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 dark brown sugar
  • 100 grams granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ¾ bag bittersweet chocolate chips

Preparation

  • In a medium bowl, whisk together, then set aside:
    • flour
    • cocoa powder
    • salt
    • baking powder
    • baking soda.
  • 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
  • With the mixer on low, add the dry ingredients and beat just until combined.
  • Add the chocolate chips and mix briefly to combine.
  • Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.

Bake

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