Ingredients for Deluxe Double Chocolate Cookies
- Semisweet Chocolate
- Dutch Processed Cocoa Powder
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- All Purpose Flour
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- 2 large eggs
- Vanilla Extract
- Instant Coffee Powder
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How to Make Deluxe Double Chocolate Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
- Melt 6 ounces of high-quality bittersweet chocolate (e.g., Lindt 70% cocoa) in a double boiler or microwave. Stir until smooth.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 1 tablespoon strong brewed coffee.
- Add the melted chocolate and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and let the dough rest at room temperature for 45 minutes to allow the chocolate to set.
- Using a 1 tablespoon cookie scoop or a spoon, form the dough into balls. Place the balls onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
42g
Fat
29g
Carbs
6g
