Double Chocolate Cookies

Source

https://cooking.nytimes.com/recipes/1018459-double-chocolate-cookies

Change Log

• Reduced granulated and brown sugar amounts

Special Equipment

• Cookie Baking Sheet
• Stand Mixer

Preheat Oven

• Preheat oven to 350°F

Ingredients

• 145 grams (1 cup) all-purpose flour
• 75 grams (3/4 cup) Dutch-process cocoa powder
• 3/4 teaspoon kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 141 grams (10 tablespoons) unsalted butter, at room temperature
• 130 grams (5oz) dark brown sugar
• 100 grams (4oz) granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• ¾ bag bittersweet chocolate chips

Preparation

1. In a medium bowl, whisk together, then set aside:
   • flour
   • cocoa powder
   • salt
   • baking powder
   • baking soda.
2. In a stand mixer fitted with the paddle attachment, beat together until very light, about 5 minutes.
   • butter
   • brown sugar
   • granulated sugar Add egg and vanilla
3. With the mixer on low, add the dry ingredients and beat just until combined.
4. Add the chocolate chips and mix briefly to combine.
5. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.

Bake

1. Heat oven to 350°f degrees.
2. Line a baking sheet with parchment paper.
3. Portion the dough out into balls slightly larger than golf balls, about 98g (3½oz) each, and transfer five balls to the baking sheet.
4. Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes.
5. Transfer the parchment with the cookies to a rack to cool.
6. Repeat with the remaining dough, baking a second batch of four or five cookies.
7. Serve warm.