweet chocolate chips and butter in the top half of a double boiler set over hot water. Heat, whisking until melted and smooth; set aside.
2. In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
3. In a separate medium-sized bowl, whisk together the sugars, eggs, milk and vanilla. 
4. Add the dry ingredients to the wet ingredients and stir to combine; do not overmix.
5. Fold in the chocolate-butter mixture and the milk chocolate chips into the batter, stirring until just combined. Dough will be soft. Cover and chill for 10-15 minutes.
6. Portion dough into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
7. When ready to bake, preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Evenly space frozen dough balls, reduce heat to 300 degrees and bake for 18-20 minutes. Cool cookies completely before serving.

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