When you are binge-watching Netflix movies after midnight, chocolate chip cookies may be your best friends. Despite looking like simple treats, these cookies are quite hard to perfect. How many times have you felt disappointment because of dry texture or bland flavor? This is not to mention the lack of actual chocolate some store-bought cookies have.
Chocolate chip cookies are the most “Americana” snack. You can get them at low prices, but making them yourself gives more satisfaction. Using dark chocolate makes the cookies taste stronger. Unlike store-bought product, the bakery-style recipe makes the cookies extra smooth.
Forget the disappointing packed cookies from the convenience store. This bakery-style double chocolate chip cookies will answer your chocolate indulgence. While the steps may be more meticulous than regular cookies, this recipe will give you a decadent and thick chocolate flavor. The texture is also soft and “fulfilling” for your mouth, which is perfect for chocolate lovers. Be careful; you may want to drink some water because of the thick chocolate texture!
2 cups of flour
2 eggs (large)
2 cups of dark or semi-sweet chocolate chips
4 ounces of 60% dark chocolate
1 cup of cocoa powder
1 cup (1 stick) of salted butter
1 cup of brown sugar
½ cup of white sugar
1 teaspoon of baking soda
4 teaspoons of vanilla extract
¾ teaspoon of kosher salt
This recipe yields 18 t0 20 cookies, depending on the cookie’s size and your time
Oven and baking tray
Wrapping plastic and baking parchment
- Whisk and level the flour and cocoa powder (in separate small bowls)
- Soften the butter (especially after you leave it in the fridge)
- Melt the dark chocolate until smooth but still leaves small lumps
Instructions (for the Cookie Dough)
- Beat butter with mixer for around 2 minutes until soft and fluffy.
- Add brown and white sugar to the butter, beat the mixture again until smooth.
- Let the melted chocolate sits for 1 minute after heating. Stir again until smooth. Pour it into the bitter mixer and beat until mixed.
- Add vanilla extract and eggs, beat until mixed.
- Add cocoa powder, flour, salt, and baking soda into butter/chocolate mixture. Stir with a spoon to avoid clumps. Beat again after every ingredient is mixed properly.
- Add chocolate chips when the dough starts to get smooth, but still with small flour streaks. Beat until all ingredients come together and avoid overmixing. Keep the chips whole, without damage.
- Cover the dough bowl with wrapping plastic. Chill it in the fridge for three hours
Instructions (for the Baked Cookies)
Once you have the cookie dough, you can shape and bake the cookies whenever you want.
- Take out the dough from the fridge and shape it as you like. Use cookie cutters with your kids to have fun together.
- Preheat oven to 350 degrees F (176.7 degrees C).
- Line cookies on the baking tray with 2 inches (5 cm) of distance between each cookie. Make sure the cookies don’t touch or stick to each other when the dough develops — Bake for 10 to 11 minutes. Cookies are ready to eat when the middle is no longer shiny, even when it still soft and chewy.
- Cool the cookies and serve them with milk, tea, or coffee. This cookie is also great when crushed and poured on dessert or milkshake.
If everything goes well, you will get decadent dark chocolate cookies. The inside will be soft and a little chewy, but not shiny. The cookies are perfect for enjoying with tea, coffee, and a glass of milk. You can use these inspirations to hunt for memorable objects.
Alternative Cookie Shaping
Regular cookie cutter gives you typical round, flat cookies. However, many bakeries opt for larger, more satisfying cookies. One way to achieve it is with small measuring cups, which have perfect design to create thick and decadent cookies.
Add a layer of flour at the bottom of measuring cup. Place your cookie dough in measuring cups until it fills ¼ cup’s height. Create tall, wide cookies that don’t look traditional at all (use your hands to work on the shapes). The result is moist, decadent chocolate cookies that feel satisfying when bitten.
If you cannot make all the chocolate chip cookies, wrap the cool dough with plastic wrapper, and keep it in the freezer. If you want to keep existing cookies, choose a good jar with tight lid and baking parchment at the bottom.
Avoid storing a type of cookies with other different types in one jar, because the long-term effect is unpleasant. Sweet cookies absorb moisture from less sweet cookies and make the overall texture bad. Ideally, you should finish the cookies in three days after making. One more reason to devour all those cookies when binge-watching Netflix serials!
Forget bland cookies with weak chocolate flavor. These double chocolate chip cookies will make you crave for something sweet without thinking about calories.