A dear friend is having another baby. With the pandemic restrictions and this being her second baby, she has not had a baby shower. So, I asked what she would like me to bake for her in place of a present, and without hesitation, she requested my double chocolate chip cookies.
it’s all that she wants
double chocolate chip cookies
for a mom-to-be
Chocolate chip cookies are comfort food at their finest. So many recipes from simple to complex, yet all are typically delicious. The perfect chocolate chip cookie is crunchy on the outside with a soft, chewy center and lots of chocolate. Not too sweet and not too bitter. The chocolate is balanced with rich high-fat butter, sugar, vanilla, and salt and bound together with egg and flour. Each bite should transport you outside of your body to an otherworldly experience. What more could you ask for? What better cookie than one filled with rich dark chocolate? What better way to spend your time than baking chocolate chip cookies for those you love?
I have tried many recipes, and my friends, family, and favorite recipe are found in the Bouchon Bakery Cookbook. I have tweaked the recipe by adding milk powder, vanilla extract, and flaky sea salt. A double chocolate chip cookie for the Cookie Monster that is full of rich dark chocolate chips and cacao powder. The right amount of crunch but with a soft, chewy center that melts in your mouth. Rich dark chocolate cookies that taste like a brownie. They are sure to please the chocolate lovers in your life.
Great food begins with using the best ingredients. I use plugra butter which gives a richer, creamy feel to the cookies, Ghiradelli semi-sweet chocolate chips, and Valhrona cocoa powder. Always weigh instead of measuring to get the correct amount of each ingredient.
Double chocolate chip cookie recipe
Ingredients
48 g Dutch-process cocoa (1/2 cup + 1 1/2 Tbs)
190 g all-purpose flour (1 1/4 cup + 1 1/2 Tbs)
7.8 g milk powder (1 Tbs)
2.3 g baking soda (1/2 tsp)
3 g kosher salt (3/4 tsp)
134 g light brown sugar (1/2 cup + 2 Tbs)
12 g unsulfured blackstrap molasses (1 3/4 tsp)
104 g granulated sugar (1/2 cup + 1 tsp)
167 g unsalted butter, room temperature (1 1/2 sticks or 12 Tbs)
60 g egg (1 very large)
1 tsp vanilla extract
214 g chocolate chips (scant 1 cup)
flaky sea salt
Instructions
Preheat oven to 325°F.
In a medium bowl, sift together the cocoa, flour, milk powder, and baking soda. Whisk in kosher salt. Set aside.
In a small bowl, mix together the sugars and molasses breaking up any clumps and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-low until smooth, shiny, and it holds peaks when the beater is lifted.
Add sugar mixture and beat until light and fluffy, about 4 minutes. Scrape down the sides of the bowl. Add egg and vanilla, then beat on low until just incorporated, about 15 seconds.
Add flour mixture in two additions, beating on low until just incorporated, 15 to 20 seconds, and scraping down the sides of the bowl between additions.
Add chocolate chips and pulse mixer about 10 times to incorporate.
Refrigerate for 30 minutes.
Line baking sheets with silicone baking mats or parchment paper.
Using an ice cream scoop, portion dough on baking sheets, leaving 1 1/2 inches of space between cookies. I weigh my portions so the cookies will be uniform in size and bake evenly, about 65 grams each.
Lightly sprinkle the cookies with flaky sea salt.
Bake 15 to 17 minutes, rotating top to bottom and front to back halfway through. It's difficult to tell when the cookies are ready due to the dark color. You want them to feel slightly firm to touch on the edge, but still soft in the center. They will continue to bake after you take them out of the oven.
Cool 10 minutes on the sheet pan, then transfer to a baking rack to cool completely.
A chocolate chip cookie recipe that is sure to please your Cookie Monster.
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